Legumes

Legumes have a long history, including records of their consumption in the Middle East more than 11,000 years ago by some of the oldest civilizations. Today, they are a food used in various cuisines around the world. Legumes are a great source of several important nutrients, including a wide range of vitamins, minerals, but especially plant proteins and fiber.

A large part of our ancestors' diet was largely made up of legumes, which nowadays is not relevant. Legumes should appear in our diet three times a week. And to be completely honest, that is often not the case. Historically, legumes have appeared in the diet of our ancestors mainly due to the lack of meat and their saturating properties. As meat availability in the Western world is almost unlimited today, meat clearly predominates and many legumes have been eliminated from the diet altogether.

One of the many advantages of legumes is that it is a food that is still pure, without any adjustments or interventions in agriculture. Legumes have a significant amount of fiber (approx. 15 g), thanks to which they are able to make us feel full for a long time. Therefore, they are not only part of a rational diet, but are also recommended when focusing on weight loss. And because Western diets are low in fiber (not even half of the daily intake is fulfilled), legumes may be a good food to change this deficit. In addition, it is a food suitable for diabetics because legumes have a low glycemic index (GI <50). Starches that contain legumes are absorbed slowly due to their higher fiber content and there is no sharp rise in blood sugar.

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