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Oxalic Acid: Why Wypipo should season dey greens

Some of the healthiest greens you can eat are packed with Oxalic Acid. Think things like chard, spinach, even weird ones like Japanese Knotweed that is still good anyway because of the reservitrol. That Oxalic Acid is a problem, because hidden within those greens are necessary minerals like Iron and Calcium. When plants with a lot of oxalic acid are consumed, typically it will bind with the minerals and create a salt, which your body then eliminates, making the minerals not bioavailable to your body.

There's nothing wrong with eating these things fresh, and if you have a well rounded diet that includes lots of whole foods, you very well may be getting plenty of minerals, but it's important to keep in your back pocket how these things work. You can still eat fresh chard and spinach for the vitamins and antioxidants, for instance, there's still plenty of good there to be had, but in a situation where things are tight you may want to know how to maximize the mineral "content" of your veggies.

We do this, of course, with two basic things - maceration, and cooking.

You might wonder why you see frozen spinach sold in gross chewed up looking clumps, and then cooked into a soggy mess that still tastes good, because, well, everything tastes good with butter, asshole. You probably thought it looked that way because America's kosher FDA regulations required a rabbi's dick to be inside every garden product for at least five minutes. This time you were wrong! It wasn't the jews. This one fucking time, alright.
Don't get excited. Chopping and mashing up these hearty greens, which are often way tougher than say, a lettuce leaf, anyway, will release the oxalic acid prior to cooking, and then when you cook it, allows it to leech out of the plant, making the leftover minerals more easily absorbable.

Like everything else, we like to make simple guidelines to follow, like "cooking things destroys the nutritional value", but that's not entirely true. Sometimes a cooking process, using a solvent, making a tea, etc. is actually required to get the most out of the product you're trying to enrich your health with. The key, as with anything, is to know when and why, instead of being a retarded nigger just cooking dey shit.

So go ahead, White man. Season and cook yo spinach. Live longer than a dumb nigger, and don't be calcium deficient.

The MOAR you know

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