I\’m not much of a cook nor a particularly mindful eater, but the funny feeling I get from
has given me some food for thought. Do you know what I\’m talking about? Not the left behind if you don\’t wash the leaves properly. Some have described the effect as or. Turning Over a New Leaf The most common answer seems to be, also known as ethanedioic acid, which spinach has lots of. Other fruits and vegetables have to a lesser degree. leaves, however, have so much they are considered. It may have evolved as a way for plants to discourage animals from eating it. Crystal Clear? A said the residual feeling was from the oxalic acid combining with the in your saliva, to form crystals of calcium oxalate. But spinach is already has lots of in the leaves and saliva doesn\’t seem to have much. I haven\’t come across any direct experimental evidence to explain the feeling, so I looked for some more corroborating information.
Your Mileage May Vary The funny teeth syndrome seems to be more associated with spinach than, supported by my own anecdotal Facebook survey. Cooking breaks down cell walls so perhaps more oxalic acid or calcium oxalate gets out into your mouth as compared to eating fresh. Also the volume shrinks with cooking, so you would get more spinach mass in a given mouthful. Get Into the Kitchen But cooking may oxalic acid. I wonder if calcium oxalate is more stable or even gets formed by cooking. Cooking spinach makes it in some ways than eating it raw. I am no dietician, and I\’m not going to get into the and nutritional benefits of eating spinach advocated by Popeye and others. Cooking with foods may also reduce the spinach effect. If anyone has any recipes that tend to reduce the spinach effect on a consistent basis, it might be interesting to see if has chemical components that alters the spinach tooth effect.
Testing, Testing When I tried to test the spinach effect on myself, the difference between cooked and uncooked was minor. But as I said, I\’m not much of a cook nor an especially subtle taster. As well, the amount of oxalic acid can differ by of spinach, the age of the spinach, season, and. The tip of my tongue is now hurting, though I don\’t know if eating spinach was necessarily the cause of it. I\’ll let someone else test that idea on themselves. So I\’m still chewing on this one. I can\’t decide which explanation to swallow. But at least the next time I discover spinach in my teeth at a job interview, I\’ll have an excuse I\’m studying the dental effects of oxalic acid and calcium oxalate. Why Do My Teeth Feel Weird After Eating Spinach? Is this just a punishment for eating healthy? If you\’ve ever had a weird feeling on your teeth after eating spinach, you\’re not alone.
Why must the universe punish us for eating such a? But don\’t worry, it\’s not a punishmentit\’s actually due to the acids that are found in spinach. I broke it down for you. Spinach contains. It also has a good amount of calcium. Chewing spinach releases these compounds where they combine in your mouth to form a crystal that doesn\’t dissolve in water. Then comes the fuzzy coating on your teeth. Should you be concerned? If you\’re worried about these acids, fear not. The pH of spinach, especially cooked spinach, is so close to neutral that it probably doesn\’t have much of an effect. And even if it did, the calcium and iron inhibit the acid from reacting with your teeth. In fact, oxalates can actuallyP when included in your diet. P But if you happen to be at a high risk for kidney stones, you\’ll want to pay attention. Consuming lots of foods with oxalic acids can lead to the formation of.
This includes foods like beets, strawberries, teas, nuts and chocolate. By far, spinach has the most oxalic acid, so it should be the food of most concern. If you\’re worried about kidney stones or have seriously thought of giving up spinach to avoid that gross feeling, think again. There are who are working on breeding a variety of spinach with low to no oxalic acid. For those of us that can\’t wait to eat spinach until this new variety comes about, there are a few ways you can try to reduce oxalic acid in spinach. , the more neutral the spinach will become, so the less acid there will be in it. The best solution for raw spinach is to squeeze some lemon juice over top. It\’ll help dissolve the acid and offset the fact that spinach reduces your ability to absorb iron. Use this as an excuse to make Pand keep chowing down on your salad, sans fuzzy teeth. P