When to eat beans to lower cholesterol? You need to eat the beans 2 to 4 times a week. A Canadian study published in the Canadian Medical Association Journal claims that 130 grams of beans a day reduces the bad one by 5%. In fact, beans contain a large amount of fiber capable of reducing food absorption. Beans are very low in cholesterol. Preferring beans to foods that contain a lot of them, therefore, automatically decreases the overall load. Regarding cholesterol, there are no foods – drugs. There are foods like beans that are good for what they replace. Those who eat beans every day, therefore, reduce the intake of foods that contain a lot of them such as meat.
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What foods cause high cholesterol? You have to be very careful with the labels. You should not eat all those foods in which there are words such as vegetable fat or vegetable oil, indicated in a very generic sense. We must not eat, or in any case eat them in great moderation, cold cuts, fatty meats and fatty cheeses. In particular, margarine and foods that contain hydrogenated fats must be eliminated. Cured meats are the foods that contain the greatest amount of cholesterol. Liver sausage, for example, is the cured meat that contains the greatest amount. Every 100 grams of product provides 184 mg. The liver patte provides 169 mg.
What foods help keep cholesterol in check? As we said there are no foods – drugs. There are foods that help due to the fact that they are able to replace those that increase it by taking them. Eating 5 or more servings of fruit and vegetables a day, all cholesterol-free foods, ensures a high intake of vitamins and minerals. In this way, antioxidant substances with protective action and lots of good fibers are introduced. You need to eat lots of colorful vegetables like salad, carrots, broccoli, cauliflower, asparagus, fresh peas and spinach. These foods have high levels of folic acid which lowers homocysteine values. The latter is a substance that promotes the oxidation of bad cholesterol.
What is the secret of the beans? The secret of the beans is lecithin. It is a phospholipid that favors the emulsion of fats avoiding their accumulation in the blood. As a consequence there is a reduction in the cholesterol level. Beans are very nutritious. They are rich in vitamins A, B, C, and E. They contain minerals and trace elements, such as potassium, iron, calcium, zinc and phosphorus. All types of beans contain fiber, but some varieties have a particular abundance of it. Black beans, for example, contain 6 grams, common ones 7 grams. A series of studies, conducted by Colorado State University, say that consuming beans regularly may help prevent some cancers.
How to recognize when beans are good? Beans, like all legumes, must be purchased from organic or biodynamic farming. It is always necessary to check that they are organic Italian crops. The bags must always be checked. A high presence of broken or spoiled seeds means it is a bad product. A high number of broken beans in the package can mean that the product is poor or particularly old. They should be stored in a cool, dry and dark place. They should never be exposed to light in traditional decorative glass vases. Before eating them, it is necessary to first soak them for at least 12 hours. We must avoid all those practices that avoid soaking the beans.
To learn more, here are some of our articles on beans:
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