Rhubarb poisoning not from a rube
Some time ago, ScienceSunday shared a collaborative post about potato poisoning. http://goo.gl/80fdM Taking a break from my imaging posts here’s some information about rhubarb toxicity.
When we first planted our rhubarb in the garden we were told not to eat it for the first year, as the oxalate levels are higher in the first year. After that, the stalks are safe to eat but the leaves can have enough oxalates to make you sick. You would have to eat a lot of rhubarb to actually die from oxalate poisoning.
From http://www.rhubarbinfo.com/poison/
The biodynamic (toxicity) mechanism by which oxalic acid works is somewhat different from organic poisons and is more analogous to heavy metal poisoning. Organic poisons often work through at the biochemical level, e.g. cyanide by interfering with respiration at the cellular level, strychnine by screwing up inter-synaptic transmission. There are many molecular substances in foods which offer no nutritional benefit, and must be processed and excreted. Oxalic acid, for example, is excreted in the urine, and its crystals are commonly found in microscopic urinalysis. Too much oxalic acid in the urine will result in kidney or bladder stones. Calcium combines with oxalic acid to form the less soluble salt, calcium oxalate, which is also found in kidney stones. Plant leaves, especially rhubarb, cabbage, spinach, and beet tops, contain oxalic acid. Oxalic acid is also found in potatoes and peas. Vitamin C is metabolized to oxalic acid; it contributes to over-saturation of the urine with crystals and possibly to stone formation.
The first two images are oxalate crystals. The 3rd is a microscopic image of a rhubarb leaf. The last two are the rhubarb from my garden and the rhubarb pie my wife made, respectively.
For #ScienceSunday curated by Allison Sekuler Rajini Rao Robby Bowles and me.
I leave you with Crystal Blue Persuasion.
Tommy James & the Shondells Crystal Blue Persuasion
Edit Rajini Rao reminded me: happy π approximation day (7/22)









