[lancebrown]

i was doing some research on quinoa lately and the subect came up about saponins containing oxalic acid. this becomes minimized when rinsing quinoa. this made me think about the spinach and chard as something to avoid/minimize due to their oxalic acid content. when researching this more it reavealled that parsley has a higher percentage of oxalic acid than spinach or chard - which brings me to my question.

why is spinach & chard picked out and not other items such as parsley & amaranth? does anyone know why this is this case? i have been avoiding spinach & chard, but have freely been steaming parsley for many years. of course, i haven't shown any signs of the toxin through symptoms.

just curious.

thanks,
lance