Spinach - raw or cooked
I have read in "Nourishing Traditions" by Sally Fallon, that you should only eat raw spinach occasionally because the oxalic acid reduces calcium absorption. How do you, the enlita staff, feel about this?
Every week I buy a head of organic romaine and mix it with organic baby spinach for salad for the week. Should I be concerned with calcium levels in my body?
Thanks,
Karen
Karen,
According to the research, the ability of oxalates to reduce calcium absorption does exist. However, it appears to be relatively small in comparison, and certainly does not outweigh the benefits of including spinach in your diet. In fact, many of the dark leafy greens including collard greens, kale, and also broccoli are good calcium sources.
So keep enjoying your salads!
Dr. Marci Scott
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