Juicing Rhubarb

Juicing can not only help the normal person increase their veggie intake but also help you you intake veggies that you wouldn’t normally eat, like Rhubarb.

But think about it when you eat a stalk of rhubarb what do you add?

When you bake or “melt” down Rhubarb what do you add?


Why not Juice Rhubarb and and drink it?

  1. Purchase flat stalks of rhubarb — it looks like bright-red celery — that are not wilted, soft or limp. Choose either large or small stalks that are brightly pigmented.
  2. Wash rhubarb thoroughly, scrubbing off any dirt under running water.
  3. Trim off both ends of the rhubarb. Discard any leaves, which are poisonous.
  4. Cut rhubarb into 1- to 2-inch segments. If you are not going to make juice right away, store the pieces in a sealed storage bag in the refrigerator.
  5. Place rhubarb pieces in the juicer along with other sliced fruit, such as strawberries, blueberries, peaches or apricots. Rhubarb can add a refreshing tartness to your juice, but adjust the amount to your taste rather than adding sweetener to the finished juice. Begin with about one-third the volume of fruit.
  6. juicing rhubarb

Warning when Juicing Rhubarb

When Juicing Rhubarb only use the stalk because the root and leaves contain dangerously high concentrations of oxalic acid. When eating a rhubarb dessert and drinking milk you Can feel a grit in your mouth that is the precipitation of calcium oxalate. (So I have been sold as I don’t drink milk and I don’t eat desserts very often lol)

Oxalic acid is naturally found in some foods.

Oxalic acid combines with metals such as calcium in the body to form oxalate crystals which can irritate the gut and kidneys. The most common kind of kidney stone is made of calcium oxalate.

Since oxalic acid binds vital nutrients such as calcium, long–term consumption of foods high in oxalic acid can lead to nutrient deficiencies. Healthy individuals can safely consume such foods in moderation, but those with kidney disorders, gout, osteoporosis or rheumatoid arthritis are typically advised to avoid foods high in oxalic acid or oxalates.

Oxalic acid requires exercise for it to be metabolized. If you get too much oxalic acid, then your body will begin to actually loose nutrients.

If you or your family history indicates there is an increased risk of experiencing such health problems as mentioned above, then avoid juicing vegetables and fruits that are high in oxalic acid.

Even if there is no history or cause to be concerned about kidney stones, gout, osteoporosis or rheumatoid arthritis, you should still only juice vegetables and fruits that are high in oxalic acid only occasionally and in smaller amounts.

Foods that contain significant concentrations of oxalic acid include (in decreasing order):

star fruit (carambola)
black pepper
poppy seed
Beets and beet greens
most nuts
most berries
and beans

Since oxalic acid and calcium combine to create an indigestible compound, juicing rhubarb or vegetables high in oxalic acid and consuming calcium rich foods together isn’t a very good idea. An example would be spinach and broccoli.

One should also avoid eating calcium rich foods immediately after juicing rhubarb or vegetables high in oxalic acid. This includes food items such as milk, seaweed, tofu, tahini (ground sesame seeds), etc.

Anthony Ferrante


Work with me Personally and learn how How to make money drinking and sharing coffee

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