2024-02-07 12:04:13
A study warns: Some leafy vegetable juices cause kidney disease!?
Juicing has gained popularity as a quick and convenient way to consume a variety of nutrients found in fruits and vegetables. However, when it comes to leafy greens like spinach and kale, there is a potential downside that often goes unnoticed, which is their high oxalate content.
According to a study conducted by the National Kidney Foundation, drinking vegetable juice made from leafy green vegetables that are high in oxalates can lead to an increase in oxalate absorption, causing kidney damage and even kidney failure! This is according to a new report published by the specialized medical website “onlymyhealth”.
What are oxalates?
According to Colorado State University, oxalates are natural compounds found in many plant foods and are created naturally in the human body as a waste product.
Some common sources of oxalate are:
– Leafy vegetables such as soy, rhubarb tea, and beet seeds. Although generally considered harmless for most people, consuming large amounts of oxalate can cause problems for individuals who are prone to kidney stones or who have certain health conditions.
Here’s how green leafy vegetable juice can increase your risk of kidney disease:
Risk of kidney stones
Leafy vegetables such as spinach and kale are rich in oxalates, and excessive consumption of them can contribute to the formation of kidney stones.
Oxalates can bind to calcium, forming crystals that may accumulate in the kidneys. Juicing large amounts of these vegetables can also lead to consuming concentrated amounts of oxalate, which may increase the risk of developing kidney stones.
Johns Hopkins Medicine recommends drinking an additional cup or two of water if you eat foods high in oxalate, to get rid of excess oxalate.
Digestive issues
In some cases, eating large amounts of oxalate can cause digestive problems.
Oxalates can bind to minerals in the digestive system, according to a study published in the journal Annals of Translational Medicine, to form insoluble compounds.
This may interfere with nutrient absorption and contribute to digestive discomfort, especially for those with sensitive digestive systems.
Oxalate sensitivity
Some individuals may be more sensitive to oxalate than others.
While most people can tolerate moderate oxalate intake without problems, those with a history of oxalate-related health problems or certain conditions may need to monitor their oxalate intake more closely.
Balancing benefits and risks
Leafy vegetables provide a large number of essential nutrients, including vitamins, minerals and antioxidants. However, instead of relying solely on juice, consider using a variety of cooking methods for leafy greens, such as steaming or sautéing, which can help reduce oxalate levels.
In this context, a study conducted by the University of Wyoming found that boiling significantly reduced the content of soluble oxalate by 30-87% and was more effective than steaming, which reduced the content by 5-53%.
While leafy greens like spinach and kale are undeniably nutrient-dense, juicing them may not be the best option for everyone. If you have a history of kidney stones, gastrointestinal sensitivity, or health concerns related to oxalates, you should exercise caution and consult with your health care professionals for personalized nutritional advice. As with any dietary decision, it is essential to weigh the potential benefits and risks and choose an approach that matches your individual health goals and needs.
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