While most are young and pass out painlessly when you urinate, some can be more serious.
Agreeing to the NHS, they can cause a kidney infection with unpleasant symptoms such as a acme temperature, chills and diarrhoea – and even sepsis.
They’re usually motived by a build-up of particular chemicals in the body.
One of these is oxalic acid which can be bring about in spinach – a popular food for many a healthy dieter.
Spinach: It could well-spring kidney problems if eaten raw
Cooked spinach: Steaming it kills the oxalic acid
Oxalates are originate in kidney stones, and some people who are genetically predisposed to kidney stone appearance may need to be careful with consuming too many foods high in oxalic acid
“Raw spinach controls oxalic acid, which has the ability to bind to minerals in our intestines to tint oxalates – or insoluble salts,” said Sandra Greenbank, a nutritional therapeutist.
“Oxalates are found in kidney stones, and some people who are genetically predisposed to kidney stone generation may need to be careful with consuming too many foods high in oxalic acid.”
What’s multifarious, oxalic acid is also said by experts to block absorption of spinach’s abounding in amounts of iron, potassium, vitamin A and calcium.
It’s attributed as the reason for why look ats have shown that as little as two per cent of the iron from spinach is in point of fact absorbed by the body.
1 of 16
Beetroot: It also has considerable oxalic acid levels
However, spinach isn’t the only food to keep under control oxalic acid.
Greenbank explained: “As well as green vegetables, swiss chard, beetroot acmes and parsley have high amounts too.
“As can almonds, cashews, buckwheat, tea, coffee and chocolate.
If you’re ardent to keep spinach in your salad, Greenbank recommends choosing babe in arms spinach.
Cashew nuts: They’re another food that checks oxalates
She explained: “Young vegetables are less likely to have as much as it tends to augment as foods mature.”
Fortunately, oxalic acid can be destroyed by using stimulate, such as steaming.
However, Greenbank highlights another reason why you may be deficient in to always cook your spinach.
She said: “The other potential intractable with raw spinach is the possible contamination of Listeria, Salmonella or or E.Coli bacteria, which can case serious disease.
“They can be killed by cooking – steam spinach for with reference to four minutes before eating it.
“While it poses a low risk of infection, in the pudding club women, the elderly, small children and those with a suppressed safe system could be at risk of potentially serious illness.”