Found these both frozen (twice shelled) and dried (still in shell but not pods) at a Mediterranean Market, and fresh (entire) at my local natural foods store and at local farmers’ markets. Recommend you buy the frozen product at the Mediterranean Market because then you are only paying for consumable product. Purchased fresh or even dried, most of your money is going to indigestible pod and shell.
As an example, I paid more than $7 for fresh pods at my natural foods store and this yielded 13 ounces of beans. I later found frozen beans, twice shelled, at the Mediterranean Market at $2.79 for 14 ounces.
Fava beans have to be shelled TWICE. While this is relatively easy, each pod only contains a maximum of eight shells. Beans are smooth, slippery (not slimy), and shiny medium green, about the size of a lima bean. According to the list, Fava Beans are the only beans with more than 500 mg of Amygdalin per 100 grams of product. So these have to be a cornerstone of any bean based nutritional program for cancer, both for humans and animals.
By the way, Fava beans can be eaten raw, as well as cooked, and I found both my dogs love them raw. In countries where these originate, workers often snack on them while harvesting, in the field. If you are using fresh, raw beans, you probably don’t need to cook them before combing with your other beans and rice. However, if you are using frozen, you DO have to cook them, briefly, once thawed, before you can re-freeze as a combined product.
How much of your mixture should contain Fava beans and how much other beans? Haven’t figured that one out yet. First attempts used mostly equal portions of beans and Fava beans. My last effort amounted to 3.5 cups of Fava Beans (two 14-ounce packages), 3 cups of brown rice (cooked, 1 cup uncooked), and one half cup each of six beans (3 cups uncooked, 6 cups cooked).
Mung beans are generally easy to come by, and generally available dried. They are very small, round, and dark olive green. They are rated as medium to high in Amygdalin content, meaning they contain between 100 and 500 mg of Amygdalin per 100 grams of product. I have been getting my Mung beans at natural health food stores. I’m adding these at the end of the cooking stage.
Lentils contain up to 100 mg of Amygdalin per 100 grams of product and are easy to find in your local grocer. They are very tiny, and a light greenish brown in color. Unlike dried beans, while these are dry and not fresh, these do not require rehydrating. Add these to your bean mixture at the end of the cooking stage, not the soaking stage.
These are readily available in natural health food stores and are medium in size, a light creamy yellow color, and roundish with a bumpy surface. They contain 100-500 mg of Amygdalin per 100 grams of product. These beans need to be re-hydrated.
American Lima Beans are rated as low in Amygdalin, so I have left them off my list. If you can find Lima Beans from Burma, they are rated as medium in Amygdalin content and should be included in your mixture, if you want to. Personally, I have never seen these prepared in any fashion I would classify as palatable, so I am not going to buy any.
Kidney beans come in different varieties, and are rated low to medium (100-500 mg) per 100 grams of product. Like other large, dried beans, these need to be re-hydrated.
Research has found that red kidney beans contain a toxin, called phytohaemagglutinin, which requires 10 minutes of boiling to deactivate the toxin. This is not enough time to cook them. White kidney beans have about a third as much and Fava beans 5-10% as much.
I don’t eat peas. Ever. That said, I’m told that peas are sweet, and my dogs seem to enjoy them so, although they are rated as low in Amygdalin, I am including them in my mixture for their flavor. While dried, I am adding them in the last 20 minutes of the cooking stage rather than the soaking stage, as they just turn to mush if overcooked.
While dried, these beans do not need to be soaked. A modified “hot wash” is recommended instead. Like Garbanzos, these are rather low to medium in Amygdalin content. These are added at the cooking stage, but are rehydrated in a “hot wash” for 3-4 minutes before being added to the mixture.
Black beans, green peas, US Lima Beans and Shell beans are all listed as low in Amygdalin content. Use them if you will. Black beans need to be re-hydrated, green peas and Lima beans don’t, and I can’t find shell beans anywhere, so I’m not bothering with them.
Seaweed has been mentioned as one of three products that will help reduce the production of gas. I’m going to add mine at the end of the cooking stage, with the addition of the rice. I don’t know how much to use but one ounce seems sufficient. Found this works best, dried, and minced fine.
Also purchase hemp protein powder, soy protein product, and instant vegetable broth. You should also have kosher salt on hand, sage and garlic powder. Don’t forget veggie hot dogs for the pills.
This website is for information purposes only and is not intended to be, or to serve as, a substitute for professional medical advice, diagnosis or treatment.