Does cooking affect the oxalate content of food?
According to most research studies, not significantly. Oxalates are naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. Oxalate-containing kidney stones and gall stones are examples of oxalate-related health problems. Only a small number of foods contain any measurable amount of oxalates. These foods include berries, currants, concord grapes, figs, plums, rhubarb, tangerines, all green leafy vegetables, green beans, okra, rutabagas, summer squash, tomatoes, sweet potatoes, leeks, eggplant, almonds, cashews, peanuts, cocoa and chocolate made from cocoa, black tea, tofu and other soy products, and the bran and germ of wheat. In the green leafy vegetable category, rhubarb greens and spinach leaves are particularly concentrated sources of oxalates.
According to most research studies, not significantly. Oxalates are naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. Oxalate-containing kidney stones and gall stones are examples of oxalate-related health problems. Only a small number of foods contain any measurable amount of oxalates. These foods include berries, currants, concord grapes, figs, plums, rhubarb, tangerines, all green leafy vegetables, green beans, okra, rutabagas, summer squash, tomatoes, sweet potatoes, leeks, eggplant, almonds, cashews, peanuts, cocoa and chocolate made from cocoa, black tea, tofu and other soy products, and the bran and germ of wheat. In the green leafy vegetable category, rhubarb greens and spinach leaves are particularly concentrated sources of oxalates. Rhubarb (Rheum rhubarbarum) can contain up to 11,000 parts per million of oxalic acid in its leaves, while spinach (Spin
