Oxalic Acid in foods- Boiled vs. steamed

acid

Consuming too many foods high in OXALIC ACID will decrease calcium absorption. Studies have found that boiling reduces the level of oxalic acid in food. Boiling spinach reduces oxalic acid by 87 percent whereas steaming reduces it by 42 percent. In every vegetable studied, boiling is more effective than steaming. And here’s why: oxalic acid falls off food and into the water. Use the water on your plants or lawn. So, boil (or at least steam) the food, then discard the cooking water. ‪

Veggies
Brussels sprouts
Celery
Beetroot
Collard greens
Dandelion greens
Sweet potato
Eggplant
Kale
Chives
Broccoli
Carrots
Green Capsicum
Parsley
Parsnips
Potatoes
Pumpkin
Rhubarb
Spinach
Squash
Sweet potatoes
Turnip greens
Watercress
Okra
Collards
Escarole
Leeks
Purslane
Radish
Cassava

Fruits
Kiwi Fruit
Lemon peel
Figs
Blueberries
Raspberries
Plums
Tangerines
Starfruit

Nuts and Seeds
Peanuts
Almonds
Hazel nuts
Brazil nuts
Pecans
Sesame seeds
Poppy Seeds
Sunflower seeds
Cashews

Legumes and Grains
Black beans
Kidney beans
Garbanzo beans
Lima beans
Brussels sprouts
Whole wheat
Oatmeal
Buckwheat
Amaranth

Other Foods
Cinnamon
Ginger
Lettuce
Soy products
Chocolate
Cocoa
Tea
Beer

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