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Dry beans are smart fuel for low-carb diets
January 11, 2005

Although they may not know it, low-carb dieters have a powerful ally in dry beans. Loaded with fiber (a key contributor to weight loss) and other essential vitamins and minerals, beans have a clear edge over most other carbohydrate sources. 

Experts at Michigan State University recently reviewed more than 25 years of research on the health benefits of dry beans. This research overwhelmingly identified dry beans as a powerful key to weight loss for three reasons: eating beans is directly related to increased satiety; beans provide sustained energy; and eating beans can positively affect future food choices.

Beans are a smart choice for low-carb dieters because their high-fiber content creates a feeling of prolonged satiety, among other health benefits.


No all equal

Fiber-rich foods provide bulk which makes you feel full longer, says registered dietitian Fran Carlson.  Studies have shown that people who get ample fiber in their diet tend to have a healthier, lower weight than those who dont get enough fiber.  Just one cup of cooked beans can provide as much as 15 grams of dietary fiber, which is more than half of the 25 grams recommended daily for adults.  Fiber, though nutritionally grouped as a carbohydrate, is what makes a specific foods net carb count lower. 

  Low glycemic food

When choosing carbohydrate sources, it is also important to pay close attention to the Glycemic Index (GI). The GI measures the effect foods have on blood-glucose levels after theyve been eaten.  Foods with a low GI release glucose slowly into the bloodstream, providing sustained energy and satiety over a longer period of time.  Beans have a low GI, so when you eat them your blood sugar stays steady, you maintain energy and you are not compelled to refuel as often, explains Carlson.  In addition to beans, low GI foods include many whole grains, lean meats and vegetables. 

High GI foods are rapidly digested and therefore raise blood sugar levels quickly, leading to post-meal fatigue and a feeling of hunger soon after a meal.  These foods include refined starchy foods (such as white bread, some cereals, white potatoes, white rice) and table sugar.  Fittingly, a common indicator of a high GI food is its low fiber content.


Beans Affect Eating Behavior

Clinical studies show that when people consume low GI foods, they tend to select subsequent low GI foods, setting up a pattern that leads to lower caloric intake and blood glucose and insulin concentrations.  Consequently, eating high GI foods causes people to want to eat again sooner than if they ate lower GI foods  and theyre more likely to select high GI foods for the next snack or meal.

Losing weight and keeping it under control is all about choosing nutrient-rich foods that will fill you up, give you energy and not leave you feeling hungry all the time, says Carlson.  Beans are one of the best choices because they have a low glycemic index.  Theyre also a significant source of protein and essential vitamins and minerals, naturally low in fat and sodium and completely cholesterol-free.


Low-Carb Dining

The creative chefs at the Bean Education & Awareness Network (B.E.A.N.) designed two great-tasting recipes that fit in with a low-carb diet. Bistro Chicken and Bean Salad is a palate-pleasing combination of marinated chicken, pinto beans and bacon in a maple-balsamic dressing.  Kitchen Garden Bean Soup is a flavorful blend of kidney beans and vegetables in a creamy chicken broth.  (Pictured below - Bristo Chicken and Bean Salad)










For more information about cooking with beans visit



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