Doctor's Note

My family always just keeps an open can of beans in the fridge so we can spoon extra nutrition onto any meal.

Why should we go out of our way to include beans in our daily diet? See the last two videos Increased Lifespan From Beans and BRCA Breast Cancer Genes and Soy, as well as videos like Beans and the Second Meal Effect.

Concerns about gas? See my blog Beans and Gas: Clearing the air.

And beans are such a bargain! More tips in:

If the 96% statistic wasn’t depressing enough, feel free to check out my video Nation’s Diet in Crisis.

For more context check out my blogs: Top 10 Most Popular Videos from 2013 and Are Canned Beans as Healthy as Home Cooked?

If you haven't yet, you can subscribe to my videos for free by clicking here.

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  • Adrien

    I was waiting for this video ! But I have a few questions, I’m concerned about Bisphenol-A and other possible endocrine disruptor in the plastic inside of the can. Is this really a reason of concern or not ? I’m not living in the US and I just can’t find no salt added canned beans in regular supermarket. I do sometime find some white beans in glass jar (so no endocrine disruptor and less environment damage), but those one never come without added salt. Canned are so much more convenient, but can it be recycled efficiently ? I’m feeling sad about all the waste I can produce everyday with canned box.

    • Adrien

      I added too many images, Sorry. I didn’t find the way to remove it..

      • Veganrunner

        Adrien good point about the waste. I prefer to make my own beans–I think they taste better. Add some spices. Amazing!

        • GATE

          You make beans?

    • jenn

      It is time the canning companies switched over to offering glass containers. More expensive, but less chemicals.

      • Tobias Brown

        Are the lids in glass containers something to be concerned about?

        • Guest

          I think so. But if the consumer speaks up, the company will change.

      • Colleen Rizzuto

        There are some stores if you live in california that you can my beans and other things in bulk and take home to store in your own glass jars. Like whole foods. cheaper way to go is a food co-op.

    • HemoDynamic, M.D.

      Cook your own beans and leave the cans and plastic on the shelves. It’s that simple. BPA is only one of many known chemicals that are estrogen mimickers in plastic.

      http://www.npr.org/2011/03/02/134196209/study-most-plastics-leach-hormone-like-chemicals

      http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222987/

      • concerned614

        What about the plastic that the beans come in at the store? There is still waste involved.

        • lele23

          If there’s a place near you that sells beans in bulk, as many natural food stores do, you can bring your own reusable container or bag.

    • Lawrence

      Where do you live? In Australia, I shop at Woolworths and they have a number of canned vegetables including beans with no add salt.

    • HereHere

      This has been bothering me for some time. From time to time, I enjoy the canned beans in tomato sauce, since they require no work. Open and eat.
      That said, I have seen a couple demo’s of Chef AJ using an electric pressure cooker. Can’t be easier or cheaper, and I think it will be a worthwhile investment for me even as the only bean eater in the house.

      • Kathleen

        I own an electric pressure cooker and I highly recommend it. I cook all of my beans in it. It takes less than 60 minutes to cook chickpeas and that is without soaking them first. Mine is called “Instant Pot”.

        • HereHere

          I got one last year, but I honestly don’t use it much (yes, the programmable Instant Pot) for beans. I find things take a very long time to cook because of the pre-heat time, even when using hot water. I will use it more in winter, though. Great for butternut squash, as the peel becomes edible too.

        • Ash Woodward

          My instant pot takes 15 minutes to get up to pressure when I use hot tap water. Black beans then take an additional 30 and garbanzos take 35 for me. They’re perfectly cooked, and you can beat it. I love beans in my green salads!

    • Ninobur

      Where are you from? Canada? My bean cans are recyclable.

      • HereHere

        The concern isn’t with recylebility, but the chemicals that line the tins, such as bisphenol-A.

    • DarylT

      I so imagined this was going to be related to the consequences of flatulence associated with bean consumption….

    • Dr. Michael L. Smith

      The Bisphenol-A is very problematic and should be avoided at all costs. Getting sick can be so convenient, too! Make your own. Reducing your toxic load from all sources is an excellent stepping stone toward reducing your chance of chronic disease.

      • GATE

        One can not get away from toxins. They are everywhere. Sources. Outgassing from plastic carpets,cheap furniture, cardboard, aerosol cans. Plastic and sound deadening materials in your car,
        Drugs in your drinking water, hair shampoo and hair spray. Not to mention the coating on breakfast cereals, ..most new homes have plastic water pipes. Most milk and beef have female hormones and unknown drugs in it. Seafood from China and Vietnam. Which U.S. Cities have lead pipes. ONLY ONE…?
        We are told to use fluorescent lights that have Mercury gas in them. Is there a place you can recycle that mercury? What unknown pollutants come from China in all the items they use for packaging. Recently a well known drug company sold China the right to make and distribute that drug in the USA. ELECTRICAL CORDS from China,South Korea all have lead in them. What type of contaminates
        Are in all the stuffed toys you buy for your children to play with.
        I have only touched on a few sources here,so I am not going to be worrying about the lining of the tin lid coating

    • Leslie Stanick

      I love that beans are a part of a healthy diet. How about part of a healthy planet? Canned beans use mined metal, which is a dirty process to mine, polluting air, soil and water. The metal is trucked/shipped to be processed using oil as the energy source, before being formed into the metal we see as cans, which have to be manufactured as well. Then labels, made of paper produced from trees that are cut, shipped, stripped, chipped and pulped to make paper, then printed, the inks have to be made, packaged and shipped as well before being printed on the labels, which get wrapped around the cans, using more energy. Beans are sent to the processing plants where they are washed, cooked, salted etc, and then poured into cans and sealed. These cans are placed into shipping boxes, made of cardboard from trees, and then sent by truck, rail, ship etc using fossil fuels to a port, or a warehouse before being reloaded and shipped by truck to individual stores. Bulk beans skip that whole mining, trucking, canning and labeling process reducing energy use that reduces green house gas. So in the end, the beans we buy in bulk have a much smaller ecological footprint, and this footprint has a huge impact on the health of our ecosystems, wildlife and ultimately, us. I encourage everyone to skip the mining and use bulk beans!

  • goo

    Thanks for addressing this question; I’ve always wondered. Is there a risk that metals from the can may leach into the beans?

    • Adrien

      I’m personally more concerned about endocrine disruptor (particularly Bisphenol-A and Phthalates) and environmental damage.

