[mtsr]

There’s not much you can do since adding chalk (which used to be common for both spinach and rhubarb) just creates the oxalate in the pan instead of your body and you can’t remove it. But cooking with lots of water (very short in the case of spinach) and throwing out the water does help to reduce the amount of oxalic acid.

[vanderZwan]

> just creates the oxalate in the pan instead of your body and you can’t remove it

If that stops it from being digested and entering my blood stream that would still help though, no?

I'm just confused at how spinach can be both a calcium-rich food and rich in a chemical that extracts calcium from the blood.

[markdown]

Taro leaves (rourou in Fijian) are cooked for a long time (for a vegetable) in order to break down the oxalic acid.