09-25-2008, 04:43 PM
Kalo corms and leaves have sustained my people for thousands of years. Any time you eat a laulaus or chicken luau, you are not eating spinach, you are eating Kalo leaves AKA Luau leaves.
The oxlate content of Kalo and its leaves is reduced by boiling and changing the water constantly. When my family makes laulaus, the leaves are scrubed to removed the tiny "hairs" on the leaves, then soaked in cool water for about an hour. The leaves are then rinsed again, and then used in preparing laulaus.
As a native Hawaiian who has lived on the mainland (15 of my 35 years) I find in curious when people "put down" things they know little of.
Oh!! and by the way, I do know what oxalates are, I am a chemist.
The oxlate content of Kalo and its leaves is reduced by boiling and changing the water constantly. When my family makes laulaus, the leaves are scrubed to removed the tiny "hairs" on the leaves, then soaked in cool water for about an hour. The leaves are then rinsed again, and then used in preparing laulaus.
As a native Hawaiian who has lived on the mainland (15 of my 35 years) I find in curious when people "put down" things they know little of.
Oh!! and by the way, I do know what oxalates are, I am a chemist.