Raw bean poisoning first aid. Benefits of raw and cooked beans

Evgeny Shmarov

Reading time: 12 minutes

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People discovered beans as a culinary ingredient 8 thousand years ago.

Until today, beans have gained such popularity that in some nations not a single feast, both formal and everyday, can do without it.

For example, the Japanese very often prepare cakes with bean paste, and the British always have beans in tomato sauce with toasted sausages and bread for breakfast.

Types and nutritional value

Today, there are about eight hundred types of beans around the world. In addition, there are also several classifications of this legume.

For example, classification by growing area divides beans into two types - Asian and American. The first type is characterized by the fact that its beans are quite small in size, but the second, on the contrary, is characterized by large beans.

In our country, they mainly grow common bush beans, which have their own classification.

This type of legume is eaten in whole pods, without removing the seeds themselves. There are pods of such beans various shapes and sizes. These are the most popular legumes to cook. dietary dishes both for those losing weight and for diabetics.

Green beans are actually a type of green bean. But thanks to its popularity, culinary experts define it as separate species. Green beans are useful both fresh and cooked. It tolerates freezing well, and under the influence low temperatures doesn't lose his beneficial properties.

This type of bean has red or red-brown grains. Red beans are used in soups, stews, porridges, and pies. This type requires soaking for at least 15-20 minutes before cooking, and is not eaten raw as it contains toxic substance phasin.

Or whatever they call her "dragon tongues" - these are beans, the pods of which have a beautiful purple color, and the beans themselves are characterized by their small size and have a completely different color - olive. It is recommended to eat purple beans raw - this way both their beautiful color and beneficial properties are preserved.

This species is also sometimes called "waxy" beans , because her beans really have the color of wax. In cooking, yellow beans can be used blanched, boiled, stewed or raw.

The grains of this type of bean themselves are characterized by a black and silky surface, but their inner part has White color. Black beans are quite hard, so they take much longer to cook than other types. And this can be attributed to its disadvantages. But there is also a huge plus - despite long cooking, the beans are not overcooked at all, so they suitably decorate any dish.

Today, this type of bean includes all varieties whose beans are white. In fact, white beans can come in different sizes and shapes. And it is precisely because of this diversity that we consider it the most delicious and most popular.

The nutritional value of all types of beans is almost the same , there are slight differences in the content of microelements and vitamins, but they are not so significant. Calorie content raw beans makes up 298 kilocalories per 100 g of legumes, boiled – 110 kilocalories.

Nutritional value of 100 g of beans:

21.05 g – Proteins.
54.03 g – Carbohydrates.
2.02 g – Fats.
3.71 g - Pectin.
3.83 g - Fiber.
14.04 g – Water.
3.11 g - Mono- and disaccharides.
44.21 g - Starch.
3.53 g – Ash.

Vitamins contained in beans:

2.02 mg - Vitamin PP.
0.44 mg ‒ Vitamin B1.
0.14 mg ‒ Vitamin B2.
0.9 mg – Vitamin B6.
85.04 mcg - Vitamin B9.
3.86 mg ‒ Vitamin E.

Macro- and microelements contained in beans:

3.21 mg – Zinc.
5.91 mg – Iron.
44 mcg – Fluorine.
12.1 mcg – Iodine.
480 mg – Phosphorus.
1100 mg – Potassium.
38.03 mg – Sodium.
140.14 mg – Calcium.
103 mg – Magnesium.
39.08 mcg – Molybdenum.
18.21 mcg – Cobalt.
1.32 mg – Manganese.
578 mg – Copper.

Beneficial features

Thanks to such a rich vitamin and mineral composition, beans are incredibly useful ingredient. Nutritionists even put it on the list 10 most healthy products for the human body.

