The Spinach Myth: Why You Aren't Absorbing the Iron You Think You Are
We’ve all seen the cartoons: Popeye cracks open a can of spinach, his muscles bulge, and he becomes invincible. For decades, we’ve been told that spinach is the ultimate "iron powerhouse." But here is the inconvenient truth that nutritionists have known for a while: Eating spinach for iron is a bit like having a million dollars in a bank account you aren't allowed to access. The iron is technically there, but your body is having a very hard time getting to it. Here’s the science behind why that happens and how you can actually make that spinach work for you. The Culprit: Oxalic Acid Spinach contains high levels of oxalic acid (or oxalates). This is a naturally occurring compound in many leafy greens, but spinach is particularly packed with it. Oxalic acid is an " anti-nutrient ." Its job in the plant is defense, but in your digestive tract, it acts like a magnet. It binds to the iron molecules in the spinach, creating a compound called ferro...
