Motorneuron
Member
- Joined
- Jan 29, 2021
- Messages
- 444
How is it possible to limit the damage from the high content of oxalic acid present in bitter cocoa? we are talking about 400mg on 100gr.
It is a great food but I have always suspected that the nutrients contained were limited by the high content of oxalic acid.
Could B1 or B6 help? in milk / yogurt or does calcium aggravate? sodium citrates?
It is a great food but I have always suspected that the nutrients contained were limited by the high content of oxalic acid.
Could B1 or B6 help? in milk / yogurt or does calcium aggravate? sodium citrates?
