A professor of genetic epidemiology shares the advice to eat legumes frequently.
- A professor of genetic epidemiology advises regularly consuming legumes.
- Legumes are beans, lenses, chickpeas, broken peas and soybeans.
- They have multiple benefits for the body, it would be necessary to consume twice a week.
“They are relatively affordable, widely available and they keep for a long time when purchased in a box or dried”.
In the Gloucestershire Live relayed by Top healthTim Spector, professor of genetic epidemiology at King’s College in London, highlights the interest of consuming legumes.
Legumes and their many benefits
“They are anti-inflammatory, anti-obesity, anti-criminals, neuroprotectors and also participate in our immune response”, indicates the scientist. “I changed my meals and I now eat much more beans and lenses. I often find myself adding them to dishes that I have already prepared. Legumes are very good for the planet and can easily increase your menus “, he says.
In the legume family we find beans, lenses, chickpeas, broken peas, beans and soy.
“They are good for health, in particular because they contain fibers, iron, proteins, vitamins and other minerals all essential to the proper functioning of the organism”, said for why Doctor Benjamin Allès, researcher in nutrition epidemiology at INRAE. “They also bring very few fats, so are not very caloric. They also allow you to vary the sources of food protein, an approach of the utmost importance if you want to stay healthy. Finally, legumes are sometimes advised On medical advice to allergic babies in substitution for cow’s milk “, he said in 2023.
Legumes can have certain drawbacks
“Be careful, however, eating legumes can worsen the symptoms of irritable colon syndrome and can cause digestive discomfort in some people, with bloating, stomach pain and flatulence. In this case, it is better not to force or then decrease the quantities ingested “, he advised.
Nutrition specialists recommend eating legumes twice a week ideal. However, in France, their consumption has been divided by 4 in 20 years.
“Vegetable proteins suffer from an image deficit. Pulses are still considered difficult to prepare and not very festive …”, Cons up Sophie Nicklaus, Director of Research at INRAE. “If we want to bring legumes back to the plates of the French, we must also provide industrial solutions to facilitate their preparation”, she concludes.
