Saturday, 1 February 2014

Did You Know ?

~* Kidney Beans *~

~* History *~
This well-known plant has been cultivated from remote times. Because of the seeds close resemblance to the male testicle, the Egyptians made it an object of sacred worship and forbade its use as food. In Italy at the present day beans are distributed among the poor, on the anniversary of a death. The Jewish high priest is forbidden to eat beans on the day of Atonement.

Legumes have amazing nutritional qualities and are a part of balanced diet. They are high proteins, minerals, dietary fibers and complex carbohydrates and have low fat and cholesterol. We use legumes in our daily life but we are unaware that some legumes contain a toxin known as phytohemagglutinin (PHP) which is very high in kidney beans. One raw kidney bean contains around 70,000 hau and only few raw kidney beans have serious health hazards depending on the sensitivity of the person eating them. This toxin effects the cell metabolism and agglutinates most red blood cells. It attacks epithelial cells lining of the intestine and disables it. Only 5 raw kidney beans can cause reaction within 3 hours including nausea, vomiting and diarrhea. Recovery occurs in 4 to 5 hours. This doesn’t mean that one should stop eating the beans. The beans should be treated and cooked properly to bring the poison to a safe level. If cooked incorrectly the poison increases by many folds. They should be soaked in water for a long time before cooking. Then after throwing that water they should be boiled in fresh water at 100 degrees for 10 minutes or more.

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