When most people think of eating healthy, pulses such as peas and beans are not top of mind.
But with health related diseases on the rise due to poor food choices, more health professionals are stressing the importance of regular pulse consumption as part of a balanced, healthy diet.
Julianne Curran, director of nutrition, scientific and regulatory affairs at Pulse Canada, cited the beneficial complex carbohydrates and fibre found in pulses.
“Pulses have a really strong nutritional profile so they are a very healthy food choice for people not only with diabetes but for everyone,” said Curran.
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“In half a cup of cooked pulses, you are getting seven grams of fibre, so that is significant considering you need about 25 grams in a day.”
Pulses also contain a slowly digestible starch that is broken down into sugar molecules at a slower rate and as a result, will not cause a sharp rise in blood sugar levels, Curran said.
They contain twice the amount of protein of cereals like wheat and have a low fat content, she said.
A recent Canadian study by researcher Rebecca Mollard at the University of Toronto found pulses lowered blood sugar levels in the body and suppressed the appetite.
“We found that pulses, when you add them into the meal, they maintained their properties. They were able to suppress appetite and they were able to lower food intake four hours later. They also maintained their glycemic properties … (by) lowering blood glucose,” she said.
Mollard recommends consuming three to five serving cups of pulses per week to get the most benefit.
