6 Properties Of Lupins.


1.Lupins are a low GI food

Lupins produce small golden seeds shaped like beans with a mild, slightly nutty flavour. They have been valued as a food source for thousands of years and regular consumption of this low GI (glycaemic index) food can bring great health benefits. Flour made from ground lupin seeds is excellent for people following a vegan or vegetarian diet as an alternative source of protein to meat. Lupins may be used as a substitute for soybeans as they are high in protein, but they contain more fibre and are lower in oil, causing them to have the lowest GI rating of all grains and seeds. Low GI foods are very beneficial in reducing rates of obesity and the associated higher risk of diabetes and cardiovascular disease. Foods with lower glycaemic rates lower the post-digestion glucose rise, reduce insulin levels, lower total and LDL cholesterol and reduce liver cholesterol synthesis. Unlike high GI foods, lupins are digested slowly, thus avoiding a large surge in insulin that can leave you feeling lethargic, weak and craving sugar.

2.Lupins are a gluten-free food

Lupins are a gluten-free food, so they can be enjoyed by people who are gluten intolerant. If you have coeliac disease you will react badly to foods such as wheat bread or those which contain even small traces of gluten, experiencing symptoms such as bloating, diarrhoea, nausea, anaemia and weight loss. Coeliac disease is diagnosed by a doctor and coeliacs must adhere strictly to a gluten-free diet for the rest of their lives. Some people experience gluten intolerance without having coeliac disease; they are described as being gluten sensitive and choose to avoid gluten based foods to avoid experiencing symptoms such as bloating and cramps. Gluten sensitivity can also lead to a foggy mind, depression, chronic fatigue and ADHD type behaviour. Lupin flour can be used in baked goods, soups, casseroles and recipes such as falafel while lupin flakes are a delicious alternative to couscous and can be used in salads.

After you've read the article, how do you feel?:

The Open News © 2016.