As a child my mother cooked in aluminum pots and everytime there was
cabbage, I ended up in that 'little back room' throwing up. Also soups
with a lot of tomatoes and fats. I could eat the raw cabbage but the
heart burned my mouth. I only cook in stainless now and have no trouble
with cabbage steamed or stirfried in olive oil. Think that oxalates and
aluminum conflicted? 'course didn't know about that and still don't
'cept what i am learning from you folks and other groups.
--lee