      “[…] studies have shown that chemicals called phthalates can trigger what’s known as “death-inducing signaling” in testicular cells, making them die earlier than they should. Yep, that’s cell death – in your man parts. If that’s not enough, studies have linked phthalates to hormone changes, lower sperm count, less mobile sperm, birth defects in the male reproductive system […]”

      http://www.ewg.org/research/dirty-dozen-list-endocrine-disruptors

      • Eden brand beans don’t use BPA. I share your concerns, though. See for example my video BPA Plastic and Male Sexual Dysfunction.

        • Adrien

          I know for Eden brand, but unfortunately it’s not available in my country. Thanks to remember me this video, it’s good to see them twice. Do you have data about draining possibly reducing the BPA content ? I had an minor skin issue – epigastric pyogenic granuloma – that I personnaly correlate with canned corn consomption. Wild guess or possible link ? Is that mean my angiogenesis is out of balance ?

          • Snorre Fladberg

            http://www.iHerb.com
            The Eden brand is possible to order on iHerb

          • fineartmarcella

            You can buy them by the case on Amazon, ship to your home. Much easier to just by bulk beans and cook up a batch on Sunday to last most the week. When I first went veggie, I would cook a huge pot on Sundays and wrap them as a burrito, freezing 10 burritos per bag, pulling them out the day before to eat the next day.

          • Adrien

            Thanks for the tips, but for Amazon they said:
            “We’re sorry. This item can’t be shipped to your selected destination. You may either change the shipping address or delete the item from your order.”

        • Anushka3

          They may not use BPA, but the alternative isn’t necessarily safer. It just hasn’t been researched yet.

          • Sue

            As far as Eden canned beans…I was recently told at the Nature’s Market of Wegmans that Edens is taking their BPA free label off. Seems the lining that they are using has been dissolving into the beans. I noticed a metallic taste last time I had them.

          • Thea

            Sue: That’s very interesting. I didn’t notice a change in the label, but I did notice that the can of Eden beans that I opened this weekend did not have a white lining like it had previously. Thanks for the possible head’s up.

        • Dawn Sonntag

          Thanks for clarifying that, Dr. Greger. I was wondering the same thing. It is nice to know that I can buy Eden brand without worry. Thanks for all your posts – they are wonderful!!

        • Karl Young

          Great video and I can live with the minimal gas. I don’t know what they use as an alternative and whether or not it poses any risks, but Amy’s brand doesn’t use BPA (and their vegan chili’s are one of my favorite ways to get my daily beans ! )

      • HemoDynamic, M.D.
        • Adrien

          Thanks HemoDynamic, I try to avoid plastic in water bottle, and food container indeed (that’s good for mother earth too). I learn from scientist that these chemicals don’t stay very long in our systems, but chronicle exposure is of concern. And we should consume beans almost daily if I get it right…

          • Enola Knezevic

            BPA is used in production of SOME PVC (type 3) and SOME “other types” of plastic (type 7). Water bottles, food packaging, and food containers are usually made of polypropylene (PP, type 5), polyethylene (HDPE, LDPE, types 2 and 4) or polyethylene terephthalate (PET, type 1). Sometimes polystyrene (type 6), there might be a reason not to heat food in PS containers, but it’s not BPA.

      • JVC

        As every one has been saying, BPA in fact affects our hormones. Hormones in turn affect our ability to be fertile or not. This video tells more.

  • llilly

    Dried beans don’t take hours to cook if you use a pressure cooker. Chickpeas (which can take 90 minutes in a conventional pot) only take 15 minutes if they are presoaked, and you can even do a 10-minute quick-soak in the P.C. if you didn’t plan ahead. If you cook the beans directly in the soup or stew you’re making, you won’t lose any nutrients from the water. A good pressure cooker can be a bit of an investment, but for me it was well worth it. I use mine all the time. If you want some good bean soup recipes for the P.C., check out Lorna Sass’s Complete Vegetarian Kitchen.

    • Thea

      llilly: Concerning that Lorna Sass book. I’m a big fan of Lorna Sass’s “Great Vegetarian Cooking Under Pressure” The title says “Vegetarian”, but the recipes are really all vegan. Just an FYI.

  • MikeZP

    Sprouted beans and blanched (about 2 min. depending on size) that can be much better choice,

    How do you think?

    • LynnCS

      Give us more!

    • musical fruit

      Sprouting is the way to go, the enzyme inhibitor is released and makes the beans much more digestible for folks with protein probs. Besides less energy and time to cook ’em. Takes about 1 1/2 days to sprout them through the skin. Temp. makes a difference. Learn how to sprout its healthier. I cook them slow on a wood stove.

  • guest

    Are there any studies that have compared the heavy metal content of canned beans before they are cooked inside the can to the heavy metal content after they are cooked inside the can? These cans and containers do not seem as strong as a pan we’d use on the stove. Also, when I take a can opener and open the lid, what happens to the tiny metal fragments that separate the lid from the can? Please address these pertinent issues. They are of major concern for many vegans.

    • Leo M. Schwaiger

      Metal shavings or pieces can be a problem. About 40 years ago there was a can opener that removed the lid by prying it apart from the can without cutting. Don’t know if they are still available. Maybe a search on the web will be productive.

      • Thea

        Leo: About 10 years ago I bought one that does just that! I got mine from Bed Bath and Beyond, and I believe that “Pampered Chef” still sells one. The trick is to find one that “breaks the seal” on the can rather than doing any cutting.

        I absolutely adore mine. No sharp edges. No metal fragments. No dirty top of can falling into the food. Just breaking the seal. I don’t know if this type of can opener is any harder to find now-a-days in real stores, but after a lot of searching I was able to find one on-line. So, I know they can still be purchased one way or another.

        “guest” : I hope you can find one if you are interested.

  • David

    Reminds again, the recommended serving size and frequency of Beans and of Greens. Thank you.

  • HemoDynamic, M.D.

    I “call” your kidney beans and “raise” you a cup of anasazi beans!

    They’re Magical!

    The Jalapeno is for “kicks”!
    ;-)

  • Puka Makai Oahuka’uhaleAloha

    I use President’s Choice brand organic beans for emergencies & snacks (no BPA) but do believe Dr. Sherry Rogers’ (holistic environmental illness specialist) who states the canning of beans destroys the very small amounts of extremely important trace minerals such as molybdenum and vanadium, extremely important for detox & pancreatic function respectively. When making my own beans I can add kombu which will dissolve & provide its many mineral nutrients as well as adding celtic sea salt at the end, providing more of those 78 precious trace minerals that are so difficult to find in the average diet. I must discipline myself to make quantities & “can” them in mason jars for reasons of convenience, health & recycling.

    • Robin Zaragoza

      Puka, how do you “can” your beans afterwards? I’m a new mom, and I have very limited time. I really can’t be making my beans all the time, but I can usually find a few hours in the evening to make a big batch. I just don’t know how to best store them so that I can use them days, if not weeks later. Advise?

