Category Archives: Beans

Beans on Toast Versus Egg On Toast

Posted on July 10, 2020 by Robert Barrington

Beans on toast and egg on toast are both excellent meal choices. Both are “fast food” in so far as they are quick to prepare, yet both are of high quality and contain a number of beneficial nutrients. Beans are … Continue reading →

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Blood Sugar Control with Legumes

Posted on April 8, 2020 by Robert Barrington

Poor blood sugar control is a source of ill health to many individuals. In its most serious form poor blood sugar control can lead to diabetic complications, coma and death. However, for most people, poor blood sugar control is not … Continue reading →

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Beans on Toast Versus Egg On Toast

Posted on August 3, 2019 by Robert Barrington
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Beans, Beans, Beans

Posted on May 25, 2019 by Robert Barrington
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Baked Beans Cause Weight Loss?

Posted on February 25, 2018 by Robert Barrington
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Beans, Peas and Lentils: Weight Loss Foods

Posted on January 17, 2018 by Robert Barrington

Pulses are the non-oil seeds of leguminous plants. Pulses that are common in the diet include lentils, chickpeas, beans and dry peas. Pulses have been suggested to aid in weight control, particularly in those who have developed insulin resistance. A … Continue reading →

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Are Legumes Protective Of Cardiovascular Disease?

Posted on December 4, 2015 by Robert Barrington

Leguminous plants include the beans, lentils and peas. The leguminous plants produce seeds which are called pulses. Humans eat legumes including pulses and these provide high levels of many nutrients and are excellent sources of protein, starch and phytonutrients. Evidence … Continue reading →

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Lectins: Widespread in Commonly Eaten Foods

Posted on October 23, 2015 by Robert Barrington

Lectins are proteins that facilitate cell to cell binding. Letins accomplish this by weakly joining to carbohydrate signal molecules on the surface of cells, and when two such conjugations are made, the cells become joined through an intermediary lectin. The … Continue reading →

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Anatomy of A Bean: On The Nutritional Composition of Legumes

Posted on June 19, 2015 by Robert Barrington

Legumes or are the fruits or pod of plant belonging to the Fabaceae (Leguminosae) family. The seeds within such pods can be harvested and dried, and the resultant product is called a pulse or grain legume. Because they are not … Continue reading →

Posted in Amylase, Amylase Inhibitors, Beans, Fibre, Fructo-oligosaccharides (FOS), Galacto-oligosaccharides, Glycaemia, Peanut, Phytic Acid, Polyphenols, Pulses / Legumes, Soy, Tannins, Weight Loss | Comments Off on Anatomy of A Bean: On The Nutritional Composition of Legumes

More on the Factors Affecting Non-Haem Iron Absorption

Posted on June 5, 2015 by Robert Barrington

Iron is an essential trace mineral required for the transport of oxygen in blood as well as acting as a cofactor to a number of enzymes, most notably tyrosine hydroxylase. Dietary iron originates from two main sources in man. Haem … Continue reading →

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