Ever eat cooked spinach and feel like your teeth have been coated by chalk? According to the May & June 2011 edition of Cook’s Illustrated, oxalic acid in spinach is released when the spinach’s cell walls are ruptured – first by cooking and then by chewing. Tiny calcium oxalate crystals are formed when the released […]
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Penny Manegan Klatell, PhD, RN
Penny is a doctoral level nurse; a health, life, and wellness coach; and a Mom. She’s also a nutritional counselor, food lover, former college professor, author, blogger, speaker, and a very frequent restaurant visitor. She’s from a Greek restaurant family where she learned to cook and discovered the need to speak loudly to be heard above the din. She writes about delicious, healthy food and how to eat well anytime, anywhere, and at any age.