That is why so many rhubarb dishes (rhubarb pies, and desserts) are so often served with ice cream and vanilla sauce based on milk products.
The calcium in those neutralize any potential issues of the oxalic acid.
The calcium in those neutralize any potential issues of the oxalic acid.
Thinking dairy is the only source of calcium is meme-nutrition like eating bananas for potassium especially when talking about a food already high in calcium.
Genuine questions here, because as I understand, many of the nutricional fact sheets are calculated after the food is broken down and passed though a mass spectrometer.
But knowing how certain African cultures learned to neutralize Cassava, and that knowledge passed through generations without knowing the reason why, I learned to not fully dismiss these kinds of knowledge...
Thank you for your reply.