Benefits:

• The multi-faceted nutrition and prevention powers of beans make them an anti-aging dietary necessity

• Beans are low in fat (except for soybeans), calories, and sodium, but high in complex carbohydrates and dietary fiber, and they offer modest amounts of essential fatty acids such as omega-6s They are also an excellent source of protein, needing only to be combined with grains such as barley or oats to provide all the amino acids necessary to make a complete protein for vegetarians who do not have other sources of protein for their meals

• Beans are extremely beneficial in an anti-diabetes diet because they rank low on the glycemic scale, which means that they do not cause the inflammatory, hunger-inducing spike in blood sugar levels associated with refined grains and baked goods

• They are a good source of potassium, which may help reduce your risk of high blood pressure and stroke

• Dry beans are a good source of folic acid, which protects against heart disease by breaking down an amino acid called homocysteine

• People who ate beans four or more times a week cut their risk of coronary heart disease by about 20 percent, compared with those who ate beans less than once a week

• Other studies show that within two to three weeks, diets high in either canned or dry beans (3 to 4 ounces per day) reduce blood cholesterol levels by 10 percent or more: an effect that can result in a 20 percent decrease in the risk of coronary heart disease

• Beans are among the richest food sources of saponins, chemicals that help prevent undesirable genetic mutations

• Beans and lentils have the same potent anti-inflammatory antioxidants—flavonoids and flavonals—found in tea, fruits, grapes, red wine and cocoa beans In particular, the reddish flavonal pigments in bean and lentil seed coats exert antioxidant activity 50 times greater than vitamin E, protect against oxidative damage to cell membrane lipids, promote healthy collagen and cartilage, and restore the antioxidant powers of vitamins C and E after they’ve battled free radicals

Benefits:

• Buckwheat has more protein than rice, wheat, millet, or corn, and is high in the essential amino acids lysine and arginine, in which major cereal crops are deficient

• Its unique amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day

• Buckwheat contains no gluten—the source of protein in true grains and is therefore safe for people with gluten allergy or celiac disease

• Its protein characteristics also enhance buckwheat’s ability to reduce and stabilize blood sugar levels following meals—a key factor in preventing diabetes and obesity

• Buckwheat proteins reduce the activity of angiotensin converting enzyme (ACE), thereby reducing hypertension

• Buckwheat dietary fiber is the soluble type that makes oats so heart-healthful, and yields digestion byproducts that reduce blood cholesterol levels and the risk of colon cancer Buckwheat is also high in “resistant starch,” which also enhances colon health, and serves to reduce blood sugar levels

• Buckwheat reduces high blood pressure and LDL (bad) cholesterol, and discourages obesity

• It contains flavonoids for heart and circulatory health

Benefits:

• The results of many experimental studies show that green foods have marked beneficial effects on cholesterol, blood pressure, immune response and cancer prevention. These effects are attributed in part to their high concentrations of chlorophyll

• Spirulina inhibits the infectious power of many viruses—including HIV, flu, mumps, enterovirus, measles, and herpes—probably because a sulfated polysaccharide called calcium spirulan prevents viruses from entering human cells

• Chlorella helps prevent cancer and the growth of tumors, probably because its glycoproteins enhance the migration of T cells to tumor sites

• Chlorella binds to toxic heavy metals and dioxin and helps eliminate them from the body

• Chlorella protects the intestinal lining against peptic ulcers

• Help diminish allergies such as hay fever

• Help protect the liver from toxins

• Reduce blood pressure and cholesterol

• Help control symptoms of ulcerative colitis

• Exert strong antioxidant and anti-inflammatory effects