Oxalic Acid

I just love rhubarb. My dad used to eat it raw when he was a kid, but the last time I ate it (6 weeks ago) I came down with a UNI. Now I can't seem to shake the urging. It comes and goes. So first I want to know is there anyway to get rid of the oxalic acid in rhubarb, chard, spinach, etc? and what do you all do about UNI's?


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