Legumes, such as black beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.), have a low glycemic index, and may reduce the glycemic load of meals in which they are included. Although the low glycemic response of beans consumed alone has been documented, few studies have examined the glycemic response to traditional food combinations such as black beans and rice or chickpeas and rice...

Starch Each serving equals 80 calories and 15 grams carbohydrate. Cereals/grains/ pasta Cooked cereals, 1⁄2 cup Grits (cooked), 1⁄2 cup Ready-to-eat unsweetened cereals, 3⁄4 cup Granola (lowfat), 1⁄4 cup Pasta (cooked), 1⁄3 cup Rice, white or brown (cooked), 1⁄3 cup Starchy vegetables Corn, 1⁄2 cup Corn on the cob, 1⁄2 cob (5oz.) Peas, (green), 1⁄2 cup Plantain, 1⁄2 cup Potato, baked, 1⁄4 large...

Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured ...

Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot and cold stored parboiled rice to widely available medium grain white rice. Method: Twentyeight healthy volunteers participated in a three treatment experiment where postprandial blood glucose was measured ov...

In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed ...

BACKGROUND Around the world, beans and rice are commonly consumed together as a meal. With type 2 diabetes increasing, the effect of this traditional diet pattern on glycemic response has not been studied fully. METHODS We evaluated the glycemic response of bean and rice traditional meals compared to rice alone in adults with type 2 diabetes. Seventeen men and women with type 2 diabetes contr...

THE EFFECTS OF COOKED COMMON BEANS ON DSS-INDUCED COLITIS IN MICE Penglihui Claire Zhang Advisor: University of Guelph, 2012 Dr. Kelly Meckling This thesis is an investigation of the effects of whole beans, with different levels of phenolics level, on colonic inflammation in mice. C57BL/6 male mice were fed a basal diet (BD) supplemented with or without 20% bean flour for 3 weeks. Colitis was i...

Legumes may protect against myocardial infarction (MI). The objective of this study was to determine whether consumption of dried mature beans (referred to as beans), the main legume in Latin America, is associated with MI. The cases (n 2119) were survivors of a first acute MI and were matched by age, sex, and area of residence to randomly selected population controls (n 2119) in Costa Rica. Di...

The family Leguminosae includes more than 12,000 species in about 500 genera that are widely d.L<:tributed from the tropics to the arctic regions. Although abundant in the temperate zones, legumes are especially numerous in the tropics. Ivlan has cultivated some members of this family since remote antiquity and few families of dicotyledons are of greater importance than the legumes. Nonetheless...

Isothiocyanates (ITCs), major constituents of cruciferous vegetables, can inhibit tumorigenesis in rodents by modulating the metabolism of carcinogens. ITCs that occur as glucosinolates are released by myrosinase-mediated hydrolysis when raw vegetables are chopped or chewed. However, because cruciferous vegetables are commonly consumed by humans after being cooked, it is important to examine wh...