Badran stresses importance of eating "Falafel"

The member of the Egyptian Society of Allergy and Immunology, Dr. Magdy Badran, revealed importance of eating Falafel ( A deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. It is a traditional Egyptian food.). He said that Falafel is was in the past food for the poor, but today, the rich of the whole world eat it in east and west.
 
The components of Falafel are full of vitamin, iron minerals, calcium, magnesium, zinc, vitamin A, vitamin C. " Some restaurants began to develop Falafel by adding eggs or minced meat," he said, adding that it often contains beans, chickpeas or peas, which are rich in antioxidants, and legumes reduce cancer rates, especially colon cancer.
 
He added that a recent study showed that women who are keen to eat pulses have lower rates of breast cancer. "Pulses raise immunity and pulses reduce heart disease, and pulses are necessary for eight hours," he said.
 
He indicated that the green ingredient in Falafel contains parsley, and  green coriander, adding that these vegetables are full of components that rise immunity and dietary fiber, which have antioxidants especially apigenin, in addition to chlorophyll. "The latest research confirmed that parsley is the best source of apigenin, and it also fight prostate, gastrointestinal and prostate cancers," Badran said.

"Apigenin reduces the symptoms of pneumonia, reduces the level of immunoglobulin IgE, which increases with sensitivities, as well as the chemical reactions associated with the emergence of the symptoms of allergies, anti-inflammatory, and anti-contractions," he stated.
He stressed the importance of eating small amount of Falafel, while reducing the fried foods on the same day, where fried foods increase fat, cholesterol, weight, obesity and heart disease. "Falafel contains 333 calories per 100 grams," he said.