Thoughts: Tonight I got into the beans! Kidney beans. I’ve never been a big fan of beans and tonight I enjoyed my beans dish (recipe below) so much I did a little research to find out just how good these things were. I told my father Bernard that I would write my blog on beans tonight. He said “Is anyone interested in listening about beans?”. I said “sure”. He said “plus they make you fart, but they are lovely things”. !!! Hahaaa I thought that was funny! So:-Beans are one of the longest cultivated plants. -Beans were deposited with the dead in ancient egypt. Can someone remember to add beans to my grave? Hehee!!!-Beans important source of protein. -There are over 4000 different types of beans. Beans are taking over the world! Heheee!-The most common beans that I knew about are the Mung bean, chick pea, lentils, kidney bean, Lima beans, and baked beans are so popular in Australia. -Some beans especially the kidney beans contain a harmful toxin and must be cooked on high level for ten minutes to destroy it. -Alot of people fermenting the beans before eating them.-You know why they say you fart if you eat beans…it’s because (according to wikipedia) many edible beans, including broad beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces flatulence-causing gases as a byproduct (farting). Some species of mold produce alpha-galactosidase, an anti-oligosaccharide enzyme, which humans can take to facilitate digestion of oligosaccharides in the small intestine. This enzyme, currently sold in the U.S. under the brand-name Beano, can be added to food or consumed separately. Other strategies (to prevent farting!) include soaking beans in water for several hours before mixing them with other ingredients to remove the offending sugars. Sometimes vinegar is added, but only after the beans are cooked as vinegar interferes with the beans’ softening. Fermented beans will not produce most of the intestinal problems that unfermented beans will, since yeast can consume the offending sugars.-Brazil produces the most beans in the world followed by India. -Beans and legumes are a great source of soluble fiber, a useful source of vegetarian protein and a good source of energy. They are also good sources of phytochemicals and phytoestrogens – bioactive compounds like isoflavones which may protect against breast cancer. -The calorie content of beans and legumes varies according to type. For example, garbanzo beans contain about 45 calories per 100 grams, while kidney beans contain about 125 calories per 100 grams. Calories confuse me. -Dry beans are one of the richest plant sources of protein (6-12 percent protein by cooked weight), are high in carbohydrates especially dietary fiber and typically low in fat. -Beans and legumes are a useful source of folate. Some types contain Vitamin A.-Beans are a great vegetarian food-They are soooo cheap to buy! Challenges: For breakfast I ate the best eggs ever. Followed by te best burn ever! hehe my father Bernard gave me a shot of his very own made Grappa! Grappa is alcohol made from wine. It’s clear and a very strong alcohol shot. Haha my body got a shock and burn! And I learnt that each country makes their own alcohol depending on what food they have available to them. Australia and France famous for Grappa used from grapes. Asians make Saki from rice. Mexicans make tequilla from potatoe, and Europe is popular for Ouzo and Absinthe are made from aniseed (a plant liquorish tasting).Triumphs: Love it when the poop maker is working. It seems when the poop maker is working, everything is working. The digestive system reminds me of the engine of the factory. Keeping everything going and moving. It’s like eat the foods, suck in the nutrition, get rid of the rest. Perfect machinary. The digestive system reminds me of a sugar cane mill!!! There are so many foods I wouldn’t have heard about or tried before the Earth Diet. It’s like I have opened up this whole new world! A world of food mmmmm! I am discovering so many glorious foods. I like using new words…haven’t ued glorious in a while! Isn’t glorious a nice word? Today I discovered the beans. Beans are now in my life 🙂 hehe! What I ate today: Breakfast: Eggs! The best ever! Organic and free range from my family’s farm. I could really taste the difference, they were so big and fluffy and a really strong yellow yolk! Some oats and a shot grappa.Lunch: Lots of green tea with Ginger and purple grapes. Dinner: Kidney beans with corrainder and chilli and a salad of green lettuce, spinach, advocado!Snacks: An apple, a nectarine 2 more nectarines!Dessert: No dessert!Recipe: Kidney beans. Boil them for 10-15 minutes until they are soft. Add corriander, garlic, ginger and some chilli if you like the hottness! Serve them with a salad, or in a tortilla as a wrap or even in an egg omlette!Exercise: Yoga breathing, walking, helping out in my families French restaurant, dancing, cartwheels and handstands in the garden!
Source: Free Articles from ArticlesFactory.com
ABOUT THE AUTHOR
Liana Werner-Grays idea of eating only foods naturally provided by the earth began in Australia, following her Miss Earth Australia 2009 Peoples Choice win. With the environment in mind and health of the world population, she pursued the idea of eating only foods that nature intended for 365 days. Werner-Gray started a daily online blog to share her journey with the world. She began the diet on Saturday, October 24, 2009.