Does the oxalic acid in spinach inhibit the absorption of calcium and iron?
Most of the recipes contain some sort of raw leafy greens. I have read that oxalic acid in raw spinach inhibits the absorption of calcium and iron. I am not sure about kale or other greens. I would appreciate you advice? Also I have read that the brassicas need to be cooked if you are hypo-thyroid. Your comments would be appreciated.