North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

I still wonder what an MD would say.  Wild-ass guessing, probably completely
off-base, follows:

I can sorta see that oxalic acid, like all acids, can interfere with the
potassium channels involved in taste - but that generally results in a sour
taste, not the loss of taste. However, I think that oxalic binds with
potassium to form a precipitate.  That would wash away, taking the potassium
with it.  No potassium would, I think, profoundly reduce the sense of taste.
Yes, zinc is involved too, and would also be bound into a precipitate, and
maybe that would have gone on.  As I try to picture the chemistry and
physiology, I think first of the potassium ion channels.  
Such binding of ions could happen with a prolonged visitation of oxalic acid
on the tongue, in an amount far short of what would be toxic.  But why would
it persist?  Perhaps if such a thing occurred it could physically damage the
structures needed for the chemical reactions that produce taste.  But like I
said, I'm probably talkin' crazy here.  You just got me thinking about the
biochemistry involved.  Thinking in a lazy way that prevents any sort of
research.  But still, a little fun.  

~ Stephen

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Jay Cutts
Sent: Saturday, December 12, 2009 11:55 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Are all rhubarbs the same?

Stephen,

Thanks for your input. I could not taste any of the simple tastes you
mentioned.  The rhubarb was not sprayed. It was from my own unsprayed
garden.
 I've read that zinc is implicated in taste.  I had chewed a lot on the
stems
and wondered if just that mechanical action had caused some damage.

There was no burning in the mouth or vomiting.  The loss took a couple hours
to become complete.

> Could you sense sweet, sour, salty, bitter, or did you lose complex
flavor?
> Could the rhubarb have been sprayed?  The oxalic acid could theoretically
> have bound to enough zinc to have reduced your sense of taste - but I
can't
> find any reference to that actually having happened.  If you had that much
> oxalic acid, I would think you would have had other symptoms - burning in
> the mouth, for instance, or vomiting. This is the sort of symptom I would
> take to a doctor.
> 
> ~ Stephen
> 
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Jay Cutts
> Sent: Friday, December 11, 2009 9:20 AM
> To: North American Fruit Explorers
> Subject: Re: [NAFEX] Are all rhubarbs the same?
> 
> 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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