“Your body is like a garden… As in all gardens, the seed we hope to plant in our bodies grows best when we cultivate the ground and plant and nurture the seed in harmony with the laws of nature. You wouldn’t put a tender plant in clay soil without first tilling and amending the earth – at least not if you wanted to give that plant its best start. You wouldn’t plant in the dead of winter, or in the dry season without water, or in a sunless place.

Likewise, if we tend our bodies, minds, and spirits with an awareness of the laws of nature, we improve our chances of welcoming the gifts of Quan Yin, the fertility goddess.” Angela Wu, L.Ac., author of Fertility Wisdom.

Black Beans

According to Oriental medicine, the energy of the Kidney system is important for reproduction and fertility enhancement often starts with the Kidneys. A good example of a food that nourishes the Kidneys and promotes fertility is black beans.

Health Benefits of Black Beans

From an Eastern perspective, black beans are warming in nature. They are thought to tonify the Kidney Qi and nourish Yin and Blood. From a Western perspective, black beans are an excellent source of protein, folate, iron and fiber and are rich in antioxidants.

Loaded with Antioxidants Worlds Healthiest Foods reported on research published in the Journal of Agriculture and Food Chemistry indicating that black beans are as rich in antioxidant compounds called anthocyanins as grapes and cranberries, fruits long considered antioxidant superstars. When researchers analyzed different types of beans, they found that, the darker the bean’s seed coat, the higher its level of antioxidant activity. Gram for gram, black beans were found to have the most antioxidant activity, followed in descending order by red, brown, yellow, and white beans. Overall, the level of antioxidants found in black beans in this study is approximately 10 times that found in an equivalent amount of oranges, and comparable to that found in an equivalent amount of grapes or cranberries.

Journal of Agriculture and Food Chemistry, November 2003

This information was taken from acufinder.com