Risks of consuming legumes

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Risks of consuming legumes
Risks of consuming legumes

Legumes are famous for their beneficial properties that protect the heart and circulatory system from diseases, lower cholesterol, fight cancer cells, help lose weight and are suitable for diabetics. This is all very nice.

But like anything else, legumes foods have their bright and dark side. In addition to the undeniable beneficial actions, the plants from the Legume family also carry some risks for human he alth.

Migraine Risk

Beans can cause migraines or allergic reactions in some people. If you feel any strange reaction after eating products from this group, consult a doctor.

Risk of high blood pressure

Legumes have the property of interacting with some medicinal products, such as antidepressants, for example, so if you are taking heavier medications, it is good to be alert.

Risk of vitamin malabsorption

Some grains, such as soybeans, contain substances that interfere with the absorption of beta-carotene and vitamins B12 and D. The heat of cooking activates most of these substances and absorption of the vitamins is hindered. You can compensate for this loss by eating dark green leafy vegetables (for beta-carotene) and lean meat (for vitamin B12).

Risk of Gout

If you suffer from gout, consult a doctor regarding the consumption of legumes. People with gout are often advised to avoid peas, beans, lentils and other legumes because of their high purine content. In sensitive people, purines increase blood uric acid levels and this can trigger a gout attack.

Risk of flatulence

that collect in the intestines is a very unpleasant problem that can even become painful. To reduce the production of gas in the stomach and intestines, change the water several times when cooking the beans. If necessary, soak them in advance for some time. Always rinse canned beans and peas before use! Add herbs like lemon balm, dill, cumin, or combine legumes with acidic foods to help prevent gas.

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