Good-For-You Foods That Are Bad For You?

Have you ever found out that something that was supposedly good for you is now bad for you?  And vice-versa?  Remember the egg saga?

With eggs it was on again off again like a bad romance.  

Well, Pop-eye may have been wrong about spinach.  

What!? Isn’t spinach high in vitamins A and C and folate? A good source of riboflavin, vitamin B-6, calcium, iron and magnesium?  

Well--Perhaps not!  There is some controversy regarding its super high oxalic acid content (about 50 times higher than other leafy green veggies) 

What is an oxalate, you ask? 

Wikipedia explains:

Oxalate (IUPAC: ethanedioate) is the dianion with the formula C
2O2−
42O2−
44, also written (COO)2−
22. Either name is often used for derivatives, such as salts of oxalic acid, for example sodium oxalateNa₂C₂O₄, or dimethyl oxalate ((CH₃)₂C₂O₄). Oxalate also forms coordination compounds where it is sometimes abbreviated as ox.
Many metal ions form insoluble precipitates with oxalate, a prominent example being calcium oxalate, the primary constituent of the most common kind of kidney stones.

Oxalates are common in many vegetable products, though they play a much worse role in some. Soy, for example, also contains the “anti-nutrient” called oxalate that binds to calcium and prevents its absorption in the human body.