Whole grains: a healthy diet
Find out why whole grains are better than refined grains and how to add more to your diet.
Whole grains offer a “complete package” of health benefits, unlike refined grains, which are stripped of valuable nutrients in the refining process. Grains are naturally high in fiber, helping you feel full and satisfied — which makes it easier to maintain a healthy body weight. Whole grains are also linked to a lower risk of heart disease, diabetes, certain cancers and other health problems.
All types of grains are good sources of complex carbohydrates and some key vitamins and minerals, but whole grains — the healthiest kinds of grains — in particular are an important part of a healthy diet.
Grains are naturally high in fiber, helping you feel full and satisfied — which makes it easier to maintain a healthy body weight. Whole grains are also linked to a lower risk of heart disease, diabetes, certain cancers and other health problems.
The Dietary Guidelines for Americans recommends that at least half of all the grains you eat are whole grains. If you're like most people, you're not getting enough whole grains — so see how to make whole grains a part of your healthy diet. Some popular diet books say you should ditch wheat or gluten to shed pounds. But the USDA recommends eating grains daily, and at least half of those should be whole grains. Unless you have celiac disease, gluten intolerance, or another reason to cut back, you don't want to miss out on the health benefits of whole grains. "You’re getting fiber, a healthy plant-based protein, vitamins, minerals, and a variety of phytochemicals that will improve your health," says Lilian Cheung, DSc, RD, a lecturer in nutrition at the Harvard School of Public Health. So read on to find out what exactly is considered a whole grain, how to find them, and why you should eat them.
Types of grains
Anatomy of a whole grain
Also called cereals, grains and whole grains are the seeds of grasses cultivated for food. Grains and whole grains come in many shapes and sizes, from large kernels of popcorn to small quinoa seeds.
Whole grains. These grains are either present in their whole form or ground into a flour while retaining all parts of the seed (bran, germ and endosperm). Compared with other types of grains, whole grains are better sources of fiber and other important nutrients, such as B vitamins, iron, folate, selenium, potassium and magnesium. Whole grains are either single foods, such as brown rice and popcorn, or ingredients in products, such as buckwheat in pancakes or whole-wheat flour in bread.
Refined grains. Refined grains are milled to have had the germ and bran removed, which gives them a finer texture and extends their shelf life. The refining process also removes many nutrients, including fiber. Refined grains include white flour, white rice and white bread. Many breads, cereals, crackers, desserts and pastries are made with refined grains.
Enriched grains. Enriched means that some of the nutrients lost during processing are replaced. Some enriched grains have replaced the B vitamins lost during milling. Fortifying means adding in nutrients that don't occur naturally in the food. Most refined grains are enriched, and many enriched grains also are fortified with other vitamins and minerals, such as folic acid and iron. Whole grains may or may not be fortified.
Choosing whole grains. Make at least half the grains in your diet whole grains. You can find whole-grain versions of rice, bread, cereal, flour and pasta at most grocery stores. Many whole-grain foods, including a variety of breads, pastas and cereals, are ready to eat.
Examples of whole grains include:
Barley
Brown rice
Buckwheat
Bulgur (cracked wheat)
Millet
Oatmeal
Popcorn
Whole-wheat bread, pasta or crackers
Shorgum
Maize
Lentils and Langumes
Chickpeas
It's not always easy to tell what kind of grains a product has, especially bread. For instance, a brown bread isn't necessarily whole wheat — the brown hue may come from added coloring.
If you're not sure something has whole grains, check the product label or the Nutrition Facts panel. Look for the word "whole" on the package, and make sure whole grains appear among the first items in the ingredient list.
WHY THEY ARE GOOD FOR YOU
Beans and legumes are rich in plant protein, fiber, B-vitamins, iron, folate, calcium, potassium, phosphorus, and zinc. Most beans are also low in fat.
