1. Highest protein vegetable (“tiny storehouses of energy”)
2. Low Fat – No Cholesterol! (doesn’t transform into unhealthy fat in body)
3. Lowers blood cholesterol (actually reduces excess cholesterol in blood)
4. Buffers blood sugar fluctuations ( helpful in long term weight control)
5. Excellent fiber source (may help prevent certain types of cancer)
6. Abundantly available (packages, cans, soups, salads, even fast-foods)
7. Quite inexpensive (very good value per unit of protein)

Additionally, beans are fun! There are endless varieties that blend well with virtually any other food

Week 1 - The Caribbean
Black Beans were once used as currency in the Caribbean Islands. Red Beans and Rice has found its place on the mainland as a New Orleans favorite. Yet other dishes such as curried legumes remain as distinctive as the Islands where they are served. Not a day goes by that the native peoples don't consume legumes to provide strength and vigor.

Week 2 - The Mediterranean
The Italian working man's lunch is tonno e piselli (tuna and peas with tomato sauce) or perhaps a steamy bowl of spiced fagioli (white beans). Greek nine-bean soup is the cousin of minestrone and goulash. The garbanzo (chickpea) specialties that have recently become popular in America have long been staples in the Eastern Mediterranean. Falafel stuffed pita is to modern Israelis like the cheeseburger is to Americans. (Notice the same protein content but a rather stark difference in fat content). Spicy hummus stuffed toursi peppers are delicious as are many other legume delights such as herbed garbanzo casseroles or babaganoush. Fava beans are another favorite throughout Europe.

Week 3 - Asia
Stir-fried vegetables always go well with legumes. Soybeans are a vital part of Asian culture taking many forms from miso to various tofu creations. The Asian people are only rarely afflicted by the cardiovascular diseases so prevalent in the Western countries. Only recently have Americans recognized the innate value of soy in improving health. Zesty bean sprouts with rice vinegar are filling but very "low-cal". Tempeh is an Indonesian favorite. Peanuts, yet another member of the legume family, are commonly used in Thai and East Indian cooking in a wide variety of ways.

Week 4 - Back in the U.S.A.
After traveling the world of legume cuisine, it's always good to return home. From "Hoppin' John" in the old South to the new version of Boston Baked Beans; from Barracho Beans with BarBQ in Texas to the nouveaux legume dishes of the Great Northwest, we can savor the diversity of legumes in our own culture.

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The Amazing Diversity of Legume dishes
Without really trying, one could easily sample a totally different legume dish at every meal for a month. Then, with similar ease, variations on the favorites could be enjoyed for a long time. If one includes the "heirloom" species, there are at least 66 different types of legumes readily available, just waiting to be sampled in an endless assortment of recipes and dishes The full color cookbook titled The Legume World Tour, created by 5-star chef Oliver Villegas, is available in the ThermoBean™ Introductory Kit. It reveals a whole world of flavor and variety using legumes. Experimentation is strongly encouraged. The exciting recipes are great for weight loss and improving health but above all, are a whole lot of fun !

Legume Varieties
Here are the 7 distinct species of legumes with a brief history and description.

I. Common Beans Phaeseolus spp.
Common might not mean common when one considers the many varieties of heirloom beans. Here are just a few:

• Anasazi Beans were cultivated in the prehistoric American Southwest by now extinct tribes of native Americans. They are sweet in flavor and striking in appearance with a mottled maroon and white coat. They produce less intestinal gas due to a reduced content of hard-to digest carbohydrates compared to other beans.
• Azuki Beans, popular in Japan, are small, round, burgundy colored beans that have a distinctive sweet nutty flavor. They are as rich in protein as many meats but are very low in fat content.
  
• Black Beans are also called turtle beans. These beans have rich flavor and blend beautifully with salsas used in South American dishes as well as the curried specialties of the Caribbean.
  
• Cannellini Beans are an essential component in Italian minestrones and delicious in any soup. Also known as white kidney beans, they are equally delightful with a dash of herbed olive oil or freshly ground pepper.
  
