A recent study suggests that eating this type of food can help you lose weight and keep it off.
A team of Canadian researchers has just made a discovery that is sure to help people seeking to lose weight this season. According to a report from UPI, the study showed that beans, chickpeas, peas, and lentils could give dieters the edge they need to stick to their regimens and continue to lose weight.
The study examined 21 clinical trials of the dietary effects of these foods, known as “pulses” to determine their influence on weight loss. The findings suggest that beans, lentils, chickpeas and peas can help dieters feel full and fight off cravings for other foods that could prevent further weight loss.
According to the study’s head author Russell de Souza, a scientists at St. Michael’s Hospital in Toronto, “Though the weight loss was small, our findings suggest that simply including pulses in your diet may help you lose weight, and we think more importantly, prevent you from gaining it back after you lose it.”
These types of legumes pack a powerful punch and are often forgotten by professionals recommending weight loss regimes. They are stuffed with fiber, protein, and essential vitamins and minerals. When eaten regularly, doctors say that they can help facilitate weight loss and lower cholesterol.
The authors of the study explained that pulses have a low glycemic index, meaning it takes them quite a while to break down in the digestive tract. This makes them a perfect substitute for less healthy options like animal proteins and unhealthy fats.
The study examined 940 adults who ate one serving of pulses each day. On average, the people eating beans, peas, chickpeas and lentils lost three quarters of a pound over a six-week period without changing much else about their lifestyles.
“This new study fits well with our previous work, which found that pulses increased the feeling of fullness by 31 percent, which may indeed result in less food intake,” said de Souza. The study’s findings were published in the American Journal of Clinical Nutrition.
A press release from St. Michael’s Hospital describing the details of the study can be found here.