Legumes are similar to meat in nutrients, but with lower iron levels and no saturated fats. The high protein in legumes make them a great option in place of meat and dairy products. Vegetarians often substitute legumes for meat.
Legumes are a great source of fiber and may help you have regular bowel movements. Just 1 cup (240 mL) of cooked black beans will give you 15 grams (g) of fiber, which is about half of the recommended daily amount for adults.
Legumes are packed with nutrients. They are low in calories, but make you feel full. The body uses the carbohydrates in legumes slowly, over time, providing steady energy for the body, brain, and nervous system. Eating more legumes as part of a healthy diet can help lower blood sugar, blood pressure, heart rate, and other heart disease and diabetes risks.
Beans and legumes contain antioxidants that help prevent cell damage and fight disease and aging. The fiber and other nutrients benefit the digestive system, and may even help to prevent digestive cancers.
What about white whole-wheat bread?
It may seem like it doesn't add up, but actually white whole-wheat bread is made with whole grains, just as is regular whole-wheat bread.
White whole-wheat bread also is nutritionally similar to regular whole-wheat bread. So if you prefer the taste and texture of white bread, but want the nutritional benefits of whole wheat, choose white whole-wheat bread over refined white bread.
A word of caution
If all of the grains you eat are whole grains, you may need to take extra care to get sufficient folic acid, a B vitamin. While most refined-grain products are fortified, whole grains are not typically fortified with folic acid.
Look for whole grains that have been fortified with folic acid, such as some ready-to-eat cereals. Eat plenty of other folate-rich foods, including fruits, vegetables and legumes. Folic acid is especially important for women who could become pregnant or are pregnant.
How to enjoy more whole grains in your diet
Try these tips to add more whole grains to your meals and snacks:
Enjoy breakfasts that include whole-grain cereals, such as whole-wheat bran flakes (some bran flakes may just have the bran, not the whole grain), shredded wheat or oatmeal.
Substitute whole-wheat toast or whole-grain bagels for plain bagels. Substitute low-fat muffins made with whole-grain cereals, such as oatmeal or others, for pastries.
Make sandwiches using whole-grain breads or rolls. Swap out white-flour tortillas with whole-wheat versions.
Replace white rice with quinoa, brown rice, wild rice, barley or bulgur.
Feature wild rice or barley in soups, stews, casseroles and salads.
Add whole grains, such as cooked brown rice or whole-grain bread crumbs, to ground meat or poultry for extra bulk.
Use rolled oats or crushed whole-wheat bran cereal in recipes instead of dry bread crumbs.
Eating a variety of whole grains not only ensures that you get more health-promoting nutrients but also helps make your meals and snacks more interesting.
All whole grain kernels contain three parts: the bran, germ, and endosperm. Each section houses health-promoting nutrients. The bran is the fiber-rich outer layer that supplies B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals. Phytochemicals are natural chemical compounds in plants that have been researched for their role in disease prevention. The germ is the core of the seed where growth occurs; it is rich in healthy fats, vitamin E, B vitamins, phytochemicals, and antioxidants. The endosperm is the interior layer that holds carbohydrates, protein, and small amounts of some B vitamins and minerals.
These components have various effects on our bodies:
Bran and fiber slow the breakdown of starch into glucose—thus maintaining a steady blood sugar rather than causing sharp spikes.
Fiber helps lower cholesterol as well as move waste through the digestive tract.
Fiber may also help prevent the formation of small blood clots that can trigger heart attacks or strokes.
Phytochemicals and essential minerals such as magnesium, selenium and copper found in whole grains may protect against some cancers.
