Eating 3 Servings of Legumes a Week Found to Lower Risk of Type 2 Diabetes

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A new study says that consuming 29 grams of peas, chickpeas, beans, soybeans and especially lentils daily, could lower the risk of developing Type-2 diabetes.

The findings, published in the Journal of Clinical Nutrition, revealed that the eating the equivalent of 3.35 servings of legumes per week had a 35 percent lower risk of developing Type-2 diabetes.

According to Medical News Today:

As a food group, they are believed to be particularly nutritious and healthful. One of the reasons for this is that they contain a high level of B vitamins, which help the body to make energy and regulate its metabolism.

Additionally, legumes are high in fiber and contain minerals such as calcium, magnesium, and potassium. They also comprise a variety of so-called phytochemicals – bioactive compounds that further improve the body’s metabolism and have been suggested to protect against heart disease and diabetes.

Finally, legumes are also considered to be a “low glycemic index food,” which means that blood sugar levels increase very slowly after they are consumed.

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