I was wondering if it is ok with the oxalates for a 2 and 4yo. Do you need to cook it first? I was thinking of doing a recipe like this one but possibly cooking the amanath separate at first and discarding the liquid, but unsure if that is necessary.
https://www.soulfulandhealthy.com/recipes/mexican-style-amaranth-bowl#google_vignette
by Hairy-Vast-7109
1 Comment
I believe the oxalic acid is broken down with cooking. ?
Oxalic acid hinders the absorption of iron
Spinach that is over mature and just beginning to bolt will contain a lot. Raw beets can also have a lot but it seems to be inconsistent. For safeties sake I cook both. I refuse to eat raw beets now.
You know that weird feeling in the back of your throat? Kinda itchy and dry? That’s the oxalic acid burning you.
It’s why rhubarb leaves are ” poisonous”