The child ate raw beans. The dangers of eating beans

Beans benefit and harm, composition and calorie content

Beans are common and affordable product nutrition. It is very popular due to its rich vitamin and mineral composition, but the main advantage is the high protein content. The benefits of beans for the body have been scientifically proven, but if cooked incorrectly or overcooked, they can harm the body.

Types of beans and their features

All currently existing types of beans belong to the legume family (lat. Fabaceae). The most popular of them and most often grown by gardeners:

Beans (lat. Phaseolus);
Vigna (lat. Vigna).

The most popular and cultivated species is Common Beans (lat. Phaseolus Vulgaris), belonging to the genus Phaseolus. It is this species that includes the most famous subspecies around the world, such as:

Red;
White;
Black;
Green.

IN Lately Asparagus, which are actually unripe pods of the common bean, is gaining popularity. But not all varieties are suitable for consumption and harvesting in this form, they are divided into:

Asparagus - the fibrous inedible coating of the pod valves is completely absent;
Versatile - have edible pods, then produce a good crop of seeds;
Shelling - they are grown only for the sake of grains.

The composition and benefits of beans for the body

In the diet of every person, beans must certainly be present, the benefits of which are high in protein, vitamins and minerals.

Vitamins A, PP, B, K, C, E are natural antioxidants, strengthen immune system a person, improve the work of organs, and strengthen metabolic processes.

mineral salts iron, magnesium, phosphorus, iodine, potassium, sulfur and calcium enhance the body's fight against diseases of the gastrointestinal tract and bronchi. Beans have a diuretic effect and have a positive effect on the genitourinary system. Amino acids lysine, tyrosine and methionine contribute to the rapid absorption of protein, facilitating the work of the intestines.

Beans contain up to 300 kcal per 100 gr., but are dietary product. It is often used in unloading diets. Thanks to high content protein, it is very popular among vegetarians.

Harm of beans and contraindications for diseases

It has long been no news that raw beans contain various poisons and toxic substances. Under no circumstances should you eat raw seeds. In the process of digestion, toxins are destroyed and are not dangerous. But with improper preparation, the dish can lead to severe poisoning.

Quite often, eating legumes leads to increased gas formation. The reason for this is polysaccharides. You can reduce the effect by adding dill seeds or greens, mint leaves to the dish.

Contraindications to the use of beans

hyperacidity;
ulcer, colitis, gastritis;
cholecystitis, pancreatitis;
gout.

The benefits and harms of various types and colors of beans

Among vast multitude species and varieties, it is necessary to correctly navigate the constituent components of the product, since many of them can bring not only benefits, but also harm.

Green asparagus beans benefits and harms

Among all varieties special attention deserves green string beans, the benefits and harms of which are described in this article. Useful substances are contained not only in the seeds, but also in the pod itself.

The benefits of green beans are the presence of a large amount of protein, vitamins, starch, minerals and amino acids. But you should be careful with this product for older people with unstable chair. It is necessary to control the amount of product consumed in order to avoid complications of the gastrointestinal tract.

The benefits and harms of red beans

Red beans, the benefits and harms of which are due to its composition, contain a large number of fiber. daily rate for a person is contained in 100 gr. dry product - regular use gives a feeling of satiety, removes toxins and reduces the likelihood of formation malignant tumors.

Raw red beans contain toxic substances that are destroyed only under the influence of high temperatures. Before use, boil the grains well, changing the water several times.

White beans - benefits and harms

Antibacterial properties white grains, when eaten regularly, prevent the formation of tartar. It is especially recommended to use this product people with diseases of the cardiovascular system.

Grains of white beans can aggravate the condition of diseases such as ulcers, gastritis. Flatulence and bloating are often observed. To avoid this, dill or fennel must be added to the water during the cooking process.

Black beans - benefits and harms

This type contains the largest number protein, therefore, is the most high-calorie, but also the most useful. Black beans help fight development effectively cancerous tumors and diseases of the cardiovascular system. At the same time, the use of the product should be moderate, especially when diet food.

