Benefits of legumes

by Sheerine

Legumes are the most important nutritional factor of long life in the elderly population.

Soy consumption is positively associated with all estrogenic cancers in women and men – the sooner you start consuming it regularly, the more pronounced the preventative effects are. Also is associated with better bone density in women and better reproductive health in both sexes.

Both legumes, which do not include soy, as well as soy has a positive effect on the regulation of blood sugar, cholesterol, adequate intake of protein and anti-cancer phytonutrients.

Legumes that do not include soy have an even greater preventive effect against type 2 diabetes.

Consumption of legumes that do not include soy positively contributes to an even better mineral status than is achieved with soy.

Legumes are an extremely good source of protein and fibre and B vitamins (including magnesium and potassium) and many polyphenols, in addition, they have a low glycemic load, which is desirable for weight loss, satiety and relief of pancreatic function.

Let us not forget, however, that they do not contain saturated fats, dietary cholesterol, nor are they a representative source of viruses and environmental contaminants.

Consumption of legumes (cooked) has no harmful effects on human health. Rare individuals who may be sensitive to certain components of legumes should look for one of 700 different types of legumes. If anyone has prejudices about soy or an autoimmune condition that restricts or prohibits soy consumption, then focus on beans, lentils, chickpeas, and soy-free shakes.

Consumption of legumes (beans, lentils, chickpeas, soy) has only positive effects, their differentiation does not play a major role in daily practice.

All to say: try to eat more Soy and Beans.. You won’t regret it!!

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