Follow This Practical Advice To Prevent Gas, Bloating, Cramps, And Indigestion After Consuming Pulses

Due to their high protein and fiber content, pulses like beans, peas, and lentils are a vital component of Indian food and are regarded as being very healthy. But after consuming them, many people report experiencing indigestion, gas, bloating, and cramping.

Experts claim that pulses contain the following:

• A lot of difficult-to-digest carbs (fibers).
• The main method for phosphorus storage in beans, seeds, and nuts is phytic acid.
• Oligosaccharides can also be found in harder beans like kidney and navy beans. Because humans lack the enzyme alpha-galactosidase necessary to properly break down this complex sugar, it is difficult to digest it without assistance.
• After ingestion, these oligosaccharides mostly remain intact until they reach the lower intestine when anaerobic bacteria cause them to ferment and release carbon dioxide and methane gases, which cause bloating.

Large levels of indigestible carbohydrates found in pulses irritate the lining of the stomach and cause the GI tract to produce gas.

Due to these characteristics, pulses require special prepping techniques before eating and are more difficult to digest. For thousands of years, traditional societies have consumed beans and have enhanced their digestibility through slow-food techniques. We can learn a lot from these traditional cultures regarding everything from fermenting to soaking to sprouting.

Here are some quick ideas for improving the digestion of your pulses.

Soaking

The Ayurvedic specialist said that soaking beans reduces the amount of phytic acid they contain. Soak beans for a minimum of 12 hours and up to 24 hours to maximize the quantity of phytic acid removed.

Sprout

After that, sprout pulses for 48 hours, including lentils and garbanzo beans. They are easier to digest the longer they are soaked.

Immerse yourself in a warm, alkaline bath. Lemon juice should be added to the water, and frequent water changes should be made. After rinsing the pulses in more water, and draining again, cover them with very warm water to soak them. It is possible to get rid of any anti-nutrients that leeched from the bean by frequently changing the water.

Cook slowly

Another crucial piece of advice is to cook your pulses over low heat for a very long time so that the fibers in them can break down.

Bitter Spices

Cumin, fennel, coriander, cardamom, clove, bay leaf, grated ginger, pepper, star anise, and a pinch of asafoetida are carminative spices. This facilitates digestion and gets rid of the excess gas in the beans.

One can choose lentils and split beans as they are relatively easier to digest than chickpeas, urad dal, and kidney beans, adding that it’s good to take a walk after eating lentils rather than sitting still.

News Mania Desk