Latest news with #blackbeans
Wall Street Journal
a day ago
- Business
- Wall Street Journal
The Canned-Food Aisle Is Getting Squeezed by Rising Steel Tariffs
Soup, black beans and sliced pineapple could all soon become more expensive because of one particular reason: their cans. Cans used for food require tin-coated, ultrathin sheet steel made from molten iron. Not much is produced in the U.S., where domestic producers have been scaling back production for years.
Yahoo
3 days ago
- Health
- Yahoo
These 2 Foods May Help Lower Your Chronic Disease Risk, New Study Says
Reviewed by Dietitian Annie Nguyen, M.A., RDA new study suggests that eating a cup of black beans or chickpeas each day offers protective health benefits. The black bean group had lower inflammation, while the chickpea group had lower cholesterol. Both black beans and chickpeas are good sources of plant-based protein and if the key to a healthier heart and improved metabolic health was sitting in your pantry all along? A new study shines a spotlight on the humble black bean and chickpea, both affordable and versatile staples, as potential gamechangers for reducing the risk of chronic diseases. Researchers have discovered that regularly eating just a cup of beans a day may offer significant benefits, and the results were shared this week at a meeting of the American Society for Nutrition in Orlando, Florida. Let's unpack what they found. To determine how certain foods may impact health outcomes, a total of 72 adults with prediabetes participated and were randomly divided into three groups. Each group was instructed to consume one of three daily options for 12 weeks: 1 cup of black beans, 1 cup of chickpeas or 1 cup of rice as a control. Researchers allowed participants to remain in their regular home environments, referred to as "free-living conditions," rather than keeping them in a controlled laboratory setting. By allowing participants to maintain their normal lifestyles while incorporating the assigned food into their everyday meals, the study aimed to imitate realistic dietary practices. To measure the effects of these dietary changes, researchers used a variety of health markers. Blood samples were collected at the start of the study, midway at six weeks, and again at the conclusion of the 12 weeks. These samples were analyzed to track significant biochemical changes, including cholesterol levels, inflammation markers and glucose metabolism. Additionally, glucose tolerance tests were performed at the beginning and the end of the study to further evaluate insulin response and blood sugar control. Over the 12-week study period, researchers observed notable improvements in markers of heart and metabolic health among participants who consumed either black beans or chickpeas daily. For the chickpea group, total cholesterol levels decreased significantly by nearly 15 milligrams per deciliter, dropping from an average of 200.4 mg/dL to 185.8 mg/dL. This reduction is significant, as high cholesterol is a major factor contributing to heart disease. Meanwhile, participants who incorporated black beans into their diet saw significant reductions in inflammation, as evidenced by lower levels of the pro-inflammatory marker interleukin-6. These findings highlight how even simple dietary changes like swapping in nutrient-dense foods such as beans and chickpeas can have measurable health outcomes. Interestingly, while both chickpeas and black beans showed benefits in cholesterol and inflammation markers, the study did not find significant differences in glucose metabolism or blood sugar levels across any of the groups by the end of the study. Despite this, researchers stress the importance of legumes as a versatile, affordable, and accessible food option capable of supporting overall health, particularly for individuals at risk of chronic diseases such as heart disease and diabetes. It is important to acknowledge this study's limitations. First, the study's relatively small sample size of 72 participants may not fully represent the broader population, making it necessary to conduct larger studies to confirm these findings. Additionally, the study focused specifically on individuals with prediabetes, which means that the results may not directly apply to other populations or those without metabolic risks. Another consideration is the short duration of the study: 12 weeks may not capture the long-term effects of integrating chickpeas or black beans into the diet. Lastly, while improvements in cholesterol and inflammation markers were noted, the lack of significant changes in glucose metabolism highlights that bean consumption alone may not address all aspects of metabolic health. Finally, it is important to note that this data was not published in a peer-reviewed