Reasons for eating less water spinach as much as possible

The main reasons for minimizing the consumption of water spinach are related to its high oxalic acid content, potential accumulation of heavy metals, cold and irritating properties on the gastrointestinal tract, caution for special populations, and discomfort caused by excessive consumption.

1. High content of oxalic acid

Water spinach contains a lot of oxalic acid, which can easily form calcium oxalate precipitation when combined with calcium. Long term excessive consumption may affect calcium absorption and be detrimental to individuals with osteoporosis. It is recommended to blanch before cooking to reduce some oxalic acid content.

II. Enrichment of Heavy Metals

During the growth process of water spinach, it may absorb heavy metals such as lead and cadmium from the soil. The risk of planting water spinach in industrial polluted areas is higher. Choosing legitimate channels to purchase and avoiding long-term single consumption can reduce risks.

III. Coldness attribute

Water spinach has a cold nature, and those with spleen and stomach deficiency may experience abdominal pain and diarrhea after consuming it. It is recommended to cook with ginger and garlic isothermal ingredients, and those with a cold constitution should control their intake.

4. Special populations should be cautious

Kidney stone patients should limit their intake of oxalic acid, and gout patients should pay attention to purine levels. Excessive consumption by pregnant women and women during menstruation may worsen body cold symptoms. It is recommended to adjust the amount of consumption according to physical condition.

Fifth, excessive consumption may cause discomfort [SEP]. Consuming a large amount of food in a short period of time may lead to gastrointestinal discomfort. Some people may experience allergic reactions such as skin itching. It is recommended to try consuming a small amount for the first time to observe the reaction.

As a common green leafy vegetable, water spinach is rich in nutrients such as potassium and vitamin K. Moderate consumption by the general population is not harmful to health. It is recommended to use the cooking method of blanching and stir frying quickly, combined with soy products to supplement calcium. It is advisable to consume 2-3 times a week and avoid consuming large amounts with high calcium foods. People with special physical conditions can cook water spinach with warm ingredients, which can retain nutrients and neutralize coldness. When making a purchase, pay attention to whether the stems are fresh and tender, and avoid choosing products with blackened stems or wilted leaves. Maintaining dietary diversity and not overly relying on a single vegetable variety is more in line with the principle of dietary balance.