Benefits of beans:

Beans, due to their nutritional value and calorie content, will help you gain strength after injuries or in case of low body weight.
Eating legumes at least 2-3 times a week will help get rid of the discomfort of rheumatism - beans saturate the body with sulfur. In addition, it is thanks to sulfur that beans also help cope with infections that occur in the intestines, skin rashes, and even bronchial diseases.
Thanks to high content fiber from beans helps prevent malignant tumors, removes toxins from the body, .
Beans are very useful for people who suffer from swelling of the legs, since the potassium contained in it regulates the condition water balance in the human body and removes excess fluid, thereby relieving the burden on the cardiovascular system.
Beans help fight diseases genitourinary system with the help of iron, which has an anti-inflammatory effect.
Beans contain arginine, which has positive impact for patients with diabetes mellitus. Arginine is useful in both the prevention and treatment of diabetes. The substance perfectly thins the blood, lowers blood pressure and improves the general well-being of such people.
All legumes (including beans) stimulate the stomach, the production gastric juice, and also prevent the appearance of tartar.
Red beans are very beneficial for women over 40 years of age. It contains anthocyanins and quercetin, which perfectly counteract cancer cells, strengthen the walls of blood vessels, and normalize hormonal background, which is very important for female body during menopause.

Harm and contraindications

Despite the large list of beneficial properties, beans can also have dangerous effects on your body.

Harm of beans:

Red beans should never be consumed raw, as they contain toxic substances. Get rid of them harmful effects only possible through heat treatment. To do this, red beans must first be soaked and then boiled.
Beans contain purine compounds, so people suffering from it are better to exclude them from their diet.
It is also not recommended to eat beans for those diagnosed with nephritis, pancreatitis, cholecystitis, colitis, stomach ulcers or serious illnesses liver.

Can children eat beans?

Undoubtedly, beans are a storehouse of substances beneficial to the body, but it is also worth remembering that legumes have the property of increasing gas formation. That is why the use of the product by children is undesirable, because beans can lead to colic and flatulence, accompanied by pain.

In addition, beans are quite difficult for a child’s stomach to digest and are difficult for the intestines to process, which can lead to constipation.

note that we're talking about specifically about the bean grains, not the pods.

Green beans are easily processed and digested quickly. Therefore, green beans can be given to children as complementary food from 1 year old, starting with a very small piece and gradually increasing the portion to 20 g per meal.
But with grain beans you should wait up to 3 years. Only at this age can it be introduced into the children's diet, starting with a small portion. Moreover, you cannot feed your child beans every day, as this is a big workload. gastrointestinal tract. Nutritionists recommend giving children beans 2-3 times a week.

Beans

Beans are very beneficial for a pregnant woman, so they should be included in the diet. expectant mother.

Benefits of beans for pregnant women:

Since beans cleanse the body of toxins, it prevents the appearance of signs of toxicosis.
Beans replenish the expectant mother's body's need for iron, and accordingly increase the level of hemoglobin, which has a beneficial effect on both the woman and the fetus.
Beans increase women's resistance to stress and help fight sudden mood swings, which are often characteristic of pregnant women.
Regular consumption of beans by a woman expecting a baby will prevent swelling that occurs in the later pregnancy. This is due to the diuretic effect of legumes.

Despite the beneficial properties of beans, there are also negative sides, which expectant mothers should remember.

Harm of beans for pregnant and lactating women:

Raw grain beans, especially the red variety, contain the toxic substance phasin. It can cause poisoning, which negatively affects the health of both mother and fetus.
In addition, all types of beans contain oligosaccharides, and they cause flatulence. To dissolve oligosaccharides, beans need to be soaked in water, and phasin can be removed by prolonged heat treatment.
As for nursing mothers, here too you need to be extremely careful due to increased gas formation after eating beans. If a child suffers from colic, the mother should under no circumstances eat beans. When the child has no problems with the functioning of the gastrointestinal tract, then the mother can eat beans, starting with small portions, and observing the reaction of the child’s body.

From all that has been said, we can conclude: pregnant women can safely eat beans; they just need to follow simple rules for choosing the type and preparing them.

Can you eat beans if you have diabetes?

If you have diabetes, beans are not only possible, but also necessary. Patients with diabetes suffer from increased blood pressure, weakness and lethargy, which negatively affects their way of life. Beans do an excellent job of combating all these symptoms.

