Rheumatoid Arthritis Support

The plant is inedible when raw and considered toxic due to the presence of calcium oxalate crystals, typically as raphides. The toxin is minimized by cooking, especially with a pinch of baking soda. It can also be reduced by steeping taro roots in cold water overnight. Calcium oxalate is highly insoluble and contributes to kidney stones, gout, or rheumatoid arthritis. It has been recommended to take milk or other calcium rich foods with Taro Taro leaves also must be handled with care due to toxicity of the leaves, but are completely safe after cooking.


Adapted from the Wikipedia article Taro, under the G. N. U. Free Documentation License. Please also see http://en.wikipedia.org/wiki