[fairysari]

I just noticed what you said about Swiss chard. I was wondering if that's the kind with the white stalks, or the red stalks, or both? Here they just call the white one Swiss chard, and the red one Red Chard. I went for a few weeks of them getting chard everyday - what is the touble with too much oxalic acid? I mean, why exactly is it bad, what problems is it associated with or known to cause? Thanks!