      • Rika

        If you have a slow cooker, you can use that to cook beans overnight while you sleep. Lots of sites on the web with instructions. Then I just put them in containers and freeze them. (I’m still working on finding non-plastic containers for the freezer though!)

        • Robin Zaragoza

          Great idea, thanks Rika!

        • Pepper

          wide-mouth glass jars for freezer containers, tops can be the canning lid and rims or a plastic top with a rubber ring made by Tattler.

      • Puka Makai Oahuka’uhaleAloha

        After cooking your beans, put them into sterilized canning jars with lids & put them into a canning pot with a lid, boil until sealed (15 minutes). It seems the ideal way for me as my freezer is full of homemade food for my dogs.

    • Derby City Vegan

      I don’t know what Sherry Rogers says, but it simply is not possible to “destroy” molybdenum or vanadium by canning any more than it is possible to destroy other metals such as iron or calcium by canning. Perhaps you have not properly interpreted her argument.

      Just as a matter of validation, I am a research chemist (PhD).

      • d1stewart

        Thanks. Nice to have a rational response that is actually informed by knowledge, rather than the kind of knee-jerk Luddism that Rogers practices–“Canning bad–destroys minerals.”

        I wonder how it is that people like Rogers think the can survives the canning process. It’s metals, minerals, too.

        • Puka Makai Oahuka’uhaleAloha

          I’m wondering is perhaps I am not remembering her comment correctly. I wonder if she was comparing non organic to organic. It’s been a long time since I’ve read her excellent books (I was very sick with MCS during time).

  • Tobias Brown

    What about BPA in cans? Anyway. I share your frustration with cooking my own. However, two different friends from Brazil recently informed me that they both use a pressure cooker and it’s works very well. It cuts the cook time and repeats the process easily without having to monitor the cooking process. Instant Pot seems to be the machine to own. Will try my new one soon.

  • Chris Holbein

    Dr G – great video as always. When I prepare beans in a crock pot, I first soak them for awhile and then drain/rinse. Then I cook them. They end up several shades more pale than canned beans or photos of beans you see in recipes. Is this a concern? Am I losing nutrients? Should I adjust my prep technique?

    • Toxins

      I think overall, it is not a major concern. Cooking anything will create a loss of some nutrients. But the amounts are too small to have any physiological harm.

  • Tobias Brown

    It was interesting to find that Dr John McDougall has a line of prepared bean meals packed in carton containers with very low salt. Quite good, IMHO.

  • Karen

    I cook batches of beans and put them in canning jars or glass peanut butter jars and freeze them – it’s fast and easy to make my own convenience food! I usually cook them in a pressure cooker (my favorite is the Instant Pot electric pressure cooker). I especially love cooking chickpeas – I used to avoid them because I can’t stand the smell of canned chickpeas. Freshly cooked are wonderful, and I’m amazed that there is such a difference.

  • Anushka3

    I am concerned about BPAs in canned beans, and about the as-yet-un-researched BPA alternatives in cans used by Eden and other manufacturers. I avoid canned foods altogether–the so-called “convenience” of canned foods is not worth the potential damage by hormone disruptors. It doesn’t have to take all that long to cook beans–google the “Russ Parsons method”–can be adapted to stove-top or slow cookers as well.

  • Dean

    I have hemochromotosis and beans are high in iron. I eat two cups of beans daily for the fiber. Should I adjust this? Please advise.

    • musical fruit

      check out the video again, it said 1/2 cup at every meal, a late snack would work too bringing beans to 2 cups.

  • Roger

    For the love of god people, just buy a pressure cooker. Why do we insist on eating food barely fit for a fallout shelter. It will take about as much time as cooking rice. Now, canned rice… There’s an idea. What’s wrong with you America!?! Why doesn’t everyone just eat canned rice?!?

    • smittio

      Roger, Roger!

    • Veganrunner

      I am with you Roger. I am not really understanding the difficulty of cooking beans. I don’t use a pressure cooker and cooking them is easy. What am I missing? Do people not spend 2 hours in a row at home?

      • Thea

        Veganrunner: re: “Do people not spend 2 hours in a row at home?”

        I’m going to have to respectfully disagree with your approach here. I don’t think it is productive to be dismissive of people who eat canned beans. People eating whole beans whether from a can or dried are doing a million times better than the people who don’t eat beans at all.

        While I agree that cooking beans is not hard, it is far from convenient. First, you really have to plan ahead – re for soaking time or slow cooking time or 2 hours cooking time. When you cook the beans, you are usually not making your meal. You are just making *one ingredient* in your meal. (Obviously I’m not talking about soups etc. here – just when you want cooked beans.) All of this is yet one more step for home cooking your food. For someone like me who hates to cook, that extra step of making individual ingredients first is a burden. The issue is compounded, because I do all my cooking on weekends. Fitting in all that elapsed time for beans restricts when I can cook the rest of my dish. I want to do other things on weekends besides just cooking.

        And the hassle goes beyond the actual cooking of the beans. To be even close to as convenient as cans, you then have to “can” or freeze the beans. I literally do not have the room in my freezer. My freezer is packed with frozen veggies, fruit, grains and leftover dishes. Even if I had the room in the freezer, there are two more considerations: 1) I would then have to have a system in place for labeling and organizing the containers. 2) I have to add “defrosting time” to get to use the beans the next time I want to cook a recipe with beans.

        Is all of this hard? No. Am I around for 2 hours? Yes. But it’s not an additional 2 hours that I want to spend dealing with beans (even in the background) on top of the already burdensome cooking chores I have taken on each and every weekend in order to eat healthy. So, not hard, but it is time consuming and a mental burden.

        Balance that thought against this one: the canned beans also taste very good! I may like the dried beans that I cook up better than canned, but the canned ones are also truly delicious. When I open a can of beans for a recipe, I often sample one. And then another. And I have to make myself stop or I won’t have enough for my recipe.

        Bottom line: I cook beans in the pressure cooker sometimes. Other times I use cans. Yeah me for eating my beans!

        • Veganrunner

          Hi Thea,
          I am not being dismissive of people eating canned beans but of the idea that cooking beans is an issue. There are many of my friends and family who would say cooking beans is difficult but I can also say they have never tried.

  • Wade

    I eat lots of beans that I cook myself in a pressure cooker. It’s fast, uses less energy, and the beans come out better and more flavorful. I cook about a pound of dried beans per week, yielding about 6 cups. I use them in tacos, I make a veggie chili and top a potato with them, I make veggie patties with them.
    And Dr. Greger it was nice meeting you in person in Boston this past weekend. I was the guy with the 130 cholesterol, 54 HDL, and 53 LDL. Maybe my low LDL can partially be attributed to my high bean consumption, LOL! (I’m sure it’s not hurting me.)

