What exactly is this peculiar feeling and why does it happen? Is there any way to prevent it?
As the spinach cooks, the cell walls break down and release oxalic acid that coats the mouth when you eat the vegetable. It’s as if your teeth have been lightly scratched against—an unpleasant feeling that lingers for an hour or two afterward. Over email, McGee, the author oftold me the sensations caused by oxalates in spinach haven’t been much studied.
I asked McGee if he knew of any way to lessen the feeling of spinach teeth—and if cooking or eating spinach with dairy would, indeed, solve the problem. McGee tells me, “The dissolved oxalates will react with calcium-rich foods like milk to form calcium oxalates, but that would just add to the grittiness.”
But that doesn’t mean you should retire your favorite recipe for creamed spinach. The combination of spinach and milk, McGee says, “is recommended more to keep dissolved oxalates from entering our bloodstream, where they can contribute to the development of kidney stones.
If you’re desperate to avoid spinach teeth, your best bet might be to avoid the leafy green altogether. In the name of science, though, I conducted my own little experiment by preparing spinach in as many ways as I could think of. I blanched it, creamed it, blanched.
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