Stop making these mistakes while consuming Spinach in winter

Digital Desk: Consuming spinach during winter is said to be a very beneficial option for general health and well-being. It is a superfood with a ton of nutritional value that is well-known for having an abundance of protein, fibre, vitamins, and minerals. These nutrients support the control of diabetes, blood sugar regulation, and warmth. A great strategy to improve your winter diet and prevent seasonal diseases is to include spinach in your diet.

1. Juicing spinach raw

The most common mistake we make while eating spinach is to juice it raw. Experts advise people to keep in mind that spinach is a rich source of oxalate, which combines with calcium in the body to form kidney stones. Many people have ended up in the emergency room after consuming only spinach juice for seven or fourteen days.

2. Making spinach smoothie

Making a smoothie out of spinach is our second mistake while eating it, according to experts. It might not be as healthy as we believe to make a spinach smoothie or to combine it raw with yoghurt, curd, or other fruits and vegetables. The outcome is the same. It might lead to kidney stones and impair your digestive system.

3. Eating raw spinach in salads

Experts say that number three is eating it raw as a salad. Recall that sheep, goats, and cows move their jaws 40,000 times a day. They can digest uncooked greens. There aren't many jaw motions in us. These plants will eventually cause your stomach to release gases, which will cause bloating, flatulence, and indigestion. Additionally, you don't want them to have any form of worms or parasites that are invisible to the human eye because they can lead to several illnesses like cysticercosis.

The right way of making spinach:

Experts in a study said that our grandmothers learned the art of making spinach. To help lower the oxalate, they would blanch it in hot water. To stop it from turning a darker green, they would then submerge it in cold water, grind it into a paste, and cook it with carminative-tasting spices and condiments like cardamom, turmeric, cumin, fennel, coriander, and salt.