Eat beans and legumes regularly here is why
2 mins read

Eat beans and legumes regularly here is why

The most comprehensive analysis of diet and cancer prevention, ever performed was published by the American Institute for Cancer Research.
They had a detailed analysis of world research and drafted valuable conclusions.
One of their summaries , cancer-prevention recommendations is to eat whole grains and legumes (beans,chickpeas, or lentils) with every meal.
You read it correctly every meal.
Not every week or every day.
Every meal  all four seasons of the year .
Here is why?
Beans and Legumes  are  loaded with protein, iron, and zinc, as you might expect from other protein   like meat.Beans are aptly labelled as Poor man’s  meat.
The beauty of  legumes is their high  fiber, and folate  contents. ( helpful  in cancer prevention)
These are naturally low in saturated fat  sodium and free of cholesterol.
Thus helpful for patients with coronary artery disease .
Legume consumption is associated with a slimmer waist and lower blood pressure.
The  randomized trials have shown it may match or beat out calorie cutting for slimming tummy fat as well as improving the regulation of blood sugar, insulin levels, and cholesterol.


Making legumes good for Diabetes and weight loss.
The  high content of  fiber, folate, and phytates, may help to  reduce the risk of stroke, depression, and colon cancer.The phytoestrogens in soya  in particular appear to both help prevent breast cancer and improve breast cancer survival.
Well, if a person gets lot of gas production after consuming beans and legumes they can try slowly with addition  of spices.
 Patients with IBS may take only if tolerated
Start and get going….
 It is so easy.
Beans and legumes daily…. 365 days in a year
Best wishes to all
Wiseman MJ. Nutrition and cancer: prevention and survival. Br J Nutr. 2019;122(5):481-487.
Copyright © 2011, Harvard University. For more information about The Healthy Eating Plate, please see The Nutrition Source, Department of Nutrition, Harvard T.H. Chan School of Public Health,, and Harvard Health Publications,

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