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Called the foods containing oxalic acid

Названы продукты питания, содержащие щавелевую кислотуOrganic oxalic acid is essential for our body.

But when oxalic acid is cooked or processed, it becomes dead, or inorganic and thus harmful to our body.

What is oxalic acid?

Oxalic acid is a colorless organic compound, which occurs naturally in plants, animals and people. Organic oxalic acid is an important element necessary to support and stimulate peristalsis in the body.

Oxalic acid readily combines with calcium. If oxalic acid and calcium are organic at the moment of their connection, the result is useful, then oxalic acid helps the digestive system absorb calcium. At the same time, this combination helps to stimulate the peristaltic functions of the body.

But as soon as the oxalic acid has become inorganic by the cooking or processing, it combines with the calcium that destroys the nutritional value of both. This leads to a shortage of calcium that causes bone decay.

When the concentration of inorganic oxalic acid is high, it may fall out in crystalline form. These tiny crystals can irritate the tissues of humans and stuck in the stomach, kidneys and bladder “stones”.

Oxalic acid is present in abundance in many vegetable products, especially its high content in sour grass: sorrel, rhubarb, buckwheat. Other plants containing high levels of oxalates are (in decreasing order): starfruit, black pepper, parsley, poppy seed, amaranth, spinach, chard, beets, cocoa, nuts, most berries and beans.

Even the tea leaves contain a fair concentration of oxalic acid. However, tea beverages typically contain only very small or moderate amounts of oxalate due to the very small number of leaves used for cooking.

Just remember, organic oxalic acid is essential for your body and is completely harmless if taken in organic form. It inorganic oxalic acid causes problems in your body. When you drink fresh raw spinach juice, your body uses 100% of all the minerals that spinach has to offer. But when oxalic acid in spinach subjected to heat treatment, it becomes inorganic and may cause a number of health problems in the long run.

Attention! If you have kidney problems that reduce intake of oxalic acid, organic and inorganic.

People with recurrent kidney stones have a tendency to absorb higher levels of biologically active oxalates compared to those who are not prone to developing kidney stones. Diet with low content of oxalates involves the consumption of less than 50 mg of oxalic acid per day.

The following is a list of products with a high content of oxalates. Please take this information as a guideline, as levels of oxalate may vary depending on differences in climate, where plants are grown, soil quality, ripeness, and from what part of the plant used.

Foods with high oxalates level (> 10 mg per serving)

Beets

Celery

Dandelion, greens

Eggplant

Green beans

Kale

Leeks

Okra

Parsley

Pasternak

Pepper, green

Potatoes

Pumpkin

Spinach

Squash, yellow summer

Sweet potatoes

Chard

Tomato sauce, canned

Turnips

Watercress

Grapes

Figs

Kiwi

Lemon zest

Orange peel

Cannon

Wheat bread

Buckwheat

Oatmeal

Popcorn

Wheat bran

Wheat germ

Flour

Almonds

Brazil nuts

Hazelnuts

Peanut butter

Peanuts

Pecans

Sesame seeds

Beer

Chocolate

Cocoa

Soy products

Black tea

Green tea

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