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How eating beans can aid with nausea

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Beans refer to any edible seed that belongs to the legume family

They are a great source of protein, iron, calcium and are high in fibre.  And now have been found to reduce nausea, it’s a win, win situation for the bean!

Chinese medicine

In Chinese medicine beans are placed in categories in regards to temperature, meaning they are warm, cool or neutral.  Most beans fit into the neutral and cool category with a few like black beans that are warm.  They are good for the absorption of hormones within the Gastrointestinal Tract (GI).  

With nausea and vomiting starting within the 6-7th week, generally subsiding by week 12-14, however, some are still suffering past week 20.   The cause could be the excess sulphite within the GI, from the changes within the body.  

Molybdenum

50 -90% of women suffer from nausea during their pregnancy. This can occur at any time day or night sometimes for the duration of pregnancy.

A recent study (Taylor et al.) has shown that molybdenum helps with morning sickness. Beans contain this essential trace mineral – found in high concentrations in all beans. It activates enzymes that help break down harmful sulphites and prevent toxins from building up in the body…

Cooking better beans

Some people leave beans out of their diet due to flatulence, as their body cannot digest them properly.  The best way to reduce this side effect is to change the way you cook them.  In our home, we soak our raw beans overnight before they are used in cooking.  If you do not want to soak them overnight, I suggest you slow cook them,  bringing them to a boil, then turn down to a light simmer for two hours to soften.  Allow to cool in the water, then return them to low heat for another hour to cook a little more.  

Simple ways to eat beans is to make hummus from chickpeas or white beans.  It’s easy to store in the fridge after making, to snack on throughout the day.  

Hummus Recipe 

300 grams white beans, soaked overnight and simmered/cooked for 2-3 hours

( or use traditional chickpeas, however, I prefer the smoother consistency of the white or cannellini bean)

Otherwise, Use 400g tin beans drained and rinsed.

1 tablespoon unhulled tahini paste

Extra virgin olive oil ( approx ¼ cup+)

Juice of 1 small lemon ( approx ¼ cup+ depending on your love of lemon)

Sea salt 

Optional – Add some roasted garlic, 1-2 cloves. This will make it richer in flavour. I usually roast a few cloves in their skins when I’m baking something like roast vegetables, Then keep them aside in the fridge for this hummus.

Add all ingredients to a food processor and blitz until smooth. Adjust with filtered water if the mix is too dry.

Serve with fresh vegetable crudites.  Recipe supplied by Andy Webb

 

 

 

 

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