Tag: Pulse preparation

According to the Food and Agriculture Organization (FAO), pulses have been a staple food for human diets for over 8,000 years, providing a vital source of protein and fiber. While overwhelmingly beneficial, some people experience negative effects, typically related to digestion, which can often be mitigated with proper preparation.

According to the FDA, certain raw or undercooked beans can contain toxins that cause foodborne illness. It is not okay to eat raw pulses due to the serious health risks associated with harmful compounds like lectins.

Studies show that soaking legumes can reduce anti-nutrients by up to 70%. Is soaked dal good for health? Absolutely, and this traditional practice is key to unlocking its full nutritional potential and improving digestibility, preventing issues like gas and bloating.

Globally, pulses are a staple food for over a third of the population, prized for their high protein and fiber content. However, excessive or improper consumption can lead to several nutritional and digestive drawbacks. This guide explores the key disadvantages of eating pulses and offers solutions to enjoy them safely and healthily.