Lentils, a staple in Indian cuisine, are widely consumed due to their nutritional benefits. Often paired with chapatis or rice, lentils, also known as dal, offer advantages such as being rich in folate, iron, and vitamin B1. These nutrients contribute to lower blood pressure and bad cholesterol. Additionally, lentils are high in fibre and low in fat, aiding in weight reduction by providing a sense of fullness without adding excess calories. Moreover, lentils are effective in treating diarrhoea as they absorb water in the body due to their fibre content.
However, it is crucial to avoid consuming raw lentils due to the presence of a protein called lectin. In its raw state, lectin can cause bloating, vomiting, and diarrhoea. Proper cooking of lentils is essential, but it is advised to use open utensils rather than pressure cookers.
A recent study published in the Journal of Environmental Science and Technology has highlighted a potential health concern related to lentil foam formed during cooking. Lentil foam contains a compound called purine, which can elevate uric acid levels in the body. Increased uric acid levels are associated with various health risks, including heart attacks, kidney disease, and joint problems. The study revealed that lentil foam contains 20 times more purines than the actual lentils. Removing the foam and cooking the lentils separately can reduce uric acid levels by 20 per cent.
Traditionally, lentils in India are cooked in clay pans, allowing easy removal of foam with a spoon. However, the modern pressure cooker, while time-saving, presents challenges in removing the foam during cooking. Many people skip this step, leading to potential health risks. Therefore, it is recommended to cook lentils in open utensils to facilitate the removal of foam, preventing an increase in uric acid levels and promoting overall health.
While lentils offer numerous health benefits, precautions such as proper cooking methods and foam removal are essential to mitigate potential risks associated with purine content and uric acid levels.
