> However, cooking foods with oxalates in them breaks down the oxalates and frees up the nutrients and partially prevents the anti-nutrient effect. This advice

> However, cooking foods with oxalates in them breaks down the oxalates and frees up the nutrients and partially prevents the anti-nutrient effect. This advice should be taken very carefully. The amount of oxalate removed is highly dependent on the cooking method and the food in question. Furthermore, some foods like spinach remain very high in oxalates in comparison to other foods even after preparation. Finally, cooking is not effective at reducing insoluble oxalates. It's probable that insoluble oxalates are less problematic, but I don't know of any good data showing they are harmless.