#pulses

It's Good!

A study published recently in The American Journal of Clinical Nutrition by researchers from King's College London and the Quadram Institute looked at the effects of replacing regular wheat flour with 'cellular chickpea flour' on feelings of fullness, fullness-regulating hormones, insulin and blood sugar levels in people who ate it.

The study is the first of its kind and is based on the design of a new pulse ingredient that is now being commercialized for food industry use as PulseON by Pulseon Foods Ltd.

Eating healthy pulses including chickpeas, lentils and beans is known to help support healthy weight maintenance and decrease the risk of heart disease. A lot of the benefits seen from these foods are due to the fiber structure of the pulses themselves, with normal flour milling generally considered to reduce the beneficial effects of fiber structure.

However, new methods in food technology developed by the scientists have allowed them to make whole cell flours that preserve the dietary fiber structure of the whole pulses, providing a new way to enrich flour-based food with beneficial nutritional qualities for improved health.

By Thagadooran - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=18541739

Cereal grains started as wild grasses that humans foraged for thousands, if not hundreds of thousands of years ago, if including our hominid ancestors. Wild wheat and barley were likely gathered in the Levant at least 23,000 years ago. At this time, grains were a small portion of the diet.

By penarc - Frank Vallesteros May 9, 2006, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2764351

Around 13,000 years ago in the Levant, these grains began to be cultivated to produce a more stable source of food, gradually increasing their desirable traits, such as yield and the seeds remaining attached to the ear, were bred for, likely from mutant forms, or sports, found in the wild. Whether this was deliberate or as a result of those types of grains being the easiest to harvest is unknown, but the result was that plants that had these traits were deliberately sown together, making it more likely that they'd be pollinated with each other, making the next generation of grains more likely to have desirable traits. This early form of genetic engineering led to the development of einkorn wheat. Other cereal grains include maize, barley, oats, rice, and rye, which were all domesticated in similar ways.

By Keith Weller, Agricultural Research Service, USDA - http://www.ars.usda.gov/is/graphics/photos/mar98/k6027-8.htm, Public Domain, https://commons.wikimedia.org/w/index.php?curid=30129923

Other forms of grains include pulses, which are grain legumes, which all belong in the pea family. Some of these include chickpeas, beans, lentils, peanuts, and soybeans. These grains usually have a higher protein content. Evidence of the use of wild pulses go back as far as 70,000 years, perhaps by Neanderthals. Evidence of cultivation goes back as far as 5,000 years ago, though geographically in a much wider area, from the Indus River Valley civilization to Egypt.

By Yuriy75 - Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=2400401

Oil seeds are also grains. These include seeds in the mustard family, which also includes rapeseed, the aster family, sunflower and safflower, and flax, hemp, and poppy seeds. These seeds provide energy and essential fatty acids necessary for life. These seeds are usually domesticated so that their oils can be extracted from them.

Mystery Train (Remastered)  :: Elvis Presley

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Lentils are a type of legume that are commonly used as a food source. They are small, round, and typically come in a variety of colors such as brown, green, yellow, and red. Lentils are a rich source of protein, fiber, and various minerals and vitamins, making them a popular ingredient in many dishes around the world.

One of the most notable benefits of lentils is their high protein content. They are an excellent source of plant-based protein, making them a great alternative for vegetarians and vegans. They are also a good source of essential amino acids, which are important for maintaining muscle mass, repairing tissues, and supporting overall health.

In addition to protein, lentils are also a great source of dietary fiber. They are high in both soluble and insoluble fibers, which helps to promote healthy digestion and regular bowel movements. Soluble fiber can also help to lower cholesterol levels and regulate blood sugar levels.

Lentils are also a good source of various minerals and vitamins. They are particularly high in iron, folate, and manganese. Iron is important for the production of hemoglobin, which carries oxygen to the body's tissues, while folate is important for the production of red blood cells. Manganese is important for maintaining healthy bone structure and wound healing. They are also a good source of vitamin B1, B3, B5 and minerals like potassium, phosphorus and zinc.

Lentils can be used in many different dishes, such as soups, stews, curries, and salads. They can also be ground into flour and used to make bread, pasta, and other baked goods. They are a versatile ingredient that can be used in a variety of ways, making them a great addition to any meal.

One of the most popular dishes that use lentils is dal (lentils in hindi), which is a staple in Indian cuisine. Dal is a lentil-based dish that is often cooked with spices and served with rice or bread. It can be made with different types of lentils, such as moong, masoor, chana, and toor dal, each with its unique flavor and texture.

Lentils are also a popular ingredient in Mediterranean and Middle Eastern cuisine. In Egypt, lentils are used to make koshari, a dish made with lentils, pasta, and rice. In Syria, lentils are used to make mjadara, a dish made with lentils, rice, and caramelized onions. In Lebanon, lentils are used to make foul medames, a dish made with lentils, fava beans, and spices.