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.



Cindy Burrows
Cynthia Burrows, M.T. CWC, Herbalist

Cynthia Burrows, from Austin, Texas, owns Cindy Burrows, Natural Health Consultant; assisting individuals with health issues they would like to change. She will set up a program giving choices of foods, herbs, teas and homeopathic suggestions. Cindy is past owner of Nature’s Healing Herbs, an Herbal, Green Tea, and Tincture product line, and a rare product line of Green Tea Foods. She has certificates for Herbalist at East West School of Herbology, and as Wellness Consultant with the Wellness Forum in Ohio.

Cindy is also a Medical Technologist, with a B.S. degree from Mansfield University in Mansfield Pa., she has been in healthcare for over 30 years. In 2005, she started using a new device founded in Europe, Quantum Biofeedback, “an energy rebalancing of the body”, by using our bodies electricity or frequency waves it can detect stress points in the body, she has added this to her consulting practice. She now has her Certification as a Biofeedback Specialist. She helps her clients by working with the synergy of herbs, food, homeopathy, and aromatherapy within her practice. She is a speaker, writer, and teacher. Cindy has been interviewed on TV; about the benefits of Green Tea and has been on radio about her small business tour to Ecuador.

Cindy has been an herbalist for over 20 years and has spent 6 years learning through the East West School of Herbology with Michael Tierra. She has studied Western, Chinese and Ayurvedic Herbs with a strong emphasis on nutrition. Along with many other continued studies of alternative and complementary medicine. She is a Certified Wellness Consultant, through a special program, The Wellness Forum, which has its nutrition program, now part of the curriculum at Ohio State University, providing educational seminars and workshops designed to impart relevant nutrition information to individuals to take control of their own health. These programs give healthier options and choices that can impact your longevity and quality of life. Cindy has been a speaker to many groups and has conducted many of her own classes on food and healthy life style programs.

Cindy has been involved with a hands-on healing program for the past 4 years and offers energy healing, through donation only, to anyone who needs her services.

She is Co-president of the Austin Herb Society and a member of the American Herbalist Guild. Cynthia has been a board member on many programs in the past including; La Sertoma, Arthritis Foundation, Toastmasters International, National Association of Female Executives, Handicapped Equestrian Learning Program, Entrepreneurs Association, and Austin Integrated Health Care Program.

Cindy also loves nature, animals, reading, blending teas, juices, etc.; likes to hike, and work with plants and, of course, cooking., mostly vegetarian.
Cindy has an adventurous streak.
She has organized and taken tours with business and artists groups to Big Bend, Texas, New Mexico, USA, and Ecuador, South America.