  • Jerome Kellner

    Biggest myth is it’s so troublesome to cook beans. Nonsense. Simply add water to beans before you go to bed–in the morning they’re ready for the slow cooker. Which is effortless to use.

    Or use in any time frame–soak em during the day, they’re ready to cook that afternoon/evening. Or overnight in slow cooker set on low.

    Please, Dr. Greger, as soon as you and other great educators point out any healthy food is inexpensive, the price goes up. Garbanzos not too long ago were around a buck a pound where I bought them. Now they’re over $3 a pound! Happens whenever you point out the relatively cheap price of healthy foods. Red cabbage ain’t cheap anymore where I shop–price has gone thru the roof!

    • Psych MD

      If you happen to have a 99 cent Store chain near you try them. They have almost every kind of dried bean you can think of as well as tons of fresh produce for a fraction of what I’ve seen anywhere else. I go there once a week to stock up on my smoothie fixins.

    • Veganrunner

      It is a myth. I have a feeling people aren’t even giving it a try. They taste so much better!

  • Plantstrongdoc M.D.

    I prefer to cook my own beans – I share the concern regarding canned food, and home cooked beans have a better texture and taste. To prepare beans is nearly a reflex now – water and beans in a bowl at bedtime, place the bowl in the fridge, after work the next day, you cook the beans for one hour, and in this hour you can work, run, play with the kids, talk to the wife, read the paper, listen to Michael Greger on NF etc. Make a big bowl so there are enough to several days, and put the rest in the freezer in small boxes. Then you have beans for several days. Worktime 5 min. I dont look at the beans cooking :-)

    • Veganrunner

      Perfectly said.

    • gasMD

      Can you store beans in their cans in the frig?
      Which beans cook at the same rate so they can be cooked together?

  • J.W. Wiggley

    They make me gassy…

  • Dan

    I know this may not be the right place for this – as it’s off-topic – but Dr G. asked me to post this question on the website rather than email him directly.

    I was wondering if you could help me to optimize the breakfast shake I make for breakfast. Actually it’s more of a puree than a shake, since it’s not drinkable – I take it with a spoon.

    In a magic bullet container:
    -4-5 tbsp of mixed assorted nuts & seeds (walnut/almond/filbert/pecan/sunflower seeds/pumpkin seeds)
    -2 brazil nuts
    -1 tbsp of organic cocoa nibs (whole)
    -1 tbsp of hemp protein powder
    -2 tbsp of whole flaxseeds
    -1 tbsp of wheat germ
    -1 tbsp of wheat bran
    -0.25 cup of frozen blueberries to sweeten
    -0.5 cup of ‘motherless’ unsweetened almond milk

    I use to put 2 tbsp of sesame seeds in this, but I’ve taken them out.

    On the side, I eat raw vegetables and a glass of water.

    Is there anything else that should go into this?

    Thanks in advance!

    • Brandon Klinedinst

      Chai spices, oats, and bananas go well with the berries and nuts/seeds in smoothies, per my experience.

      • Dan

        Thanks, Brandon! I used to have metabolic syndrome so I am trying to avoid high GI grains and high GI fruits, but will look into the Chai spices.

    • faangface

      i see you have 2 T of whole flax; i hope its ground because Dr. G has reported we only get the nutritional benefits when flax is ground. plus it’s a great texture in a smoothie. i think grinding them separately is the way to go, they fluff up that way and it’s just so nice! then i’d say add an antioxidant spice: http://nutritionfacts.org/video/antioxidants-in-a-pinch/ though make sure to check the comments there for updated info.

      • Psych MD

        I don’t know about the Magic Bullet, but the Nutri Bullet (same manufacturer) makes quick work of whole flax seeds when combined with the other ingredients without the need to grind them separately. I would be inclined to leave out the hemp powder. The nuts provide plenty of protein. In its place I would add some greens or either up the berries or add some other fruit such as an apple. Also, as Dr. Greger has mentioned previously, a teaspoon of amla powder really supercharges the antioxidant value.

        • Dan

          Thanks Psych MD. The Magic Bullet does grind up the whole flax seeds. Agree about the hemp powder but I just bought another bag of it! :-( Oh well. I don’t think 1 tbsp will hurt me. I eat a lot of greens on the side – raw spinach, broccoli, red cabbage, carrots, green string beans – I can’t fit all that into a magic bullet, and one thing I like best about the magic bullet’s size is calorie control. I agree that the hemp does not add much to the nuts since both are relatively low in lysine.

      • Dan

        Hi Faang, I agree. The flaxseed is ground up by the magic bullet’s blades, otherwise it would be fairly useless. Which antioxidant spice gives the best flavour punch?

    • Kathleen Holland

      I think you have too many fats in this smoothie…ie nuts, flaxseeds, hemp seeds, cocoa nibs….You should limit it to 1 TB total and put handfulls of greens instead. I also throw in 1/2 cup of whatever beans I have on hand. Those nuts are not just protein but fat. Good fat but unless you are super thin that is too many nuts according to Dr Fuhrman.

      • Dan

        Thanks Kathleen. It IS a lot of fat. When I was also eating an avocado on the side and also more brazil nuts in the smoothie, I would occasionally get a major stomach ache from all that fat. I ditched the avocado and limited the brazil nuts to two only (for selenium). This took the stomach ache away. Regarding being thin, I am 127 lbs, 5 foot 6.

        The hemp is isolated protein powder, and has very little fat in it (about 250 mg of omega-3 – i.e. 0.25 g).

        Greens won’t fit into my magic bullet, which is very small. Rather, I eat these on the side. I could add some beans but wonder about the taste. Only one way to find out, I guess! I would take something away to make room for the beans so I am not overloading on protein (perhaps fewer nuts).

    • Jordan Bray

      I would just add a bit more milk or water to make it drinkable, and add a leaf or two of kale or other dark green leafy.

      I think a great smoothie for me (athletic, fast metabolism) has plant sources of fat (nuts/flaxseeds), protein, fruit, motherless milk and some kind of dark green leafy. Any place you can sneak in dark green leafies is good, and here’s an opportunity to eat a raw piece of collard greens or kale, without hardly tasting it!

      An interesting question is the importance of how one drinks the smoothie. Does it make a big difference if you swallow quickly vs. if you chew or swirl it around in the mouth, to get the digestive enzymes breaking these phytonutrients down…?

