Freezing reduces oxalate as much as cooking?

[hailtotheking]

http://www.ajol.info/index.php/bioke...le/56412/44844

I highlighted this study because it shows that freezing foods can be just as effective at reducing oxalate content in food as boiling it.

The advantage of freezing-only (i.e just letting it defrost and then eat) is it retains alot of the water soluble nutrients that can be lost in cooking.

Although eating most defrosted frozen veg without subsequent cooking is not great from a texture perspective, for fruit its generally fine. Alot of fruits (.e.g many berries, plums, figs, etc.) contain oxalate, and i think that if you get these frozen and then defrost and eat they still taste great and you can reduce the oxalate load.

[NU_nutrition_TS]

Quote

Alot of fruits (.e.g many berries, plums, figs, etc.) contain oxalate, and i think that if you get these frozen and then defrost and eat they still taste great and you can reduce the oxalate load.

That's a good tip. I have reintroduced a small daily serving of berries (mainly raspberries) back into my diet and I usually buy the frozen punnets and defrost a handful overnight to have with a generous dollop of full-fat Greek-style yoghurt.

[James]

Super stuff, also, frozen berries keep longer and are cheaper! Also, making a superb smoothie (in the old food processor).