• Flageolets ,used in French country cuisine, make a wonderful side-dish for lamb or braised poultry. They are actually baby kidney beans removed from their pods while still delicate and pale-green in color. They blend very well with pesto sauces.
  
• Kidney Beans, the grown-up version of flageolets, are burgundy colored and shaped like a kidney. These beans are often cooked into spicy Southwestern chilis but also bring out the flavors of milder aromatic seasonings such as miso.
  
• Lima Beans are large beans with a creamy texture also known as butter beans. The smaller "baby" limas have a more buttery flavor and cook more quickly.
  
• Navy Beans , small white ovals, store well (aboard sailing vessels as well as in the pantry). These beans are popular in soups, stews, and baked bean dishes.
  
• Pinto Beans are the bean of choice in Southwestern cuisine. In refried beans, they are enjoyed for breakfast throughout Latin America. Pinto varietals include pink, cranberry, and even a "rattlesnake" version.
  
• Red Beans are used extensively in Southern cooking. Mixed with rice, they have become traditional fare in many New Orleans restaurants for Monday lunches, supposedly "rebalancing" those who overimbibed on the weekend.

II. Fava Beans Vicia faba
Also known as broad beans are the largest of the legume family. Their history of use dates back to 3000 B.C. They remain vastly popular in Europe where they are often used in soups or salads or pureed into meat-like pates. Their meat has a delightful creamy texture with a nutty flavor though their tough skin requires presoaking and peeling prior to eating.

III. Garbanzo Beans Cicer arietinum
Were valued by the marching Roman armies of ancient times because of their rich energy giving power. The Romans saw the head and curling horns of the ram in the beans' surface (hence the name arietinum which means ram-like).More modern civilizations imagined their crinkled surface to resemble a chicken's beak, hence the new name "chick-peas". This unique shape is maintained even when cooked. Modern civilizations still benefit from this beans' rich energy giving power. Indeed, these beans supply ample protein and abundant iron and calcium. Garbanzos' energy is largely due to the high fat content which is considerably higher than most other beans. This fat is the "good" unsaturated type which provides a very nice texture as well as greater satiety following the meal.

Garbanzos taste great simply microwaved right out of a can, especially when combined with cilantro or pico de gallo (see The Legume World Tour). However, more sophisticated tastes will desire the traditional Middle Eastern preparations such as hummus or falafel. These dishes and others featuring mashed garbanzos or chick-pea flour offer tremendous variety to the health conscious consumer.

IV. Lentils Lens esculenta
Are the world's oldest cultivated legume. Available in an array of colors from greenish-brown to bright orange, this legume derives its name from its round flat shape, much like a lens. Lentils have the shortest preparation time of any dry legume (except peanuts) and hold their shape and color during cooking. Green lentils in particular are outstanding sources of dietary fiber and protein. A single serving supplies over 20% of the adult RDA of iron.

Beyond their nutritional prowess, lentils have distinctive flavors ranging from earthy, nutty tones to a slightly peppery taste. Lentils are a zesty addition to soups and salads but are also a favorite legume to mash and mold into loaves and patties. Creative dishes are prepared using flavor enhancers such as garlic, onion, basil, oregano, or dill. See the vegetarian pates presented in The Legume World Tour.

V. Peas Vigna spp. and Pisum sativum
A re either field peas (higher in starch content) or Asian style beans that originated in India but are now popular in American dishes. Despite their distinct origins, they have similar nutritional values.

