Category Archives: Beans

Beans and Oats: Cholesterol Lowering Master Class

Posted on March 17, 2013 by Robert Barrington

The statins are a group of drugs that inhibit the rate limiting enzyme (HMG-CoA reductase) in the cholesterol synthesis pathway in humans. The medical establishment claims that statins are effective at lowering elevated plasma lipoprotein levels, particularly low density lipoprotein, … Continue reading →

Posted in Beans, Cardiovascular Disease, Cholesterol, Fibre, HDL, IDL, LDL, Lipoprotein(a), Oats (Avena sativa), VLDL | Comments Off on Beans and Oats: Cholesterol Lowering Master Class

More on the Benefits of Beans

Posted on December 19, 2012 by Robert Barrington

Frequent consumption of legumes has been reported to provide health benefits and reduce the risk of certain diseases. In particular, legume rich diets have been shown to reduce the blood pressure of subjects with hypertension and insulin resistance. Legumes may … Continue reading →

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Reducing Glycaemic Load

Posted on November 21, 2012 by Robert Barrington

Carbohydrates play a role in the development of obesity and diabetes. In particular, high intakes of refined carbohydrates, particularly disaccharides and monosaccharides, are associated with increased glycaemia, insulin release, and the development of blood sugar disorders than can contribute to … Continue reading →

Posted in Amylase, Beans, Carbohydrate, Diabetes, Fibre, Glycaemic Index, Glycaemic load, Insulin, Starch, Sucrose, Sugar | Comments Off on Reducing Glycaemic Load

More on the Benefits of Beans

Posted on September 19, 2012 by Robert Barrington

Refined carbohydrates are associated with an increase in the risk of developing insulin resistance, metabolic syndrome and diabetes, when compared to whole grain equivalents. This is because the fibre content of whole grains is able to slow digestion and increase … Continue reading →

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Iron Bioavailability from Beans

Posted on December 2, 2011 by Robert Barrington

The common bean (Phaseolus vulgaris) is relatively rich in protein, starch, dietary fibre, as well as the minerals iron, selenium and molybdenum and the vitamins folic acid, thiamine and vitamin B6. The iron content of the common bean is particularly … Continue reading →

Posted in Beans, Calcium, Phytic Acid, Polyphenols, Zinc | Comments Off on Iron Bioavailability from Beans

Canned Beans

Posted on March 23, 2011 by Robert Barrington

Beans have are known to effectively lower serum lipid levels, possibly because they are a rich source of fibre. The reduction in serum cholesterol levels can be as high as 20% even in healthy individuals. A 1% reduction in serum … Continue reading →

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