Common varieties of beans are known to aid in weight loss. They contain alpha-amylase inhibitors, which prevent the body from quickly absorbing carbohydrates by blocking the enzymes responsible for their digestion.
Cannellini, or white beans, have been used to create a weight loss supplement called Phase 2. Researchers from Medicus Research LLC in California discovered that this supplement helped participants lose weight without causing any serious side effects. Furthermore, the blood sugar levels of participants taking Phase 2 did not spike after meals, unlike those taking the placebo.
Additional research published in the International Journal of Medical Sciences reveals that similar supplements and extracts derived from white beans induce other changes in the body, such as a reduction in body mass index and body fat while maintaining lean body mass.
In addition to the above, cannellini beans are also low in calories and provide a feeling of fullness, making them a great addition to the diet of anyone who wishes to lose weight whilst maintaining healthy blood sugar levels.
Beans are low-glycemic, which means they do not cause a significant rise in blood sugar levels. They are also high in protein and fibre, making them a healthy and nutritious addition to any meal. Beans can serve as a 2-for-1 nutritional component, providing both protein and fibre in one food item.
White Bean Dip
4 Servings
1 cup Cannellini Beans (cooked)
2 tbsps Fresh Dill (chopped)
1 1/2 tbsps Extra Virgin Olive Oil
2 tbsp Tahini
1 1/2 tbsps Lemon Juice
1/2 tsp Sea Salt
1 Garlic (clove, minced)
1 cup Radishes (halved)
1 cup Green Beans (trimmed)
In a food processor, combine the beans, dill, oil, tahini, lemon juice, salt, and garlic.
Blend until creamy.
Serve with veggies and enjoy!
Broccoli & Chickpea Curry
4 Servings
1 1/3 tsps Extra Virgin Olive Oil
2 White Onions (small, diced)
3 cups Broccoli (cut into florets)
2 cups Chickpeas (cooked)
1 1/3 cups Canned Coconut Milk
2 2/3 tbsps Green Curry Paste
4 tbsp Coriander (chopped)
Heat the oil in a large pan over medium heat. Once hot, add the onion and sauté for three to four minutes or until the onions are translucent.
Add the broccoli, chickpeas, coconut milk, and curry paste to the pan and mix well to incorporate the curry paste. Cover, lower the heat to a simmer and cook for three to five minutes or until the broccoli is tender.
Divide evenly between bowls, garnish with chopped coriander and enjoy!
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