It is incredibly good in warm salads and stews, for example, in a spicy Mexican chili con carne dish - this is meat with chili, onions, tomatoes and red beans. But here the danger lurks: beans in this recipe are long languished over low heat. At low temperatures (less than 75 degrees), the lectin toxic protein does not have time to break down.
Lectin - evil with glimpses of nobility. In small concentrations (such as in fresh green and white beans), this protein has antitumor activity. "Bean lectins stop the growth of cancer cells in the liver," explains John Kahlem, professor of gastroenterology at London Hammersmith Hospital. His research on the effect of lectins on cancer was published in the scientific journal Gut.
In raw red beans, the lectin is several times larger than in white and spotted. At such a concentration, the protein becomes toxic. Only 4-5 undercooked red beans are enough to make not fatal, but unpleasant symptoms: nausea, diarrhea and stomach pain for 3-4 hours.
Insure: Always soak red beans before cooking for at least 5 hours, then rinse and boil in fresh water for 10 minutes. This will help to reduce lectin concentration to safe.
Baked with honey oatmeal, nuts and dried fruits should not be talked about with ayurvedicists. They are convinced that honey, heated above 37 degrees, loses all of its beneficial properties. And after 45 degrees it becomes poison.
“When heated above 45 degrees, high content of hydroxymethylfurfural is found in honey,” explains Larisa Markova, a biologist and supporter of the Ayurvedic approach to nutrition. - It is a carcinogen. Accumulating in small doses can cause headaches, dizziness, nausea and vomiting, and in large doses it can cause paralysis. ”
For the sake of justice, it is worth noting that in honey, toxic hydroxymethylfurfural is often not so much as in baking, sweet soda and industrial juices. And, as it is, we still do not have norms on the content of this substance in industrial juices (including for children). In contrast to the European Union, where oxymethylfurfural is strictly monitored.
Insure: The best way to protect yourself is to buy only fresh honey in a season (for more, see “How to choose honey”). And add it to the granola at the end when it cools.
On the one hand, a handful of nuts a day reduces the amount of bad cholesterol in the blood and protects against heart disease. On the other hand, their appetizing appearance is as deceptive as that of dried fruit (see “The Dangerous Dangerous Fruit”). Nuts are roasted, bleached, dried, treated with chemicals, killing most of the nutrients.
Another problem is mold. The most dangerous in this regard, according to Larisa Markova, is peanuts (to be precise, peanuts are not a nut, but a legume). “They produce the most mold,” explains Larisa Markova. - Mold fungi produce aflatoxins - a poison for the liver. With constant use, they can weaken the immune system. "
Marina Miroshnina, a specialist in legumes, who has worked for many years at the Scientific Research Institute for Vegetable Breeding and Seed Production, says that the mold on peanuts appears really easy, but this has nothing to do with the fruit itself. “If the peanuts are carefully collected, dried in the sun and created the proper storage conditions for it, no mold will appear on it,” she says. “Only the human factor works here.”
Insure: raw food eaters and vegetarians, for whom nuts are an important part of the diet, as for meat-eater meatballs, are particularly picky. They are advised to buy only raw (unroasted) nuts, and certainly in the shell - this is at least some guarantee of freshness and naturalness.
Mushrooms are tasty and very healthy. They are excellent suppliers of protein, calcium, potassium (regulates blood pressure), selenium (important for healthy teeth, nails and hair) and vitamin D. They protect against breast cancer, prostate cancer and diabetes.
The main problem is that forest mushrooms accumulate heavy metals very easily - cadmium, mercury, lead, copper. Moreover, these metals in mushrooms are found ten times more than in the ground on which they grow. The most problematic in this sense are the ceps, the safest are chanterelles.
Insure: cook mushroom dishes with mushrooms and oyster mushrooms. They definitely do not contain heavy metals. “We have never ordered the examination of forest mushrooms, but we have repeatedly checked store mushrooms,” says Tatyana Anokhina, Head. laboratory of the Testing Center of the Main expert-analytical center “Soyuzexpertiza”. “We found no heavy metals or other violations related to the safety and quality of the product.”