Bean Cultures

Plant products remain the main food for all time. Legumes are one of them. They have been known to man since the Stone Age. Even the most ancient civilizations have appreciated their benefits to the human body.

Useful properties of legumes:

In terms of protein content, legumes are close to meat. In addition, the proteins in peas, soy and beans are much easier to digest than those in meat. With traditional methods of preparation the digestibility is 70–80%. They also contain much-needed organic acids, fats, vitamins and mineral salts for our body. All legumes are widely used in the treatment of diseases. Green peas, for example, contain active antisclerotic substances.

These crops are considered a medicinal food, rich in potassium and folic acid, as well as B vitamins, which reduces the risk of cardiovascular disease. The presence of cellulose and dietary fiber (the lack of which is the main problem of modern man) has a beneficial effect on our digestion. Beans have a sufficient amount of manganese, which helps healthy and beautiful hair.

Nutritionists say that after 2-3 weeks of daily consumption of 100-150 grams of these crops, there is a significant reduction in blood cholesterol. Another useful property is that they supply the body with proteins that are not accompanied by fat.

Legumes as disease prevention

According to the World Health Organization, human life expectancy and health depend on lifestyle and diet, 15% is heredity, 15% - the environment, only 10% of health services. The whole civilized world is gradually beginning to realize that a small part of our health is exposed to medical services, even though medical equipment and techniques are constantly growing.

It is clear that in the near future, the human menu will be supplemented with products rich in plant proteins. The demand for cereals, legumes and vegetables, characterized by high nutritional value, is expected to increase. It is obvious that our passion for foods containing refined fats and without the necessary amount of active ingredients, lead to self-destruction of the body. Nutritionists around the world make lists of functional products, cereals and legumes occupy a major place in them.

Legumes can easily be considered as food products with therapeutic action. Their effectiveness has been proven in the prevention against diseases of the gastrointestinal tract, cardiovascular system, kidneys and liver. Ideally, they should represent at least 8-10% of our food.

It has long been known that regular consumption of peas and beans makes a person calm and balanced. This is explained by the presence of essential amino acids in proteins, including lysine. Vegetable protein provides protein regeneration of cells in the body. Carbohydrates are another important element characteristic of the legume family. The lack of lactose among carbohydrates, which causes diathesis in children, makes these crops suitable for the treatment of this disease. Consumption of legumes is important for people with diabetes.

Systemic use of peas, beans, soy, lentils lowers blood sugar and cholesterol.

Legumes strengthen our nervous and immune systems, have a beneficial effect on brain function. They contain vitamins A, B1, B2, B6, C, PP, as well as phosphorus and iron.

Include legumes in your menu, so you will diversify your diet and bring invaluable benefits to your body.

Contraindications:

Food of pulses remain in the stomach over 4 hours, and are the cause of fermentation in the gut. Therefore, they are not recommended for people suffering from diseases of the heart and blood vessels, gastrointestinal tract, gallbladder, pancreas, colitis. They should be taken carefully by the elderly and children. Due to the high content of purine bases, they are contraindicated in kidney stones, gout, atherosclerosis.

These crops must be subjected to heat treatment, because raw or undercooked grains contain toxic substances that destroy erythrocytes in the blood.