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Spinach... Why do you mock me?

post #1 of 18
Thread Starter 
OK, so whenever I make a dish that contains a good amount of cooked spinach, or any other kind of greens for that matter, I have a problem. When you eat the spinach it leaves this coating on your teeth. Do you know what I'm talking about? I can't describe it but it feels awful.

Usually I add the spinach/greens at the end to something I've sauteed. I let it steam for a minute, stir it, season, done. Am I undercooking it?? It makes me crazy because the taste and texture are on the money but... MY TEETH! AAAHHHHH.

Please help.
post #2 of 18
My heart goes out to you. I know EXACTLY what you mean -- although for me, it's more of a sort of tannic feeling.

The only way I've dealt with it is by eating more spinach to get used to it. :D I loooooooooove the taste of spinach.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 18
You remember that song Uneasy Rider by Charlie Daniles? Well it's hardly a song, but he kicks "old green teeth in the head?" :)
post #4 of 18
LOL I get that weird feeling when I eat a salad with raw spinach. Kind of a squeaky feeling? It's very strange and I go brush my teeth afterwards but I still eat it because I love it.
post #5 of 18
Nope, it's the knee. funny song.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 18
I know exactly what you're talking about. I like/learned to eat greens with the pepper vinegar so I tried it on spinach. Also tried some lemon juice one day when I did a saute of spinach and mushrooms with tarragon. It seems to reduce the sensation. Not sure why, never really gave it any thought.
post #7 of 18
My daughter always demands fresh lemon on spinach, which she loves. I suppose I may have discovered the reason. I never noticed a film before and I enjoy spinach and eat it often.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 18
it's from the oxalates in spinach so I've heard...
post #9 of 18
My wife advises that you smoke more. You won't taste anything. Anything.

-Al
post #10 of 18
Think of your teeth in the way you season a cast iron pan – eat enough spinach until it gets a good coating on your teeth and you'll be good to go!:lol::bounce:

Jannie
post #11 of 18
That explains it! I've never had that experience and I eat spinach 4-5 times a week.

- CastIronChef
post #12 of 18
I did read about some reaction some people can have, like kids getting a rash around the mouth when they eat spinach. It sounds like it's caused by the same thing.
Try this, blanch it very quickly in boiling water, then drain and squeeze all the liquid out. Then add to your dish. It is supposed to eliminate or diminish the stuff that causes this. Did someone say oxalates? whatever it is.
It's apparently in the juice and i read once that for little kids not to cook spinach directly in a pan but to boil and drain and squeeze well to diminish this effect.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #13 of 18
My son loves cooked spinach as much as I do, but we both experience that same sensation. Jack came up with a word for it:

Scridgey teeth

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Liquored up and laquered down,
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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #14 of 18
:lol: Good one Al!!
post #15 of 18
Oxalic acid?... I'd go check my McGee if my leg wasn't broken.

Eat arugula instead. That's what I do.
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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post #16 of 18
Wiki excerpt for oxalic acid (and oxalate): interesting....

Foods that are edible, but that still contain significant concentrations of oxalic acid include - in decreasing order - star fruit (carambola), black pepper, parsley, poppy seed, rhubarb stalks, amaranth, spinach, chard, beets, cocoa, chocolate, most nuts, most berries, and beans. The gritty “mouth feel” one experiences when drinking milk with a rhubarb dessert is caused by precipitation of calcium oxalate. Thus even dilute amounts of oxalic acid can readily "crack" the casein found in various dairy products.

I guess avoiding milk with spinach is a good idea for controlling:
Scridgey teeth

Luc
I eat science everyday, do you?
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I eat science everyday, do you?
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post #17 of 18
I remember reading somewhere (probably laurel's kitchen) that whatever it is, it prevents the body from assimilating calcium. So if you have a calcium deficiency you shouldn;t expect to get it from milk or cheese cooked with spinach or from chocolate milk.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #18 of 18

cook it before you cook it

seriously if you cook spinach, squeeze the bejeezuz out of it then cook it in your recipe it takes away all the nasties.
I buy frozen leaf, cook it in the micro, SQUEEZE then use it in Pakoras. it's really good.
Fresh from the garden is short lived cos it bolts so quickly but i treat it the same
Guess the nutrition is nul and void butit does taste good
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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