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  • From: Michael Dossett <phainopepla@yahoo.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Are all rhubarbs the same?
  • Date: Fri, 11 Dec 2009 13:00:24 -0800 (PST)

Never heard of it. Kiwifruit also contain very high levels of oxalic acid
(don't eat them if you are predisposed to kidney stones) and I've never heard
of this with them. I doubt that the oxalate crystals did any physical damage
to your tongue. Not sure what happened but I'm not sure that the oxalic acid
can be blamed...

Michael


Michael Dossett
Corvallis, Oregon
www.Mdossettphoto.com
phainopepla@yahoo.com


--- On Fri, 12/11/09, Jay Cutts <orders@cuttsreviews.com> wrote:

> From: Jay Cutts <orders@cuttsreviews.com>
> Subject: Re: [NAFEX] Are all rhubarbs the same?
> To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
> Date: Friday, December 11, 2009, 9:20 AM
> Rhubarb question:  I had a
> strange experience with rhubarb not too long
> ago and wonder if anyone has heard of this.  After
> munching on some raw
> rhubarb stalks on a hot summer day (which I remember doing
> as a kid), I
> basically lost my sense of taste for a week.  It was a
> horrifying
> experience, especially since I didn't know if the loss
> would be
> permanent.  It's hard to describe how devastating it
> is not to be able
> to taste anything.
>
> I know that rhubarb contains oxalic acid, which is a tiny
> crystal that
> can physically damage tissues.  I know that the leaves
> of rhubarb are
> not supposed to be eaten for this reason.  I wouldn't
> want anyone to go
> through the taste loss that I experienced, especially if it
> ends up
> being long lasting.   Has anyone heard of
> this phenomenon?  I believe
> that oxalic acid is broken down by cooking.
>
> Jay Cutts
> > I had two rhubard plants side by side in a
> rhubarb-unfriendly climate and I'm surprised how different
> they were.  One was a lot more red and tastier but did
> not thrive; the other did somewhat better, tended to bolt,
> and wasn't as good (I simmered with sugar for
> tasting).  I don't recall now what the flavor
> difference was, I'd have thought rhubard is mostly just
> tart. 
> >
> > Lisa (previously in hot dry sunny Southern Oregon)
> >
> >   
> >> thinking of planting out a big patch of
> rhubarb.  I'm
> >> curious if there
> >> is really much difference between rhubarbs,
> especially as
> >>     
> >
> >
> >
> >       
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