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Cooking for Diabetes Prevention
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Andres Victor Ardisson Korat, Grace Rivers
Beans and legumes are important sources of dietary fiber, plant protein, and micronutrients. This chapter included a list of the most commonly available ingredients and outlined the main preparation and cooking steps with alternatives to make these products more efficient. This chapter also covers the evidence to support that the consumption of nuts, seeds, fruits, and vegetables as well as coffee and tea relates to T2D management. Finally, this chapter covers a small list of food groups to limit or avoid including sugar-sweetened beverages and red and processed red meat, which have consistently been linked with higher risk of T2D. Throughout the chapter, we aimed at presenting the profound effects that diet has on health by reviewing the most important food groups related to T2D prevention and management as well as simple preparation methods that allow their inclusion into everyday cooking.
Diet and IBS
Published in Melissa G. Hunt, Aaron T. Beck, Reclaim Your Life From IBS, 2022
Melissa G. Hunt, Aaron T. Beck
As noted earlier, soybeans are legumes (just like black beans, kidney beans, cannellini beans, chickpeas, and lentils) and belong to the class of foods that can cause excessive intestinal gas (and diarrhea) in some people. This is one of the main reasons that switching from cow’s milk to soy milk-based products may do you no good at all, and may actually make your symptoms worse. If you are actually lactose-intolerant, or if you just really like tofu, edamame, or soy milk and want to be able to eat soy products with no difficulty, enzyme supplements may help. Don’t expect soy products to be the silver bullet that cures your IBS. But don’t view soy as “dangerous,” either. It is neither. In moderation, like just about any other food, soy products can be part of a nutritious, balanced diet for almost everyone.
Legumes
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
The difference between pea and bean, if one must be specified, is partly linguistic because people have long used the term “pea” to mean the garden pea—or the pea, chickpea, and cowpea (Vigna unguiculata)—whereas the name “bean” is broadly applied to many legumes. Another difference concerns preparation. Peas may be eaten uncooked, but beans should be soaked in water and boiled to make them palatable. Although the seed is the unit of consumption, people eat seeds and pods as green beans or snap peas.
Motivators, Barriers and Other Factors Related to Bean Consumption in Older Adults
Published in Journal of Nutrition in Gerontology and Geriatrics, 2019
Katarina M. Doma, Emily L. Farrell, Erin R. Leith-Bailey, Victoria D. Soucier, Alison M. Duncan
Beans are well known for their excellent nutrient profile as they are high in protein and several micronutrients, while remaining low in sodium and saturated fat.1 Beans also have a high complex carbohydrate content, including dietary fiber and resistant starch, which contributes to their low glycemic index.1,2 As a result of their superior nutritional composition, beans can improve nutrient intake and diet quality.3,4 Higher diet quality is associated with reduced risk of chronic diseases including cardiovascular disease, cancer and type 2 diabetes,5 and bean consumption specifically has been associated with reduced risk of these diseases.2,6 Therefore, including beans in a healthy diet can aid in improving health and reducing disease risk, which is especially important for vulnerable populations such as older adults.
Overview of field-testing of the revised, draft South African Paediatric Food-Based Dietary Guidelines amongst mothers/caregivers of children aged 0–5 years in the Western Cape and Mpumalanga, South Africa
Published in South African Journal of Clinical Nutrition, 2021
LM du Plessis, LC Daniels, HE Koornhof, S Samuels, I Möller, S Röhrs
The authors suggest that beans and peanut butter should be added to the list of protein-rich foods. Although these foods are not sources of animal proteins and do not contain similar micronutrient profiles, the authors’ reasoning for its inclusion relates to the cultural acceptability, accessibility and affordability of these foods. By adding these foods to the list, consumers could feel a sense of being able to follow the guideline and know they could provide the animal source proteins when they can afford to, instead of not being able to follow this guideline at all. Furthermore, the 3–5-year guidelines contain a message on pulses, albeit in a separate guideline from the animal source foods, in accordance with the adult guidelines.8
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Legumes can be broadly classified according to the edible lipid content. Legumes with a high lipid content are termed oilseeds compared with those with a low lipid content that are harvested as dry grains, called pulses. Dry beans, dried peas, chickpeas and lentils are classified as pulses whereas soy is classified as an oilseed.70 The legume food group also contains alfalfa, clover, lupin and peanuts. Examples of dry beans include kidney, haricot, sugar beans, broad beans, lima, navy and pinto beans. Fresh green beans and peas are also legumes but are nutritionally categorised as vegetables, whilst the dried forms are categorised as pulses.71