March 20th - Multiple domestic media outlets have reported that a Mr. Li with chronic kidney disease has experienced a decline in his condition after consuming excessive amounts of unblanched spinach.
Pathological examinations revealed a substantial accumulation of oxalate crystals within Mr. Li's renal tubules. He was subsequently diagnosed with oxalate nephropathy, necessitating dialysis treatment.
Medical professionals emphasize that substantial consumption of foods with high oxalate content can lead to the formation of calcium oxalate, which precipitates within the body and triggers acute tubular interstitial injury. Individuals with chronic kidney disease or other underlying ailments are particularly susceptible to this condition.
For patients with chronic kidney disease, dietary intake of potassium, purines, phosphorus, and oxalates should be restricted.
Research indicates that blanching can decrease phosphorus levels in vegetables by 51% and reduce phosphorus content in meat products by 38%. Additionally, blanching vegetables with high oxalate content, such as spinach, amaranth, water spinach, fresh bamboo shoots, bitter melon, and celery cabbage, can lower oxalate content by 30% to 87%.
It is worth noting that blanching does not involve simply scalding ingredients in hot water momentarily. When blanching vegetables, boiling water should be used with a water volume just sufficient to cover the produce. Vegetables should be removed when they exhibit a slight change in color.
For blanching fish or shrimp, immerse in boiling water for 1-2 minutes before removing. To blanch large pieces of pork, beef, chicken, or duck bones for soup, place the meat in cold water, bring to a boil over high heat, skim off any foam, and then remove the meat from the water.