The invention of industrialized roller mills in the late 19th century changed the way we process grains. Milling strips away the bran and germ and leaves only the soft, easy-to-digest endosperm. Without the fibrous bran, the grain is easier to chew. The germ is removed because of its fat content, which can limit the shelf life of processed wheat products. The resulting highly processed grains are much lower in nutritional quality. Refining wheat creates fluffy flour that makes light, airy breads and pastries, but the process strips away more than half of wheat’s B vitamins, 90 percent of the vitamin E, and virtually all of the fiber. Although some nutrients may be added back by fortification, other health-promoting components of whole grains such as phytochemicals cannot be replaced. A growing body of research shows that choosing whole grains and other less-processed, higher-quality sources of carbohydrates, and cutting back on refined grains, improves health in many ways. For a closer look at carbohydrates, check out our Carbohydrate Guide. The 2015-2020 Dietary Guidelines for Americans recommends eating 6 ounces of grain foods daily (based on a 2000-calorie diet) and getting at least half or 3 ounces of that grain intake from 100% whole grains. [1] However, due to an increasing amount of research showing the various health benefits derived from whole grains, and even a possible detrimental effect when eating mostly refined grains, it is recommended to choose mostly whole grains instead of refined grains. An easy way to tell if a food product is high in 100% whole grains is to make sure it is listed first or second in the ingredient list. Or better yet, choose unprocessed whole grains:
Amaranth
Kamut
Spelt
Barley
Millet
Teff
Brown Rice
Quinoa
Triticale
Buckwheat
Rye
Wheat Berries
Bulgur
Oats
Wild Rice
Corn
Sorghum
Be careful when choosing foods labeled as whole grains: “Whole grain” doesn’t always mean healthy.
One study revealed that inconsistent food labeling means that foods identified as “whole grain” are not always healthy
The study assessed five USDA criteria that identify whole grains in a food product: 1) any whole grain as the first ingredient, 2) any whole grain as the first ingredient, and added sugars not being one of the first three ingredients in the ingredient list, 3) the word “whole” before any grain ingredient, 4) a carbohydrate-to-fiber ratio of less than 10:1, and 5) the industry-sponsored Whole Grain Stamp. The Whole Grain Stamp is a widely used marker on food products. The stamp, while designed to steer consumers towards healthy whole grains, identified products with more fiber and less sodium and trans fat but that were higher in sugar and calories than whole grain foods without the stamp.
The other three USDA criteria had mixed results in identifying healthier whole grain products, but (criterion 4) the carbohydrate-to-fiber ratio of less than 10:1 proved to be the most effective measure of healthfulness. However, it is unclear whether this ratio is more predictive of chronic disease risk than other measures of carbohydrate quality—such as the amount/type of fiber or overall dietary glycemic index/load. Foods that met this criterion were higher in fiber and less likely to contain trans fats, sodium, and sugar.
Because calculating the carbohydrate-to-fiber ratio may be difficult and not readily available for a consumer reading a label, the study suggests that labeling guidelines appearing on whole-grain foods should be improved.
Consumers should steer towards whole grain foods that are high in fiber and that have few ingredients in addition to whole grain. Moreover, eating whole grains in their whole forms—such as brown rice, barley, oats, corn, and rye—are healthy choices because they pack in the nutritional benefits of whole grains without any additional ingredients.
Whole Grains and Disease
As researchers have begun to look more closely at carbohydrates and health, they are learning that the quality of the carbohydrates you eat is at least as important as the quantity. Most studies, including some from several different Harvard teams, show a connection between whole grains and better health. [3]
A report from the Iowa Women’s Health Study linked whole grain consumption with fewer deaths from inflammatory and infectious causes, excluding cardiac and cancer causes. Examples are rheumatoid arthritis, gout, asthma, ulcerative colitis, Crohn’s disease, and neurodegenerative diseases. Compared with women who rarely or never ate whole-grain foods, those who had at least two or more servings a day were 30% less likely to have died from an inflammation-related condition over a 17-year period. [4]
A meta-analysis combining results from studies conducted in the U.S., the United Kingdom, and Scandinavian countries (which included health information from over 786,000 individuals), found that people who ate 70 grams/day of whole grains—compared with those who ate little or no whole grains—had a 22% lower risk of total mortality, a 23% lower risk of cardiovascular disease mortality, and a 20% lower risk of cancer mortality. [5]
Cardiovascular Disease
Eating whole instead of refined grains substantially lowers total cholesterol, low-density lipoprotein (LDL, or bad) cholesterol, triglycerides, and insulin levels.
