These days, there’s a lot of discussion on social media about how soaked or cooked legumes have a white, foamy coating on them. What we call saponin, if consumed daily like this, can it prove harmful to health? Today we’re going to talk about the science behind it. Today we will tell you how dal is cooked and also know how dal should be cooked? Saponin is a natural substance found in many types of legumes and beans. In a way, it protects the beans and plants.
Seen from another angle, the white foam formed when cooking lentils can be dangerous for your health.
purine
Foam contains purines, which can increase the level of uric acid in the body. High levels of uric acid can cause kidney disease. Can cause health problems like heart attacks and joint problems.
Saponin
Moss also contains saponins, which are natural compounds that can cause digestive issues like bloating and stomach upset.
protein secretion
Foam is caused by air particles that are released when the proteins found in legumes are boiled.
To reduce health risks, you can remove the foam before eating the dal.
Use a spoon, ladle or tea stain remover to remove the suds.
Also read: The brain will become active by exercising only two days a week, diseases will also stay away.
Cook the lentils in an open container instead of a pressure cooker.
Saponin is rich in nutrients like iron and protein. As their deficiency occurs in the plant. Much research shows that saponins may have anti-inflammatory and antioxidant properties. Which has many advantages. Excessive saponin consumption can cause gastrointestinal problems, such as bloating and gas, and affect the balance of the gut microbiota.
Disclaimer: Some information given in news is based on media reports. Before implementing any suggestion, you should consult the relevant expert.
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