The fact is: rhubarb contains a lot Oxalic acid, which can have a negative effect on the body. But what does Oxalic acid and how much of it is harmful?
Oxalic acid is found in many foods. However, it is also a toxin that, if taken in large quantities, can attack the kidneys. Should you now avoid foods with oxalic acid like rhubarb?
Rhubarb: Partly poisonous
Eating rhubarb can be poisonous – assuming you eat too much of it raw. The Vegetables is one of the foods with a high proportion of oxalic acid: around 500 milligrams per 100 grams.
In larger quantities, oxalic acid, a type of fruit acid, can cause symptoms of poisoning. Most of the oxalic acid is found in the leaves of the vegetable, which is why they are called poisonous. However, you should only consume the edible rhubarb stalks in small quantities, especially in raw form.
That’s why rhubarb is healthy
However, rhubarb is not only poisonous, but also very healthy. It is low in calories (14 kcal per 100 grams), contains a lot of potassium, vitamin C and antioxidants and is rich in fiber. It not only provides the body with sufficient minerals and vitamins after a cold, depleting winter, but also supports intestinal health, well-being as well as the immune system and the cells from free radicals. A true miracle vegetable. You can find out more about how healthy rhubarb is here.
Oxalic acid can promote bladder or kidney stones
One property of oxalic acid is that it forms compounds with minerals that cannot then be easily absorbed by the body. In the body, oxalic acid binds to minerals such as calcium, iron and magnesium and forms complexes with them. The complex of oxalic acid and calcium poses a health risk. The crystals formed by this compound can potentially build up and lead to bladder stones or kidney stones. Anyone who is prone to such illnesses should avoid foods containing oxalic acid or only consume small quantities. Excessive consumption of rhubarb can also trigger or worsen gout and even osteoarthritis in humans.
In addition to rhubarb, this also applies to chard, sorrel and spinach. If possible, you should not combine these vegetables with rhubarb because their acid content is also high. The question of whether rhubarb is poisonous or not depends on the amount consumed and the time of harvest as well as the person eating the vegetable.
Reduce oxalic acid content
When the stems are peeled and cooked, the oxalic acid content is reduced because some of the acid passes into the cooking water. Eating rhubarb together with dairy products – for example a glass of milk – is also recommended. The calcium it contains binds the oxalic acid. It is also good to peel the rhubarb and only use the pulp.
Deadline: St. John’s Day ends the rhubarb harvest
Since the oxalic acid content in rhubarb plants increases as they grow, you should not harvest the vegetables too late: June 24th, St. John’s Day, is a guideline – after that it is better to leave the stems on the plant. However, you can use frozen rhubarb in summer. But a delicious compote or jam can also help ensure that you don’t have to go without the taste of the sweet and sour vegetables for long.
Why rhubarb is poisonous to teeth
You may be familiar with that characteristic furry or dull feeling on your teeth that comes after eating rhubarb. This is also due to oxalic acid, which forms complexes with calcium in the mouth, is deposited on the teeth and severely attacks the tooth enamel.
It is important that you never brush your teeth immediately after eating rhubarb. Especially if you ate the vegetables raw. Wait at least 30 minutes, otherwise you will damage your teeth even more.