Note for diabetics!

Most useful for diabetes white look legumes The fact is that it is white beans that perfectly lower blood sugar levels, strengthen blood vessels and regulate the functioning of the heart. In addition, white beans have antibacterial effect. This means that the product contributes to more fast healing wounds, which is very important for diabetics.
Also has a beneficial effect on diabetic patients green beans. It quickly removes harmful toxins, regulates blood composition, and lowers sugar levels. We can say that green beans are a kind of filter that is so necessary for diabetics.
Nutritionists recommend that diabetics consume white beans in boiled and stewed form, and the capsicum - in raw form. This way the product has the most beneficial effect on the patient’s body and reveals its healing properties.

Is it possible to be allergic to beans?

Bean allergies are extremely rare. As a rule, it occurs in those who have noticed manifestations allergic reactions for all legumes, such as peas or lentils.

The main signs of an allergy after eating legumes appear in the form of red rashes or itching. If you notice such symptoms, you need to exclude beans from your diet and seek help from an allergist.

How to choose and cook beans correctly?

The choice of beans should be approached differently, given that this product comes in beans, grains and canned form.

Here are a few simple tips for choosing good beans:

To choose the right green beans, you must first pay attention to their appearance and on the quality of the pods themselves. They should not be limp, stained or cracked. When you break a bean pod, there should be a slight crunch.
When choosing grain beans, you need to pay attention to other factors. Firstly, how long ago it was harvested is important - the longer the bean grains lie, the harder they are and the less beneficial properties they contain, and cooking will take much longer. The surface of the grains must be even and smooth; no wrinkles or breaks are allowed.
Canned beans must also meet certain criteria. Firstly, it should only be stored in tin or glass jars. Secondly, it must have a marking indicating compliance with GOST. Thirdly, if beans are visible, they must be whole, homogeneous and in transparent refined sugar.

Beans can be cooked in different ways - boiled, stewed, pickled, and so on. The only thing to remember is that it is advisable to soak the grain beans for at least 10 minutes before cooking, and preferably for several hours. In this case, the beans are more amenable to heat treatment and have an appetizing appearance.

Interesting fact!

In addition to cooking, beans are also used in cosmetology. Basically, bean puree is applied to the face in the form of masks. To do this, you can add various cosmetic and essential oils. Beans have an amazing moisturizing effect and help fight the signs of skin aging.

Contents of the article: classList.toggle()">toggle

Beans are the generally accepted name for a whole group of plants of the legume family, used in the cuisines of almost all peoples of the world. This one is valuable protein product in some circumstances it can cause poisoning.

What are the symptoms of intoxication after eating beans? Are there long-term consequences of this type of poisoning? You will read about this and much more in our article.

How can you get poisoned from beans?

Despite the fact that beans have a high nutritional value and contains a whole group useful substances, it can act as a source of poisoning, most often after consuming the product raw. In this situation, the cause of intoxication is individual components the above-mentioned foods, which irritate the mucous membrane of the gastrointestinal tract and disrupt peristalsis.

In addition, the mass is biologically active substances, present in all legumes, provoke the development of flatulence in the absence of the proper level of heat treatment.

Possible causes of poisoning based on the facts mentioned:

Symptoms of bean poisoning

As modern clinical practice, bean poisoning is a non-microbial form of intoxication; the main process takes place without an increase in body temperature and systemic infection of the entire body by pathogenic bacteria.

The main symptoms of poisoning are quite pronounced and appear 40 or 50 minutes after eating beans of poor quality.

Typical manifestations usually include nausea with vomiting, very severe diarrhea, in which the stomach is very swollen, flatulence, bloating, cramping pain in the umbilical region, heartburn, other complex dyspeptic disorders. In the absence of operational first aid and any actions to reduce the intensity of intoxication for several hours due to quick loss body fluids can develop the following negative states:

Severe dryness of mucous membranes and skin, uncontrollable feeling of thirst;
Severe weakness throughout the body with accompanying dizziness and headache;

Significant increase in heart rate and decrease in blood pressure;
A decrease or complete disappearance of urination, a change in the nature of urine, which becomes concentrated, acquires an intense color and a pungent odor.

