Many people are afraid of eating too many greens because they have heard the possible dangers of consuming too much oxalic acid. Greens, like certain plant foods, are high in oxalic acid.
You might already guess my stance on this controversy, but just in case there is any confusion, I will spell out my personal reaction to these concerns at the end of this post.
1. Oxalic acid binds with some nutrients, making them inaccessible to the body. To eat large amounts of high oxalic foods over a period of weeks to months may result in nutritional deficiencies, most notably of calcium.
2. Oxalic acid is associated with the formation of kidney stones. If you have kidney problems, your doctor may advise you against eating foods with high levels.
3. Oxalic acid poisoning symptoms include weakness, burning in the mouth, cardiovascular collapse, burning in the throat, abdominal pain, nausea, vomiting, diarrhea, convulsions, and coma.
4. Individuals with gout, rheumatoid arthritis, or certain forms of chronic vulvar pain are advised to avoid foods high in oxalic acid or oxalates.
Next page: Are these problems reasonable? What are the benefits?