Black beans can lead to severe poisoning, and are contraindicated in people with individual intolerance legumes. When eating in the absence of indications, it is worth increasing the amount of water consumed for easier digestion.

What type of beans is healthier

Bean grains, under certain conditions, can be stored for several years, but the pods have quite short term storage. Many summer residents who harvest legumes for the winter and are worried about healthy eating- worries about the question: does asparagus retain its benefits when frozen?

Fresh and frozen green beans, which is healthier

During the cooling process, the product retains all alimentary fiber and trace elements, and most importantly - the amino acid arginine. For freezing on an industrial scale, a system of partial dehydration of products in a vacuum is used, so frozen asparagus contains 2 times more protein per unit weight compared to fresh.

How best to cook beans to save benefits

The process of preparing grain asparagus in the first place consists in soaking and thorough digestion. Further, any thermal treatment (frying, stewing, baking) will not lead to destruction useful substances.

Benefits of raw and cooked beans

You should not compare the benefits of a raw and cooked product, since in the first version it is toxic and is not used in cooking.

Canned beans - the benefits and harms of home and store harvesting

The undoubted advantage of a canned product is that more than 70% of useful substances and vitamins are preserved during the cooking process. It is only necessary to drain the water and rinse the grains before harvesting in a marinade or sauce for the winter.

The only disadvantage of an industrial product is that animal fat is often used in the preservation process. Obese people should avoid using purchased conservation and use home.

Outcome

Regardless of the type or variety, beans are one of the most useful products nutrition. Red, white, black or green - it has its own characteristics of the composition, and therefore individual contraindications for diseases. Fresh green or frozen, boiled or canned - beans retain most of the nutrients and are required for a healthy diet.

Beans were first discovered in Europe only in the 15th century, when they were brought from Eastern countries. Today it is eaten everywhere, preparing delicious and healthy meals. The bean product remains one of the cheapest and most nutritious. However, along with the benefits, beans can harm the body. What does it consist of?

The popularity of beans

Other than 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 received green beans and asparagus beans. In them, the edible part is made up of young green pods, which are eaten boiled, retaining up to 80% of nutrients.

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

If you love beans, the harm that they can cause will most likely be due to their excessive consumption. At certain diseases and states the product can render bad influence on the human body.

Beans like everything else legumes, irritates the walls of the intestines and stomach, causing flatulence. In this regard, it is not advised to eat it for people with gastritis, stomach ulcers, colitis.
Like peas, beans contain purines, compounds that promote salt deposition. uric acid in organism. This can be extremely dangerous for older gout sufferers. Salts can also provoke the formation of kidney stones and gallbladder, therefore, it is undesirable to abuse legumes with cholecystitis or cholelithiasis.
Underripe beans can cause the same harm to the body as undercooked. There are many toxic substances in the raw product. During heat treatment, they completely go into the broth. It is also better not to use overripe beans: it becomes hard, boils for a long time and loses some of its useful properties.

Of particular value is beans 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 leguminous variety of culture.

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

In order for the benefits of the culture to be maximum, and the harm - on the contrary, you need to know how to cook 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 can not steam the product, because the water must take in toxic substances from the grains.
In no case do not add soda during cooking (some housewives do this to reduce the heat treatment time). Soda forms an alkaline environment, detrimental to beneficial trace elements and vitamins.
Never eat dry or raw beans: this threatens with severe poisoning.
It is better to salt the dish after turning off the fire.

How common is bean poisoning? Do the symptoms and consequences of intoxication have specific differences? Intestinal disorders develop after which beans - fresh green, canned, dry? How strong can the consequences of such food poisoning be?

Although this is not the most common product, it is often found in salads, soups or side dishes. Of course, people who feel bad after eating begin to think about which component in the dish turned out to be spoiled, and often come to the conclusion that it is the beans that are to blame for the intestinal upset.

What is this product?

Beans on the tables of Europeans appeared relatively recently. This product came from South America like potatoes. It took root also difficult and for a long time, but then it became an integral part of many dishes, especially in the Mediterranean.