Further in the article, you will learn how to properly provide first aid in case of bean poisoning and what consequences may arise in such a situation, and you will also get an answer to the question - is it possible to eat green beans raw.

First aid and body cleansing

As practice shows, uncomplicated forms of poisoning by this product manifest themselves mainly in isolation, with only isolated symptoms of damage to the gastrointestinal tract, while there is usually no pathological effect on organs of other localizations. However, if signs of dehydration appear, poisoning becomes very acute and requires hospitalization in most cases.

Classic pre-medical measures include the following:

Gastric lavage. It is rational to use immediately after the onset of symptoms of intoxication by drinking one and a half liters of water at room temperature and inducing artificial vomiting. The event is repeated several times until clean wash water appears without product particles;
Absorbent use. Wide group medicines allows you to remove remaining toxins and previously unwashed food components in the form of beans from the stomach, after which they are safely removed from the body naturally. The most popular in this regard are Atoxil, Laktofiltrum, Polysorb, Activated carbon, Enterosgel;

This
healthy
know!

Laxative use. In case of mild to moderate degrees of intoxication after consuming a low-quality product or a raw product within home treatment several hours after the act of poisoning, you can use an available laxative in the form of magnesium sulfate to cleanse the intestines;
Increased drinking. Quite often, in cases of bean poisoning, dehydration is diagnosed due to profuse vomiting and frequent severe diarrhea. In this situation, a person must maintain fluid loss by drinking regularly and frequently. For this situation, you can use not only clean water, but also mineral water without gas, in particular Borjomi, or rehydration solutions, for example Regidron or Gidrovit. The latter are more preferable due to the fact that they also help restore the salt and electrolyte balance of the body.

If intoxication acquires severe and threatening forms, then it is necessary to mandatory call an ambulance team to the house, which will assess the condition of the victim and take Possible Solution about his hospitalization in hospital.

The main measures of professional medical care in conditions of separation intensive care the following actions are taken:

Probe gastric lavage and siphon enemas;
Parenteral administration of saline, glucose and other liquids;

Use of universal antidotes;
Symptomatic conservative therapy, which includes taking antispasmodics, painkillers, diuretics, and, if necessary, steroids and other medications.

After graduation acute period intoxication, the patient is prescribed bed rest, drinking plenty of fluids, a strict diet that excludes any stress on the gastrointestinal tract, as well as a number of medications that reduce the risk of complications and restore the body as a whole. Typical representatives This group of drugs includes probiotics, prebiotics, vitamin-mineral complexes, hepatoprotectors, and so on.

Consequences of poisoning

Bean poisoning is a non-bacterial form of intoxication of the body and in the vast majority of cases does not cause any long-term or medium-term negative consequences. The most dangerous in this context are short-term pathological mechanisms associated with secondary manifestations and syndromes in severe dehydration organism as part of development severe forms intoxication.

Consequences of poisoning:

Kidney and liver failure;
Complex failure of the cardiovascular system;
Persistent disorders of the functioning of the gastrointestinal tract.

Is it possible to eat raw beans?

Despite the benefits of the product for the body, consuming it raw is extremely undesirable. The product itself is quite heavy for the gastrointestinal tract, since it has complex composition, which includes a number of biologically active ingredients and glycosides, which can disrupt peristalsis and have local irritant effects, cause flatulence and even injure the mucous membranes. These, relatively harmful substances They are quite easily destroyed during prolonged soaking and complex heat treatment of the product.

To minimize Negative influence, you need to fill the beans with water before eating, and leave them to steep for about 6 hours, then cook in fresh water over low heat until fully cooked.

If the purchased beans were of high quality, were properly prepared and processed, but still cause a number of symptoms in a person functional disorders gastrointestinal tract, it is better to stop using the product altogether, replacing it with analogues that are “easier” for the stomach.

