One thing I know for sure is, if everyone ate a lot more beans on a regular basis they would be:
1. thinner;
2. richer;
3. healthier – definitely more regular, with less risk of colon cancer and other diseases.
Regular consumption of beans acclimatizes your body and you slowly acquire a resistance to any untoward effects (I think you know what I am talking about!) Correct soaking methods will also minimize the sometimes gaseous nature of beans, by eliminating most, if not all, of the phytic acid, which can also block absorption of some minerals. This means soaking for 12-15 hours and then throwing away that water (I have heard it is good for watering plants), rinsing and cooking with fresh water. Even better, let the beans start to sprout by rinsing them regularly for a couple of days. Herbs and spices, such as cumin, garlic, rosemary, turmeric, also minimize the production of gas in the body. And, hey, there is always beano or digestive enzymes while you are getting used to eating a lot of beans!
If you sprout the beans and/or eat them with some nuts or whole grains, their nutritional benefits skyrocket. Beans are full of protein, complex carbohydrates, vitamins, fibre and minerals.
They are great in salads, soups, stews or made into croquettes or falafel balls and dips.
Enjoy!
Comments 1
wow ive been noticing the gaseous effects of beans for the last two days as I made a masala dish. I only soaked them for a few hours beforehand so I will definitely soak them the required amount next time! interesting to know about all those spices too , great post!