Interesting... but I'm curious--why the focus on oxalic acid here? I ask because it's something I have to control my intake of due to kidney stones.
We talked about this before and what was it that you were supposed to limit your intake of, that had an abundance of oxalic, I can't quite remember.
But in further reading, I was curious about other plants we commonly eat, loaded with oxalic acid and never hear warnings about, spinach and brussel sprouts are two that come to mind, in fact, most suggestions from what I have researched ENCOURAGE increased consumption of these two items in most situations.
I have always been fascinated with oxalic acid [water soluble too] but I found a clue when researching it thru fermentation. I had the idea to include pectinase to break down cellulose, as an experiment, which could supplement [I disagree about replacement] microlife's ability to secrete the same enzyme, in buckwheat.
Well, research was being done that is showing that pectinase had an unusual effect on isolating oxalic acid during fermentative runs, the concentrations were increased.....
Just got back indoors after a dreadful outdoor burn this year...[Almost out of meds already!!!] but I hope to elaborate further. I still have been doing my due dilligence in the background, bear with me! Hopefully I can share in a clearer light.....