Why does slightly cooked (wilted) spinach give me dry mouth but not raw or fully cooked?
Oxalates most likely.
Cooking doesn't change the oxalates but I reckon how it is chewed, more vrs less, might be the reason.
Wilted seems the chewiest to me.
&quot;Spinach contains a high amount of oxalic acids which contain small crystals that do not dissolve in water. These oxalate crystals are released from spinach as you chew, coating the teeth, resulting in that chalky or gritty feeling&quot;