Soaking beans for 8 to 12 hours and discarding the water before cooking: why this care reduces gas and improves iron absorption

Original: Deixar o feijão de molho de 8 a 12 horas e descartar a água antes de cozinhar: por que esse cuidado reduz os gases e melhora a absorção de ferro

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Soaking beans for 8 to 12 hours and discarding the water reduces gas and helps the body absorb more iron. Understand why and how to do it at home. The post Soaking beans for 8 to 12 hours and discarding the water before cooking: why this care reduces gas and improves iron absorption appeared first on Catraca Livre .

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