Has anyone heard anything about a raw food diet? I - yes! Moreover, I tried to “heal” my body by eating raw vegetables, juices, “soups”. Probably, this has its advantages - I lost weight, my complexion refreshed, I probably even became healthier... Until one day I decided to “cook” red beans for dinner.

I bought a bag of beans at the store, separated a little for myself, washed it, and soaked it so that I wouldn’t break my teeth on it when eating it. By evening, my beans had softened and were ready to eat.

The taste is very pleasant, tender, with a nutty flavor. In general, I liked it very much and I was full of it... And after ten minutes it became clear that something was wrong with me. It was as if a beast from the movie “Alien” had settled in my stomach and began to gnaw at me from the inside. My head was spinning from nausea and my thoughts were confused. And when I tried to say something, it seemed that I was paralyzed. However, I was strong enough to turn on the computer and go online to find out what these symptoms were. It turned out that not only raw, but even undercooked red beans are extremely poisonous. Toxic substances are very toxic and can cause severe poisoning, especially if a child tries the raw beans.

Therefore, beans need to be cooked like this: soak for several hours, drain the water, rinse, boil, drain the water again, add fresh water and cook until tender. After heat treatment, toxic substances are neutralized. Like this!

But for myself, who was poisoned, I had to take Urgent measures: gastric lavage and activated charcoal. Now I’m not really drawn to something raw. And I can’t even look at beans in any form.

Ekaterina, 28 years old

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They first learned about beans in Europe only in the 15th century, when they were brought from eastern countries. Today it is eaten everywhere, preparing delicious and healthy dishes. Bean products remain one of the cheapest and most nutritious. However, along with the benefits, beans may be harmful to the body. What does it consist of?

Popularity of beans

Apart from peas, beans are the most common legume. It is unpretentious in terms of cultivation and grows in almost any garden. The nutritional value of the product with its low calorie content (100 kcal per 100 g) allows it to be actively used in dietetics for weight loss.

Along with grain crops in Europe wide use We got green beans and green beans. The edible part of them consists of young green pods, which are eaten boiled, retaining up to 80% of the nutrients.

Despite the fact that legumes promote health, you should know how beans can be harmful to the body. This will allow you to moderate its consumption and avoid the negative effects of the product.

If you love beans, the harm they can cause is likely to come from consuming them in excess. At certain diseases and conditions the product may have bad influence on the human body.

Beans, like all legume products, irritate the walls of the intestines and stomach, causing flatulence. In this regard, it is not recommended for people with gastritis, stomach ulcers, or colitis.
Like peas, beans contain purines - compounds that promote salt deposition uric acid in organism. This can be extremely dangerous for older people with gout. Salts can also provoke the formation of kidney stones and gallbladder Therefore, it is undesirable to overuse legumes for cholecystitis or cholelithiasis.
Unripe beans can cause the same harm to the body as undercooked ones. The raw product contains many toxic substances. During heat treatment, they completely disappear into the broth. It is also better not to eat overripe beans: they become hard, take a long time to cook and lose some of their beneficial properties.

Beans are of particular value for the nutrition of the fair sex. This product helps fight breast cancer, improves immunity, has a positive effect on women Health. Basically, these characteristics relate to the pod variety of the crop.

If we talk about negative points, beans are harmful for women during pregnancy and lactation, since legumes contribute to increased gas formation. Flatulence tones the uterus during pregnancy, and during breastfeeding it provokes colic in the child.

In order for the benefits of the crop to be maximum, and the harm – on the contrary, you need to know how to prepare it.

Before heat treatment, the beans will have to be soaked for several hours.
Cooking or stewing time should not exceed 1.5 hours.
You cannot steam the product, as the water must absorb toxic substances from the grains.
Do not add soda under any circumstances during cooking (some housewives do this to reduce the heat treatment time). Baking soda forms an alkaline environment that is harmful to useful microelements and vitamins.
Never eat beans in dry or raw form: this risks severe poisoning.
It is better to salt the dish after turning off the heat.

