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THE WHITE KIDNEY BEAN

Phase 2 is an entirely natural food substance which is derived from the white kidney bean, a type of common bean cultivated since ancient times. In fact common beans are one of the oldest known human foodstuffs, with the earliest archaeological evidence of bean cultivation dating back to 5500 BC in Peru. The white kidney bean itself originates in Central America, in Mexico and Guatemala. It was taken to Europe by the Spanish and the Portuguese, who later took it to Africa and other parts of the Old World, with the result that it is now one of the most widely cultivated plants in the world, flouishing in many different climates.

The term "kidney bean" was first applied in 1551, in order to differentiate the oval shaped bean from other common beans. It became popular in European folk medicine at about the same time and developed a variety of different medicinal uses, the most renowned being a cure for otherwise uncurable coughs. But it remained principally a useful foodstuff, particularly as an ingredient in soups and stews. Today the white kidney bean is still utilised in this way, for soups, stews and casseroles, and is also regarded as a good choice for salads due to its delicate flavour and powdery texture. This contrasts strongly with the robust, full-bodied flavour and soft texture of its better-known cousin, the red kidney bean.

 
 

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