Beans are one of the best sources of protein and a food that can last a long time on the shelf. Researchers are singing their praises.

The lowly bean is finally receiving the accolades it deserves. Originally viewed as a diet staple of the poor, the bean is essential in more ways than previously thought and research is indicating its value for everyone.

Higher scores for diet quality and greater consumption of shortfall nutrients, especially nutrients of public health concern, are associated with dietary patterns that are rich in canned and dry beans. Improved weight-related outcomes are also linked to bean dietary patterns. In essence, dietary recommendations for the United States should consider the nutritional and health advantages of encouraging more people to eat canned and dry beans.

According to a recent study conducted by academics, beans, and peas are the most cost effective and environmentally friendly alternatives to meat and milk. Given the current emphasis on environmental and climate change, we must consider alternatives to our current meat-based diet and assess their value.

The study published in the PRNAS found that soybeans, peas, and beans, as well as other legumes, performed better than processed foods like veggie burgers and plant milks.

Even after considering possible savings and investments, lab-grown meat was the most ineffective substitute due to its expensive price tag and the absence of health advantages.

What’s This About “Pulses?”

Pulses have become less common in people’s everyday diets and the prevalence of chronic diseases has increased during the last century, both of which have altered people’s eating patterns. Whole grain and legume consumption is associated with improved cardiovascular, metabolic, and cognitive health as well as longer life expectancy, according to both a priori and a posteriori dietary patterns. Contrarily, cardiovascular disease and premature death have been linked to diets heavy in sugar, processed foods, and red meat.

Some examples of pulses are peas, beans, and lentils. As an illustration, while pea pods are legumes, the peas within them are the pulse. While most of us eat legumes for their seeds or pulses, the whole plant is used in agriculture for cover crops, cattle feed, and fertilizers. Pulses include beans of many varieties, including kidney, black, pinto, navy, chickpeas, and many more. (This information was sourced from: https://nutritionsource.hsph.harvard.edu/legumes-pulses/). But pulses aren’t the only thing to consider. For example, beans are “resistant starches” and that is the importance they bring to our diet.

Everyday foods often contain starch, a type of carbohydrate. After cellulose, it is the chemical component found in plants in the highest abundance. In its chemical form, starch consists of two molecules of monosaccharide. Starch falls into one of three types according to its physical and physiological characteristics: quickly digestible, slowly digested, or resistant starch. It was also discovered that resistant starch remained undigested. Research has shown that the gut microbial communities make use of these undigested carbohydrates. Here is where all the magic starts.

Resistant starch does not produce an increase in blood sugar levels since it is not broken down in the small intestine. Beneficial bacteria proliferate while harmful bacteria deplete as a result of fermentation in the large intestine, leading to an improvement in gut health. Glycemic management (especially important for diabetic patients) can be enhanced by promoting healthy gut bacteria. A reduction in cholesterol levels and the danger of colon cancer are among the other advantages of resistant starch. It also helps with constipation and both treats and prevents it. Because of its long fermentation process, resistant starch produces less gas than other fiber types.

Our best sources of resistant starch foods include:

• Plantains and green bananas (as a banana ripens, the starch changes to regular starch)
• Beans, peas, and lentils (white beans and lentils are the highest in resistant starch)
• Whole grains, including oats and barley
• Cooked and cooled rice. Why “cooled” rice? Because it increases the resistant starch content.

So, beans aren’t the only food with resistant starch qualities, but they are the easiest to obtain and least expensive when prepared in dried form. Canned beans may seem fine for quick meals, and that’s true, but they also may contain high levels of salt, which is unsuitable for anyone’s diet.

Concerned about your health and that of the plant? Reconsider a plant-based diet and beans as a staple in your meals.