More than 20 varieties of this plant have been studied by botanists, not counting those that are decorative and unsuitable for food. However, from the point of view of the consumer, all beans are divided differently - into red, white, green and black beans. Black varieties are little known in our country, but, for example, in Spain they are in greater demand than others.

By itself, this product is useful, but not unique. In ordinary dry varieties for humans, the following components are most valuable:

"B5" or pantothenic acid.
"B9" or folacin.
Zinc.
Magnesium.
Iron.
Calcium.

Green beans contain:

vitamin A or retinol;
vitamin C or ascorbic acid;
calcium.

Of course, in both varieties of the product there are fats, carbohydrates, sugars and proteins.

But apart from useful nutrients, beans in its composition contains hydrocyanic acid. If improperly prepared, this substance can cause very severe disorder digestion. In addition to hydrocyanic acid, the product is rich in oligosaccharides. These are carbohydrates that are not absorbed by the human body.

It is these substances that cause bloating, gas formation and indigestion. In addition to these components, raw beans contain phaseolunatin and leptin glycosides, which can also cause intestinal disorders.

Why does poisoning develop?

The reasons why intestinal upset occurs after eating this product are not so few. Most often, people are poisoned with raw or incompletely thermally processed beans. This happens not only due to eating an undercooked product, but also when using various means traditional medicine and cosmetology, incorporating raw beans.

Many people are convinced that if you do not cook the green pods or even just scald them with boiling water, then the product will turn out to be more useful than in a stewed, baked, steamed or fully cooked state. But this is not the case, raw pods are not absorbed and not digested completely.

Of course, the frequent culprits of intoxication are canned food. As a rule, this reason is not related to the bean itself. The culprits of poisoning are:

Violations of the integrity of the packaging.
Expired dates.
Storage conditions that violate the regulations.

For example, if a can of canned beans is placed next to a radiator or other device that heats a room, then its contents deteriorate faster than the tin swells.

How does intoxication proceed?

The development of symptoms directly depends on what kind of beans the person was poisoned with, as well as on the age of the victim. For example, if a child under the age of 6 eats unripe raw beans, signs of poisoning will appear within 5-15 minutes.

In all other cases, signs of intoxication appear within 2-3 hours after eating a spoiled or improperly prepared product.

The first symptoms of the disease are:

severe swelling abdomen
uncontrolled flatulence;
heartburn or belching;
pain in the stomach.

These sensations are followed by more obvious symptoms eating disorder:

, turning into .
Strong and sudden urge to go to the toilet.
Diarrhea turning into diarrhoea.

At severe course Poisoning is also characterized by such sensations:

dry mouth;
intense thirst;
redness and dryness of the mucous membrane of the eyes;
headache;
severe muscle weakness.

Signs such as increased body temperature or, conversely, decreased, have individual character. In severe poisoning, in addition to the main symptoms, it is possible to develop conditions such as chills, severe dryness skin and peeling.

How are these digestive disorders classified?

Medics share food poisoning this product into two types, depending on which product caused the disease. Allocate intoxication due to the use raw beans, canned or improperly cooked and, of course, green siliculose.

There are no fundamental differences in the course of the disease and its treatment, the differences are of a narrow specific nature, affecting the duration of the recovery of the body.

In addition to dividing by the type of product that caused intoxication, poisonings are also classified depending on their intensity:

Lungs.
Medium.
Heavy.

Usually, severe poisoning happen rarely and only with improper preparation.

How to deal with this intoxication?

The treatment of intoxications at home does not differ depending on which beans they were caused by - red, white, black or green siliculose.

At the first symptoms of poisoning, it is required. This procedure should be done if no more than three hours have passed since the meal. Washing should be done warm water or potassium. You can use either plantain.

After the stomach of the affected person is completely cleared, you need to help him take. Given that beans contain hydrocyanic acid, the best option drug choice is black

The first portion of the drug should be one and a half times more than recommended in the pharmaceutical annotation. In the future, coal should be taken every 3-4 hours for 1-2 days, depending on the severity of the condition.

Concerning folk methods treatment, then with consequences intestinal disorder teas and infusions from such herbs help to cope:

chamomile;
plantain;
dandelion;
coltsfoot;
yarrow;
sage.

