By Dr. Joseph Mercola

Legumes are the pods of a plant that contain rows of seeds inside. This includes not only beans, but also peas, lentils and peanuts.

If you are healthy, legumes are an excellent food source. They are high in protein and soluble fiber and contain many essential amino acids.

Studies have linked legumes with a decreased risk of heart disease and colon cancer and lower total and LDL (bad) cholesterol levels.

However, legumes contain significant levels of carbohydrates that can disrupt insulin levels. If you have high insulin levels, you will want to avoid legumes until you have normal insulin levels. Symptoms of high insulin levels include:

• Excess weight
• Diabetes
• High cholesterol
• High blood pressure

Since the proteins in legumes are not complete proteins, you should add some additional proteins to your meal if legumes are your primary protein source at any meal. You can check out the protein section of my nutrition plan for some great protein sources. To ensure that the protein in the legumes will be more easily digested, soak the legumes for 48 to 72 hours, rinsing every 12 hours prior to cooking, and then cook them for eight to 12 hours in a crock-pot.

Additionally, selecting legumes for your blood type may make some sense.

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