A Research Overview

Types of juicing can increase kidney stone risk-25 September

September 24, 2015 0 Comments

Comparison of oxalate contents and recovery from two green juices prepared using a masticating juicer or a high speed blender Leo Vanhanen  Geoffrey Savage Department of Food, Wine and Molecular Biosciences, Faculty of Agriculture and Life Sciences.  NFS Journal.

Juicing is a popular health trend where green juice is prepared froma range of common vegetables. If spinach is included in the mix then the juice may contain significant quantities of oxalates and these are not safe to consume regularly in large amounts as they predispose some people to kidney stone formation.

Green juice, prepared from spinach and other common vegetables using a high speed blender that produced a juice containing all the original fiber of the processed raw vegetables, was compared with a juice produced using a masticating juicer, where the pulp containing most of the fiber was discarded in the process.

The oxalate contents of both juices were measured using HPLC chromatography. Green juices prepared using common vegetables can contain high levels of soluble oxalates, which will vary with the type and proportion of vegetables used and whether or not the pulp fraction was retained during processing.

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