I'm no expert, but from a quick glimpse through the comments (full of many smart sounding dissenters), it looks like the article is based on the assumption: "Raw Leafy Greens Contain High Oxalate Levels". But this isn't necessarily true. Depends on what greens. Spinach is high but kale and collards and chard aren't so bad. So just take the spinach out if you're worried about oxalate.
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- jim 3-07-2013 6:44 pm