There’s a reason that professional diabetes associations recommend bean, chickpea, split pea, and lentil consumption as a means of optimizing diabetes control.
How do canned versus germinated beans (such as sprouted lentils) compare when it comes to protecting brain cells and destroying melanoma, kidney, and breast cancer cells.
Canned beans are convenient, but are they as nutritious as home-cooked? And, if we do use canned, should we drain them or not?
The intake of legumes—beans, chickpeas, split peas, and lentils—may be the single most important dietary predictor of a long lifespan. But what about concerns about intestinal gas?
The so-called “lentil effect” or “second meal effect” describes the remarkable effect of beans to help control blood sugar levels hours, or even the next day, after consumption.
How beans, berries, and intact (not just whole) grains may reduce colon cancer risk.
A head-to-head test of adding beans vs. portion control for metabolic syndrome.
Time to spill the beans on why U.S. Hispanics tend to live the longest—despite less education on average, a higher poverty rate, and worse access to health care.
A cup a day of beans, chickpeas, or lentils for three months may slow one’s resting heart rate as much as 250 hours on a treadmill.
Eating intact grains, beans, and nuts (as opposed to bread, hummus, and nut butters) may have certain advantages for our gut flora and blood sugar control, raising questions about blending fruits and vegetables.
Raisins may be preferable to sports supplement jelly beans and commercial energy gels.
Dr. Greger has scoured the world’s scholarly literature on clinical nutrition, and developed this brand-new live presentation on the latest in cutting-edge research on how a healthy diet can affect some of our most common medical conditions.
Legumes such as lentils, chickpeas, beans and split peas may reduce cholesterol so much that consumers may be able to get off their cholesterol-lowering statin drugs, but to profoundly alter heart disease risk we may have to more profoundly alter our diet.
What happens when Paleolithic-type diets are put to the test?
When measured on a cost-per-serving, cost-per-weight, or cost-per-nutrition basis, fruits and vegetables beat out meat and junk food.
Do the anticancer effects of phytates in a petri dish translate out into clinical studies on cancer prevention and treatment?