What should I do if my mouth feels astringent after eating spinach

Eating spinach can make the mouth very astringent, which can be alleviated by rinsing the mouth, consuming acidic foods, drinking plenty of water, avoiding eating on an empty stomach, and peeling the skin. The oxalic acid in spinach may cause astringency when in contact with the oral mucosa, and usually does not require special treatment.

1. Rinse mouth

Rinsing mouth immediately with warm water or diluted salt water can effectively reduce residual oxalic acid in the mouth and alleviate mucosal irritation. If conditions permit, repeat the mouthwash several times to help remove oxalic acid crystals attached to the tongue and gums. This method is applicable to both children and adults, with simple operation and no side effects.

2. Eating acidic foods

Moderate consumption of acidic foods such as lemon and apple cider vinegar can neutralize oxalate alkalinity and reduce astringency. Acidic components can promote saliva secretion and accelerate oxalate metabolism. However, individuals with gastrointestinal sensitivity should control their intake and avoid consuming acidic foods on an empty stomach, which can cause stomach irritation. 3. Drink plenty of water. Drinking warm water or light tea can dilute the concentration of oxalic acid in the mouth and reduce the duration of astringency. It is recommended to drink small sips multiple times, as it can flush the oral mucosa and promote the excretion of oxalic acid through urine. Especially suitable for people who experience discomfort when consuming spinach after exercise or in dry environments.

4. Avoid eating spinach on an empty stomach. Eating spinach in combination with staple foods can reduce the chance of oxalic acid coming into direct contact with the mouth. Starch foods such as rice and Mantou can absorb some oxalic acid and reduce the absorption rate of oxalic acid in the gastrointestinal tract. For those with weak gastrointestinal function, it is recommended to blanch spinach before cooking to further reduce the oxalic acid content.

5. Peeling treatment

Spinach stem epidermis has a higher oxalic acid content, and removing the stem epidermis before consumption can significantly reduce astringency. Using boiling water to quickly blanch and then supercooling water can dissolve most oxalic acid in water. This method is particularly suitable for making cold spinach salad or for children to consume.

Prolonged and frequent consumption of spinach can worsen oral discomfort, or be accompanied by symptoms such as numbness in the tongue and swelling of the throat. It is important to be alert to oxalic acid allergies or metabolic abnormalities. Daily recommendations include choosing tender spinach and controlling single intake. When cooking, pair it with high calcium ingredients such as tofu and sesame. Calcium can combine with oxalic acid to form calcium oxalate, which is not easily absorbed, reducing the body's intake of oxalic acid. Maintain dietary diversity and avoid nutritional imbalances caused by excessive intake of a single vegetable.