Beans and other pulses are affordable, nutrient-rich foods, packed with fibre, protein, and essential nutrients vital for health. Regular consumption supports weight management, lowers cholesterol, and helps prevent chronic diseases like diabetes.
For those with diabetes, beans are beneficial due to their low glycemic index, ensuring a gradual sugar release. The fibre enhances insulin sensitivity and slows carbohydrate digestion, reducing blood sugar spikes.Studies link regular bean intake to better blood sugar control and a lower risk of type 2 diabetes.
Recognising the importance of nutrition education, PAN South Africa equips future healthcare professionals to advocate for plant-based eating through PAN University and the Green Food Experience (GFE) fund. This mini-grant supports student-hosted events promoting plant-based nutrition and eating, fostering healthier campus eating and exploring the link between nutrition, health, and sustainability.
Gabriela Lourenco, Community Coordinator of PAN South Africa, explains “the GFE fund encourages students to experiment with ingredients like beans. PAN University’s cooking classes offer hands-on experience preparing nutritious plant-based meals, with past classes surprising students with bean versatility”.
This year’s May class will feature beans prominently. Elsie Chilwane of the University of the Western Cape’s Plant-Based Society, a PAN University group, shared her excitement about making black bean patties for one of the events, highlighting them as a delicious and nutritious plant-based protein alternative made possible by the GFE fund.