      • Dan

        Thanks, Jordan. I am allergic to kale, and tend to eat all my greens on the side. I tried adding chai spices today and they made the shake unpalatable (even at 1/4 tsp. I will try again at 1/8 tsp). I wonder if collard greens are related to kale and thus I won’t tolerate them either. Do not want to go through 5 days of explosive diarrhea and nausea again…

  • Dan

    My personal favorite bean is the kabuli black chickpea, which has considerably more fiber (and less starch/sugar) than the regular pale white chickpea. Goes by a number of different names including “Bengal gram”, “Kala chana” or “Chhola boot”. They apparently cause considerably fewer blood glucose oscillations in diabetics than the traditional pale colored chickpea which is very high in starch and sugar. One can get them at middle eastern stores, Pakistani stores, Indian stores and some regular large grocery store chains like Loblaws.

    I soak them overnight, drain and rinse them and then simmer them on the stove for 20-25 minutes. I test them to make sure they are still crisp but not too crisp to the taste. I then dump the water and re-rinse them. A half cup cooked provides 35% of daily iron needs. They are a wonderful source of protein and can be put into any dish (soups, salads, etc). I have not been able to find them in cans but don’t mind soaking and cooking them from a bag of dried beans. I don’t use a pressure cooker to do this, just a saucepan and a lid.

  • LynnCS

    Here’s a couple sources for Eden beans. Watch the sites for sales and volume prices. No one in the world should be without the food they need. If you have a computer, and it looks like you do, keep up the hunt. Eden is making large cans now too, so it is even cheeper. No salt, No BPA and cooked in pure water with some Kombu. Just like home cooked, and organic. I haven’t seen organic in those bulk bins.
    Vitacost…http://www.vitacost.com/productResults.aspx?NttSR=1&previousText=eden+beans&ss=1&x=49&y=11&ntk=products&Ntt=eden%20beans

    Eden…http://www.edenfoods.com/search/results.php?q=Beans&cx=009247966643282937544%3Aqxe4kvxpbgg&cof=FORID%3A11&sa.x=9&sa.y=5&sa=Search

    • guest

      What do you mean by “pure water”? Do they use tap water, and, was the water chlorinated? I’d love more info. on this, so thanks.

    • Susan

      I buy Eden Organic foods regularly. And, I was delighted to learn that their pressed tomatoes are housed in glass containers, which I now buy by the case.

      But, I’m concerned about both BPA and BPA-Free. The latter of which are now said to be more toxic than the BPA, itself.

      “BPA is a synthetic estrogen that can disrupt the endocrine system, even
      in small amounts. It has been linked to a wide variety of ills,
      including infertility, breast and reproductive system cancer, obesity,
      diabetes, early puberty, behavioral changes in children and resistance
      to chemotherapy treatments,” according to research gathered by the Environmental Working Group.

      http://www.ewg.org/bpa/

      We must also consider packaging materials which can leach into foods, especially those that contain liquids, if we are to become as healthy as possible.

      This is the reason I have yet to purchase a Vitamix blender, because of the jar, which is a BPA substitute.

  • Kari Doorduin
    • Toxins

      It is nonsense. It again brings up non issues of eating raw beans which nobody really does. Every study out there shows a strong link with bean consumption and lower mortality.

  • Paul Fassa

    Regardless of what the good doctor says, cooking dried beans takes less than an hour if you simply soak them the night before. Black beans take the longest, chick peas take half as long, and lentils don’t need to be soaked to cook in around the same time as chick peas or garbanzo beans.

    • Paul Fassa

      PS – shopping for organic non-BPA canned beans low in sodium can be more time consuming than grabbing a bunch organic bulk beans and taking them home to soak overnight.

      • Thea

        Paul: Once you know where your preferred brand of canned beans are, you go right to them each time. Very fast. And when you get home, you don’t have to soak them. You can just open the can and eat them.

        When you buy organic bulk beans, you not only have to find the the type you want for the first time, but every time. The bulk section at the store I go to has 4 pretty big isles of bulk-type foods. The beans are generally in one area, but there is a large number of varieties and organic and non-organic are mixed together. Plus, the store moves things around fairly often. So, my organic garbanzo beans may be 1/3 down the isle on the top shelf somewhere today, but moved down a shelf next week. It always takes me a lot longer to find the say organic garbanzos in the bulk section than it does to find them in the canned.

        And then I have to find a bag to put the beans in. Then I have write down the bin number.

        Is it hard to find the dried bulk organic beans? No. It’s quite do-able, and I do it all the time. But I can’t imagine a situation in which the purchase process of bulk beans would actually be faster than canned.

        I just want to make sure we don’t exaggerate one method or the other. I think its truly awesome that you get your beans from the bulk bin. You are a good role model for the rest of us.

        • Susan

          When you open a can and then eat the beans, you are also eating all the components which make up the cans like lead in the sodder, or aluminum in the can, or epoxy of bisphenol A which is in polycarbonated coated cans or a substitute which is said to be more toxic than BPA in BPA-free cans!

          These make your fast food even more toxic than soaking the beans in carbon filtered or Reverse Osmosis filtered water, throwing out the soaking liquids, and cooking them in freshly filtered waters.
          You can speed up the process by first rinsing and sorting the beans. Boiling them for 30 minutes, pouring off the boiling waters. Start with fresh filtered waters again, and cooking until done, which is generally under 2 hours on a low temperature without salt. Salt after they are cooked.

          If you ignored the packaging materials, you are taking risks with your health and that of your family.

  • Shaikailash

    Hi. Here in Northern Europe there is a fantastic brand of beans (http://www.gogreen.no/) which are organic, cheap and packed in tetrapack, so no metal or plastic. Their motto is:

    Yes we can. Forget the can :D

    Do you have something like this in the US? Is it safe this kind of packaging? I guess it is at least a lot safer than Can and plastic.

    • HereHere

      I hate to burst your bubble, but as I understand it, Tetrapak involved about 5 layers of plastic.

      • Guest

        And also aluminum.

      • Susan

        “Aseptic packages are made of several laminated layers, including paper, aluminum and low-density polyethylene. High amounts of non-wood materials and [there is] a lack of knowledge on the manufacturing process.”

        http://www.environmental-expert.com/Files/0/articles/2268/tetrapak.pdf

        I wonder which layers would come in contact with food or liquids. I should think packaging dry goods like beans in LDPE would be safer than packaging in unknowns, and then preparing the beans yourself.

    • Thea

      Shaikailash: re: “Do you have something like this in the US?” In fact, we do. But it is very hard to find. I haven’t found beans in a tetra pak in my area. I only know it is available in the US because I saw a DVD from Jeff Novick recently saying that he found some in his grocery store. But that DVD is a couple years old already I think, so maybe that company went out of business?

