Uncle 52's kidney is broken! Many people love to eat it, even eating a few meals of oxalic acid | vegetables | Uncle

This season

On the dining tables of many Wuhan families

There will always be a course of amaranth

Recently, due to eating several meals of amaranth in a row

52 year old Uncle Chen's kidney is "bad" again

What's going on?

Eating vegetables can lead to acute kidney injury,

Did the kidney transplant fail again after only 2 years?

Recently, the WeChat official account of the First Affiliated Hospital of Zhejiang University School of Medicine introduced a case. Mr. Chen of Zhejiang had a kidney transplant operation two years ago due to uremia, and all the postoperative recheck indicators were good, and he gradually returned to normal life. However, the latest follow-up examination found that his blood creatinine was abnormal again. Is his kidney "bad" again?

"Doctor, I always take medicine on time and have regular reexamination. Why is there a problem with the kidney?" Mr. Chen said that he was "wronged". A few years ago, uremia was caused by eating and drinking while he had high blood pressure and diabetes. After kidney transplantation, he completely changed his lifestyle. After renal puncture pathology, it was found that oxalic acid crystals were present in Mr. Chen's renal tubules.

"Have you been eating vegetables such as amaranth and bitter gourd frequently recently?" Zhou Jingyi, Deputy Chief Physician of the Kidney Disease Center of the First Affiliated Hospital of Zhejiang University School of Medicine, found through inquiring about medical history that Mr. Chen had been eating amaranth continuously for a while. It turned out that Mr. Chen's renal tubules were blocked by oxalic acid crystals, leading to abnormal kidney function.

"Mr. Chen is not the first person to suffer from kidney damage due to eating vegetables with high oxalic acid content. He has continuously treated multiple patients with acute kidney failure caused by eating purslane and other foods." Peng Wenhan, chief physician of the Kidney Disease Center of the First Affiliated Hospital of Zhejiang University School of Medicine, said that if food rich in oxalic acid is consumed frequently in a short period of time, such as vegetables that have not been blanched, oxalic acid crystals can easily form, and oxalic acid crystals can easily block renal tubules. Once the renal tubules are blocked, metabolic toxins in the body cannot be excreted in time and accumulate, leading to acute kidney injury.

Professor Chen Jianghua, Director of the Kidney Disease Center at the First Affiliated Hospital of Zhejiang University School of Medicine, reminds us that when we consume vegetables containing oxalic acid in our daily lives, such as amaranth, purslane, bitter gourd, spinach, bamboo shoots, etc., as long as we do a good job in blanching, we can avoid such problems because oxalic acid dissolves in water, and most of it can be removed during the blanching process.

These 7 ingredients must be blanched

01

Vegetables with high oxalate content

Representative foods: spinach, amaranth, bitter gourd, and other bitter tasting vegetables

[Harm] Vegetables that taste a bit astringent will have a higher oxalic acid content. Oxalic acid can combine with calcium to form insoluble calcium oxalate precipitates, which can affect the body's absorption of calcium or form stones.

【 Blanching Method 】 Green leafed vegetables only need to be blanched for 15-20 seconds after boiling, and bitter gourds and other vegetables need to be blanched for 2-3 minutes.

02

Vegetables containing plant lectins

Representative foods: kidney beans, cowpeas, red kidney beans, peas, etc

[Harm] Beans contain a large amount of plant coagulants, which may cause indigestion, inflammation, and autoimmune diseases in the body.

The blanching method can significantly reduce bean agglutinin at high temperatures. Heating in 100 ℃ hot water for more than 10 minutes is necessary to ensure safety.

03

Vegetables containing cyanide glycosides

Representative foods: cassava, ginkgo, and apricots, etc

[Harm] The toxic effects of cyanide glycosides are potential, and when consumed in large amounts, there may be life-threatening effects.

【 blanching method 】 Cyanoside can be soluble in water and can be destroyed by heating. Therefore, remember to remove the seed coat and embryo, soak them, and blanch them until they are fully cooked.

04

Vegetables with high levels of nitrite

Representative foods: Chinese toon, celery, water bamboo, purslane, etc

[Harm] Vegetables all contain nitrite, but excessive nitrite has certain toxic effects, and even nitrite may form carcinogens in the stomach. Excessive intake can also increase the risk of cancer.

Among them, the nitrite content in Chinese toon is usually at least twice higher than that in ordinary vegetables.

【 Blanching Method 】 Blanch Chinese toon for 30-45 seconds, and blanch root vegetables such as water bamboo for 3-5 minutes.

05

Vegetables containing colchicine

Representative food: yellow cauliflower

Excessive use of colchicine may lead to problems in the gastrointestinal and urinary systems.

【 Blanching Method 】 Before consuming fresh yellow cauliflower, blanch it in boiling water for 1 minute, or soak it in warm water above 60 ℃ for 15 minutes, then fully soak and rinse it with clean water.

06

Vegetables containing pesticide residues

Representative foods: vegetables such as cauliflower, broccoli, shiitake mushrooms, etc

[Harm] There may be dust, parasites, and pesticide residues.

【 Blanching Method 】 Blanching can remove organic phosphorus pesticides sprayed on vegetables, and boiling water can also kill residues such as disease parasites, making eating more reassuring!

07

Food with blood stains or odors

Representative foods: pig intestines, pig tripe, lamb, fresh winter bamboo shoots, spring bamboo shoots, etc

[Harm] Some meats and vegetables have a special odor that affects the taste.

【 blanching method 】 Before blanching meat, it can be soaked in clean water; When blanching meat, be sure to put it in the pot with cold water, and remember to wash it again after blanching.

Cold water pot blanching or hot water pot blanching?

1. Suitable for blanching in cold water pots:

① Rootstock vegetables with a strong bitter taste, such as bamboo shoots, potatoes, yams, radishes, etc.

② Meat ingredients with a strong fishy smell, such as pork, beef, lamb, etc

【 Attention 】 Flip the ingredients frequently, pay attention to the blanching time, and cook as soon as possible after blanching.

2. Suitable for blanching in hot water pots:

① Meat or animal organs with less blood stains and less fishy odor.

② Some leafy and leguminous vegetables, such as rapeseed, broccoli, green beans, bean sprouts, etc.

【 Note 】 When vegetables are blanched for a short period of time, soluble vitamins are not easily lost, which can maintain the crisp taste and nutrition of the vegetables.

Special attention for five types of patients

Experts remind patients with gout, kidney dysfunction, urinary tract stones, digestive tract diseases, and calcium deficiency to eat less vegetables with high oxalic acid content, such as cauliflower, broccoli, bamboo shoots, purslane, and water bamboo shoots. If consumed, blanching to reduce oxalic acid is very necessary.