upekkha793,
I LOVE the liquid from cooked chickpeas. I'm not sure what you mean that you respond positively from it - I certainly would be careful of concentrating only on liquids - I believe the beans or grains would still have alot of good value for you. I would also make wonderful soups with whatever you wish, the barley, or the chickpeas.
I know both black soybeans and adzuki beans are made into teas and used as remedies. The instructions for the teas as found in Michio Kushi and Alex Jack's The Macrobiotic Path to Total Health are as follows:
1 cup bean to 4 cups water (adzuki beans are recommended to soak 4 hours or overnight, with the kombu)
2 inch strip of kombu, soaked and finely chopped
bring to a boil, then simmer
adzuki beans - covered 20-30 minutes
black soybeans - simmered 30 - 45 minutes (didn't mention being covered)
Strain and drink while hot - beans can continue to cook til soft
Adzuki bean tea is for bone and joint disorders, hives, kidney cancer and other kidney problems
Black soybean tea is for bone and joint disorders, bronchitis, diarrhea, kidney and bladder problems, and generally to relax "
It's strange, as I remember being told that black soybeans are good for women's problems, tho that's not mentioned there.
But the relaxing part, well, who doesn't need that????!!!!!
I personally think most warm liquids would help with relaxing - that's just my guess.
btw, so much is in a name - call it tea and it sounds more substantial than cooking water. Ages ago, in the 60's, my first "health" book was Back to Eden by Jethro Kloss, and I was impressed then how he highly recommend oatmeal water to give to people who are weak or ill - and that has stayed with me.
also rice milk (sounds better than water from making rice, no??) is also recommended in the mb world for those who are very illl or have difficulties eating or digesting.
Again, these are remedies - I hope you are well.
Klara
Quote:
Originally Posted by upekkha793
Hello everyone
I found out that my body responds strongly (positively) to drinking the water that I have cooked barley in (of course for this I have to add more water than I normally would). Sometimes I do this just to get the water, and regard the barley grain itself as drained of its energy after the cooking and dont use it.
Now I wanted to ask if anybody has experience with using this same technique on other food. I assume that it can be done on other grains, and naturally, vegetables, where it is maybe more common.
Today I have in front of me water that stayed over from cooking chick peas, and I don't know if I can drink it or not! Any tips?
If you have heard of, or used this kind of water or something similar in general or for any specific conditions I'd be very interested to hear about it, because I seem to respond very well to it.
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