I have been jumping up and down trying to get people’s attention for a long time. At one time, I was very popular, but I fell out of favor, through no fault of my own, when people found high status in eating nice big juicy steaks. Steaks were reserved for “special occasions” for most people, as a porterhouse steak costs a lot of money! Those who eat steak more often must have money, alas the high status.
But hey, I am cheap but not trashy! I have a lot more to offer than those expensive, artery-clogging steaks, but somehow that doesn’t matter anymore.
I’ve tried to get people’s attention, but to little avail. I don’t have a lot of money for promotions or a lobbying group in Washington DC to advocate on my behalf. I don’t have showy pop-up ads on the world wide web, and it’s unlikely I will appear as the feature entrée on a restaurant menu (sigh).
But I think I may be turning a corner; yes, I am beginning to get noticed, and I am full of hope. Maybe I’m going to be loved and admired for the many attributes I possess. Will this be my moment to shine? Will I become fully validated and respected in the food world?
This is what recently happened that I’m so excited about. In the Health and Wellness section of the Wall Street Journal with 4.3 million paid subscribers, the headline of the featured article dated November 20, 2024 read “Sorry, Kale. Beans Are the New Nutrition Obsession. Why Everyone is Excited About Beans (really).”
I have made it to the headlines of the Wall Street Journal! Yes, they called me a “humble” bean and known as a “culinary bit player,” but they also said that I have become a “darling” of nutritionists. They said beans are “becoming the new hero of the American diet!” They said I am becoming an “obsession” and that kale needs to share some of their space on the plate with me! A new day is dawning!
As the new “darling” of nutritionists, Amy Bragagnini, RD, a spokeswoman for the Academy of Nutrition and Dietetics was quoted in the article calling beans “a nutrient powerhouse” and ‘high in iron, potassium and folate.” Carrie Daniel, professor of epidemiology at the University of Texas MD Anderson Cancer Center was quoted as saying eating beans “keeps the beneficial players happy and functioning in the gut microbiome.” I have the back of the Dietetic Association and MD Anderson Cancer Center, and they are singing praises for beans! Even TikTok is in the game with an account of 2.7 million viewers that is strictly devoted to ways I can be featured in “dense bean salad” recipes.
The Wall Street Journal article also shared some of my virtues including beans being a good source of fiber, as well as mentioning research that suggests beans may lower risk of cardiovascular disease, obesity, and colon cancer. They said I am a good source of protein, low in fat, and that I help lower blood pressure and stabilize blood sugar.
Every five years the US Department of Health and Human Services (HHS) and Agriculture (USDA) update the Dietary Guidelines. Scientists have drafted a proposal advising the amount of beans, lentils, and peas to be consumed in a week to be increased and to limit the intake of red meat (move over porterhouse steak!). These and other recommendations will go to HHS and USDA to be reviewed as part of the process of finalizing the 2025-2030 Dietary Guidelines. This is so important, as the dietary guidelines are the cornerstone of multiple institutions’ food service meal planning process, including those in hospitals, schools, colleges, health care facilities, and state and federal public health programs. The final dietary guidelines will be released at the end of 2025.
Of course, those who have drowned out my voice for years had something to say about the WSJ article and the very idea that Americans eat more beans and less red meat. Ethan Lane, vice president of government affairs with the National Cattlemen’s Beef Association quickly and audaciously responded, “We would laugh at the suggestions that beans, peas, and lentils are going to replace red meat and fill all the nutrient gaps Americans are facing if it weren’t such a dangerous and deceptive idea.” I am feeling empowered and ready to knock the wind out of his sails! I have arrived!
Maybe people will cease to call me “humble.” I feel a movement coming here. We are forming a stronger and unified voice shouting to the world that I am a mighty “nutrient powerhouse.” I will no longer be considered a “culinary bit player.” Finally, my virtues of reducing risk of cardiovascular diseases, lowering high blood pressure, helping in weight reduction, and being seen as a low-fat, low-calorie, high-quality protein source have earned the attention and respect of the prestigious Wall Street Journal. My voice will be heard by more people because of the scientists’ proposal to increase the current recommended consumption of beans in the 2025-2030 Dietary Guidelines. By the way, I am also kind to the environment, using less water to grow and actually improve the quality of the soil where I’m grown, as well as emit significantly less greenhouse gases than that porterhouse steak. What’s not to like?
This is my moment to shine as a rising star, to be recognized as the “new hero of the American diet,” and be given the nod as an important player in the world of food. The future is bright. Let’s keep the momentum rolling!
