Author Topic: Preparing calcium oxalate in fridge like this (Grape family pepper vine)  (Read 525 times)

Francis_Eric

  • Hero Member
  • *****
  • Posts: 616
    • 40 miles west of Chicago Aurora IL ZONE 5
    • View Profile
    • https://myspace.com/undisclosedforthetime/
I know from experience how these crystals can feel like you ate fiber glass on your tongue for a couple hours  when I ate Trillium berries  (or green dragon)
without cooking anyone try to drop these out with the cold in the fridge like he recommends here ...

Also anyone know where I could forage some of these I am sure they are everywhere..

https://www.foragingtexas.com/2008/09/peppervine.html

shot

  • Hero Member
  • *****
  • Posts: 967
    • usa fl bokeelia 10
    • View Profile
Good info, and simple process!

Francis_Eric

  • Hero Member
  • *****
  • Posts: 616
    • 40 miles west of Chicago Aurora IL ZONE 5
    • View Profile
    • https://myspace.com/undisclosedforthetime/
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


Quote
    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+rhaponticum

Quote
The 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].

Francis_Eric

  • Hero Member
  • *****
  • Posts: 616
    • 40 miles west of Chicago Aurora IL ZONE 5
    • View Profile
    • https://myspace.com/undisclosedforthetime/
I was wondering about processing taro root

It interests me

I want to process Skunk Cabbage
(I could just do it , but am interested in a through process of taro )

Quote
I do not add any (chalk) Calcium carbonate (it's tums) to drop that acid like some recipes

Here is that Jack Keller Wine recipe

I also suggest like mentioned keeping the oxalic acid in (and 9 percent ABV ), but never tried without oxalic
(and not the best Idea to bottle in gallon bottles or 3 litre bottles if you may drink it in one sitting through out the day

Also I would not want to cause hysteria about Rhubarb
(just do not eat or drink 6 pounds at a time , and if you do foolishly  double on calcium and vitamin b  since they get locked up)


https://web.archive.org/web/20180706233532/http://winemaking.jackkeller.net/reques34.asp

 6-7 lbs red rhubarb
1-3/4 lbs finely granulated sugar
2 large lemons (juice only)
water to make up one gallon
1 crushed Campden tablet
1 oz precipitated chalk
1-1/2 tsp yeast nutrient
Sauterne wine yeast
« Last Edit: July 13, 2022, 06:35:47 PM by Francis_Eric »

Francis_Eric

  • Hero Member
  • *****
  • Posts: 616
    • 40 miles west of Chicago Aurora IL ZONE 5
    • View Profile
    • https://myspace.com/undisclosedforthetime/
Oops I wrote that all wrong it's misleading (sorry about that)

A big difference between Oxalate , and calcium oxalate
(which make your mouth tingle like fiber glass , and if High enough concentrations could swell your throat so you couldn't breath )

Drinking tea or eating kale is not going to do that with just oxalate in it

(quote from Forging Texas )

Quote
The sweet, grape-flavored berries are ripe when they are black. Leave the spotted pink and purple berries to ripen more. Though delicious, most people get a weird tickle in the back of their throat after eating one or more berries. This tickle is actually due to tiny needles of calcium oxalate which are defensive measure of the Peppervine. Excessive consumption of calcium oxalate will result in chemical burns in your throat.