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Lentils are not as innocent as they seem. Although for years we were told that they were a simple, cheap and healthy food, the truth is that undercooked food can become a real burden on your digestive system<\/strong>. The problem is not the lentil itself, but the way we prepare it.<\/p>\n\n\n\n These legumes have natural defense mechanisms designed to avoid being easily digested. When you cook them without respecting these processes, they activate compounds that generate gas, bloating, silent inflammation and, in predisposed people, an increase in uric acid.<\/p>\n\n\n\n The good news is that all of this can be avoided<\/strong> with the right technique.<\/p>\n\n\n\n Lentils contain phytates, lectins and saponins, substances that protect the seed in nature. In your body, these compounds can:<\/p>\n\n\n\n Over the years, stomach acid production naturally decreases. That is why many people tolerated lentils well at the age of 20 or 30 and today they feel that “they are heavy”.<\/p>\n\n\n\n Soaking lentils in water alone is not enough. This hydrates the grain, but does not deactivate its chemical defenses<\/strong>.<\/p>\n\n\n\n The next day, he throws that water away without hesitation<\/strong>. It is not nutritious, it is the residue of everything that the lentil expelled.<\/p>\n\n\n\n That dark, cloudy liquid is not broth. It contains phytates, lectins, field residues and possible pesticides. Cooking with that water is re-ingesting what you tried to eliminate<\/strong>.<\/p>\n\n\n\n Wash the lentils under the tap until the water runs completely clear.<\/p>\n\n\n\n Another frequent mistake is to throw cold lentils in boiling water. That hardens the skin, traps gas inside the pimple, and worsens digestion.<\/p>\n\n\n\n This allows the grain to cook evenly and be kinder to your stomach.<\/p>\n\n\n\n During the first few minutes of boiling, a greyish foam will appear. This foam contains saponins and purines<\/strong>, responsible for gas and increased uric acid.<\/p>\n\n\n\n To remove that foam is to remove future pain.<\/p>\n\n\n\n Adding salt at the beginning hardens the skin of the lentil and prevents it from hydrating properly.<\/p>\n\n\n\n The result is a creamy and much more digestible texture.<\/p>\n\n\n\n There is a simple, economical and very effective ally: kombu seaweed<\/strong>.<\/p>\n\n\n\n This algae:<\/p>\n\n\n\n If you can’t find kombu, you can use whole cumin or fennel seeds as an alternative.<\/p>\n\n\n\n Lentils are rich in vegetable iron, but their absorption depends on what you eat with them.<\/p>\n\n\n\n Calcium blocks the absorption of iron.<\/p>\n\n\n\n A simple squeeze of lemon when serving makes a big difference.<\/p>\n\n\n\n Lying down immediately slows down digestion and promotes fermentation.<\/p>\n\n\n\n After eating:<\/p>\n\n\n\n Your digestive system will thank you.<\/p>\n\n\n\n Lentils are not the problem. The problem is cooking them without understanding their nature. With the right technique, they go from causing discomfort to becoming a nutritious, digestive and protective food. Don’t eliminate them from your diet: learn how to prepare them well and let them work in favor of your health<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":" Lentils are not as innocent as they seem. Although for years we were told that they were a simple, cheap and healthy food, the truth is that undercooked food can become a real burden on your digestive system. The problem is not the lentil itself, but the way we prepare it. These legumes have natural […]<\/p>\n","protected":false},"author":3,"featured_media":31612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-31611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advices"],"aioseo_notices":[],"yoast_head":"\nThe real problem: antinutrients<\/h2>\n\n\n\n
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Mistake number one: cooking them without proper soaking<\/h2>\n\n\n\n
The right soaking<\/h3>\n\n\n\n
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Never cook with soaking water<\/h2>\n\n\n\n
Prevents thermal shock<\/h2>\n\n\n\n
How to do it right<\/h3>\n\n\n\n
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Foam is not taste: it is inflammation<\/h2>\n\n\n\n
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Salt always at the end<\/h2>\n\n\n\n
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The secret ingredient to eliminate gas<\/h2>\n\n\n\n
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How to use it<\/h3>\n\n\n\n
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Beware of combinations<\/h2>\n\n\n\n
Avoid at the same meal:<\/h3>\n\n\n\n
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Improves absorption with:<\/h3>\n\n\n\n
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Don’t go to bed after eating lentils<\/h2>\n\n\n\n
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Tips and recommendations<\/h2>\n\n\n\n
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