journal. While the findings provide valuable insights, the lack of peer review underscores the need for cautious interpretation and further validation by the scientific community. These findings have real-life implications for anyone looking to improve their heart and metabolic health through simple dietary changes. Beans and chickpeas, which are affordable and widely available, can be seamlessly incorporated into everyday meals to help support health, especially for people with pre-diabetes. Both of these legumes also offer satisfying protein and fiber in every bite, making them a budget-friendly way to stretch your meals—especially soups and pastas—and enjoy a filling lunch or dinner. Here are some simple ways you can include black beans and chickpeas in your day: Add them to salads. Toss black beans or chickpeas into your salads for added protein and texture. Blend them into dips. Create homemade hummus using chickpeas or a black bean dip as a healthy snack option. Use them in soups or stews. Black beans and chickpeas are perfect additions to soups, stews, and chilis. Try our Black Bean Soup for a satisfying recipe. Add them to grain bowls. Incorporate them with quinoa, rice, or other grains alongside roasted vegetables for a balanced meal. Use them in wraps or tacos. Fill tortillas or wraps with spiced black beans or chickpeas for a quick and delicious option—we love our Black Bean-Avocado Wrap for an easy lunch you can even take on the go. Bake them into snacks. Roast chickpeas with spices for a crunchy snack or use black beans in brownies for a nutritious twist on dessert. A new, non-peer-reviewed study suggests that eating black beans and chickpeas offers health benefits that can help protect you from chronic disease. In particular, black beans may reduce chronic inflammation and chickpeas may be helpful for lower cholesterol. The results of this study serve as a that small, intentional dietary changes can have a meaningful impact on overall health. Incorporating nutrient-dense foods like black beans and chickpeas into your meals not only supports heart health and reduces inflammation but also underscores the importance of affordable and accessible solutions to combat chronic diseases—no complicated or fancy diet required! Combining these dietary shifts with other practices like regular exercise, sufficient sleep, and stress management could further amplify their benefits. Read the original article on EATINGWELL
The Independent
03-06-2025
- Health
- The Independent
Chickpeas and black beans could help combat these common conditions
A study suggests daily chickpea consumption may lower cholesterol, while black beans could reduce inflammation. The study involved 72 pre-diabetic participants who consumed daily servings of chickpeas or black beans over 12 weeks. Chickpea consumption (approximately 160g cooked weight) was linked to improved cholesterol levels in participants. Black bean consumption was associated with reduced inflammation, with participants consuming around 170g cooked weight. Researcher Morganne Smith suggests incorporating beans into diets can be a cost-effective way to support overall health and reduce the risk of chronic diseases.
The Independent
03-06-2025
- Health
- The Independent
Daily cup of chickpeas can lower cholesterol, researchers find
A daily cup of chickpeas can lower cholesterol while black beans reduce inflammation, research suggests. A small study found the simple bean could boost people's health and may be an affordable way to lower the risk of chronic disease. Over the course of 12 weeks, the study on 72 people with pre-diabetes (where blood sugars are higher than usual but not high enough for a diagnosis of diabetes) found improved cholesterol levels among those eating a daily serving of chickpeas (about 160g cooked weight). Meanwhile, eating black beans was also linked to reduced inflammation (with one cup of cooked black beans weighing about 170g). The study was presented at the annual meeting of the American Society for Nutrition in Florida, but has not yet been peer-reviewed. Morganne Smith, researcher at Illinois Institute of Technology, said: 'Individuals with pre-diabetes often exhibit impaired lipid metabolism and chronic low-grade inflammation, both of which can contribute to the development of conditions like heart disease and type 2 diabetes. 'Our study found that bean consumption helped significantly lower cholesterol and reduce inflammation in people with pre-diabetes, although glucose levels were not changed. '(We) showed the benefits of consuming beans in adults with pre-diabetes, but they are a great option for everyone. 