Green beans are immature green beans, having delicate valves; colloquially it is also called asparagus. The common bean plant is a legume and is widely distributed throughout the world.

More than 70% of the world's green bean production comes from China. It is followed by India, Türkiye, Indonesia. European manufacturers are represented by France and the Benelux countries.

When harvesting young pods, it is important not to skip the ripening period, when the beans are still soft and have the most pleasant taste characteristics. When yellow color it becomes hard and dry.

Green beans, the benefits and harms of which are well known to adherents proper nutrition, used for side dishes, soups or as part of salads. More about this dietary product read on.

Composition and calorie content

Green beans have great nutritional value.

Green beans have great nutritional value and contain many minerals and vitamins. Glycemic index low and equal to only 15 units. This means that only 15% of carbohydrates are converted into glucose. Chemical composition of this legume is as follows:

B vitamins (including folic acid), A, E, C, PP, beta-carotene;
minerals – potassium, magnesium, calcium, phosphorus, sodium, iron, iodine, copper, sulfur, zinc, selenium, cobalt, fluorine, silicon;
starch, water, ash, alimentary fiber, organic and saturated fatty acids.

Are green beans predominantly protein, or carbohydrate, or almost pure fiber? What components do green pods contain more of?

The calorie content and amount of proteins, fats, and carbohydrates depend on the type of legume, the degree of maturity, and may vary slightly from batch to batch. On average, green beans contain 3.3 g of carbohydrates, 2.5 g of proteins, and practically no fat, only 0.2 g. The product contains enough a large number of fiber (about 10%).

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Calorie content 100 g raw product ranges from 18 to 32 kcal. However, eating raw green beans is dangerous; due to the content of certain substances, it can cause poisoning, so it is necessary to heat treatment, destroying harmful compounds. When boiled, the dish contains 47 to 128 kcal, when fried - about 178 kcal, when stewed - about 136 kcal. Very often the product is frozen to preserve it for the winter. There are 28 calories in frozen green beans.

Benefits of legumes

The beneficial properties of green beans are expressed in their tonic and general strengthening effect on the human body. Thanks to unique composition it helps to cope with negativity external influence and the harmful effects of stress.
Green beans come in different colors, but this does not deprive them of their beneficial qualities.

Also, the benefits of green vegetables are as follows:

unsurpassed cleansing abilities, due to which you can effectively free the intestines from harmful substances;
stabilization of the digestion process, acceleration of metabolism;
anti-inflammatory and antiviral effect, which helps support the immune system and cope with dysbiosis, inflammation of the lungs, intestines and other infectious, respiratory and viral diseases;
prevention of diseases of the cardiovascular system, in particular stroke, heart attack;
stabilization of the genitourinary system in men and reproductive organs among women;
positive effect on the condition of hair and skin;
normalization carbohydrate metabolism and lowering blood sugar levels in diabetes;
anti-inflammatory and diuretic effect helps in the fight against cystitis, edema, and urolithiasis.
assistance in cleansing plaque and stones, eliminating unpleasant odor from mouth.

At diabetes mellitus Schisandra chinensis helps well, normalizing blood glucose levels

In stores, frozen green beans are most often found, which are stored a long period. Its benefits remain virtually unchanged, with the exception of a slight loss of a certain amount of vitamins. Canned green beans are also common, in which about 80% of the mineral-vitamin complex is retained fresh product.

For women and children

The product has a positive effect on women's health. Its use normalizes hormonal levels and eliminates discomfort during menopause. Eating a dietary vegetable improves performance nervous system, and, therefore, it becomes easier to cope with stressful situations, experiences, nervous tension and the consequences of hormonal changes.

Is it possible to eat green beans? breastfeeding and during pregnancy? It is worth noting that for pregnant women this is one of the important sources vegetable protein, necessary for the formation of the fetus. Fiber in in moderation helps in solving frequently occurring problems in the intestines. Diuretic action vegetables are indispensable in the prevention of edema. In addition, the product helps cope with insomnia and stress. A nursing mother needs green beans as a means rich in vitamins and minerals. In addition, it is indicated for anemia, which often develops in young mothers during breastfeeding.

