Beans: Quick Facts and Links to Articles About Beans
- Beans contain no cholesterol, and they can help to lower bad cholesterol levels
since they are one of the richest sources of fiber.
- Research indicates that even as little as a half-cup of beans added to your diet
everyday can be very helpful in reaching important nutrition goals.
- Eating beans regularly may help to lower risk of colon cancer, type 2 diabetes,
and also strengthen the immune system.
- Beans can make you feel full, and consumption of them may be beneficial when
applied to a weight control program.
- When the following preparation tips are used, beans usually don't cause gas.
by: Dianne Ronnow
Beans, peas and lentils are in the legume family and are excellent food choices.
Legumes are healthy complex carbohydrates, full of vitamins and minerals as well as
fiber. They are a good source of protein, although they do not have all the amino acids
(the building blocks of protein) that the body needs, so supplement your legumes with
a variety of foods to get the complete protein your body needs.
Beans have also been shown to help lower the risk of Diabetes and heart disease.
Eating a cup of cooked beans a day can lower your total cholesterol by up to 10% in 6
weeks, which decreases your risk of heart disease by 20%. The phytonutrients in
beans also help lower the risk of cancer.
Canned beans will give you the much of the same benefits as dried beans, so if you
don’t like to cook your beans from scratch, canned beans are a good alternative.
Some people avoid beans because of the gas and bloating that beans cause. This can
be avoided in several ways. First always soak your dried beans overnight, and then
discard that water and replace it with fresh water before you cook the beans. If beans
still cause you problems, you might try gradually increasing the amount of beans you
eat over several week, to help your body adapt. You could also try the product
“Beano” found in most stores. It works well for most people.
Seeds and nuts can also be an important source of healthy fiber, plus they are often
satisfying and help control the appetite. Nuts and seeds are full of healthy unprocessed
monosaturated fats as well.
You might also seriously consider adding bean and seed sprouts to your diet, if you
don’t eat them already. The nutritional content of sprouts is many times greater than
the original seed or bean it sprouted from. Sprouts have the highest concentration of
nutrition per calorie than any food. They are also known for their high enzyme
activity, which is never surpassed in any other stage of plant growth.
Beans are almost always a good food choice, but one exception to this is soybeans.
Although soy is a popular “healthy” additive to food today, originally the Chinese did
not eat soybeans as they did other beans because they knew that soybeans contained
harmful substances. Soybeans contain powerful enzyme inhibitors which block the
action of the enzymes the body needs for protein digestion. Even cooking them does
not get rid of these substances, which cause gas and bloating, as well as other very
serious problems in the body, like cancer and blood clots.
The only soy products that do not cause these health problems are the traditional
fermented soy products, such as tempeh, natto, miso and shoyu (tamari or soy sauce,)
since the lengthy fermentation process seems to get rid of most of the harmful
substances, and allow the soy to be easily digested. All other soy products should be
avoided, and definitely not used as a replacement for meat in the diet.
About The Author
By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved. From "The
Enzyme Health Diet Plan", a free ebook found at .
Dianne’s FREE ebook, "Coconut Oil Diet Secrets" reveals how people are losing
weight and getting healthier with coconut oil diets. To find out the secrets of coconut
oil, go to the web site at now!
Artichokes
Arugula
Asparagus
Avocados
Bean Sprouts
Beans
Beets
Bell Peppers
Broad Beans
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Chickpeas
Chilies
Collard Greens
Corn
Cucumbers
Egg Plants
Endive
Fava Beans
Fennel
Garlic
Ginger
Green Beans
Greens
Kale
Leeks
Lentils
Lettuce
Mushrooms
Mustard Greens
Okra
Olives
Onions
Parsnips
Peas
Peppers
Plantains
Potatoes
Pumpkins
Radishes
Rhubarb
Spinach
Squash
Sweet Potatoes
Tomatoes
Turnips
Watercress
Wheatgrass
Yams
Arugula
Asparagus
Avocados
Bean Sprouts
Beans
Beets
Bell Peppers
Broad Beans
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Chickpeas
Chilies
Collard Greens
Corn
Cucumbers
Egg Plants
Endive
Fava Beans
Fennel
Garlic
Ginger
Green Beans
Greens
Kale
Leeks
Lentils
Lettuce
Mushrooms
Mustard Greens
Okra
Olives
Onions
Parsnips
Peas
Peppers
Plantains
Potatoes
Pumpkins
Radishes
Rhubarb
Spinach
Squash
Sweet Potatoes
Tomatoes
Turnips
Watercress
Wheatgrass
Yams
| These statements have not been evaluated by the Food and Drug Administration (FDA). The content on this website is not intended to diagnose, cure, or prevent any disease. |
| ©2006 Every Nutrient |
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