5 foods you should boil before consuming

Spinach: Boiling eliminates oxalic acid, making it safer for consumption, particularly for those prone to kidney stones.

Broccoli: Boiling softens fibers and enhances digestibility, preserving nutrients like vitamin C and folate.

Cabbage: Boiling reduces goitrogenic compounds, ensuring it's safer for thyroid health and digestion.

Eggs: Boiling ensures they are cooked thoroughly, reducing the risk of bacterial contamination and ensuring safe consumption.

Potatoes: Boiling reduces toxins like solanine, making them safer to eat, especially for those with sensitive digestion.