Since childhood, any person has known the taste of pea soup, or bean salad. Some of these dishes are very fond of, but some do not, as it often happens that after taking legumes, stomach problems and increased gas formation begin. For other people, legumes are an excellent substitute for meat during fasting or dieting. Because they have vegetable protein, which quite successfully replaces the animal protein found in meat products. The result is a huge number of opinions. Some say about the benefits of legumes, while others say that these plant crops are harmful. To figure out what opinion, right, this article will help you.
The harm and beneficial properties of legumes are rather ambiguous. And they can be of great benefit to the body and contribute to the treatment of certain diseases, but they can also be harmful. After all, they are quite difficult to digest by the body. Let’s take a closer look.
So let’s start with the benefits. All legumes, for example, beans, lentils, peas, soybeans or beans contain vegetable fiber, protein, are very rich in minerals such as phosphorus and iron, amino acids and contain a number of vitamins essential for the proper functioning of the human body, for example, vitamins B, A, C, RR and many others.
The fiber contained in legumes provides a good intestinal microflora, prevents inflammatory processes throughout the body, and, according to some nutritionists, contributes to the treatment of cancer.

Legumes are good for cleansing the body. They contain phytates, which contribute to the removal of toxins, poisons and toxins. But here it is worth noting that when there are too many of these substances in the body, they prevent the absorption of minerals.
Due to the content of folic acid and potassium, these products increase immunity, create resistance to various infectious diseases, and also purify the blood.

In the fight against cholesterol, the properties of legumes are excellent. Nutritionists say that if they are consumed at 100 or 150 g for 3 weeks, the level of cholesterol in the blood is reduced by 15%. The beneficial qualities of legumes have a beneficial effect on the functioning of the heart muscle and the entire cardiovascular system.
Useful properties also help people with liver diseases, diarrhea, cough, swelling, scurvy. Prevent beriberi.
If a person has a dietary diet, legumes can become an indispensable assistant for him. Since they contain the protein necessary for a person, but unlike other products containing it, they do not contain fat. Which should not be present in the diet of a person on a diet. Legumes, on the other hand, have the ability to deliver protein to the body without fat content.

Legumes contain manganese and other beneficial elements that have a beneficial effect on the health of hair and nails, as well as improve complexion. Useful properties can be listed for a long time, but still, you also need to know about the harm this class of plants can bring.
The use of legumes has a number of contraindications, and they are not suitable for all people. And never forget that you can not eat a lot of them. Otherwise, it will entail negative consequences, such as flatulence and disorders of the gastrointestinal tract. With excessive use, stones in the kidneys or gallbladder, joints may appear.

All legumes are contraindicated for people suffering from chronic diseases of the digestive system. Since legumes contain a large amount of fiber, people with gastrointestinal diseases may have difficulty digesting such food in the stomach. As a result, the stomach will begin to work poorly and unstable, which can aggravate existing diseases. Legumes are not recommended for people with diseases such as rheumatism, arthritis, gout. Due to the fact that these cultures contain a large amount of pectins and fetates, which interfere with the absorption of calcium and iron. And the lack of these substances will negatively affect the sick body.

And I would especially like to note that poorly processed representatives of this type of product can cause harm to health. Improperly cooked legumes that have undergone poor heat treatment can destroy the gastric mucosa. They will badly affect the functioning of the intestines, or even cause food poisoning, which in some cases can hardly be dealt with without the help of a doctor. This happens because crops contain harmful substances that can only be removed with the help of high-quality technical processing. Therefore, all legumes, without exception, must be well prepared before use. boil and fry. And although the above indicates the possible harm of peas, beans, beans and other things, but with reasonable use, nothing threatens your body.

And now a few words about how to properly consume legumes. Firstly, as mentioned above, all legumes require good heat treatment. Therefore, if the recipe says that you need to cook (or the culture is not used as raw materials at all), then do not deviate from the rules of the recipe. Secondly, eating these foods more than 1-2 times a week is highly undesirable and harmful. Since they load the gastrointestinal tract, eating them more than normal will lead to oppression of the body. Thirdly, before cooking, all legumes must be soaked in clean water. And leave for a few hours. This is done as follows: 1 glass of legumes is poured with 4 glasses of water. After a while, the water is drained, and a new one is poured. Yes, you have to do it several times. This allows you to remove harmful substances and excess phytic acid from the products. Useful properties are not lost.