Since we were little, we are taught that legumes and vegetables are essential for our health. While this is true, not everyone can overindulge in these foods, especially those with certain health conditions. See below which people cannot eat too many vegetables.
Read more: See which foods are harmful and can cause liver damage
see more
Gene therapy eye drops bring hope to millions of people…
Better Health in Two Days: The Surprising Effectiveness of End Workouts…
The number of legumes is very large, reaching almost 20 thousand varieties around the world. It is possible to find these foods in different colors, textures, consistencies and flavors. Because of this, they are extremely versatile and consumed both in homemade dishes and in haute cuisine.
In addition, they are considered to be among the best sources of energy, second only to some cereals. After all, everyone has heard that in order to grow and become strong, you must eat beans. Including, they are excellent for preventing various diseases, such as cancer, diabetes and even fighting obesity.
However, unfortunately, this type of food may not have such positive results in some people's bodies. Because of this, it is recommended that experts, such as doctors and nutritionists, be consulted so that each individual can understand whether legumes can fit into their diets. See below the groups that should avoid these foods in excess.
Basically, iron is an extremely important mineral for the functioning of the organism, especially for helping to transport oxygen through the cells of the body. Including, the lack of this nutrient can cause diseases like anemia.
However, legumes have antinutrients that may end up interfering with the absorption of this mineral. Thus, these foods end up not being recommended for people undergoing treatment for iron deficiency.
This disease causes changes in the walls of the intestine, which can directly affect the blood flow through the contents of the digestive tract. In this case, vegetables can intensify this condition, due to their anti-minerals and lectins. Because of this, as many people do with beans, it is recommended that these foods be soaked for 8 to 12 hours before cooking.
