{"id":29255,"date":"2021-10-12T08:22:51","date_gmt":"2021-10-12T13:22:51","guid":{"rendered":"https:\/\/www.allenandallen.com\/?p=29255"},"modified":"2024-07-30T12:30:07","modified_gmt":"2024-07-30T17:30:07","slug":"frijoles-rojos-el-plato-de-acompanamiento-con-un-lado-oscuro","status":"publish","type":"post","link":"https:\/\/www.allenandallen.com\/es\/blog\/kidney-beans-the-side-dish-with-a-dark-side\/","title":{"rendered":"Frijoles: la guarnici\u00f3n con un lado oscuro"},"content":{"rendered":"<p>Los frijoles son una fuente deliciosa de prote\u00ednas y son indispensables para un lote de chile. Sin embargo, albergan un secreto amenazante: los frijoles poco cocidos contienen <a href=\"https:\/\/blogs.extension.iastate.edu\/answerline\/2013\/06\/03\/eating-raw-kidney-beans-can-be-toxic\/\" target=\"_blank\" rel=\"noopener\">fitohemaglutinina<\/a>, tambi\u00e9n conocida como lectina de frijol, que es una toxina que causa intoxicaci\u00f3n alimentaria.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-29259 aligncenter\" src=\"https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/raw-red-organic-kidney-beans-PXDAU8H-min-300x200.jpg\" alt=\"frijoles\" width=\"512\" height=\"341\" srcset=\"https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/raw-red-organic-kidney-beans-PXDAU8H-min-300x200.jpg 300w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/raw-red-organic-kidney-beans-PXDAU8H-min-1024x683.jpg 1024w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/raw-red-organic-kidney-beans-PXDAU8H-min-768x512.jpg 768w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/raw-red-organic-kidney-beans-PXDAU8H-min-1536x1024.jpg 1536w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/raw-red-organic-kidney-beans-PXDAU8H-min-2048x1365.jpg 2048w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/raw-red-organic-kidney-beans-PXDAU8H-min-18x12.jpg 18w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<h3>\u00bfQu\u00e9 hace que los frijoles rojos sean potencialmente peligrosos?<\/h3>\n<p>La lectina es una prote\u00edna que se puede encontrar en muchos tipos de frijoles, pero est\u00e1 m\u00e1s concentrada en los frijoles. La ingesti\u00f3n de altas dosis de lectina puede provocar diarrea, n\u00e1useas y v\u00f3mitos. La lectina en los frijoles rojos est\u00e1 tan concentrada que algunas personas pueden enfermarse despu\u00e9s de consumir solo cuatro o cinco frijoles. Y en algunos casos, la gravedad de los s\u00edntomas es directamente proporcional a la cantidad de frijoles ingeridos.<\/p>\n<p>Sin embargo, hay un lado positivo. Aunque el dolor gastrointestinal aparece solo de una a tres horas despu\u00e9s del consumo, la recuperaci\u00f3n es igual de r\u00e1pida. Despu\u00e9s de la aparici\u00f3n de los s\u00edntomas, la enfermedad solo tarda entre tres y cuatro horas en desaparecer. Aunque algunas personas han sido hospitalizadas, no parece ser una enfermedad mortal.<\/p>\n<h3><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-29260 alignleft\" src=\"https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/mexican-chili-con-carne-in-black-bowl-PXQYDLJ-min-200x300.jpg\" alt=\"taz\u00f3n de chile\" width=\"281\" height=\"422\" srcset=\"https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/mexican-chili-con-carne-in-black-bowl-PXQYDLJ-min-200x300.jpg 200w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/mexican-chili-con-carne-in-black-bowl-PXQYDLJ-min-683x1024.jpg 683w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/mexican-chili-con-carne-in-black-bowl-PXQYDLJ-min-768x1152.jpg 768w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/mexican-chili-con-carne-in-black-bowl-PXQYDLJ-min-1024x1536.jpg 1024w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/mexican-chili-con-carne-in-black-bowl-PXQYDLJ-min-1365x2048.jpg 1365w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/mexican-chili-con-carne-in-black-bowl-PXQYDLJ-min-8x12.jpg 8w, https:\/\/www.allenandallen.com\/wp-content\/uploads\/2021\/09\/mexican-chili-con-carne-in-black-bowl-PXQYDLJ-min-scaled.jpg 1707w\" sizes=\"auto, (max-width: 281px) 100vw, 281px\" \/><\/h3>\n<h3>C\u00f3mo preparar correctamente los frijoles rojos<\/h3>\n<p>Preparar adecuadamente los frijoles rojos es una <a href=\"https:\/\/www.eatingwell.com\/article\/7964008\/how-to-safely-cook-kidney-beans-cannellini-beans-slow-cooker\/#:~:text=When%20preparing%20dried%20red%20kidney,will%20carry%20the%20toxic%20lectin.\" target=\"_blank\" rel=\"noopener\">proceso largo<\/a>. Siga estos consejos:<\/p>\n<ul>\n<li>Al igual que lo hace con los productos frescos, siempre debe lavar sus frijoles.<\/li>\n<li>Remoja los frijoles durante al menos cinco horas (lo ideal es 12 horas). Podr\u00eda ser m\u00e1s sencillo planificar el plato con anticipaci\u00f3n y dejar los frijoles en una olla durante la noche.<\/li>\n<li>Los estudios han demostrado que hervir los frijoles durante 10 minutos a 100 \u00b0 C (212 \u00b0 F) erradica la lectina. Cuando termine de remojar, deseche el agua sucia y hierva los frijoles en agua fresca durante al menos 30 minutos. Curiosamente, se ha demostrado que los frijoles poco cocidos son m\u00e1s t\u00f3xicos que los frijoles crudos.<\/li>\n<li>No use una olla de cocci\u00f3n lenta. El calor es insuficiente y puede resultar en frijoles poco cocidos y malestar estomacal.<\/li>\n<li>Sabr\u00e1 cuando est\u00e9n listos cuando est\u00e9n tiernos, pero firmes. Los frijoles duros y calc\u00e1reos est\u00e1n poco cocidos y los frijoles blandos est\u00e1n demasiado cocidos.<\/li>\n<\/ul>\n<p>Es importante asegurarse de estar informado sobre los riesgos de los frijoles poco cocidos para garantizar que su comida sea tan segura como deliciosa. Si ha sufrido una enfermedad transmitida por alimentos sin que sea culpa suya, es posible que tenga derecho a una compensaci\u00f3n. Llame a Allen &amp; Allen para una consulta gratuita hoy al 866-388-1307.<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Los frijoles son una fuente deliciosa de prote\u00ednas y son indispensables para un lote de chile. Sin embargo, albergan un secreto amenazante: las alubias mal cocidas contienen fitohemaglutinina, tambi\u00e9n conocida como ...<\/p>","protected":false},"author":20,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-29255","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Kidney beans: The side dish with a dark side | Allen and Allen<\/title>\n<meta name=\"description\" content=\"Little known fact: undercooked kidney beans have a toxin that can make those who consume it very ill. 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