Two decades ago, liver was the only food item American consumers despised more than soy, says food scientist Lisa Campbell.
Today, thanks to scientific evidence about soy’s nutritional benefits, the soyfood industry has gone mainstream, growing at a rate of 22 percent a year.
It is outpacing mature food categories tenfold. Estimates have American consumers eating their way through 37 million bushels of soybeans annually by 2005.
Campbell, who used to be director of programs at Pulse Canada and now works for the Canola Council of Canada, said the pulse industry should follow suit and “ride the health wave” to increased North American consumption of peas, chickpeas, lentils and beans.
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“Pulses are ideally suited to meet two major dietary recommendations: increased consumption of fibre and decreased consumption of fat.”
But Americans and Canadians only eat one-quarter the amount of pulses consumed by people in traditional markets like Mexico and India.
That’s partially due to a misconception that they take forever to cook, which has restricted their use in western cuisine.
“Pulses aren’t this mystic thing that can only be used in chili or soup. You can put them into salads or you can throw them in your spaghetti sauce,” said Campbell.
While it’s true that for many pulses the raw product has to be soaked overnight to soften the seed, there are now “ready-to-eat” canned, frozen and micronized pulses on store shelves. There are also products like split red lentils, which take only 15 minutes to cook.
“Promoting ease of use is the central issue in pulse consumption.”
Campbell told producers gathered in Saskatoon for Pulse Days, which was held as part of Crop Production Week in Saskatoon Jan. 12-17, that the pulses they produce are high in protein and a good source of several minerals and water-soluble vitamins.
Research shows increasing pulse consumption can decrease the risk of heart disease, which is the leading cause of death in Canada and the United States.
She said a U.S. epidemiological study showed a 22 percent decrease in cardiovascular disease for individuals who consumed pulses four or more times a week compared to once a week or less.
Eating pulses can also benefit the 19 million people suffering from diabetes in Canada and the U.S. The crops break down slowly in the body, while other foods can cause an undesirable surge in glucose levels.
The American Institute for Cancer Research has said that pulses fit its dietary recommendations for cancer prevention. And for those who suffer from celiac disease or wheat allergies, there is pulse flour, which can be substituted in baked goods and pastas.
Campbell said it’s important for the industry to develop promotional items like health fact sheets that can be used by health professionals who develop diets for people with heart disease, diabetes and other illnesses.
With the proper research and promotion, pulses can follow in the footsteps of commodities like soybeans and poultry and canola oil that have positioned themselves as foods fit for health-conscious baby boomers, she said.