In the Harvard-based Nurses’ Health Study, women who ate 2 to 3 servings of whole-grain products each day were 30% less likely to have a heart attack or die from heart disease over a 10-year period than women who ate less than 1 serving per week. [6]
A meta-analysis of seven major studies showed that cardiovascular disease (heart attack, stroke, or the need for a procedure to bypass or open a clogged artery) was 21% less likely in people who ate 2.5 or more servings of whole-grain foods a day compared with those who ate less than 2 servings a week.
Type 2 Diabetes
Replacing refined grains with whole grains and eating at least 2 servings of whole grains daily may help to reduce type 2 diabetes risk. The fiber, nutrients, and phytochemicals in whole grains may improve insulin sensitivity and glucose metabolism and slow the absorption of food, preventing blood sugar spikes. [8] In contrast, refined grains tend to have a high glycemic index and glycemic load with less fiber and nutrients.
In a study of more than 160,000 women whose health and dietary habits were followed for up to 18 years, those who averaged 2 to 3 servings of whole grains a day were 30% less likely to have developed type 2 diabetes than those who rarely ate whole grains. [9] When the researchers combined these results with those of several other large studies, they found that eating an extra 2 servings of whole grains a day decreased the risk of type 2 diabetes by 21%.
A follow-up to that study including men and women from the Nurses’ Health Studies I and II and the Health Professionals Follow-Up Study found that swapping white rice for whole grains could help lower diabetes risk. Those who ate the most white rice—five or more servings a week—had a 17% higher risk of diabetes than those who ate white rice less than one time a month. Those who ate the most brown rice—two or more servings a week—had an 11% lower risk of diabetes than those who rarely ate brown rice. Researchers estimate that swapping whole grains in place of even some white rice could lower diabetes risk by 36%. [10]
A large study of more than 72,000 postmenopausal women without diabetes at the start of the study found that the higher the intake of whole grains, the greater the risk reduction of type 2 diabetes. A 43% reduced risk was found in women eating the highest amount of whole grains (2 or more servings daily) as compared with those who ate no whole grains. [11]
Cancer
The data on cancer are mixed, with some studies showing a protective effect of whole grains and others showing none. [12,13]
A large five-year study among nearly 500,000 men and women suggests that eating whole grains, but not dietary fiber, offers modest protection against colorectal cancer. [14,15] A review of four large population studies also showed a protective effect of whole grains from colorectal cancer, with a cumulative risk reduction of 21%. [16]
Digestive Health
By keeping the stool soft and bulky, the fiber in whole grains helps prevent constipation, a common, costly, and aggravating problem. It also helps prevent diverticular disease (diverticulosis) by decreasing pressure in the intestines. [17]
A study of 170,776 women followed for more than 26 years looked at the effect of different dietary fibers, including that from whole grains, on Crohn’s disease and ulcerative colitis. Though a reduced risk of Crohn’s disease was found in those eating high intakes of fruit fiber, there was no reduced risk of either disease found from eating whole grains. [18]
Some grains contain the naturally-occurring protein, gluten. While gluten can cause side effects in certain individuals, such as those with celiac disease, most people can and have eaten gluten most of their lives—without any adverse reaction. However, negative media attention on wheat and gluten has caused some people to doubt its place in a healthful diet, though there is little published research to support such claims. For further information on gluten and health,
The Fabaceae or Leguminosae (commonly known as the legume, pea, or bean) family is the third largest family of flowering plants, consisting of over 20,000 species. [1] Legumes are a nutritious staple of diets around the world. They are an inexpensive source of protein, vitamins, complex carbohydrates, and fiber.
