Oxalic acid

Rhubarb and oxalic acid: is there cause for concern?

From April until the end of June, supermarkets everywhere will be stocking rhubarb in their produce section. Due to its sweet yet sour taste, it is ideal for compotes, jams and cakes. However, rhubarb also contains an extremely high amount of oxalic acid, a compound that is unhealthy in high amounts and which can cause kidney stones. In this article we look at just how high the oxalate content of rhubarb is and how it can be reduced through proper preparation.



Does oxalic acid in plant milk increase the risk of kidney stones?

As recently as a few years ago, plant-based milk alternatives were considered an exotic, niche product. Today, however, they enjoy incredible popularity and are available in a multitude of varieties. These include milk from:
  • grains: oat, rice, spelt
  • legumes: soy, pea, lupine
  • nuts: almond, hazelnut, cashew, macadamia
  • and other sources: coconut, hemp, quinoa