The “cut up” feeling that can occur after eating kiwi or pineapple is more likely to be caused by the natural proteases present in the raw fruit (actinidain and bromelain, respectively) as the “cut up” feeling generally does not occur in cooked or canned fruit due to denaturing of the protein proteases. Raphides, which are sharp, insoluble calcium oxalate crystals, are generally not destroyed by boiling (as stated in your link) as so would still be present in the cooked fruit, suggesting that they are unlikely to be responsible for the “cut up” sensation.