Why a How Should I Soak Beans?

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Beans and legumes are a great replacement for meat as a source of vegetarian protein. They have a number of health benefits, including reducing cholesterol, decreasing blood sugar levels and increasing healthy gut bacteria. Why should you not eat beans from a can and soak beans instead?

There are a lot of toxic metals (aluminum in particular) and the canning process over-denatures proteins and the other good nutrients from the beans themselves. If you must use a canned bean go the organic bean route.

Most patients state they are very gassy eating beans. Beans contain high amounts of a complex sugar called raffinose, which the body has trouble breaking down. If you are open to soaking your beans, the rewards are great, and here’s why: If beans are soaked, the phytic acid and enzyme inhibitors are neutralized and the difficult to digest complex sugars are broken down. Phytates and enzyme inhibitors are not deactivated through ordinary cooking methods.

Soaking beans is simple!

1. Put beans or lentils in a glass (not metal) bowl.

2. Add water and lemon juice, then soak for 24 hours.

3. Drain and rinse the beans and cook them.

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