Another confusing vegetable. Those pictured here are classed as high oxalate – fine french and/or string beans (French fillet in the US), whereas runner beans (Roma green beans in the US) are medium level, but only when boiled for 30mins (eugh!). Personally, I have never felt bad after eating beans, but I suggest sticking to a handful of the runner variety and boiling for 12mins. Make sure that the rest of your veggies are low-oxalate (some cabbage for example), add a sprinkling of Himalayan salt and plenty of grass-fed butter – possibly even a calcium supplement to the boiling water.
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