3 common mistakes to avoid with spinach and the right way of consuming it

Spinach, also known as Palak, is a powerhouse of nutrients. It is a seasonal delight that is mostly consumed from October to February in various forms. While the cooked ones are good, there are three common mistakes related to spinach that one should avoid. In a recent reel on Instagram, Dimple Jangda, a wellness and nutrition expert talked about the common mistakes and the right way of consuming spinach to gain maximum benefits. In her post, she explained that spinach supports Pitta balance and enhances rakta dhatu (blood tissue). Rich in iron and antioxidants, it promotes detoxification and rejuvenates the digestive fire (agni). Regular inclusion of spinach in your diet helps maintain healthy skin and supports overall vitality by nourishing the body’s tissues deeply, she adds.

Ayurveda advises enjoying spinach cooked with warming spices like cumin and coriander to aid digestion and reduce vata imbalance caused by its cooling nature. Avoid pairing it with dairy or sour ingredients to prevent digestive disturbances. Embrace spinach as a vibrant part of your Ayurvedic diet for a natural, wholesome boost to your health and wellness journey, states Dimple.

According to a study titled, Functional properties of spinach (Spinacia oleracea L.) phytochemicals and bioactives, published by PMC, spinach is widely regarded as a functional food due to its diverse nutritional composition, which includes vitamins and minerals, and to its phytochemicals and bioactives that promote health beyond basic nutrition. Spinach-derived phytochemicals and bioactives are able to scavenge reactive oxygen species and prevent macromolecular oxidative damage, modulate expression and activity of genes involved in metabolism, proliferation, inflammation, and antioxidant defence, and curb food intake by inducing secretion of satiety hormones. These biological activities contribute to the anti-cancer, anti-obesity, hypoglycemic, and hypolipidemic properties of spinach.

Consuming raw spinach juice is not a healthy habit. It is rich in oxalates, which binds with the calcium found in our body and creates an insoluble crystal, which can lead to kidney stones. It has been noticed that 1 glass of spinach juice has 8 to 10 times more oxalates than the human body can possibly handle in a day.

Spinach has oxalates which bind with calcium found in curd and dairy products leading to kidney stones. Also, spinach starts fermenting in the gut because it requires much longer time to get digested, unlike fruits which can lead to thus bloating, burping, indigestion, IBS, and diarrhea.

Spinach has a rough surface which has a perfect environment for pathogens, bacteria, tapeworm, tapeworm eggs to grow on the surface and consuming them can lead to major health issues.

As per Dimple, the right way to consume spinach or kale is to blanch them in hot water till they turn dark green and shrink into small balls. Blend these tender balls into paste and cook them with warm spices or add tomatoes, cinnamon, cardamom, cumin, fennel, coriander. One can also use the puree or paste in dough. Make sure to cook the spinach twice to gain maximum benefits from these plant-based foods.

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Disclaimer: The information provided in this article is meant for general knowledge only and should not be taken as medical advice. Always talk to your doctor before starting any new routine.