• Black-eyed Peas or their smaller cousins the cowpeas are Southern favorites, a must for the New Years Day celebrations. The smaller peas cook more quickly. Their creamy texture tastes great topped with salsa or with sour cream and chives. A popular method is the marinated delight mixed with sliced celery and peppers to make "Texas caviar".
• Field Peas are tender and succulent particularly when young. They are often canned or frozen. Delicious with butter and herbs, they are readily available even in convenience stores.
• Mung Beans are small, round, olive-green beans featuring a silver seam. They play an important role in Indian dahls and curries. They are the favorite bean for sprouting, for use in Chinese stir-fry or spring rolls.
• Pigeon Peas are commonly used in Caribbean-style cooking. Gray in color with an elongated "eye" on the flat side, they have a somewhat tougher skin than other peas.
• Split Peas come in a variety of colors although the plain green ones have the highest nutrient value. These peas cook very rapidly and make excellent side-dishes, pilafs, or vegetarian "meat"loafs

VI. Peanuts
While considered a nut by many, are actually another valued member of the legume family. Peanuts may not be considered a "diet food" because of their very fat content. However, the ThermoBean plan uses peanuts because they are delicious, contain excellent nutrients, and serve as one of the very best natural "Stymie" foods. Learn more about peanuts' value in appetite control in Principle 3 The Stimie-Stymie Principle.

VII. Soybeans
Soybeans are almost too good to be true. Their nutritional value is exceedingly good. The United States' FDA recently approved of the notion that soybeans actually lower cholesterol ! Additionally, soy products contain a number of unique substances not readily available elsewhere in nature. One of these substances is genistein which appears to help prevent certain types of cancer. The phytoestrogens in soy are often touted as aids in "PMS" or menopausal symptoms.

The use of the tremendous variety of soy preparations is explained expertly by Chef Oliver Villegas in the full-color cookbook "The Legume World Tour", found exclusively in the ThermoBeanTM Introductory Kit.

Learn more about it in the ThermoBean™ Introductory Kit.

The Glycemic Index refers to how fast a food is absorbed into the bloodstream as sugar.

In our zeal to avoid fatty foods, we have turned to high sugar foods. It has not been a good trade. Diabetes is a horrible consequence, one that significantly impacts health and longevity. Our country is currently experiencing an epidemic in new cases of Diabetes. All of this seems due to “sugar toxicity” resulting from our desire for high glycemic foods.

“Sugar toxicity” may affect people in a variety of ways:
1) addiction to the stimulating “sugar high” (often this addiction begins in childhood)
2) fatigue and somnolence that comes after the “high”(also called the midafternoon blahs)
3) sugar “cravings” that occur during the rebound from rapid blood sugar rises
4) hypoglycemic symptoms such as tremulousness, dizziness, and rapid heart beat
5) the “yo-yo” effect with wide fluctuations in mood and attentiveness.

Most of these symptoms lead to the vicious cycle of more and more sugar intake. This downward spiral makes nice people irritable. People who are otherwise rational don’t understand what is happening. Good people become miserable. And virtually all affected persons get fat!

We have provided much more information about the Glycemic Index of foods and have rated each foods’ glycemic index (with Simple Glucose = 100.) Most persons can be virtually cured of “sugar toxicity” by simply abandoning these high glycemic index foods.

Learn more about it in the ThermoBean™ Introductory Kit.

Never heard of the “Stimie – Stymie Principle” ?? We wish we had had this knowledge all along. You can be assured that food manufacturers and restaurateurs understand this principle. Remember the potato chip slogan “Bet you can’t eat just one”? It’s true - some foods greatly stimulate our desire to eat more. This often results in overeating which in turn contributes to being overweight.

We will call these foods “stimies” since they stimulate the desire to over eat. Most stimies have one of three characteristics: They are either 1) sweet, 2) spicy (salty) or have a 3) high glycemic index. The most powerful stimies have more than one appetite stimulating effect. Consider the potato chip or the donut.

Some so-called “diet” foods are actually potent stimies. An example of this is the so-called “diet” sodas. While it is true that they have far fewer calories than sugared sodas, their intense sweetness still stimulates the desire to go searching for something else to eat. Stimies can wreck the will power of many well-intentioned people. Or, they can make people miserable by keeping them in a state of unfulfilled desire. Avoiding this unpleasant longing or the guilt (and gluttony) that results from “giving in” is easy. Simply be aware of the stimie foods and steer clear of them.

