Red beans are rich in plant protein, soluble fiber, polyphenols and flavonoids, substances with strong antioxidant properties. These compounds help the liver reduce damage caused by free radicals, while supporting the metabolism and detoxification process.
According to Dr. Michael Greger, a preventive medicine doctor and nutritionist in the US, foods from whole beans can help reduce inflammation and improve liver function by enhancing the body's natural antioxidant ability. He believes that the liver works most effectively when fed with simple, low-processed and high-fiber foods.
To promote benefits, the way to drink roasted beans needs to be done correctly. Dried beans should be roasted over low heat until the seeds emit a mild aroma, the skin is slightly cracked, avoid roasting too hot because high temperatures can lose the activity of some antioxidants. After roasting, add about 20-30 g of beans to a liter of water, boil for 10-15 minutes and then let cool, use instead of drinking water during the day. The water has a mild taste, is easy to drink and does not need to add sugar.
According to Japanese nutritionist Hiroko Shido, roasted beans also have a mild diuretic effect, supporting the body to eliminate products metabolized through the liver and kidneys, thereby helping to reduce feelings of internal heat, bloating and fatigue. However, she also noted that it should not be abused, only 3–4 times a week should be taken to avoid affecting digestion in people with a cold body.
Experts all emphasize that roasted bean water is not a medicine to treat liver disease, but only plays a supporting role. To have a healthy liver, it is necessary to combine a balanced diet, limit alcohol, sleep enough and maintain a healthy lifestyle, basic factors that cannot be replaced by any type of drink.
