- Canned Beans: Just like soup, beans taste better and fresher, and are better for you, if you buy them dried and prepare them at home — and again, this way you’ll ensure your beans aren’t laced with BPA. CookingManager.com offers all sorts of cooking tips, including how to prepare dried beans from scratch.3 Commercially prepared beans are also typically cooked at very high heat for short periods of time, which is not as good as cooking them longer at lower temperatures.
When foods are cooked at high temperatures, advanced glycation end products (AGEs) are produced. These compounds, which stimulate cells to produce proteins that cause inflammation, can be toxic to the body. AGEs are normally produced at a slow rate, but the rate increases when food is highly heated. There is also a substantial body of evidence supporting the notion that heat treatment of food alters, damages or destroys many nutrients in the food.
Think dried beans are too time consuming? Consider Jane’s comment on the matter:
“In reality, it takes around three minutes to put the beans in some water, another minute to change that water during soaking, and then about five more minutes to put them on the stove. All the beans you’ll eat all week in less than 10 minutes.”
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