The very best stymie food? It’s probably beans! Beans are a high fiber food that produce a distinct bulking effect within the bowels. Their glycemic index is among the lowest of any carbohydrate food. Beans have by far the highest protein content of any vegetable. Protein intake causes the intestines to produce various hormone-like substances that help to stymie excess intake. Yet beans have no excess calorie load so an extra helping is OK.

Some medications and some medical conditions have profound effects on appetite or satiety. These can either be powerful stimies or stymies. A list of such medications is provided in the ThermoBean™ Introductory Kit. The ThermoBean™ formula works on the central nervous system to create a potent long-lasting stymie effect. The Stimie-Stymie Principle is a unique feature of the ThermoBean™ weight control method.

Learn more about it in the ThermoBean™ Introductory Kit.

Thermogenesis is the creation of heat within the living body. The amazing human body not only monitors its own temperature, it also directs the changes needed to keep the temperature constant. Steady temperature is most essential in the trunk of the body where the vital organs are located. The circulating blood carries much of the heat in the body. The body can direct rapid changes in blood flow to either dissipate or conserve heat. By opening blood vessels in the arms and legs, excess heat can escape from the body, thereby preventing injury from overheating. Yet in cold weather it can conserve precious heat by closing down blood flow to the hands/feet, preserving warmth in the main part of the body. Where cold climates are sustained, the body can actually turn on internal “heaters” that burn off excess fat to generate heat. This is Thermogenesis in the purest sense in that the body actually makes it’s own heat rather than simply conserving what it has.

If cold conditions last a long time (such as a move to Alaska), the body activates that organ that is uniquely responsible for heat production; that is Brown Adipose Tissue (BAT). BAT is also called Brown Fat. Its sole function seems to be burning up calories to produce body heat. In so doing, it preserves the crucial action of various enzymes that are vital to life itself. These enzymes operate within a very narrow temperature range. A drop in the core temperature of only a few degrees may severely affect their life-sustaining actions. The action of BAT in generating body heat ensures their continued optimal performance. Obviously, this presents major advantages to people living in cold climates. It also can be used to advantage by people wanting to burn off fat for other reasons - like losing weight!

Anyone who has raised baby chicks knows that they need heat to survive. Often, the heat from a single light bulb is sufficient. We can compare the heat from BAT to the heat generated by that light bulb. The activity of BAT in the human body can be switched on or off like the light bulb. BAT is “switched on” or activated by the autonomic nervous system. Eating virtually any food will start up thermogenesis but certain foods are much stronger at switching on the activity of BAT. For instance, think of that warm flush from eating a hot chile pepper.

Some people have a lot more BAT than others do. Some people keep their BAT switched on a lot more that others. One of the major genetic differences between lean and overweight persons is the amount and activity of BAT. Research has shown that lean people have more BAT activity than people who tend to be overweight. This can be demonstrated by measuring the change in body core temperature following a meal. The inner temperature of genetically lean persons zooms up after a meal while that of overweight persons scarcely changes. This difference, in part, reflects the activity of the autonomic nervous system in switching on BAT. The nervous system apparently switches on other effects as well, since lean persons are generally more active or perhaps more “hyper” than others are.

Dieting actually shrinks BAT and causes it to be less active. Eating the right foods can make BAT grow back - often by as much as 20 fold its original amounts. In other words, BAT can be induced to grow from the size of a teaspoon to the size of about 20 teaspoons. This is like switching on 20 light bulbs instead of only one. This ability to enlarge thermogenesis capacity and keep it switched on is a major factor in the success of the ThermoBean™ program.

In addition to all of the valuable information already contained in the ThermoBean™ Introductory Kit, The Kit contains a full months’ supply of one of the best thermogenic formulas modern research has ever found. The formula is packaged in convenient foil packets which are simply sprinkled over various foods. It reduces the glycemic index and acts as a potent “stymie”. This formula changes ordinary beans into Thermo-Beans, not only by helping improve the legume protein and reducing gas, but by adding the perfect amount of thermogenic effect to maximize long-term weight loss.

Learn more about it in the ThermoBean™ Introductory Kit.

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