Although used interchangeably, the terms “legumes,” “pulses,” and “beans” have distinct meanings. A legume refers to any plant from the Fabaceae family that would include its leaves, stems, and pods. A pulse is the edible seed from a legume plant. Pulses include beans, lentils, and peas. For example, a pea pod is a legume, but the pea inside the pod is the pulse. The entire legume plant is often used in agricultural applications (as cover crops or in livestock feed or fertilizers), while the seeds or pulses are what typically end up on our dinner plates. Beans in their various forms (kidney, black, pinto, navy, chickpeas, etc.) are just one type of pulse.
Legumes are emphasized by the U.S. Dietary Guidelines (about 3 cups a week) and the DASH Eating Plan of the National Heart, Lung, and Blood Institute (4-5 half-cup servings a week). [2] The Food and Agriculture Organization (FAO) of the United Nations declared the International Year of Pulses in 2016, focusing on the contribution of pulses in food production and nutritional diversity to help eradicate hunger and malnutrition. [3]
Source Of
Protein
Folate
Fiber (both insoluble and soluble)
Iron
Phosphorus
Polyunsaturated and monounsaturated fatty acids including linoleic and oleic acids
Legumes and Health
Legumes contain several components that, when eaten as part of a balanced plant-rich diet, may help prevent the development of various chronic diseases:
The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean. Kidney beans, black beans, lima beans, and peanuts are other familiar foods found in this legume family. These plants produce edible seeds, called pulses, that have high nutritional value. Two main varieties of chickpeas are the larger round light-colored Kabuli-type, common in the United States, and the smaller dark irregularly shaped Desi-type often used in India and the Middle East.
Chickpeas appear in early recordings in Turkey about 3500 BCE and in France 6790 BCE. India produces the most chickpeas worldwide but they are grown in more than 50 countries. An excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets.
Source Of
Protein
Folate
Fiber (both insoluble and soluble)
Iron
Phosphorus
Polyunsaturated and monounsaturated fatty acids including linoleic and oleic acids
Chickpeas and Health
Chickpeas and all pulses contain several components that, when eaten as part of a balanced plant-rich diet, may help prevent the development of various chronic diseases [1-7]
Diabetes: Both dried and canned chickpeas have a low glycemic index and low glycemic load, and contain amylose, a resistant starch that digests slowly. These factors help to prevent sudden surges in blood sugar and insulin levels, which can improve overall blood sugar control in people with type 2 diabetes. [1-3,5-7]
Gut Flora: Chickpeas contain a soluble fiber called raffinose, a type of oligosaccharide that is fermented in the colon by beneficial bacteria called Bifidobacterium. As bacteria break down this fiber, a short chain fatty acid called butyrate is produced. Butyrate plays a role in reducing inflammation in the cell wall of the colon, promoting regularity in the intestines, and possibly preventing colorectal cancer by promoting cell apoptosis (death). [1,3,4]
Heart Disease: Chickpeas contain a plant sterol called sitosterol that is structurally similar to cholesterol in the body. It interferes with the body’s absorption of cholesterol and thereby can help to lower blood cholesterol levels. The fiber and unsaturated fats in chickpeas may also favorably affect blood lipid levels
Obesity: High fiber foods can help to promote a feeling of fullness and satiety by delaying digestion and adding bulk to meals. The satiating effect of the high fiber and protein content of chickpeas may help with weight management.
Eating more legumes as part of a healthy diet can help lower blood sugar, blood pressure, heart rate, and other heart disease and diabetes risks. Beans and legumes contain antioxidants that help prevent cell damage and fight disease and aging.
Legumes and Pulses
Legumes are large, fleshy, colorful plant seeds. Beans, peas, and lentils are all types of legumes. Vegetables such as beans and other legumes are an important source of protein. They are a key food in healthy diets and have many benefits. Beans, lentils, and peas come in many options, cost little money, and are easy to find. Soft and earthy-flavored, legumes can be eaten in many ways.
