I am a little over two months post SADI and I have been trying new fruits and veggies and trying ones I didn’t like before and finding that aside from mushrooms which was a texture thing I don’t mind them as much. Well I have been eating spinach a handful of times with my egg white omelette for lunch since surgery. This time, though, it made my teeth (my whole mouth actually) really really dry and tasted funny. I had to google to see what was going on. It’s a certain acid that’s in the spinach that is usually reduced when you cook it but apparently this batch of spinach had more or something. I brushed my teeth and had a glass of water and it’s reduced significantly but It was just really weird. I seriously thought maybe I was having a stroke or something and that was the metallic taste people talk about. Anyways, just thought I’d give a heads up for anyone else experimenting with new veggies that spinach can do this. Also it says to watch your intake if your high risk for kidney stones so if that applies and your dr didn’t mention this you may want to ask about that. Anyways if this happens and you just had spinach you’re probably fine, just brush your teeth. ?

Edited October 12, 20241 yr by ShoppGirl

I have never experienced this with spinach and it's one of my go-to veggies!

I hope you don't mind but I did have a good laugh at your description. V funny ? I hope you weren't actually worried!

2 hours ago, Spinoza said:

I have never experienced this with spinach and it's one of my go-to veggies!

I hope you don't mind but I did have a good laugh at your description. V funny ? I hope you weren't actually worried!

Believe it or not for a brief moment my mind did seriously go there but I have anxiety so I always go to the most extreme possibility first. Don’t feel bad for laughing, though. I was laughing pretty hard at myself once I realized that I was fine. It was just such a random and strange experience I had to warn others. ? ? ?

Never experienced this or heard of it either. How weird. Maybe throw the spinach in the omelette for the last minute or so or before you fold/roll it so it cooks a little??

I knew it was hard on your kidneys but only because a friend with an autoimmune disease if her kidneys isn’t allowed it.

17 hours ago, ShoppGirl said:

egg white omelette

Could I ask a question ? Why egg white omelette ? Are you allergic to the yolks ?

20 minutes ago, summerseeker said:

Could I ask a question ? Why egg white omelette ? Are you allergic to the yolks ?

No it just cuts out a lot of the fat but keeps the protein. I am in the weight loss case so I’m paying attention to fat and carbs. I also had my gallbladder out with my surgery so I have to slowly add fat back in to see how my body reacts. It also cuts the cholesterol which I was borderline high before my surgery. I will eventually work my way back to “skinny omelettes,” which is one whole egg and a few egg whites for a normal sized omelette. I really like to have cheese in my omelette. So I shred my own from a 2% block cheese (which is more flavorful so I use less) and do the egg whites to make up for the fat in the yolk. As long as my body allows it, I will work my way back to regular eggs eventually I’m sure, because I prefer them taste wise.

25 minutes ago, ShoppGirl said:

No it just cuts out a lot of the fat but keeps the Protein. I am in the weight loss case so I’m paying attention to fat and carbs. I also had my gallbladder out with my surgery so I have to slowly add fat back in to see how my body reacts. It also cuts the cholesterol which I was borderline high before my surgery. I will eventually work my way back to “skinny omelettes,” which is one whole egg and a few egg whites for a normal sized omelette. I really like to have cheese in my omelette. So I shred my own from a 2% block cheese (which is more flavorful so I use less) and do the egg whites to make up for the fat in the yolk. As long as my body allows it, I will work my way back to regular eggs eventually I’m sure, because I prefer them taste wise.

Ah thanks, that makes sense, I use Parmesan cheese, a little goes a long way.

12 hours ago, summerseeker said:

Ah thanks, that makes sense, I use Parmesan cheese, a little goes a long way.

That’s a good idea. I will have to try that. I got this really cool thing from Amazon that does cheese and it has a blade for Parmesan too. I made fresh grated Parmesan and Romano for my turkey meatballs and they are AMAZING!! It makes ALL the difference. Even my husband likes them and he is super fit but he is so active he can eat anything he wants.

This is the grater if anyone is interested. Apparently it does veggies too but I haven’t tried them. It’s real simple to use and pretty easy to clean. It’s called Ourokhome rotary cheese grater. https://a.co/d/bDJGxZK

Edited October 13, 20241 yr by ShoppGirl

Mozzarella is good too. I add a lot of vegetables to my omelettes: celery, calcium, mushrooms, baby Roma tomatoes, capsicum, spinach, parsley, chives, basil, etc. whatever I have of those sort of ingredients in my fridge. Of course since my tummy said nope I don’t like eggs a while back I haven’t made omelettes for a while. Loved it for lunch.

Oh, I’ve seen those graters but wondered if they were actually any good. Will have to look into getting one now on your recommendation.

6 hours ago, Arabesque said:

Mozzarella is good too. I add a lot of vegetables to my omelettes: celery, Calcium, mushrooms, baby Roma tomatoes, capsicum, spinach, parsley, chives, basil, etc. whatever I have of those sort of ingredients in my fridge. Of course since my tummy said nope I don’t like eggs a while back I haven’t made omelettes for a while. Loved it for lunch.

Oh, I’ve seen those graters but wondered if they were actually any good. Will have to look into getting one now on your recommendation.

I have my omelettes for lunch too (well sometimes they end up just being scrambled eggs ? . I really enjoy my proffee in the morning so I just have breakfast for lunch most days. I usually use whatever leftover veggies I have in there that are already cooked, but I also do spinach because it’s not my absolute favorite veggie but I know it’s good for me and everything tastes better with cheese. They have those graters that are just for Parmesan as well that are more compact. That is what I started off looking for but this one does both so I figured I’d give it a try. If you have the time fresh grated cheese is definitely better tasting with the added bonus of being cheaper and better for you.

13 hours ago, Arabesque said:

Oh, I’ve seen those graters but wondered if they were actually any good. Will have to look into getting one now on your recommendation.

Yes they are but I have only ever used mine for cheese and carrots. They are too small for bigger amounts

My only gripe about spinach is that you have to buy a 37 gallon bucket of it.....as it reduces down to a 1/4 cup once cooked.

Actual measurements....or so it seems.

Love the stuff. Butter, garlic, curry powder and a splash of heavy whipping cream and keep stirring in heaps of baby spinach. In a few minutes the magic happens.

On 5/1/2025 at 11:14 AM, Dub said:

My only gripe about spinach is that you have to buy a 37 gallon bucket of it.....as it reduces down to a 1/4 cup once cooked.

I buy the chopped frozen variety. Drop it in a good pan, as it comes out of the packet, without water. Slowly defrost it, it only takes a few minutes. I add a small amount of cream cheese, garlic and a few scrapes of nutmeg. No waste, no fuss. Delicious.