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Summer has arrived and with it the bountiful harvest of lots of different fresh, green vegetables including rhubarb, spinach, chard, kale and dandelion greens.

I have often been asked why we are being cautioned to limit our intake of some of these vegetables even though they are packed with anti-oxidants, boost the immune system, support the digestive system and much more.

The answer is that these vegetables contain oxalates; oxalates bind to calcium and interfere with the absorption of calcium.

However, unless you eat on overabundance of any of the vegetables containing high amounts of oxalates, have a history of osteoporosis or kidney stones, I personally do not see any reason for concern. Make sure you drink plenty of good water (NOT chlorinated and fluoridated city water) and enjoy a great variety of vegetables.

Green blessings,

Gudrun

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