Health Benefits of Legumes (Beans and Lentils)

Packed with Protein, Calcium, Vitamins, Minerals and Antioxidants

Soybeans are a rich source of manganese, protein, iron, phosphorus, vitamin K, omega-3 fatty acids, magnesium, copper, vitamin B2 (riboflavin), and potassium.

8. How do legumes prevent obesity? Legumes, when eaten in place of refined starches, prevent obesity by allowing the pancreas to release safe, low levels of insulin for digesting the legumes, which helps to maintain healthy blood sugar levels¹¹. This prevents cravings and overeating by providing a longer period of feeling full after a meal¹¹. This process greatly helps to prevent obesity.

9. How does the consumption of legumes protect us from heart disease? Legumes may help reduce cholesterol levels in the blood¹⁶, thus reducing or eliminating the risk of heart disease. Legumes have absolutely no cholesterol, because they are a plant, according to a "Health Care Industry" article by BNET at http://findarticles.com/p/articles/mi_m0876/is_n74/ai_18001480/

In summary, beans (legumes) are packed with nutrition: vitamins, minerals, calcium, protein, and antioxidants. Legumes can help to lower cholesterol levels. When eaten in place of refined starches, legumes prevent food cravings, prevent metabolic syndrome, prevent type 2 diabetes, protect against cancer, provide lots of protein, energy, calcium, vitamins and minerals, prevent obesity, and protect against heart disease. And they are very inexpensive. How can we afford not to eat them?

The following recipe is incredibly simple yet so delicious that it will amaze any carnivore.

Buy several pounds or bags of assorted beans and lentils (garbanzo, navy, great northern, pinto, black, red, kidney, split pea, etc., etc.), and mix them all together in a large storage container. Next, use this recipe for the mixed beans:

7 ½ cups water
2 cups assorted mixed dried beans & lentils
2 Tablespoons honey
1 Tablespoon salt (less if on a low-salt diet)
1 Tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cayenne (1/2 tsp. for medium heat)

Put all ingredients into a slow cooker and soak for 12 to 24 hours. This causes the beans to begin to germinate and lose their gas-causing compounds.