The Fabaceae or Leguminosae (commonly known as the legume, pea, or bean) family is the third largest family of flowering plants, consisting of over 20,000 species. [1] Legumes are a nutritious staple of diets around the world. They are an inexpensive source of protein, vitamins, complex carbohydrates, and fiber.
Although used interchangeably, the terms “legumes,” “pulses,” and “beans” have distinct meanings. A legume refers to any plant from the Fabaceae family that would include its leaves, stems, and pods. A pulse is the edible seed from a legume plant. Pulses include beans, lentils, and peas. For example, a pea pod is a legume, but the pea inside the pod is the pulse. The entire legume plant is often used in agricultural applications (as cover crops or in livestock feed or fertilizers), while the seeds or pulses are what typically end up on our dinner plates. Beans in their various forms (kidney, black, pinto, navy, chickpeas, etc.) are just one type of pulse.
Legumes are emphasized by the U.S. Dietary Guidelines (about 3 cups a week) and the DASH Eating Plan of the National Heart, Lung, and Blood Institute (4-5 half-cup servings a week). [2] The Food and Agriculture Organization (FAO) of the United Nations declared the International Year of Pulses in 2016, focusing on the contribution of pulses in food production and nutritional diversity to help eradicate hunger and malnutrition. [3]
Source Of
Protein
Folate
Fiber (both insoluble and soluble)
Iron
Phosphorus
Polyunsaturated and monounsaturated fatty acids including linoleic and oleic acids
Legumes and Health
Legumes contain several components that, when eaten as part of a balanced plant-rich diet, may help prevent the development of various chronic diseases:-
Legumes are a type of vegetable. If you like beans or peas, then you’ve eaten them before. But there are about 16,000 types grown all over the world in different sizes, shapes, colors, and textures.
You can eat green beans and snow peas in their pods, fresh off the vine. With other types, the edible parts are the seeds -- or pulses -- inside the pods. Pulses can be prepared many ways: canned, cooked, dried, frozen whole, ground into flour, or split.
Legumes come from the Fabaceae, also called the Leguminosae, plant family. It’s hard to say where they started. All major cultures grew some type of legume. In Asia, red adzuki beans are crushed into a paste to make sweets. Black beans are popular in Mexico and Brazil. And you’ll find white cannellini beans in many Italian dishes.
Some common, good-for-you legumes include:
Chickpeas, also called garbanzo beans
Peanuts
Black beans
Green peas
Lima beans
Kidney beans
Black-eyed peas
Navy beans
Great Northern beans
Pinto beans
Soybeans
Lentils
Legume Nutrition
Nutritional values for legumes depend on the type. For example, a half-cup (86 grams) of cooked black beans (boiled with no salt) has:
114 calories
7.6 grams of protein
20 grams of carbohydrates
0.5 grams of fat
0 milligrams of cholesterol
7.5 grams of fiber
1.8 milligrams of iron
128 micrograms of folate
23 milligrams of calcium
305 milligrams of potassium
60 milligrams of magnesium
Legumes are loaded with health benefits. They’re very low in fat, have no cholesterol, and have the same amount of calcium as a glass of milk. They also have:
Lysine, an essential amino acid
Powerful antioxidants called polyphenols
Resistant starch, which (along with high fiber content) helps keep your blood sugar levels low
Legume Health Benefits
Guard against type 2 diabetes
Improve glycemic and lipid control for people who have diabetes
Lower blood pressure and cholesterol
Help control weight
Lower your risk of heart disease
Legume Antinutrients
Legumes also have compounds called antinutrients. These could block the way your body absorbs some nutrients. You can fight that effect by limiting how much of one food you eat at a time and by eating a lot of different healthy foods every day. Antinutrients in legumes include:
Lectins. These can interfere with your absorption of calcium, iron, phosphorus, and zinc.
Phytates (phytic acid). These can lower absorption of iron, zinc, magnesium, and calcium.
