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Canned Or Sprouted Beans: Which Are Healthier?

Beans are one of the longest-cultivated plants. They have been providing us with proteins, fiber, carbohydrates, folate and iron for over 4 thousand years. The most common ways to eat beans are cooked or sprouted. However there´s an uncommon way to improve beans digestibility, and it is by using home fermentation, which destroys some toxins beans naturally have. This article shows some aspects of beans from research done on cancer treatment.

Beans, chickpeas, split peas and lentils are packed with nutrients and play a role in the prevention of chronic disease, but most can’t be eaten raw, though some can be sprouted. Boiling is the most common cooking method, which is used for canned beans. Which is healthier, though, cooked or sprouted?

We can’t eat most beans raw, but I wanted to include them to show you a fascinating phenomenon. No amount of raw bean extract appears to totally stop the growth of breast cancer cells, but just small amounts of cooked or sprouted beans can. We find the same thing with killing off cancer. No amount of raw bean extract can fully kill off breast cancer cells, but both boiled and sprouted beans can.

Similar results were found for melanoma cells, a type of malignant skin cancer. Processing the beans—either cooking or sprouting—boosted anticancer activity in vitro. However, against kidney cancer, raw and boiled worked, but sprouted didn’t at all.

What’s the takeaway? As far as I’m concerned, we should eat beans in whichever way will get us to eat the most of them.

I do love my lentil sprouts, one of the healthiest snacks on the planet (along with kale chips). But using canned beans I can get similar nutrition in about 2 to 3 seconds.

In health,
Michael Greger, M.D.

In next page watch the video “Cooked or Spouted Beans?”

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