Pharmacies present ready fees, which need to be brewed as indicated by the manufacturer on the package.

In the event that in the vomit or in the contents of the stool there are blood clots, lumps of mucus or other inclusions unusual for these waste products of the body, it is necessary to call doctors without delay.

Video: how to cook beans?

How not to get poisoned?

In order to avoid intestinal upset, beans must be soaked for 3-4 hours before cooking. Longer terms are possible, shorter ones are not. The product should be stored in a dry place, not cellophane. Do not expose the beans to changes in temperature or humidity levels.

Products from bean flour must be fully baked. Fritters with a half-baked core can be hazardous to health.

As for green beans, they should not be eaten raw. Scalding is also not enough. This product should be processed thermally. At the time of buying canned beans attention should be paid to the integrity of the package, the absence of blisters on the can and, of course, the expiration date of the product.

Beans belong to the legume family, in which there are several subspecies and they differ significantly from each other both in appearance and in taste. Although beans are called general term"beans" is not really true.

Beans can be called a specific product, not everyone likes it. There is also an opinion that beans are very “heavy” for the stomach, but this is actually the case (we will tell you why below). Everyone has different taste and food preferences, but nevertheless, eating beans is simply necessary, if not for pleasure, then at least for health. Beans are one of the most balanced herbal products, it's just a treasure trove various vitamins and trace elements, it is nutritious, quite dietary and brings incredible benefits to the human body.

Useful substances of beans

Beans contain a lot of easily digestible proteins, almost as much as meat. The beans also contain whole line vitamins: vitamin C, B vitamins and vitamin PP are in the lead - a nicotinic acid. Vitamin PP or nicotinic acid is essential for healthy protein metabolism in the body, and its normal content in strengthens the nervous and cardiovascular system, reduces blood pressure, maintains vision, prevents various diseases skin, dermatitis.

The beans have a high sulfur content, which is so necessary for diseases of the lungs and bronchi, skin infections, rheumatism and other diseases of the joints, intestinal infections. Along with sulfur, it contains iron, which increases the body's resistance to various infections and promotes oxygenation of the blood. Beans are rich in phosphorus, zinc, magnesium - those substances that are so necessary for the normal and healthy functioning of the body. The main thing is that all the “benefit” in beans is in an easily digestible form and a balanced combination of vitamins and microelements makes it the most useful product for a weakened, childish or aging body.

100 grams of beans contains:

- proteins: 22.3 g
- fats: 1.7 g
- carbohydrates: 54.5 g
- starch: 43.4 g
- mono- and disaccharides: 4.5 g
- dietary fiber: 3.9 g
- water: 14.0 g

Vitamins:

- B1: 0.5 mg
- B2: 0.2 mg
- B3: 1.2 mg
- B6: 0.9 mg
- B9: 90.0 mcg
- E: 3.8 mg
- PP: 2.1 mg

Micro, macro elements and minerals:

- aluminum: 640.0 mcg
- iron: 12.4 mg
- iodine: 12.1 mcg
- potassium: 1100.0 mg
- calcium: 150.0 mg
- silicon: 92.0 mg
- magnesium: 103.0 mg
- manganese: 1340.0 mcg
- copper: 480.0 mcg
- sodium: 40.0 mg
- sulfur: 159.0 mg
- phosphorus: 541.0 mg
- fluorine: 44.0 mcg
- chlorine: 58.0 mg
- zinc: 3210.0 mcg

Calories: 308.9 kcal

The positive effect of beans on the body

Main positive action beans extends to digestion - it stimulates the development beneficial bacteria in the intestines and removes excess cholesterol from the body. Beans effectively stimulate many digestive processes, efficiently remove toxins and toxins, has a diuretic and mild laxative effect.

Despite the fact that the beans are digested for a very long time and have been called a heavy product for this, they help to get rid of body fat and maintain a diet. Regular consumption of beans increases secretion gastric juice, and this, in turn, affects the dissolution and exit of stones from the gallbladder. Beans are indicated for consumption by people with diabetes, because it contains a substance called arginine, which is very effective and effective in helping to lower blood sugar.

