Mung beans have been used throughout Asia as early as 1500 BC. They were valued for their high nutritional content. Mung beans are highly effective at inhibiting LDL oxidation (cholesterol ratio) due to the potent free radical properties and phenol content in this bean.
Due to the high protein peptides in mung bean it is great for cardiovascular issues like blood pressure and heart disease.
The rich amount of magnesium in mung bean gives it mighty status, 7-10 adults in the USA are magnesium deficient getting less than the RDA (recommended daily allowance).
In Heart disease, published studies in Journal of Human and Environmental Toxicology, scientists discovered mung beans are effective at inhibiting oxidation; it targets high blood pressure and helps decrease constriction of blood vessels.
It is helpful in Diabetes since mung beans are a low glycemic food. It also decreases triglycerides and decreases complications of kidney disease in diabetics.
Recent studies show the mung bean suppresses Cancer growth of liver, stomach, colon and cervical cancer cells; by helping kill cancer cells by producing butyrate, a compound that provides protection up to 42% in reducing cancer risk.
It is great for Obesity with the greatest combat fighting blend of fiber and protein it enhances weight loss. Up to 1.5 cups/ daily can help with controlling satiety hormone; therefore you feel full faster and longer!
Magnesium deficiency is widespread. Those with the lowest intake have 51% increased risk of heart disease mortality. Of course mung beans are rich in magnesium.
Once Inflammation has started in the body, a chemical called cytokines are triggered on, which generates more inflammation; mung beans can turn off this switch. This control by the lowly mung bean decreases flow of massive amounts of age related inflammation that leads to disease and premature death.
A favorite among many Asian cultures, the mung bean can be used as a sweet offering as in a porridge or breakfast dish or as a soup.
Mung Bean Soup
1cup dried Mung beans (soaked for 2-8 hours) and boiled with 2 cups/water or broth; add lemon juice, olive oil, and spices like ginger, cumin, coriander, turmeric, garlic, black pepper and bay leaf. Cook for 1-2 hours till soft. Optional: to add sliced carrots, celery or cilantro.
Congee cereal or Kicharee
Use same amounts of Mung beans as above to cook and instead cook with brown rice or other whole grain till very soft perhaps up to 4 hours, or in a rice cooker. You can add Ghee, honey, pinch of salt, or milk as a cereal or porridge.
Both Ayurveda and Chinese medicine agree that the stomach is where all disease begins. A variety of stomach disorders or indigestion could be considered the “mother of all disease”.
In these cases generally speaking, foods have to be easy to digest. The most therapeutic are mung beans prepared like a ‘congee” or a Kicharee; these are very healing and an easy cleanse for the entire bodies system. It will bring about a harmonious peaceful balance to the body. The addition of milk is believed by Ayurveda to act as a healer; you can add honey or ginger to counteract any mucous forming factors in milk.