Content-Transfer-Encoding: |
7bit |
Sender: |
|
Subject: |
|
From: |
|
Date: |
Thu, 18 Aug 2005 10:52:08 EDT |
Content-Type: |
text/plain; charset="US-ASCII" |
MIME-Version: |
1.0 |
Reply-To: |
|
Parts/Attachments: |
|
|
In a message dated 18/08/05 15:28:16 GMT Daylight Time, [log in to unmask]
writes:
<<I heard that rhubarb contains oxalic acid and that its consumption should
be avoided. I remember eating delicious pastries made with rhubabrd as a
child...
Waldemar>>
Rhubarb stems are fine; it's usual to peel the skin off but I'm not sure
whether this contains oxalic or whether it's just fibrous. It's the leaves
that should be avoided. There were cases, I believe fatal in some cases, of
oxalic poisoning when people experimented with the leaves as a vegetable during
WWII. I grow a lot of rhubarb on my allotment, eat it to excess in its
season, and none of my family have ever suffered as a result. I'm sure others on
the list could say the same!
Regards,
Robert Brenchley
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
-- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and other info ---
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
|
|
|