> There is OA in food which we eat.
>>
>
> OA (oxalic acid) - or oxalates?  There is a very big difference.
>

From the E. Brit.

 oxalic acid
>
Colourless, crystalline, toxic carboxylic
acid<http://www.answers.com/topic/carboxylic-acid>found in many
plants, especially rhubarb, wood sorrel, and spinach. Because
it forms soluble chelate <http://www.answers.com/topic/chelate>s with iron,
some of the iron in these plants is not available nutritionally. However,
this property makes it useful for removing blood and rust stains, cleaning
metals other than iron, and flushing car radiators. Oxalic acid and
its salt<http://www.answers.com/topic/salt>s
(oxalates) are used in many chemical processes.

The oxalates are also poisionous. The issue that started this was
concentrations. None are very good if you consume them straight up.

Bill Truesdell
Bath, Maine

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