'These findings could be used to inform dietary guidelines, clinicians or public health programmes focused on preventing heart disease and diabetes.' In the study, people were randomly assigned to eat either one cup of black beans, chickpeas or rice (as the control group) for 12 weeks. Blood samples were taken at the start of the study, at six weeks and at 12 weeks to track cholesterol, inflammation and blood sugar. Glucose tolerance tests were conducted at the beginning and end of the study. For the group consuming chickpeas, total cholesterol significantly decreased from an average of 200.4 milligrams per decilitre (5.2mmol/L) at the beginning of the study to 185.8 milligrams per decilitre (4.8mmol/L) after 12 weeks, researchers said. For those eating black beans, the average level of pro-inflammatory cytokine interleukin-6 – a marker of inflammation – was 2.57 picograms per millilitre at the start of the study and significantly decreased to 1.88 picograms per millilitre after 12 weeks. Ms Smith suggested swapping less healthy foods for beans (whether tinned, dried or frozen) could be good for those wanting to eat more healthily. She added: 'There are a lot of ways to incorporate beans into your regular diet as a cost-effective way to support overall health and reduce the risk of chronic diseases. 'You can blend them to add some thickness to a soup base, add them as a salad topping, or pair them with other grains like rice or quinoa.' Tracy Parker, senior dietitian at the British Heart Foundation, said: ' Eating plant-based sources of protein like chickpeas, black beans and other beans, is consistent with the traditional Mediterranean diet that is linked to a reduced risk of heart and circulatory diseases. 'These are high in protein, low in saturated fat and excellent sources of fibre, which helps lower cholesterol and high blood pressure. 'This helps reduce inflammation which is a major risk factor of coronary heart disease. 'Just one portion – around three heaped tablespoons or 150g – provides about a third of the recommended daily fibre intake. 'Most pulses are cheap and are available already cooked and canned in water, making them an easy and nutritious addition to a balanced diet.'
The Guardian
17-05-2025
- General
- The Guardian
Meera Sodha's vegan recipe for crispy black bean burgers
This is exactly my kind of recipe. It's easy, flavourful and, as a bonus, it's crisp, too. In fact, it's so simple, you could make the mixture with your eyes closed or, better still, give it to a six-year-old to do (they could also make it with their eyes closed). The key is the black beans, because they crisp up perfectly, and the condiments, which supercharge the flavour. There is one small catch, though: the onions need caramelising until they're jammy, and ready to top the patty. You don't have to do this, but I'm here to tell you that it is worthwhile (especially if there's a six-year-old already making the burgers). If you like, prep the patties a day in advance and chill until needed. Prep 10 min Cook 30 min Serves 4 Prep 10 min Cook 30 min Serves 4 Olive oil 2 large onions, peeled and thinly sliced1 tsp salt 400g tin black beans, not drained80g dried breadcrumbs 1 tsp dried garlic granules 1 tsp dried onion granules 1 tbsp chipotle paste 2 tsp dijon mustard 1 tbsp tomato ketchup To serve4 burger buns Vegan mayonnaise Iceberg lettuce Finely sliced tomato Put three tablespoons of olive oil in a medium frying pan set over a medium heat and, once it's hot, add the onion and a half-teaspoon of salt, and cook, stirring often, for 20 minutes, until quite reduced and frazzled. Take off the heat. Meanwhile, spoon a couple of tablespoons of the liquid (aquafaba) from the tin of beans into a small bowl or mug and set aside. Drain and rinse the beans, tip into a large bowl and roughly mash; leave a few whole or in big chunks. Stir in the breadcrumbs, garlic granules, onion granules, chipotle paste, mustard, ketchup and a half-teaspoon of salt, then use your hands to mix until well combined; if need be, add some or all of the reserved aquafaba. Divide the bean mix evenly into four, roll each piece into a ball, then put them one by one between two sheets of baking paper and press out to roughly 10cm- to 12cm-wide patties (I tend to make mine a wee bit bigger than the burger buns). To cook the patties, put two tablespoons of olive oil in a medium frying pan, then fry two of the burgers for about six minutes in total, turning them once halfway, or when the base is crisp and golden. Remove and set aside, add another two tablespoons of oil, then repeat with the other two patties. To serve, split and toast the buns, spread a generous dollop of mayo over the cut side of the bases and top with a leaf or two of iceberg lettuce. Add a bean patty and a couple of thin slices of tomato, and finish with a quarter of the caramelised onions. On with the lids and eat immediately.
