Fava beans nutrition is noteworthy for its high vegetable protein content, L-dopa and carbidopa.
They are also known as broad beans.
This page was last updated by Bernard Preston on 28th November, 2018.
You are an exceptional person if you are reading this page, because the subject is of little interest amongst people scouring the web; perhaps it's because they are using favas' other name, the broad bean.
It's probably for one of two reasons. Either you have Parkinson's disease and are looking for a natural form of treatment, or you are planning to reduce the red meat in your diet; both are perfectly valid.
Favas are probably the world's most hated bean and for good reason. I disliked them so much myself that I avoided them for over fifty years. The reason is simple; dried, or old and starchy they are perfectly horrid and their nutrition is lessened too.
But once served fresh baby fava beans at a dinner, I realised how for half a century I had been avoiding one of nature's delights.
There are three good reasons to grow and enjoy fava beans regularly; they don't like the summer heat by the way, so you may need to freeze them if you want some for year round nutrition. I hate to recommend the dried ones; I don't like them either.
Fava beans nutrition is about the treatment of Parkinson's disease, and I would suggest perhaps the prevention of it, though I could find no research confirming that.
The reason is that they contain large amounts of two chemicals, L-dopa and carbidopa, that are absolutely vitally needed by the body. Ask any person suffering from Parkinson's disease and they will tell you that life without these two substances is not worth living.
This is all quite complex biochemistry, so we will leave it until last; if you have the disease and want to reduce or go without the medication then brace yourself, and get ready to have your brain stretched. It's important. And start looking for either a packet of seeds to plant in your garden, or a source of the fresh, young bean.
Whether we like it or not, within a few short decades, humans beings are going to be getting most of their protein from vegetables; more specifically, from legumes.
There are four reasons.
For the wealthy, and that probably includes you who are reading this, that's a problem for another day, the next generation and for the present we will continue to enjoy predominantly meat in someone form for our protein.
But perhaps you like I have a tender conscience, and don't want your children stomping on your grave and cursing the way you contributed to the destruction of the planet. Then it's time to start making a place for vegetable protein in your diet, and there's no better place to start than with fava beans nutrition.
Therein lies the rub; it will mean you have to start growing them yourself, unless you live in a place like Morocco. It is not in the slightest difficult. Dried, or old and starchy they are perfectly horrid. How to plant broad beans isn't rocket science, but it will take you down new and enticing paths like getting your garden soil ready. In fact, if you're reading this page, it's probably also a subject you have considered and are even practising.
Just how much protein we should be eating each day is a controversial subject, not to be discussed here, but as a rough guide, the average person needs about 50g per day, and a cup of fava beans would provide almost all of that.
The second reason I propose to enjoy fava beans is that they are absolutely delicious; if you can get them young and fresh. Otherwise, forget it, and stick to lentils and chickpeas.
I'm writing here from a standpoint of practical experience. Ever since that day when I was deceived into eating young favas, not knowing what they were, we have been growing and enjoying them for two thirds of the year.
During the hot summer months, we rely on pole beans and late in the season limas, another favourite legume. Year round vegetable protein is our goal. Not that we are vegetarians, but I with so much cancer about in our meat loving family, I'm determined to go down the road less travelled.
And I will add, that if you are prepared to take the time to grow and
cook your own, fava beans are absolutely delicious; and you only have
to simmer them for about five minutes; it's so easy.
We try quite hard to eat two different legumes fresh from the garden every day; okay, I'll admit it, I'm a bit of a fruitcake. Call me neurotic if you will but perhaps if you have witnessed first hand what cancer can do to your family, then you'll understand. In that pot above is a mixture of fava and lima beans. I'll be turning that into Eggs Hilton; more about that another day.
I will admit, legumes generally don't have much flavour; we add plenty of chilli and garlic and mix them with other vegetables like broccoli and spinach; and always with onion.
Parkinson's disease and fava beans nutrition are intimately linked; they are the only natural source of L-DOPA. Thus they can be used successfully in the treatment of the condition in many but not all cases. There are however numerous caveats.
