What exactly is this peculiar feeling and why does it happen? Is there any way to prevent it?
As the spinach cooks, the cell walls break down and release oxalic acid that coats the mouth when you eat the vegetable. It’s as if your teeth have been lightly scratched against—an unpleasant feeling that lingers for an hour or two afterward. Over email, McGee, the author oftold me the sensations caused by oxalates in spinach haven’t been much studied.
I asked McGee if he knew of any way to lessen the feeling of spinach teeth—and if cooking or eating spinach with dairy would, indeed, solve the problem. McGee tells me, “The dissolved oxalates will react with calcium-rich foods like milk to form calcium oxalates, but that would just add to the grittiness.”
But that doesn’t mean you should retire your favorite recipe for creamed spinach. The combination of spinach and milk, McGee says, “is recommended more to keep dissolved oxalates from entering our bloodstream, where they can contribute to the development of kidney stones.
If you’re desperate to avoid spinach teeth, your best bet might be to avoid the leafy green altogether. In the name of science, though, I conducted my own little experiment by preparing spinach in as many ways as I could think of. I blanched it, creamed it, blanched.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
How to Update the Suit Vest Trend for 2022Style experts share their advice for making this menswear-inspired classic feel current.
Read more »
French Crepes With Spinach and Feta RecipeSpinach, onion, and feta make an easy, tasty filling for classic French crepes.
Read more »
Why do we grind our teeth?Are your shoulders hunched? Are your eyes squeezed tight? Are your teeth clenched shut? 😬
Read more »
Why Coca-Cola doesn't want to tell you what's in those weird flavorsCoca-Cola famously won't tell you the recipe for Coke. It's not about to tell you what's in its new limited-time flavors, either.
Read more »