Beans have a positive effect on the work of the heart, it should be eaten by everyone who has disorders heart rate, hypertension, atherosclerosis. Beans strengthens the walls of blood vessels, increases their elasticity, and also stabilizes nervous system body, helping stress pass without a trace.

Beans also help with problems genitourinary system, it prevents the formation of kidney stones and, since it has a high antibacterial effect, diseases such as cystitis and other similar inflammations disappear from its consumption, it also improves sexual function in men.

And, of course, beans greatly affect the appearance - it protects the skin from dermatitis, rashes, premature aging, the appearance of age spots.

Many women know about the rejuvenating effect of beans, that it perfectly removes wrinkles, makes the complexion even, and the skin soft and supple, and use this miracle remedy by introducing beans into their diet. The effect can be enhanced by making masks based on bean decoction and bean puree.

Beans show simply fantastic characteristics during canning - long-term storage does not affect its composition in any way, therefore, for health and beauty, you can safely use beans from cans, because it is not always possible to cook fresh beans. Since preservation does not affect the usefulness of beans in any way, it can be a good vitamin supplement for the winter.

Harm of beans and what beans should not be eaten

Both bean pods and beans are used in food, but in no case should beans be eaten raw. Most varieties of beans in their raw form are extremely poisonous and can cause severe food poisoning, and all due to the fact that raw beans contain the substances glycoside phasin and phaseolunatin - they can cause various problems with the intestines and cause poisoning, vomiting, diarrhea.

But do not be afraid to eat beans because of this. The action of these substances is neutralized very simply, for this you just need to soak the beans in clean water for several hours (4-10 hours) or subject it heat treatment i.e. cook. There will be no such harm from boiled beans - one benefit.

As a rule, beans are cooked with pre-soaking - this way they cook faster. But you can cook beans without this procedure, but then you risk getting the very “heavy” product. The fact is that when soaking, oligosaccharides are dissolved - sugars that human body does not process, and their presence causes increased gas formation of gases and complicates the process of digestion.

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 solemn and everyday, can do without it.

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

Species and nutritional value

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

For example, classification by habitat 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 for the second, on the contrary, large beans are characteristic.

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

This type of legume is eaten in whole pods, without extracting the seeds themselves. Pods of such beans are various shapes and sizes. These legumes are the most popular in cooking. diet meals both for weight loss and for diabetics.

In fact, asparagus beans are a type of green beans. But thanks to her popularity, culinary experts define her as separate view. Green beans are useful both fresh and cooked. It tolerates freezing well, and under the influence low temperatures does not lose its useful properties.

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

Or whatever it is called "dragon tongues" - these are beans, the pods of which have a beautiful purple color, and the beans themselves are characterized by a small size and have a completely different color - olive. Purple beans are recommended to be eaten raw - this way they preserve both the beautiful color and useful properties.

This species is sometimes also called "wax" 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 beans themselves are characterized by a black and silky surface, but their inner part has White color. Black beans are quite firm, 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 do not boil at all, therefore they adequately decorate any dish.

Today, this type of bean includes all varieties whose beans are white. In fact, white beans can vary in size and shape. 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 trace elements and vitamins, but they are not so significant. calories raw beans is 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 found 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 useful foods for the human body.

The 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 discomfort with rheumatism - beans saturate the body with sulfur. In addition, it is thanks to sulfur that beans also help to cope with infections that occur in the intestines, skin rashes, and even bronchial diseases.
Due to the high fiber content, beans help prevent the occurrence of malignant tumors, remove toxins from the body,.
Beans are very useful for people who suffer from swelling of the legs, because the potassium contained in them regulates the condition. water balance in the human body and removes excess fluid, thereby relieving stress from the cardiovascular system.
Beans help fight diseases of the genitourinary system with the help of iron, which has an anti-inflammatory effect.
Beans contain arginine, which positive impact on the sick diabetes. Arginine is useful in both the prevention of diabetes and its treatment. The substance perfectly thins the blood, lowers blood pressure and improves the well-being of such people in general.
All legumes (including beans) stimulate the stomach, the production of gastric juice, and also prevent the appearance of tartar.
Red beans are very beneficial for women over the age of 40. 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 the climax.

