{"id":1085,"date":"2011-09-16T08:49:09","date_gmt":"2011-09-16T10:49:09","guid":{"rendered":"http:\/\/blogpratocheio.wordpress.com\/?p=1085"},"modified":"2011-09-16T08:49:09","modified_gmt":"2011-09-16T10:49:09","slug":"farinha-de-feijao-branco","status":"publish","type":"post","link":"https:\/\/www.pratocheio.org.br\/en\/sem-categoria\/farinha-de-feijao-branco\/","title":{"rendered":"\u201cWhite Bean Flour\u201d"},"content":{"rendered":"<p align=\"center\"><strong><span style=\"text-decoration:underline;\">\u201cWhite Bean Flour\u201d<\/span><\/strong><\/p>\n<p align=\"center\"><strong><span style=\"text-decoration:underline;\">\u00a0<\/span><\/strong><\/p>\n<p>According to nutritionist Renata Ramos in an interview with the website (www.minhavida.com.br), white bean flour is a source of phaseolamine that reduces the digestion and absorption of carbohydrates. As phaseolamine is a protein, it is denatured when cooked. Therefore, to make better use of its benefits, the best way to consume this food is in the form of flour. White bean flour quickly gained fame for promoting weight loss and lowering blood sugar levels. However, even though it is a nutritious food, it should be consumed in moderation, because raw beans contain toxins that, if consumed in large quantities, can cause diarrhea and flatulence.<\/p>\n<p>Its consumption should not exceed a maximum of 30 to 40 days and just one spoonful of coffee before lunch. Recipe suggestion below:<\/p>\n<p><strong>Bread with white bean flour<\/strong><\/p>\n<p><strong><span style=\"text-decoration:underline;\">Ingredients<\/span><\/strong><\/p>\n<ul>\n<li>10 spoons of wheat flour<\/li>\n<li>3 spoons of white beans<\/li>\n<li>6 spoons of water<\/li>\n<li>1 teaspoon of baking powder<\/li>\n<li>A pinch of salt and a pinch of sugar<\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration:underline;\">Method of preparation<\/span><\/strong><\/p>\n<p>Mix everything until you get a smooth dough. Place in a mold and let rest for 30 minutes. After that, with the dough risen, make balls, brush with olive oil, and sprinkle a little wheat flour on top. Lastly, make an \u201cx\u201d shaped cut in the center of the balls and place in the oven for around 15 minutes, 180\u00ba C.<\/p>\n<p>Source:<\/p>\n<p><a href=\"http:\/\/www.minhavida.com.br\/\">http:\/\/www.minhavida.com.br<\/a><\/p>\n<p>www.youtube.com\/watch?v=F-_qnxk98cQ<a href=\"http:\/\/blogpratocheio.wordpress.com\/2011\/09\/16\/farinha-de-feijao-branco\/images-1\/\" rel=\"attachment wp-att-1088\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-1088\" title=\"images (1)\" src=\"http:\/\/blogpratocheio.files.wordpress.com\/2011\/09\/images-1.jpg\" alt=\"\" width=\"128\" height=\"96\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>\u201cFarinha de Feij\u00e3o Branco\u201d \u00a0 Segundo a nutricionista Renata Ramos em entrevista ao site (www.minhavida.com.br), a farinha de feij\u00e3o branco \u00e9 fonte de faseolamina \u00a0que diminui a digest\u00e3o e a absor\u00e7\u00e3o dos carboidratos. Por ser uma prote\u00edna a faseolamina \u00e9 desnaturada quando cozida. Sendo assim para se obter um melhor aproveitamento de seus benef\u00edcios a&hellip;&nbsp;<a href=\"https:\/\/www.pratocheio.org.br\/en\/sem-categoria\/farinha-de-feijao-branco\/\" rel=\"bookmark\">Read More \u00bb<span class=\"screen-reader-text\">\u201cWhite Bean Flour\u201d<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1085","post","type-post","status-publish","format-standard","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/1085","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/comments?post=1085"}],"version-history":[{"count":0,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/1085\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/media?parent=1085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/categories?post=1085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/tags?post=1085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}