On the plus side, the medication is very expensive, and has nasty side effects. Those who use fava beans nutrition claim the effect is much longer lasting and there are far less of the dystonias.
There's another big plus; fava beans nutrition are also a natural source of C-DOPA; more about that below.
My strong recommendation is that you first decide how you are going to grow them yourself so that you can pick them every morning from your garden, as I do, or find someone who can supply you daily or at least several times a week.
Spring: green peas and fava beans
Midsummer: Pole beans
Autumn: Pole beans and lima beans
Winter: Limas and fava beans
The biochemistry of Parkinson's disease is complex, but you will at least need to grasp some of the underlying processes. Here's a very simplified version.
L-DOPA is an amino acid; it is the precursor of several extremely important neurotransmitters. Since it's rarely found in the diet, only in those parts of the world where fava beans nutrition is the norm, it is synthesized normally in the body from another amino acid called tyrosine that is found in many protein foods such as dairy, fish and fowl, nuts and lima beans.
In a part of the brain called the Substantia Nigra, L-DOPA is converted into a neurotransmitter called dopamine which is then supplied to many other parts of the brain called the Basal ganglia, one of which is inhibition to several 'motor' areas. Without it the various dystonias of speech, lips and limbs occurs; there is loss of precise control of voluntary movement affecting the gait and causing tremors.
Vitamin B6, pyridoxine, is required in the conversion of L-DOPA to dopamine.
The dopamine produced by the Substantia Nigra has many other functions in the brain too; the neurodegenerative Parkinson's disease has a wide ranging effect on the patient, since the dopamine producing cells are destroyed.
Nitrates used as preservatives in bacon for example, and reheated cooking oils used in fast food restaurants have been fingered as a cause of the disease.
Parkinson's disease affects roughly one in five hundred people.
L-dopa is converted to dopamine both before and after it enters the brain. Large amounts of dopamine in the muscles causes involuntary writhing movements. In the normal healthy person, this carbidopa, also found in large amounts in fava beans, inhibits the conversion of L-dopa to dopamine before it reaches the brain preventing these spasms.
Like L-dopa, carbidopa cannot enter the brain proper, and thus does not affect the conversion L-dopa to dopamine in the Substantia Nigra.
Parkinson's patients must either get their carbidopa from fava beans nutrition or as a drug to reduce the conversion of L-dopa to dopamine in the peripheral muscles of the body.
Once the L-dopa has entered the Substantia Nigra, the dopaminergic cells as they are known, convert it to dopamine; for this to happen correctly vitamin B6, or pyridoxine is required.
Both normal people, and those suffering from Parkinson's disease, must have adequate amounts of pyridoxine in their diet; without it all the fava beans nutrition in China will not help a scratch.
Luckily, and those who have read Fearfully, and wonderfully made, would agree that it's no coincidence that fava beans nutrition are also a good source of pyridoxine. The good Lord made them all. It's also widely distributed in various grains, meat, eggs and vegetables.
The take home from this is that the brain must have both L-dopa and C-dopa if it's unable to produce dopamine. The Parkinson's patient can either get them from medicines or, if they are lucky, fava beans nutrition may be able to supply all of part of their needs.
Either way, living without dopamine is almost impossible.
I have been unable to confirm, or even suggest really that fava beans nutrition would help prevent Parkinson's disease. It's logical that it would, but sometimes our logic can be quite erroneous.
There are many other reasons confirming that those who frequent fast food restaurants on a regular basis, and those who eat processed meat full of nitrates are on the road, not paved with good intentions, but destined to suffer from serious disease; one of them is Parkinson's.
There is also evidence that an unhealthy colon, deficient in the microbiota, is also the source of many of the problems causing the neurodegenerative diseases. Taking a probiotic, or enjoying these kefir benefits is the solution.
We agree with Hippocrates, the Father of Medicine when he said 'let your food be your medicine.' Amen.