      Your question was interesting to me and prompted me to to a bit of research on tetra packs. I have no idea how reliable the following is, but here are some quotes that I think are relevant:

      “Hard data notwithstanding, the new paper versus plastic debate is still very nuanced. Tetra Pak cartons are only 75% paper; the rest of the package contains aluminum and polyethylene. As is the case with PET bottles, not all municipalities recycle Tetra Pak cartons, though the fault often lies with cities, not with packaging companies. Furthermore, both PET and Tetra Pak cartons have come under scrutiny for their long-term health effects on consumers.”
      from: http://www.theguardian.com/sustainable-business/tetra-pak-versus-plastic-bottles-water

      and from Wikipedia:
      “Since the aseptic packages contain different layers of plastic and aluminum in addition to raw paper, they cannot be recycled as “normal” paper waste, but need to go to special recycling units for separation of the different materials.”

      So, when you write, “no metal or plastic”, how sure are you of that?

      If it is true that these packages have both aluminum and plastic (and since at least in my city the tetra paks can’t be recycled), that tells me that the tetra paks are probably no healthier for us or the environment than cans. What a bummer!

      Thanks for your post. You prompted me to do some research and learn about the tetra paks.

    • Susan

      It is my understanding that tetrapaks are lined with polyethylene plastics, which are safer than polycarbonate …or perhaps, less studied.

      I have not seen them for packaging beans.

      There’s an article in the Huffington Post about BPA and substitutes, as well as other web site links for more info.
      http://www.huffingtonpost.com/elaine-shannon/bpa-and-food-we-can-fix-t_b_345775.html

  • Sebastian Tristan

    Excellent. I have been wondering about this for a long time. Now onto another topic: My girlfriend just sent me this link http://www.realfarmacy.com/sweden-becomes-first-western-nation-to-reject-low-fat-diet-dogma-in-favor-of-low-carb-high-fat-nutrition/ and asked my input. I found it to be a little far-fetched, but wanted to run it by an expert (I.E.you) to verify its veracity and its implications. Thanks.

  • Marcella

    Is raw kidney beans ok to eat if they have been sprouted?

  • rachel

    Thanks again for great info. Takes TOO LONG TO COOK BEANS?
    the smart way to cook grains or beans is to SOAK THEM beforehand
    and throwaway the soak water then rinse them..
    I soak beans for 12+ hours or more before cooking, and grains 8 hours.
    It takes way to long to cook dry beans, what wasted energy. I once worked
    in a vegetarian restaurant. We would put a huge pot on the stove daily filled
    with water to cook dry beans. We could have saved 1/2 or more of the cooking
    time by soaking them before……namaste’, rachel

  • Cassie

    Thanks you for doing this video! I have often wondered about if there is any huge difference – working full time makes it hard to cook our own beans so we heavily rely on canned beans! Now I can stop worrying! :-)

  • Honey J

    Learning to properly soak, sprout or cook beans is a crucial moment in healthy plant eating. They taste sooooooo much better than canned. I soak everything – beans, grains, and sometimes seeds and nuts. I do not cook beans in their soaking water. Taste test hummus with canned versus soaked and cooked chickpeas. Also try raw hummus with sprouted chick peas. Yum.

  • Dwight Jones, DDS

    Electric pressure cookers are a very convenient way to cook beans, grains, or potatoes. They are programmable so you have fresh food when you get home from work. It will pay for itself quickly and it’s better for the environment because you aren’t throwing bean cans in the trash.

  • Jon Lefave

    Dr. Greger, thanks so much for your hard work and research. Because of you, I’ve converted to a plant-based diet and feel amazing. My Dad is a diabetic, and I’ll keep flooding him until he converts to veggie as well. :-P

    My question is: I’m concerned with beans and “anti-nutrient phytates”. I know that if preparing from dry, soaking and boiling mostly deactivates the anti-nutrient properties, but what about canned? Good straight from the can, or should I boil before?

    Or does it depend on the brand?

    • Thea

      Jon: It is my understanding that all canned beans are cooked right in the can. I.e., canned beans are cooked. So, the phytates are not a problem.

      Good luck with your dad. I know how hard it is to see family members needlessly suffering. All you can do is be a good role model and give a little nudging and info when the recipient is able to hear it. I hope your dad will be able to listen soon!

    • Toxins

      Phytates not only double as antioxidants, but are deactivated with cooking. No concern necessary. Canned beans are pre cooked.

    • Susan

      All canned beans either receive epoxy of Bisphenol A [BPA] or BPA free substitutes, which are in polycarbonate plastics. These leach the toxic chemicals from the containers into the canned food and liquids. Independent studies show that these are endocrine disrupting chemicals. The endocrine system regulates the body’s hormones.

      Eden Organic switched from BPA cans to BPA-free cans years ago to protect consumers, but at the time, no studies were done on BPA-free. Now they are coming in.

      Learn more about BPA at:
      http://www.ewg.org/bpa/

  • Sharon

    Thanks for this info on beans. What can you eat to get better if if you have been diagnosed with Hpylori? Won’t beans give more gas?

    • Susan

      Beans don’t have to give you gas. It depends how they are cooked. Soak overnight first. Pour off the soaking waters, rinse with filtered waters (carbon filtered to reduce pesticides or some industrial chemicals and chlorine; reverse osmosis to reduce fluoride, toxic heavy metals including some from fracking practices).

      Add new, freshly filtered water and cook up to 6 hours depending on the beans at a low temperature. Pinto beans take about 2 hours, soybeans (get organic, of course) will take longer, at least 4 hours or more. The fresher the beans, the faster they’ll cook. Old beans take a very long time, I’ve learned.

      But the key is starting with an overnight to 12 hour soaking time and pouring off the soaking waters to reduce flatulence.

  • Eric Triffin

    Bein’ and agreein’ to bean here now!

  • Ronald Chavin

    If there was a Nobel Prize for recommending the most flatulent diet, then Dr. Greger would be the winner. Dr. Greger doesn’t seem to understand that the vast majority of working class Americans need to minimize their flatulence and end up selecting their daily diet based on which foods didn’t cause much flatulence. Avoidance of flatulence and avoidance of calories are the 2 biggest reasons why low-carb diets are so popular despite their health disadvantages. Dr. Greger worsens the flatulence problem by recommending high-sugar foods such as dried fruits, which cause about one-fourth to one-third as much flatulence as whole beans.

    The typical Japanese person in Japan has a living space that is only one-seventh that of the typical American. Despite this, the Japanese in Japan have learned to survive on foods made from soybeans. Natto, which is the healthiest food that anybody can eat, doesn’t cause much flatulence because it is fermented. Tofu and unsweetened soymilk, because 90% of the fiber has been removed, don’t cause much flatulence either. Edamame, because about half of the flatulence-causing raffinose has been bred out, can be eaten in moderation because the flatulence that it causes is substantially less severe than whole soybean foods and TVP (American-style soybean meat).

