Various cooking methods can significantly reduce the oxalate levels in some foods. Boiling can reduce oxalates in vegetables by as much as 67 percent and some beans by as much as 76 percent. Older research found that boiling was much more effective at lowering oxalate levels in vegetables than steaming; this study found that boiling led to as much as an 87 percent reduction while steaming was only as much as 53 percent.

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