Food poisoning of oxalic acid

Oxalic acid occurs in the cell sap of Oxalis and Rumex species of plants as the potassium and calcium salt.

It is the metabolic product of many molds. Oxalic acid is soluble in water, alcohol and glycerol; slightly soluble in ether; insoluble in benzene, chloroform, and petroleum ether.

Oxalic acid is a strong poison. It is nephrotoxic and has a corrosive action. The toxic symptoms from ingestion include vomiting, diarrhea and severe gastrointestinal disorder, renal damage, shock, convulsions and coma.

Consumption of large amounts of plants high in oxalic acid, or consumption of moderate amounts over vela weeks, can cause serve calcium deficiency.

Death may result from cardiovascular collapse. Oxalic acid may be absorbed into the body through skin contact. It is corrosive to the skin and eyes, producing burns.

There are many plant materials known to be toxic to man. These includes: rhubarb leaves, spinach water and solanine in green and sprouting potatoes which contain oxalic acid. Rhubarb is a common and when season, widely consumed plant in Europe and Asia.

In normal circumstances, there is no danger in eating moderate quantities of these foods as part of a well balanced diet. The lethal dose is approximately 10-25 g depending on age.
Food poisoning of oxalic acid

Calcium Diets

Calcium Diets
Calcium is found in dairy foods, salmon (with bones), sardines, seafood and dark green leafy vegetables. Food sources include almonds, asparagus, blackstrap molasses, brewer’s yeast, broccoli, buttermilk, cabbage, carobs, cheese, collards, dandelion green, dulse, figs, filberts, goat’s milk, kale, kelp, milk, mustard greens, oats, prunes, sesame seeds, soybeans tofu, turnip greens, watercress, whey and yogurt.

Herbs that contains calcium include alfalfa, burdock root, cayenne, chamomile, chickweed, chicory, dandelion, eyebright, fennel seed, fenugreek, flaxseed, hops, horsetails, kelp, lemongrass, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaves, red clover, rose hips, shepherd’s purse, violet leaves, yarrow, and yellow dock.

A diet that is high in protein, fat and/or sugar affects calcium uptake. The average American diets of meats, refined grains, and softdrinks leads to increase excretion of calcium. Consuming alcoholic beverages, coffee, junk foods, excess salt, and/or white flour also leads to the loss of calcium by the body.

A diet based on foods such as vegetables, fruits and wholesome grains, which contain significant amounts of calcium but lower amounts of phosphorus, is preferable.

Oxalic acid (found in almonds, beet greens, cashews, chard, cocoa, soybeans and spinach) interferes with calcium absorption by binding with it in the intestines and producing insoluble salts that cannot be absorbed.

The normal consumption of foods containing oxalic acids should not pose a problem, but overindulgence in these foods inhibits the absorption of calcium. Oxalic acid can also combine with calcium to form calcium-oxalate kidney stones. However, that taking magnesium and potassium supplements can prevent the formation of this types of stone.
Calcium Diets