<a href="http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&node=&contentId=A13511-2003Sep2&notFound=true" title="Dirt Matters (washingtonpost.com)">Dirt Matters</a>: “Near the end of the 19th century, German scientists found the amount of iron in spinach to be comparable to that in meat: some 3 milligrams per 100 grams. But in reporting their findings they put the decimal point (actually in Europe, a comma) in the wrong place, making the amount of iron appear to be 10 times greater than what they had intended. (No, Arthur Andersen was not their accountant.) The error was corrected some 40 years later, but not before Popeye decided to adopt spinach as his power food. After all, iron is strong, right?
The irony (honest, that was an accident) is that whatever iron spinach does contain is not very absorbable by the body because spinach also contains oxalic acid, which ties up the iron into an insoluble form, ferrous oxalate. So only a fraction of spinach's modest amount of iron is available for our metabolism.”
No fixed plans. Not intent upon arriving.