Legumes cooking

Bothwell, T.H., Clydesdale, F.M., Cook, J.D., Dallman, P.R., Hallberg, L., Van Campen, D. and Wolf, W.J. "The Effects of Cereals and Legumes on Iron Availability," Internatl. Nutritional Anemia Consultative Group, The Nutrition Foundation, Washington, D.C., 44 pages, 1982. 

Health consequences of procyanidins in the human diet are relatively unknown, but the toxicity for human beings may be similar to the toxicity observed in experimental animals (12). Bender and Mohammidiha (31) proposed that increased fecal nitrogen from rats fed diets containing large quantities of cooked legumes was due to increased gastrointestinal mucosal cell turnover, rather than poor... 

In terms of percentage of protein content of basic sources, the animal sources far excel the plant sources. For example, the protein content of some typical unfortified foods is as follows 20-30% for cooked poultry and meats 19-30% for cooked or canned fish 25% for cheese 13-17% 17% for cottage cheese 16% for nuts 13% for whole eggs 7-14% for dry cereals 8.5-9% for white bread 7-8% for cooked legumes and about 2% for cooked cereals. 

In common with many other legume seeds, raw lentils contain some undesirable constituents, although the levels of these are not likely to be of concern in poultry feeding. Weder (1981) reported the presence of several protease inhibitors in lentils. Marquardt and Bell (1988) also identified lectins (hemagglutinins), phytic acid, saponins and tannins as potential problems but could find no evidence that these had adversely affected performance of pigs fed lentils. It is known that cooking improves the nutritive value of lentils for humans but the effects of consumption of raw lentils by non-ruminants have not been well documented (Castell, 1990). 

Another veiy important species of legume is the soybean Glycine max, originally native to Southeast Asia. This species can be eaten cooked or as fresh... 

Routes of exposure are oral, intravenous, intramuscular, and subcutaneous. Dietary sources of folic acid are green leafy vegetables, some fruits, legumes, eggs, yeast, whole grain cereals, lean beef, veal, liver, and kidneys. Heat destroys folic acid in cooked foods. 

See page 171 to learn how to cook dried legumes. Alternatively, use bottled legumes. If you can t find them, use organic canned legumes, free ofEDTA, sodium, and preservatives. Rinse beans well before using. 

The inhibition of the enzyme tyrosinase may very well be a key to the control of melanoma, and some of the known inhibitors include eommon substances. Thus, vitamin C, among other common and uncommon substances, has been listed as an enzyme inhibitor for tyrosinase in M.K. Jain s Handbook of Enzyme Inhibitors, 1965-1977 (1982). In addition to ascorbic acid (vitamin C), these other substances include the following halide ion (e.g., from the chloride of common salt, or from iodides and fluorides) butyric acid (from rancid butter) lactic acid (the end product of cancer cell metabolism, found naturally in sour milk products) oxalic acid (ordinarily considered toxic, although it occurs naturally in rhubarb and wood sorrel, etc.) formic acid (a component of ant stings) tyrosine itself and deadly cyanide (which is a chemically bound component of laetrile), as found in almonds (notably bitter almonds), in apricot seeds, and in certain legumes such as beans, etc., although the heat from cooking may drive off the cyanide content. 

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