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By
Dr. Joseph Mercola
Legumes are the pods of a plant that contain rows of seeds
inside. This includes not only beans, but also peas, lentils
and peanuts.
If you are healthy, legumes are an excellent food source.
They are high in protein and soluble fiber and contain many
essential amino acids.
Studies have linked legumes with a decreased risk of heart
disease and colon cancer and lower total and LDL (bad) cholesterol
levels.
However, legumes contain significant levels of carbohydrates
that can disrupt insulin
levels. If you have high insulin levels, you will want to
avoid legumes until you have normal insulin levels. Symptoms
of high insulin levels include:
- Excess weight
- Diabetes
- High cholesterol
- High blood pressure
Since the proteins in legumes are not complete proteins,
you should add some additional proteins to your meal if legumes
are your primary protein source at any meal. You can check
out the protein
section of my nutrition plan for some great protein sources.
To ensure that the protein in the legumes will be more easily
digested, soak the legumes for 48 to 72 hours, rinsing every
12 hours prior to cooking, and then cook them for eight to
12 hours in a crock-pot.
Additionally, selecting
legumes for your blood type may make some sense.
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