How can cooking Tetragonia tetragonoides effectively help individuals manage their intake of oxalates?

Employing longer cooking methods like simmering or braising leaches the oxalates into the cooking liquid.

Oxalates are natural compounds present in New Zealand Spinach that can be a concern for individuals susceptible to kidney stone formation. Fortunately, the plant's physical structure—its thick, sturdy leaves—is conducive to cooking methods that help mitigate oxalate levels. When subjected to longer exposure to heat and moisture, such as simmering or slow braising, these water-soluble compounds leach out of the vegetable tissue and into the surrounding water or broth. By discarding this cooking liquid afterward, consumers can significantly reduce the concentration of oxalates consumed, allowing them to safely enjoy the other nutritional benefits of the greens.