What Do You Think of Sheep Sorrel and How Much Do You Eat / Use It? 

Missed opportunity to show up close and the difference between the two sorrels, health benefits etc, with up close images. Would love an updated video!! Thanks!! ❤️🍀☘️🌻🕊️

OXALIC ACID One of the mysteries of the human anatomy is that function which is known as peristaltic motion. This motion, or action, takes place in the alimentary canal, in the circulating and generative tubes, and in the eliminative channels in successive wavelike motions, forcing whatever matter is present therein, onward on its course. It is a series of contracting and relaxing of the nerves and muscles'successively- a function which takes place involuntarily so far as our own voluntary controlling powers are concerned, and apparently is entirely automatic. The efficiency of this peristaltic action, however, is very naturally dependent on the tone and healthy vigorous condition of the nerves and muscles of these channels. Organic oxalic acid is one of the important elements needed to maintain the tone of, and to stimulate peristalsis. It is perfectly obvious, of course, that any motion of the body which takes place by the “involuntary” action of its organs is predicated on there being life in the cells and tissues of such organs. Life is active, magnetic; whereas there is no action in death nor in dead matter, and this applies definitely to cells and tissues of our anatomy. If the important organs comprising the alimentary and eliminative departments of our system, or any parts of them, are moribund or dead, the efficiency of their function is impaired, to say the least. This condition can result only from a lack or deficiency of live atoms in the food nourishing the cells and tissues concerned. Live food means that food which contains live organic atoms and enzymes found only in our raw foods. We have in previous chapters, covered this important question of organic versus inorganic atoms in our food. It is very vital to stress this matter in regard to oxalic acid. When the food is raw, whether whole or in the form of juice, every atom in such food is vital ORGANIC and is replete with enzymes.Therefore, the oxalic acid in our raw vegetables and their juices is organic, and as such is not only beneficial but essential for the physiological functions of the body. The oxalic acid in cooked and processed foods, however, is definitely dead, or INORGANIC, and as such is both pernicious and destructive. Oxalic acid readily combines with calcium. If these are both organic, the result is a beneficial constructive combination, as the former helps the digestive assimilation of the latter, at the same time stimulating the peristaltic functions jn the body. When the oxalic acid has become INORGANIC by cooking or processing the foods that contain it, then this acid forms an interlocking compound with the calcium even combining with the calcium in other foods eaten during the same meal, destroying the nourishing value of both. This results in such a serious deficiency of calcium that it has been known to cause decomposition of the bones. This is the reason I never eat cooked or canned spinach. As to the oxalic acid itself, when converted into an inorganic acid by cooking or processing the food, it often results in causing inorganic oxalic acid crystals to form in the kidneys. It is worthy to notice that the minerals in our foods - iron, for example - frequently cannot be assimilated and used completely if they have become inorganic through cooking, and often prevent the utilizing of other elements through chemical and other action. Thus, the iron in fresh-raw spinach juice may be utilized 100%, but only one-fifth of that, or less, would be usable in cooked spinach. It is well to bear in mind, therefore, that as the organic oxalic acid is so vital to our well-being, the fresh-raw juice of the vegetable containing it should be used daily to supplement the eating of these raw vegetables included in our daily salads. The most abundant supply of organic oxalic acid is found in fresh¬raw spinach (both the common variety and the New Zealand spinach) Swiss chard, beet greens, turnip and mustard greens, kale and collards, and the broad-leafed French sorrel. When spinach is the subject matter of discussion, one generally associates it with its effectiveness as a laxative. The underlying cause for this effectiveness is the high oxalic acid content in this vegetable. This is such an important element involved in the activities of our intestines that it is worthy of very special attention, and we have given a whole chapter to the subject of oxalic acid. Spinach should never be eaten when cooked unless we are particularly anxious to accumulate oxalic acid crystals in our kidneys with the consequent pain and kidney trouble. When spinach is cooked or canned, the oxalic acid atoms become inorganic as a result of excessive heat and may form oxalic acid crystals in the kidneys. Taken from the book "fresh vegetable and fruit juices" by N.W. Walker D.Sc.

Thank you for this. I haven't eaten sheep sorrel before, only wood sorrel and I love it. Everything in moderation is wonderfully beneficial and now I need to look up sheep sorrel and why I might make a tincture from it so I can put it with the rest of my store. Unless you can save me the time and tell me what you take it for, heh. Lots of books to go through.

Brilliant, and thank you very much Geoff Lawton, I learnt a valuable lot from this :-)

I love it.

I don't even know what sheep sorrel is, will have to look it up... guessing it's like comfrey a bit

Horrid stuff that infests your garden from the paddocks. Anything that spreads by seed as well as runners will take over the place. I find it grows in my heavy clay soil. I spend a lot of time pulling it out because mulching has no effect on it

Geoff have you checked out the carnivore diet? I learned about it about 3 or 4 years ago and thought it was too unusual to be ligit, but now I'm the one spreading info about it.

Lime and lemon juice break up the stones that are formed by a large amount of oxalates.