Oxalic acid
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Oxalic acid is a compound that some plants make. It is the distinctive lemony flavor in sorrel.[1] It is present in many foods such as almonds, chocolate, bananas, rhubarb, parsley, tea, beer, and spinach. Oxalic acid bonds with many minerals, such as calcium and magnesium, to become an oxalate when bonded. When bonded, the nutrient sometimes is no longer bioavailable, causing this acid to be branded as an antinutrient.[2]
People with a tendency to rheumatism, arthritis, gout, kidney stones, or hyperacidity should take caution if including plants that contain oxalic acids in their diet since it can aggravate their condition.[1]
References
- ↑ 1.0 1.1 Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ http://www.eatthatweed.com/oxalic-acid/