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DIY SOLUTIONS FOR YOUR HEALTH
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LEGUMES

Legumes can be eaten in their immature state right from the pod (the form eaten by animals), or in their mature (dried) state.

With the aid of soil bacteria rhizobia or frankia, legumes capture atmospheric nitrogen that has entered soil to produce nitrogen in a process called nitrogen fixation (Bacteria form nodule growths on roots, which change nitrogen into ammonia, a form the plant can use); if not present in soil, these bacteria can be "painted" on the seeds before planting. Nitrogen is required in a protein molecule and indeed most legumes have a reasonably good level of protein. Wise farmers plant legume crops alongside other crops or between harvests to replace nitrogen in the soil used by other crops.

High Antioxidant/ Rich protein food source;

 

Soak overnight to remove the antinutrient phytic acid - which blocks mineral absorption; Unlike humans, ruminant animals produce the phytase enzyme to break down phytic acid. Note that canned beans are not presoaked before cooking and so contain phytate.

Use in soups - Tip: Make a mixture of small beans

 

Black beans

Boston beans

Chick peas

•Chili bean

Fava bean

Field pea

Frijole negro

Green beans

Peas

Kidney beans

Lentils

Lima beans

Mexican black beans

Mexican red beans

Mung beans

Peanut

Pinto beans

Red beans

Small white beans

Split peas

Soy bean

 

RAW NUTS & SEEDS (organic, not roasted)

Soak nuts for a few hours, or sprout them to make them more digestible.

Almonds

Pecans

Brazilnuts

Walnuts

Cashews

Hazelnuts

Pine nuts

Macadamia

Pistachio

Sunflower seeds

Fennel seeds

Sesame seeds

Pumpkin seeds

DRIED FRUIT

Choose organic, unsweetened, unsulfured

High fructose content, so eat in moderation

Apricots

Dates

Prunes

Raisins

Cranraisins

Figs

Coconut

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