Green beans - allergenic or not? At what age can it be given to children? This legume is very healthy, rich in substances necessary for life, so it must be present in children’s diets. TO allergenic products it does not apply, but may cause increased gas formation. Therefore, it can be given to a child in small quantities, for example, as part of a soup, from 10 months.

Use

In nutrition

Green beans are widely used in cooking, especially in PP. It can be boiled, fried, stewed, used as a side dish, and used to make salads. In any case, heat treatment is important. You can also soak the green beans in cold water before cooking. These manipulations help remove harmful toxins. Green beans are combined with meat and fish, eggs, and a variety of vegetables.

The benefits of green beans for weight loss stand out. It helps you lose weight quickly overweight and gain beautiful figure. When losing weight, the product is valued not only for its rich mineral and vitamin composition and low calorie content, but also high content fiber. Diet vegetable effectively satisfies hunger and maintains a feeling of fullness for a long time. Therefore, eating green beans on a diet is not only possible, but also necessary.

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How to properly cook green beans, watch the following video:

In folk medicine

This legume plant is used not only for cooking; its use is also widespread in the form of cooking medicinal infusions and decoctions, for example, such.

For the treatment of rheumatism. Fresh pods are dried and crushed. For cooking you need 1 tbsp. Pour a spoonful of the resulting raw material into two glasses of boiling water. Next, the mixture is infused for 3-5 hours. You should drink 3-4 times a day.
For diabetes mellitus. To prepare the decoction you will need two parts each of green beans, leaves, straw and part. Everything needs to be crushed, pour three glasses of boiling water over 3 tablespoons of raw materials and cook for 20 minutes in a water bath. Drink 3 tbsp three times a day for a month. spoons.
To boost immunity. You need to pour a liter of boiling water over 20 g of crushed leaves and boil for 2-3 hours in a water bath. You should drink 150 ml three times a day.

In cosmetology

Green bean masks are good for the skin, they nourish it and enrich it with vitamins. In addition, they stimulate the production of collagen, increase tone and elasticity, eliminate rashes and enlarged pores. The following recipes are often used.

Anti-rash mask. It is necessary to grind the bean pod into a puree, add 3-4 drops and 1 tsp. juice, mix and apply to face for 15 minutes.
Rejuvenating mask. Grind one bean and pulp into a puree, add 4-5 drops or. Mix the ingredients and apply for 15 minutes.
Nourishing mask. Grind 40 g of beans, add 15 g of oil and juice, mix and apply for 20 minutes.

Harm from green beans

The product has many beneficial properties, however, there are cases when it can cause harm to the body. Eating green beans is not recommended in the following cases:

with gastritis with high acidity;
with cholecystitis;
with pancreatitis;
in case of intestinal dysfunction or inflammation;
with colitis;
in the presence of an internal ulcer.

A large amount of green beans eaten often leads to increased gas formation, flatulence, unpleasant sensations, so you definitely need to know the norm. It must also be remembered that it weakens, which means that if you are prone to disorders, it should be excluded from the diet.

Galangal root will help get rid of flatulence and stomach pain. We talk about this

It is important to remember: the product is prohibited from being consumed raw due to the presence of a toxic substance in the composition that affects the intestinal mucosa and can lead to poisoning. To avoid this, it is necessary to boil the pods for 4-5 minutes, during which time the toxic ingredients will be destroyed and the vitamins will be preserved in maximum quantities.

Conclusion

Green beans are very beneficial for the body, the main thing is not to overuse them in order to avoid gas formation and flatulence.

Watch the video about the benefits of green beans:

When choosing a fresh product, you should pay attention to elasticity and length; the pods should be flexible and make a click when broken. You can store your purchase for no more than a week. Green beans are also often found in canned and frozen form. In the latter case, you need to carefully check the quality of storage: there should be no snow in the package, and the beans should not lie stuck together.

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