Rhubarb Leaves
Rhubarb can be used in desserts and pies. But did you know that the stalk is more dangerous than the leaves when baking with the plant? Although the stalk is safe to eat, rhubarb leaves contain an extremely toxic chemical compound called oxalic Acid. This can be fatal even if you only consume a small amount.
The leaves contain oxalic acids that bind to calcium ions. This creates calcium oxalate, which can build up in the kidneys and lead to kidney stones. Although broccoli does contain oxalic acids, studies have not shown it to be a danger to your health. However, it is present in much smaller quantities.
Eye pain, seizures, and kidney stones are all symptoms of rhubarb poisoning. There are also burning sensations in the throat and mouth and nausea. These symptoms can be caused by even a small amount of rhubarb leaf. However, research from the Journal of Occupational Medicine and Toxicology has shown that large amounts of rhubarb leaves can cause renal failure. There is no safe way to prepare or eat rhubarb leaves. We recommend avoiding them entirely and sticking with the stalk for delicious pastries, crumbles, and pies.
