About dropping out calcium Oxalate with cold
I know in wine if you put the wine from the 5 gallon carboy (in vinification ) in cold it drops out the tartaric acid (in a month)
which is mostly found in grapes (and tamarind) (but didn't think of it until now)
For Rhubarb Wine I believe (if I remember of 20 years) rhubarb only has 0.08 mg Oxalate acid (per unknown amount)
I do not add any (chalk) Calcium carbonate (it's tums) to drop that acid like some recipes
That being said if you use 6 pounds per gallon do not drink the entire thing (you will be poisoned)
I make mine 9 percent one year I drank a half pint the entire summer on bike rides (also black tea separate ) it was so good
(from a 5 or 6 gallon jug of coarse protecting it from oxidization from the large batch )
Here is a quote from palmer edu (Wayne's word )
Also see PFAF
https://www2.palomar.edu/users/ccarpenter/hapslist/haps2004/msg01999.html I had just finished a lecture on the importance of calcium during
muscle contractions. We were discussing how, if you do not get enough
calcium in your diet, your body will steal it from the bones. A student
informed me that, while taking a nutrition class offered through the WIC
program (Women, Infant and Children), a person should not drink iced tea
while eating. She was told that something in the iced tea interfered
with the absorption of calcium. Has anyone out there heard of this? If
so, what, exactly, in iced tea can block the absorption of calcium?
Thanks in advance for the input.
Steven Kish
It's presumably due to the oxalate content of tea, and probably immaterial whether it's iced tea or hot. Oxalate is a calcium- and magnesium-chelating agent that antagonizes absorption of these minerals. High-oxalate foods also promote kidney stone formation.
Some other foods also have a high oxalate content and should be avoided when one has a healing bone fracture. In milligrams of oxalate per 100 g of edible portion, these include cocoa powder (623), spinach (571), rhubarb (537), parsley (166), and beets (109).
Tea infusion has only 12.5 mg, which is modest by comparison to those but is still a lot more than coffee (1.0), beer (1.7), Beaujolais (3.1), or cow's milk (0.7). Ovaltine has a relatively high 45.9 mg/100 g powder. I suspect a nutritionist would equally advise against that.
(My source is "Oxalate and phytate in foods," Geigy Scientific Tables (8th ed., 1981), vol. 1, p. 265.)
If you google "tea oxalate" you'll see some Blackwell Synergy sites on this. I can't get into them tonight due to some kind of problem regarding my cookies that I have neither the time nor energy to try to resolve just now. (I know the "theoretical" solution to this, but I've tried adjusting my security settings and still have cookie problems with many sites. I can't even make an online Hertz car reservation from this computer because of this.)
Atcher service,
Ken
ksaladin@xxxxxxxxxx
https://pfaf.org/user/Plant.aspx?LatinName=Rheum+rhaponticumThe leaves contain high concentrations of oxalic acid[34, 76]. Oxalic acid can lock up certain minerals (especially calcium) in the body, leading to nutritional deficiency. Cooking the plant will reduce the concentration of oxalic acid. Another report says that the leaves have the same concentration of oxalic acid in the stems as they do in the leaves and it is not the oxalic acid that makes them poisonous. It says that any toxic properties of the leaves is more likely to be due to the presence of glycosides[142]. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].