Thank you all for providing such interesting information. This all goes to validate my Fake Folate Poisoning ideas. Apart from the amount of folates ingested, it is important I think to consider what is happening when we ingest them. In Asia, where as you correctly remind us, a lot of folate-rich vegetables are consumed, they are not consumed alone. In a typical salad you will also find enormous amounts of glycine, which will not only offset the eventual problems due to too high folates in the meal, but will also provide a way to make use of this high folate intake to further nourish and repair. I had a long time ago given a recipe for pig's ears as an anti glutamate immediate relief. Since this did not make me popular, here is another solution, more convenient (?), more palatable (?) for the easily disgusted cooks: Small anti-excitotoxicity cakes: - Take a pig's foot (trotter), raw, if possible cut in half or quarters (too difficult to do this yourself). - Put in a pan with 1,5 liters water (find a pan deep enough and small enough so that amount of water covers approximately the foot). - Add a couple of carrots, one onion into which you stick 4 cloves, salt, some fresh parsley if you have any. - Boil gently for one and a half hour, not more. NO PRESSURE COOKER. Longer cooking, pressure cooker, microwaving at any stage will turn this into a death brew of glutamate. - Let this cool down until it is still warm. - Take out the cloves from the onion and throw them away. - Fish out the bones, remove ALL the fleshy parts which you will keep and throw away the bones. - All the vegetables and flesh and broth go into the liquidizer. - When they are liquidized, add 5 cloves of garlic peeled (it has to be raw and fresh), and if you want an Asian taste, a couple of small fresh chillis (or more....) and a big bunch of fresh coriander leaves. Check for salt. - BZZ......... - Now, before this cools down too much and sets, you pour the result into your small silicon cake molds : for example : http://www.amazon.com/NY-Cake-Silic...1_22?s=kitchen&ie=UTF8&qid=1383552482&sr=1-22 - Into the fridge for a couple of hours until they set. Then you take them out of the molds and put into a closed box in your fridge (garlic smell!!!); - Whenever you eat any salad or before you eat in general, or if you feel peckish for them (a sure sign that you need them), enjoy a bite! I do not give an expiry date for this, because it all depends on how clean your kitchen is and your hands, anyway they will be gone long before the expiry date. Bon appétit! Asklipia Beware of FFP EDIT : Instead of putting the chillies and garlic in the blender, it is nice to put a small piece of each in every small mold before you pour the mixture into them. They are trapped inside the cakes and it gives a very nice explosive feel when you bite on them!