A South Korean study has shown that black soybeans that are rich in fibre and protein are possible source of curbing diabetes risk when consumed on regular basis.
A recent South Korean study found out that black soybean is a potent source of fighting obesity, lowering cholesterol and reducing diabetes risk. Researchers at the Hanyang University of Seoul conducted this study on groups of rats one of which was kept strictly on a high-fat diet and the other on a high-fat diet with black soybeans. After 28 days of study, the rats kept on soybean diet gained less weight and were healthier overall.
In Asian countries, black soybeans are a traditional way of curbing diabetes risk, but researchers have found that yellow beans can also control cholesterol. Black soybeans are also a possible source of controlling cholesterol and diabetes. Until present, there is no substantial reason to explain why black soy beans help fight against diabetes. David Bender, sub-dean at the Royal Free and University College Medical School, London stated that new found ability of black soybeans can be due to soy protein, which may be increasing fat metabolism in the liver and adipose tissue, reducing accumulation of new fatty acids and cholesterol.
Sophie McGough, a diabetes educator and dietician from Western Australia, told the West Australian newspaper that South Korean study of black soybeans has a correlation with existing knowledge about legumes. Legumes, which are low in fat, rich in fibre and a low glycemic index are considered healthy and are parcels of goodness for diabetics. Another researcher named Libby Dowling of Diabetes UK said that consumption of black soybean could not alone be responsible for fighting diabetes. Inspite of various nutritional qualities, consumption of black soybeans should be combined with other diabetes treatment for effective control of blood sugar level.
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