Legumes have served us as a source of nutrition for more than one millennium, but the properties of causing swelling of the abdomen and gases have pushed these crops into the background. If you use legumes correctly, following simple recommendations, you can avoid these troubles and replenish your body with the missing amount of protein and useful trace elements.
To avoid discomfort in the digestive tract, firstly, legumes should not be eaten with bread and overeat. Drink freshly brewed green tea in advance or add carminative spices – cilantro, dill, fennel. But fresh peas do not have any side effects.
The beans of the culture are superior in nutritional value to all known vegetables, they are high in calories and comparable to meat. A wide variety of legumes, ways of eating and preparing them will satisfy the needs of any person.

The medicinal properties of legumes are based on a high protein content, but they contain proteins that require long-term heat treatment, as they inhibit the action of digestive enzymes. Therefore, for complete readiness of pea dishes, 60 minutes of boiling are required, for lentils 30-40, for beans almost 1.5 hours, because of this, legumes are pre-soaked in cold water. The medicinal properties of legumes are preserved, even with long-term storage of cooked dishes in the refrigerator.
Phosphorus compounds (phytates), which are rich in legumes, especially beans and peas, have special properties. Once in the human body, they are able to interact with radioactive elements, toxins and promote their removal from the body. You should not introduce a large number of legumes into your diet, because their ability to interact is also aimed at useful trace elements (zinc, calcium), and reducing their amount in the human body is completely useless. This does not apply to lentils, its use is possible daily, the only contraindication is some diseases of the gastrointestinal tract, gout, thrombophlebitis, acute nephritis, chronic circulatory failure.

There is a claim that eating legumes stops the growth of cancerous tumors. Raw consumption of leguminous crops improves metabolism. Peas are useful for acute respiratory infections, decoctions from its seeds have a diuretic action, promotes the removal of stones from the kidneys. Pea flour is used in the form of poultices, with carbuncles and boils.
The use of soy for medicinal purposes helps with bronchial asthma, reduces the growth of tumors, and has anticarcinogenic properties. However, the use of soybeans by some people is poorly tolerated, due to the presence of protinase inhibitors in the composition, they reduce the content of harmful proteins in the body, but also help to reduce the absorption of nutrients. Eating soy increases the body’s resistance to radiation exposure and reduces the risk of developing cancer.

The curative properties of the leaves of bean pods, in folk medicine, a decoction of them is used for vascular, heart and kidney ailments, rheumatism. Boiled pureed beans or their decoction is used for diarrhea as an anti-inflammatory and astringent. Cooked in milk and crushed seeds are applied to abscesses for early maturation. Beans lower the acidity of the stomach, are a dietary product and do not lose their beneficial properties even in canned form.
In folk medicine of the East, decoctions of legumes are used to strengthen the heart muscle, in diabetes and dropsy.