Tannins. These can lower absorption of iron.
Saponins. These may also interfere with the way your body absorbs nutrients.
beans are edible, nutritious seeds in the form of pods within the legume family. There are many varieties of legumes (sometimes called “pulses”). Some common types include kidney beans, cannelloni beans, Great Northern beans, navy beans, fava beans, cranberry beans, black beans, pinto beans, soy beans, black-eyed peas, chickpeas, and lentils .
Many people are surprised to learn just how nutritious legumes are. They provide fiber, protein, carbohydrate, B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorous. Legumes are naturally low in fat, are practically free of saturated fat, and because they are plant foods, they are cholesterol free as well. One serving of legumes, which is one-half cup, provides about 115 calories, 20 g of carbohydrate, 7–9 g of fiber, 8 g of protein, and 1 g of fat. Legumes also have a low glycemic index, generally ranging between 10 and 40.
Legumes are an integral part of many healthy eating patterns, including the Mediterranean style of eating, the DASH eating plan, vegetarian and vegan diets, and lower-glycemic-index (GI) diets. Along with being a highly nutritious food, evidence shows that legumes can play an important role in the prevention and management of a number of health conditions.
Use and Precaution Use with proper way
Gastrointestinal Problems
The high amount of nondigestible fiber in beans may cause gastrointestinal problems if you aren't used to eating them. Reduce intestinal discomfort by changing the water several times while soaking beans. In addition, drink plenty of fluids and get regular physical activity to help your body move your bowels. Gradually adding beans to your diet can also help you avoid unpleasant intestinal effects. If you still experience gas, abdominal cramping or other symptoms after eating beans, consider sprinkling an over-the-counter digestive enzyme on the beans before eating them.
Iron Absorption
Many types of beans contain high levels of iron, such as kidney beans, lima beans, soybeans and white beans. However, beans provide non-heme iron, which isn't as easy to absorb as heme, or meat sources of iron. Improve your absorption of iron by eating beans along with meat, seafood or poultry or by eating beans with a source of vitamin C, such as oranges or bell peppers, recommends the Centers for Disease Control and Prevention.
Incomplete Protein
Beans don't contain complete proteins, which means they don't provide all the essential amino acids your body needs. Eat other protein-rich legumes and grains, such as rice, to ensure you consume all of the essential amino acids. You don't have to eat other proteins at the same meal as beans as long as you eat them on the same day, says the CDC.
मैं पिछले20 वर्षो से थाइराइड,डायबेटिक,हार्ट संबंधित रोग,लीवर आदि प्रमुख बीमारियों का खानपान में परिवर्तन कर शतप्रतिशत इलाज का प्रयास कर रहा हूॅं, सही आहार एंव न्युनतम होम्योपेथिक दवाओं से पूर्णतया बीमारी को जड़ से खत्म किया जा सकता है ऐसा मेरा यह मानना है, तथा मैने शतप्रतिश हजारो लोगों में तथा हर आयुवर्ग में सफल प्रयोग किया है, न्युनतम व्यय- प्राय हम हम जो सात्विक भोजन पर व्यय करते है उसी के अनुरूप ही व्यय है को किया जाकर हमारी दैनिक आदतों में बीमारी से लड़ने तथा ठीक होने के प्रयास मोजूद है । यह कि आहार में प्रमुख परिवर्तन करके ही बीमारियों से लड़ा जा सकता है तथा बीमारियों से निजात पाई जा सकती है ।
For the last 20 years, I am trying to cure 100% of the major diseases like thyroid, diabetic, heart related diseases, liver etc. It is, and I have done 100% successful experiment in thousands of people and in every age group, the minimum expenditure - usually the expenditure we spend on sattvik the whole grain 8-9 type coarse grains- the veg food is the same as it should be done in our daily habits to fight disease and get cured. The effort exists. That only by making major changes in the diet, diseases can be fought and diseases can be overcome.
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