Additional information has been surfaced around the issue of oxalates in rhubarb:
"Cooking significantly reduced (p < 0.05) the total and soluble oxalate contents compared to those of the raw rhubarb. The mean reduction of total oxalate in the three cooking trials was 49.7 %."
This detail along with a 1919 "letters to the editor" debate, reveal a reason that perhaps, many have never thought of before quipping that rhubarb leaf is toxic or that rhubarb itself could be a danger to kidney stones.
I have updated my rhubarb leaf article with the debate and the unearthed study, and added a three point suggestion for enjoying any high-oxalate food you may desire, particularly if you are prone to kidney stones and want to have the best of both worlds
https://naturalhealthgodsway.c....a/2024/12/29/rhubarb
