Did you know that the UN Food and Agriculture Organization declared 2016 as the “International year of pulses (legumes)”?
That’s because legume consumption, unlike meat, is environmentally friendly, can help prevent obesity, and can help prevent chronic illness such as diabetes, heart disease, and cancer.
Sure, it’s possible to consume protein, calcium, and iron from other sources; but eating legumes has the added value of preventing cancer, according to the American Institute of Cancer Research. Some of the cancer-fighting components of legumes are saponins, phytic acid, and protease inhibitors — which can only be found in the plant world.
So, how is the iron we get from legumes different from the iron we get from meat? And what does it have to do with cancer?
Iron from meat comes with serious risks. Studies have shown that people with a high intake of the “Heme” iron (iron found in meat and poultry) are at greater risk of developing esophageal and stomach cancer. This kind of iron can cause oxidative stress and DNA damage, which may bring on and/or develop cancer.
Despite popular belief, one of the best legumes for cancer prevention is soybean! The American Cancer Society’s position is that eating traditional soy foods can lower the risk of breast cancer, endometrial cancer, prostate cancer, and more.
Click here to watch a short video about the declaration:
And go to the “International Year of Pulses” website for even more information on this awesome initiative: https://iyp2016.org/