6 Reasons Why You Should Eat More Beans
Beans are nutritional powerhouses packed with protein, fiber, B vitamins, iron, potassium, and are low in fat.
Beans are so loaded with nutrition and taste, beans are so outstanding that only green vegetables come close as a valuable food source.
Here are some reasons why you should eat more beans.
Balance blood sugar
With a low glycemic index, beans contain a beautiful blend of complex carbohydrates and protein. Because of this, beans are digested slowly, which helps keep blood glucose stable, and may curtail fatigue and irritability.
Help lower cholesterol
High levels of LDL cholesterol (the bad kind) can stick to the walls of your blood vessels, causing inflammation and plaque buildup. A healthy cardiovascular system starts with what you eat, and beans are one low-fat food you want on your team. The soluble fiber in beans binds to cholesterol in the GI tract, which prevents it from being absorbed in the blood.
Good for the heart
Beans are also good sources of potassium and magnesium, key minerals for your heart. Potassium naturally removes excess sodium and water from your system, which can reduce blood pressure.
Beans can keep weight in check
In addition to belly-filling fiber, beans are loaded with protein, another nutrient that curbs cravings. Because the protein and fiber in beans delay stomach emptying, you feel fuller longer and have a delayed return of hunger. The low-fat nature of beans makes it easier for you to lose weight.
They cut cancer-risk
Scientists recommend that adults consume 3 cups of beans per week to promote health and reduce the risk of chronic diseases, like cancer. That owes to their abundance of fiber and antioxidants. Beans are rich in antioxidants, which protect against free radicals that could damage your cells and lead to cancer.
Help manage diabetes
Beans are a diabetes sufferer’s superfood. The balance of complex carbohydrates and protein provides a slow, steady source of glucose instead of the sudden surge that can occur after eating simple carbohydrates.