    The Japanese in Japan eat plenty of both brown rice and white rice. Rice is the only starch that doesn’t cause flatulence.

    • Toxins

      Please see the previous video regarding beans for reference. It may clear up what you consider the issue of flatulence.
      http://nutritionfacts.org/video/increased-lifespan-from-beans/

    • Susan

      Soaking beans 8 hours/overnight and pouring off the soaking waters. Cooking/ simmering with fresh (and carbon filtered) waters eliminates flatulence.

      TVP adds another problem. Most if not all TVP is GMO soy. Flatulence will be the least of your problems with GMO soy.

  • Colleen Rizzuto

    I am so faithful to my crockpot. It cooks any kind of bean so slowly and gently. Remember you can add spices to the water at the beggining but do not salt them til the end.

  • Rebecca

    I always cook my own. It takes time but it’s not “active” work. They’re just soaking overnight or simmering on the stove. Make a pile and throw them in the freezer! Just thaw them when you need to throw them in a meal!

  • Thomas

    Thank you for clarifying this information. Very useful!

  • KatSwann

    what about BPA lining in cans?

  • Susan

    I avoid BPA and the toxic substitute, which is now said to be worse than BPA, buy purchasing dried beans, rinsing, soaking for 8 hours (pouring off soaking waters), and then cooking them myself. I bring the pot to a boil, and reduce the flame to low for 2-3 hours.

    Presoaking reduces cooking time, and the gas produced from beans. And, presoaking over night, helps shorten preparation time for the next day.

    A slow cooker can help, if you have a hot setting. But, mine does not get hot enough to cook the beans by dinner time, so I cook them on the stove for a couple hours with fresh, carbon filtered waters.

  • Randy L

    I recently went to purchase mung beans in bulk, and saw they came from China. I am not satisfied about Chinese food standards and regulations. So, I went to look for something local. I found a local Canadian company called ShaSha Co. that packages local sprouted mung beans, adzuki beans, lentils and brown rice, which I purchased. I have a question about whether there is any meaningful nutritional benefit to sprouted mung beans, adzuki beans, lentils, and brown rice, compared to non-sprouted beans, lentils and rice.

  • vegenurse

    Hummus in the Blender
    You can make this with either canned or home cooked chickpeas. If you’re using canned, I recommend using organic beans. Drain the liquid from one of the cans, but leave the other undrained and use its liquid instead of the water. If you’re using home cooked chickpeas, you may need less water so start with barely 3/4 cup and add more if the hummus is too thick.
    Ingredients
    3 cups cooked chickpeas (or 2 15-ounce cans, 1 drained)
    3/4 to 1 cup water or chickpea cooking broth (or the liquid from 1 can of chickpeas)
    2 to 4 cloves garlic, peeled
    2 tablespoons tahini (or 4 tablespoons sesame seeds)
    2 to 4 tablespoons fresh lemon juice
    1/4 to 1 teaspoon cumin
    1/4 teaspoon smoked paprika
    1/8 to 1/2 teaspoon chipotle chili powder or cayenne pepper
    Salt to taste
    Instructions
    Place all ingredients except salt in the blender in the order listed, using the smaller amounts. Start the machine on low and increase speed to high. Use the Vitamix plunger to break up air pockets and push chickpeas toward the blades, if necessary. (Other blenders: Stop and use a spatula to do this.) If the mixture is too thick, add additional water a little at a time. Turn up to the highest speed and blend for a few seconds until hummus is completely smooth.
    This is a recipe from the website of the Fat Free Vegan Kitchen
    I leave out the tahini, cumin paprika and chipotle and only put one garlic clove and put in a jar 4oz of drained pimientos and 3-8 cashews depending on peoples preferences. Most people who don’t like hummus like this spread/dip version.

  • Mark

    Can one eat too many fresh raw green beans? Or carrots? I liked your videos on too much tea and too many broccoli sprouts. I have a raw foodie friend who can eat a pound or two of raw organic veggies every day- usually mostly green beans and some carrots.

  • Skeptic

    With my basic pressure cooker, I haven’t met a bean yet that takes over 35 minutes to cook from bag to plate! In the long WI winters, I even get to keep the stove heat for the house.

  • Rosie S.

    I disagree with Dr Greger — that’s a first for me! Beans are QUICK to cook from dried ( modern pressure cookers are small and fast!) ! Jill Nussinow’s book, “The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 minutes” is crammed full of information for anyone wanting to pressure cook dried peas, beans and lentils to perfection FAST, so those little rock-like beans, etc are soft and edible as FAST food. Also, putting a piece of Kombu (sea vegetable) in the cooking water with the beans increases their digestibility, etc. I have a 2.5 and a 6 quart Fissler pressure cooker (got as a set) and use them really often. Modern cookers have heavy bottoms to avoid scorching, and do not make noise or steam-up the kitchen, and can do many other things well too. Investing in a modern pressure cooker can be a huge enabler where beans are concerned, and uses much less energy and water to accomplish tender beans.

  • Ji

    Cooking beans is not difficult at all if you have a pressure cooker. Just soak them overnight and cook in the pressure cooker for 20 min and wait until it cools off a little and store in fridge. I cook the beans in this way maybe once a week, which is a piece of cake and my hubby use it for his protein shake, I add it to all kinds of soup and salad for a week. Also I try all variety of beans each time. You don’t have to worry about sodium or chemicals in canned beans.

  • digitalrain

    Phytohaemagglutinin found in slow cooked beans is toxic. How to eliminate?

    • dogulas

      Get a Phytohaemagglutinin filter at your local 7-Eleven.

  • William Dwyer

    Buying canned beans may be convenient, but it’s virtually as convenient (and certainly cheaper) to buy them dry, and soak them overnight before cooking. You can also avoid the added salt that’s usually in the canned ones.

