Sochivo - a traditional lean dish
Juice is called cannabis, poppy seed or other seed juice. It was eaten as a seasoning, instead of butter. Also called lean meat, made from softened wheat or rice, seasoned…

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Porridge: from distant times to the present day
Russian culture is inextricably linked with porridge. And how many proverbs and sayings exist in which this valuable product is mentioned! “Without porridge, lunch is not at lunch” - it…

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Wild berries - a unique storehouse of vitamins
At the first thought of summer, everyone imagines forests, birdsong and berry glades. Wild berries contain a lot of healthy vitamins. Since ancient times, traditional medicine has respected berries from…

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Beans: The Food of the Future

Legumes – beans, peas, chickpeas, lentils – the cornerstone of any healthy diet. They have unique properties, such as anti-cancer (for more information about the benefits of beans, I talk here).

In this article, I want to share some interesting facts about which McGreevey, the head of the American Pulse Association, spoke about.

Are cheap

Beans, peas and lentils are one of the most affordable sources of protein: more than 20 grams per 100 grams of product. The same amount is in chicken, a little more in beef. Now look at how much these products cost at the nearest supermarket or market, and compare the price of one gram of protein from legumes and meat.

Centenarians eat beans every day

Legumes predominate in the diets of the inhabitants of the “blue zones” – territories around the globe with a high concentration of centenarians. Read more about the diet of those who live to be a hundred years old, please follow this link.

Digestion problems can be avoided

Beans contain complex carbohydrates, and by fermenting them, our stomach bacteria can produce gas. Avoiding gas formation is simple:

– introduce legumes into your diet gradually (the problem with gas formation usually disappears after about a week);

– soak the beans for several hours or at night and drain the water before starting cooking;

– combine legumes with spices such as turmeric, ginger or fennel.

The darker the better

As with vegetables, the more saturated the color of the legumes, the higher the concentration of antioxidants in them that protect cells from oxidation. One study found that black bean pods contain 40 times more antioxidants than white bean pods.

Double load

Legumes are the only product that can be categorized as vegetables and proteins (according to the USDA USDA position).

Famous status

Even the ancient Romans came up with names based on the names of legumes: Lentulus (lentils – lentils), Fabius (fava – green beans), Piso (peas – peas), Cicero (chickpeas – chickpeas). According to Roman leaders, these products embody the characteristics of the entire population and, taking these names, they will prove that they are of public interest.

How old are they?

Researchers from Israel discovered the seeds of green beans in an archaeological site 10 thousand years old. People of the Neolithic era were among the first farmers in the world. Their diet contained important cereals, but they obtained protein and fiber almost exclusively from green beans, lentils, peas, and chickpeas.

Legumes may have been the basis of food in the past, and they are returning to become the food of the future. After all, they are not only nutritious and useful, but contribute to sustainable agriculture, saturating the soil with nitrogen. Add to this that legumes are a sustainable crop – and we have reason to believe that they will become an extremely important product for ensuring food security in our growing world.

Not sure how to make beans? Download my live up recipes app! (for iOs and Android): in it you will find many recipes with legumes. And on my site several recipes are published in the public domain, for example, this one.

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