This Vegetable Is Extremely Dangerous When Re-Heated The Second Time!


Spinach is a versatile and delicious leafy green vegetable we love to eat.

It’s an excellent source of protein, fiber, and various vitamins and minerals.

It is is also high in lutein, a carotenoid that may help prevent age-related macular degeneration, a common cause of vision loss and blindness.

Although, spinach packed with so much goodness, only a few people know that it is high in oxalate, a compound that can lead to the formation of kidney stones.

That is why doctors advised their patients with calcium oxalate kidney stones to avoid consuming this veggie.

Cooking Spinach Decreases Oxalates

Researchers found that steaming and boiling were effective cooking methods for decreasing the oxalate content of spinach and other vegetables.

According to a study published in the April 2005 issue of the "Journal of Agriculture and Food Chemistry," boiling appears to be more effective. It reduces the soluble oxalate content by 30 percent to 87 percent. They found that steaming lowered oxalates 5 percent to 53 percent in their study.

Cooking also decreased insoluble oxalate content anywhere from zero to 74 percent.

Re-Heating Spinach Is Very Dangerous

Food Safety Organizations around the globe has issued a warning about reheating spinach and other leafy vegetables.

They said that when these vegetables are subject to heat the second time it can potentially lead to the production of a substance called nitrosamines which cause cancer and ‘Blue Baby Syndrome’ children where they cannot get enough oxygen in their blood.

This Vegetable Is Extremely Dangerous When Re-Heated The Second Time! This Vegetable Is Extremely Dangerous When Re-Heated The Second Time! Reviewed by LVS Staff on 7:31 PM Rating: 5
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