Spilling the
beans…about beans!
Have you
noticed that pulses have become the new healthy food trend? If you are looking
to shift your diet toward more nutritious foods, including more pulses in your
diet is a fantastic step forward! Before the United Nations declared 2016 as
the “International Year of
the Pulses”, I used to group this type of food all in the category of
“legumes”. After all, being a vegetarian for over 16 years, I have learned to
make lentils, beans, and chickpeas my main sources of protein. So, what’s the
difference between legumes and pulses?
What are pulses?
Pulses are a subgroup of the legume family, but the term
“pulse” refers only to the dried seeds. There are 11 types of pulses
including dried beans, lentils, chickpeas, fava, and peas. Soybeans are legumes
but not pulses, because they are mainly grown for oil. Green beans and green
peas are also excluded because they are fresh, not in their dry form.
Why are pulses nutritious?
Pulses are full of nutrients. They have been in the human
diet for centuries, and continue to be an important part of traditional
diets in Latin America, Africa and Asia. They are a marvelous food, yet in North America their nutritional value is
frequently underrated and replaced
by other foods, often of animal origin. These are some reason why you should
include more pulses in your diet:
1. Pulses are a great
source of plant-based protein. The UN initiative could not come at a better
time, given that last year the World Health Organization warned
us about the carcinogenic
effects of processed meat, and this year the American Cancer Society is
recommending Americans to consume
less red meat.
2. Pulses
are high in fiber which is beneficial for proper bowel function. More than 90%
of Americans do not meet the daily fiber recommendations. Fiber also helps
reduce blood cholesterol and helps control blood sugar.
3. Pulses
have high levels of minerals such as iron, magnesium, and zinc, which are
essential for cardiovascular health, and immune support.
4. Pulses are a
source of folate and other B vitamins that support the proper functioning of
the central nervous system and are important for pregnant women to prevent
babies’ birth defects.
Why are pulses getting so much attention?
Health is just one focus of the United
Nations initiative. The campaign also aims to raise awareness about the
impact pulses can have to food security around the world. Pulses are grown
almost everywhere, they are accessible, and inexpensive. Pulses will keep you
full longer. They have the promise of feeding people in developing countries,
and also help with weight management.
Pulses can also contribute to sustainable agriculture. These plants have the ability to fix nitrogen in the soil, helping to increase soil fertility. They
also take less energy to grow than other crops, producing fewer greenhouse
gases, which is a positive effect
in our fight against climate change. And they are so tasty!
If you really want to
improve your health this year, and the health of our planet, don’t
spill the beans, eat them!
I invite you to join me
and take the pulse pledge to include pulses in your diet at least once a week
for ten weeks. After signing up, you’ll receive a starter’s guide, and
a weekly newsletter with simple recipes and cooking tips.
References:
American Cancer
Society. New Dietary Guidelines Call
for Less Sugar, Less Meat. January 7, 2016. Retrieved from http://www.cancer.org/cancer/news/news/new-dietary-guidelines-call-for-less-sugar-less-meat
World Health
Organization. Q&A on the
carcinogenicity of the consumption of red meat and processed meat. October
2015. Retrieved from http://www.who.int/features/qa/cancer-red-meat/en/
Curran, J. (2012). The nutritional value and health benefits of pulses in
relation to obesity, diabetes, heart disease and cancer. British
Journal of Nutrition Br J Nutr, 108(S1).
Mudryj, A. N., Yu, N., & Aukema, H. M. (2014). Nutritional and health
benefits of pulses. Appl. Physiol. Nutr. Metab. Applied Physiology,
Nutrition, and Metabolism, 39(11), 1197-1204.
Pulses: the perfect
food. Healthy to eat, healthy to grow. Julie Garden-Robinson, Ph.D., L.R.D., Food and Nutrition
Specialist, North Dakota State University Extension Service. Retrieved from https://www.ag.ndsu.edu/pubs/yf/foods/fn1508.pdf
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