Green Beans

Green beans, at this point in time in the health world, are considered nonessential. Today’s green beans have taken a backseat in alternative medicine and hip, trendy health movements. They are now considered inconsequential and of really no importance. You can find some green beans in a restaurant dish or on a menu in a diner (sometimes you’ll hear the term string beans), but it’s not like the green bean rage of the 1950s, where casseroles were leading the way, private schools had them cued up for lunch, and public schools had canned green beans in one of the cafeteria tray slots. Tell someone in the hip, trendy health movement of today that green beans are a medicinal food and even a superfood, and chances are, you will be laughed at. Truth is, green beans are loaded with macro and trace minerals, vitamins, nutrients, amino acids, and phytochemical compounds that are all geared to help create long-lasting health. This is just a small contribution compared to what green beans can do for someone who is chronically ill. Green beans can be life-altering, life-changing, and can help pull someone who is really chronically ill out of the woods. Another aspect that isn’t known out there is that when green beans are steamed until they’re soft and tender, a phytochemical compound gets released that helps to reverse dreaded food sensitivities that cause suffering for so many people, food sensitivities that can make life a living hell. Countless people around the globe suffer from various chemical sensitivities, food sensitivities, and food allergies and are constantly moving through revolving doors of different foods for survival. Green beans check all the boxes. The phytochemical compound in well-cooked green beans is a soothing agent on the inside of the stomach, small intestinal tract, and colon, allowing a digestive tract that’s highly inflamed to quickly reduce spasms and inflammation. Green beans cooked until tender don’t rub against the linings of the small intestinal tract and colon. They are gentle on the digestive tract nerves and do not tweak highly sensitive nerve endings that sit inside the small intestinal tract. Tender green beans also don’t trigger vagus nerve sensitivities and do not create vagus nerve disturbances. Green beans don’t put pressure on the stomach lining, and they don’t take a long time to digest or break down when they’re cooked thoroughly to the point of being tender and soft. Green beans also don’t bulk up the intestinal tract with hard-to- digest and hard-to-move fiber. Green beans are not constipation creators, and they also don’t cause a diarrhea flush or urgency. Green beans don’t stress the liver or create a forced bile spill from the liver. Green beans are easy on the gallbladder, gentle on the pancreas, and not problematic with ulcers. Green beans provide just enough glucose for the bloodstream and at the same time, a high mineral content. Green beans are helpful for people who have chewing problems, jaw and teeth issues, because green beans can be cooked so soft that they can practically melt in the mouth. They are easy to swallow and digest. Green beans don’t shake up a person’s nervous system, creating panic or anxiety like some foods do out there. Someone with a chemical/food sensitivity who is partly inflamed and has vagus nerve problems can get a lot of relief from green beans because they are so gentle and stable. People who suffer from high anxiety can consume green beans and not be triggered. The nutrients in green beans are very accessible. It’s a liver’s dream. Vitamin C, B vitamins, calcium, zinc, selenium, antioxidants, and chlorophyll—a liver can be very grateful.