It is generally recommended to boil mung bean water for about 30 minutes to detoxify. The cooking time is mainly related to factors such as detoxification effect, taste retention, nutrient release, firepower control, and utensil selection. Boiling mung beans in water for 30 minutes can effectively release active ingredients in mung beans, such as mung bean protein, polyphenols, and dietary fiber, which help neutralize toxins in the body and promote metabolism. At this point, the green bean skin slightly cracks, ensuring the precipitation of effective ingredients and avoiding nutrient loss caused by excessive boiling. Use a clay pot or ceramic pot to simmer over low heat, with moderate evaporation of water, resulting in a clear light green soup that is suitable for daily detoxification and drinking. If the boiling time is less than 15 minutes and the mung beans have not fully softened, the release of detoxifying ingredients may be limited, which may affect the effectiveness. Boiling for more than 40 minutes can cause a large amount of starch to dissolve, the soup to become cloudy and viscous, and some heat sensitive nutrients such as vitamin B family to be destroyed. In special circumstances, if used for heavy metal detoxification, it can be appropriately extended to 45 minutes and combined with kelp to enhance the effect, but it should be noted that long-term cooking may produce astringency.
When drinking mung bean water for detoxification in daily life, it is recommended to choose fresh and plump mung beans and soak them for 2 hours in advance to shorten the boiling time. People with constitution deficiency and coldness should control their drinking amount and avoid drinking on an empty stomach. Paired with lilies or lotus seeds can enhance the heat clearing effect, but should not be taken together with warming and tonifying drugs. If discomfort symptoms such as diarrhea occur, stop immediately and consult a traditional Chinese medicine practitioner to adjust the plan if necessary.
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