Harm and contraindications

Despite the large list of useful properties, beans can have a dangerous effect 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 with heat treatment. To do this, red beans must first be soaked, and then boiled.
Beans contain purine compounds in their composition, so it is better for people suffering from it to exclude it 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 useful for the body, but it is also worth remembering that legumes have the ability to increase 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, the beans are quite difficult to digest by the children's stomach and are difficult to process by the intestines, which threatens to cause constipation.

note that we are talking specifically about the grains of beans, and not about the pods.

String beans are easily processed and digested quickly. That's why green beans can be given to children as complementary foods 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 until 3 years. Only at this age can it be introduced into the children's diet, also starting with a small portion. Moreover, it is impossible to feed a child with beans every day, as this is a big burden on work. gastrointestinal tract. Nutritionists recommend children to give beans 2-3 times a week.

Beans

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

The benefits of beans for pregnant women:

Since beans cleanse the body of toxins, it prevents the appearance of signs of toxicosis.
Beans fill 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, help fight sudden mood swings, which are often characteristic of pregnant women.
Regular consumption of beans by a woman who is expecting a baby will prevent swelling that occurs on later dates pregnancy. This is due to the diuretic action of legumes.

Despite the beneficial properties of beans, there are negative sides to keep in mind for expectant mothers.

Harm of beans for pregnant and lactating women:

Raw grain beans, especially the red ones, contain the toxic substance phasin. It can cause poisoning, which adversely affects the health of both the mother and the fetus.
In addition, all types of beans contain oligosaccharides, and they are the cause of flatulence. To dissolve the oligosaccharides, the beans need to be soaked in water, and you can get rid of phasin by prolonged heat treatment.
As for nursing mothers, here you need to be extremely careful because of increased gas formation after eating beans. If the child suffers from colic, mother should never eat beans. When the child has no problems with the work of the gastrointestinal tract, then mother can eat beans, starting with small portions, and observing the reaction of the child's body.

From all of the above, we can conclude: pregnant women can safely eat beans, you just need to follow the simple rules for choosing the type and cooking.

Can diabetics eat beans?

With 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 are excellent for all these symptoms.

Attention 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 heart function. In addition, white beans antibacterial action. And this means that the product contributes to more rapid healing wounds, which is very important for diabetics.
String beans also favorably affect diabetic patients. It quickly removes harmful toxins, regulates blood composition, lowers sugar levels. We can say that green beans are a kind of filter that diabetics need so much.
Nutritionists advise diabetics to consume white beans in boiled and stewed form, and siliculose - in raw form. So the product most favorably affects the patient's body and reveals its healing properties.

Is there an allergy to beans?

Allergy to beans is extremely rare. As a rule, it occurs in those who have noticed manifestations allergic reactions all legumes, such as peas or lentils.

The main signs of allergy after eating legumes are manifested in the form of red rashes or itching. If you notice such symptoms, it is necessary to exclude beans from the 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 can be leguminous, grain and canned.

Here are a few simple tips choosing good beans:

To choose the right green beans, you must first pay attention to its appearance and on the quality of the pods themselves. They should not be limp, stained or cracked. When you break a bean pod, a slight crunch should be emitted.
When choosing grain beans, you need to pay attention to other factors. Firstly, the prescription of the collection is important - the longer the bean grains lie, the harder they are and the less useful properties they have, and it will take much more time to cook. The surface of the grains must be even and smooth, wrinkled or broken.
Canned beans must also meet certain criteria. First, it should be stored only 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.

You can cook beans in different ways - boil, stew, pickle, and so on. The only thing to remember is that it is advisable to soak the grain beans before cooking for at least 10 minutes, and preferably for several hours. In this case, the beans lend themselves better 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, in the puree itself, you can add various cosmetic and essential oils. Beans have an amazing moisturizing effect and help fight the signs of skin aging.