  • john tiffany

    Dr. G, You don’t mention anything about aluminum in this video. According to Heather Crosby: “Why no canned beans? I know it’s easier to use canned beans, but easier isn’t healthier. Aluminum, even in small amounts, can be very toxic. It’s linked to diseases like Alzhiemer’s and Osteoporosis and ailments like chronic fatique. It makes it’s way into everything from drinking water to baking soda, so it’s best to control what you can by avoiding it when you can. Cookware, toothpaste, antacids, vaccines, infant formula, cigarette filters, medications, antiperspirants, dental amalgams, bleached flour, grated cheeses, table salt, beer and most processed foods also contain aluminum. The best way to ensure that your food is clean is to make the time to prepare it yourself.” Is she correct? From http://yumuniverse.com/how-tosday-soaking-and-cooking-legumes/

  • nk

    hello-

    how does pre-cooked beans nutrition compare to canned beans?

    precooked beans are cooked and then dehydrated, and are prepared by adding water and heating for a half hour. will heating beans twice decrease nutrients?

    see for example http://www.costco.com/200-Total-Servings-of-Precooked-Black-Beans%2c-Emergency-Food-Storage-with-Gamma-Lid.product.100055296.html

    • Thea

      nk: I don’t have an answer for you, but I thought I would share that I have the same question. I personally doubt there have been many studies on this question. Common sense tells me that of course there is a decrease in nutrition. My question is, how much loss is there?

      My thoughts: I’m interested in this topic because I am starting to think about emergency preparedness for really big disasters. “They” used to tell us that having 3 days of food and water around would be sufficient. But now they are saying that it could be 3 weeks or more before help arrives in the case of a (expected in my area) major natural disaster. I have 3 days worth of food around all the time anyway. So, that’s not an issue. But 3 weeks? For that I need to purchase some emergency food to have on hand. As a vegan, that means looking at products like the one that you linked to. But would I be better off trying to store normal dried beans from the bulk bin? Or is this product worth the money?

      My first thought was, since it is emergency food, who cares if it is less nutritious? It has calories and (in my opinion) probably more nutrition than omnivore emergency food and it will get me by. And while that is generally the thought that is still uppermost in my head, I also wonder about the nutrition since we are no longer talking days, but *weeks*. So, nutrition issues might come into play…?

      FYI: I already purchased the following “rocket stove” from StoveTec to make sure I will have a way to cook the beans and other food even if there is no electricity:
      http://stovetecstore.net/product/biomass-and-charcoal-burning-stove-two-door-eco-ceramic/

      Just sharing with you.

  • jessie

    Certain companies do not use BPA. You can google BPA free canned beans. I use Westerbrea (sp?). You can order on line if not in stores near you. Also, just because BPA free doesn’t mean organic or in the future GMO free. I always rinse my canned beans when using them to remove some of the regular salt that is used. Yes, I know we all need salt, but I get mine in other ways. Using dry beans would be better, yet, I find my time is full and cooking beans one added “thing”. Recycling in San Francisco is easy. Happy tooting!

  • VegEater

    To retain as much dark color in my favorite Black Beans as possible, I soak them for only 4 to 5 hours, then rinse twice. Then I pressure cook them for exactly 4 minutes. I let them dry on paper towels for a couple of hours. The resulting beans are perfectly cooked, not hard, they hold their shape, and they’re still black. They’re wonderful. We love them, and my dogs love them too.
    Canned black beans (Westbrae) are a light chocolate color, so they’re less valuable for our health, and they’re so soft that they turn to mush very quickly. And then there’s the unwanted salt.
    I have to use bottled mountain spring water for soaking beans because our local water is full of minerals that prevent dry beans from taking up water.

    • Thea

      Great tip! I have a hard time getting black beans right as they often come up too mushy/falling apart when I pressure cook them. I’ll have to give your technique a shot.

      • VegEater

        You’ll have to use trial and error, since the time it takes to reach 15lbs pressure depends on how many beans and how much water you’re using. If it takes even a few seconds of extra time to come to a boil, the beans will fade. I use one pound of beans, soaked, drained, then about 1.5 quarts of water in the pressure cooker. Good luck!

  • Jerry LA

    U.S. Cans are lined with BPA. BPA leaches into the beans when the canned beans are manufactured. CU (I think it was CU) measured distinct BPA levels in people who were eating food from cans. BPA is banned from baby bottles. We get dried beans and cook them.

    Second point as from “Guest” below, canned beans I’ve seen are loaded with salt. We don’t use any added salt, and blood test shows my sodium levels are just fine without any shaker salt, or sea salt, or processed food salt. (bread is tough, Ezekial has some with lower salt, Trader Joe’s has tortilla chips with no added salt.). My and my wife’s blood pressure are sensitive to salt. Yes, takes cooking ahead example cooking extra and carefully storing in the fridge. What cost is that for health?

    Oh, yes, we do plant foods veggies, fruits, legumes, nuts, seeds, whole grains, B12, D3, some kelp for iodine. Scratching our heads on algae Omega 3 vs. Fish, Adventist Health study showing better mortality among vegetarians who also at fish. (how much fish?)

  • Arthur Michelson

    Uncooked beans are cheap and store for long periods of time. Soaking the beans overnight before cooking them seems to significantly reduce any flatulence effect, and cooking them is easy and mindless. I don’t know why anyone would buy canned beans (except in an emergency), get inferior tasting beans (usually) and then have a can to throw away. Think what it takes to make a can (starting with the mining process) and then what happens to the can when you throw it away (lands in a dump or needs processing to recycle).

  • Ruxandra Visoiu

    Thank you for the video! I personally find it a lot easier to use chickpeas from the can, because they take sooo long to boil. I mentioned your video on my blog post about protein sources for vegetarians. Many thanks!

    http://legallyliving.com/index.php/2016/04/21/vegetarian-issue-protein/

  • Jonno

    Hi Dr. Greger, A study done in New Zealand by Professor Julian Heyes of Massey University ( http://www.massey.ac.nz/massey/expertise/profile.cfm?stref=584040 ) which was reported on Radio NZ (our PBS) in June 2013, discovered that vitamins C and some of the B complex vitamins can be reduced by up to 75% as a result of the canning process, where as vitamins A and E survive pretty much in tact. I’ve added the link here in case you were interested to listen to the full article (only 8 minutes) ( http://www.radionz.co.nz/national/programmes/thiswayup/audio/2489163/food-questions-canning ). I was wondering if any other studies had been done to corroborate the findings and if so, do you think it useful to update the video with the information? BTW, Thank you for your wealth of knowledge on nutrition…and your wit :)

  • Cm

    Do beans carry dangerous mold, as suggested in some diet books?

  • Does rinsing canned beans wash away water soluble nutrients like folate and thiamine?

    • Cathleen

      I couldn’t find a direct source to answer your question (will keep looking), but Dr. G mentions it in this blog: Rinsing beans where he says some of the nutrients (he doesn’t say which ones) are lost, but it is still worth rinsing to get rid of some of the sodium.

      • Bless your heart Cathleen! I have definitely read several times that you will loose some nutrients. I was just wondering how many specifically?

  • fireole

    I just bought the book whole 30, and in their first couple of pages they talk about NOT eating beans…

    Anybody have some words of wisdom on why they would say that? Maybe they will explain more as I read on, but just confusing. Thanks