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Nutrition Expert Highlights Chickpeas as Superfood for Cholesterol Management and Cancer Risk Reduction
A prominent nutrition expert suggests that integrating a widely recognized superfood into your daily eating habits could be beneficial in lowering cholesterol levels and decreasing cancer risk.
The superfood in question is chickpeas, recognized increasingly as a nutritious and economical dietary addition capable of enhancing overall health.
Addressing their potential to reduce the likelihood of cancer development, nutritionist Sophie Trotman informed The Telegraph that chickpeas‘ high fiber content is a key factor. This fiber may hinder the transformation of bile acids into detrimental compounds that could harm cells and potentially lead to cancer.
She further emphasized their abundant antioxidant profile, noting that antioxidants can “assist in shielding cells from oxidative stress and inflammation.”
Regarding the reduction of elevated cholesterol, a significant contributor to heart conditions, Sophie Trotman explained that the substantial potassium content in chickpeas is instrumental in regulating blood pressure and promoting cardiovascular wellness, as reported by BristolLive.
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Ms. Trotman further elaborated that the soluble fiber present in chickpeas plays a role in binding to cholesterol and facilitating its “removal from the body.”
Chickpea Benefits: Expert Consensus
Sophie Trotman is not alone in advocating for the health benefits of chickpeas.
Dr. Amir Khan also publicly endorsed this legume late last year, highlighting its capacity to aid in blood sugar management.
In a video shared on TikTok, Dr. Khan stated, “Chickpeas can also manage your blood sugars.”
He further elucidated, “Consuming chickpeas also boosts your body’s production of butyrate. This fatty acid may lessen inflammation in the large intestine – possibly diminishing your risk of bowel cancer. So, consume them as hummus, incorporate them into salads, or adopt my approach – directly from the can with chili flakes; they are delicious.”
Dietary Strategies for Cancer Risk Reduction
Beyond chickpeas, several other food types are often recommended for their potential to decrease cancer risks.
Earlier this year, Professor Tim Spector of King’s College London championed the intake of fermented foods such as yogurt, kimchi, and kombucha, citing their positive impact on gut health.
During an interview on the Liz Moody Podcast, Professor Spector discussed the advantages of fermented foods, referring to a study he conducted in 1992. He explained:
“I studied twins for 30 years, identical twins, and quite often one would develop one of these cancers, and the other would not. Their gut microbes, even in identical twins, are significantly different.”
He continued, “This led me to believe that gut microbes have a vital role in many of these issues. In individuals with end-stage melanoma, skin cancer, the primary differentiator between survival and mortality was the condition of their gut microbes at the start of treatment.”
“Fermented foods for me are the secret weapon for many people. Therefore, regardless of your preference, there are at least a dozen options; aim to introduce as diverse a range of probiotic microbes into your system as possible, which we know is beneficial for the immune system.”
Important Health Note
While various expert perspectives exist on dietary approaches to lowering cancer risks, it is essential to emphasize that individuals should seek advice from healthcare professionals before making substantial changes to their diet.
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