Tag: Reducing oxalates

According to research, boiling spinach for a short time can reduce its oxalic acid content by a significant amount. This discovery is crucial for those concerned about high-oxalate foods, as it confirms that blanching spinach removes oxalates, making it a safer and healthier option for many people.

Studies have shown that cooking methods like boiling can reduce soluble oxalate content in some vegetables by as much as 87%. However, this leads to a common misconception: are oxalates destroyed by cooking, or merely reduced through another process? The answer depends entirely on the cooking method used.