Pulses

Citation

(2012), "Pulses", Nutrition & Food Science, Vol. 42 No. 5. https://doi.org/10.1108/nfs.2012.01742eaa.008

Pulses

Article Type: Food facts From: Nutrition & Food Science, Volume 42, Issue 5

Managing celiac disease is difficult, but adding pulses to the diet can make this process easier, tastier and more affordable. “Coeliac disease is a diet-limiting condition that affects 1 in 133 people around the world Pulses and pulse ingredients are gluten-free and easy to use in many recipes including baked goods, snacks and meals,” said Dr Julianne Curran, Director of Nutrition, Science & Regulatory Affairs with Pulse Canada. Since coeliac disease has no known cure, a strict gluten-free diet is the only way to manage the disorder. Gluten-free pulses (dried peas, beans, lentils and chickpeas) and pulse ingredients are an excellent meal option for those with any level of gluten intolerance. Many readily available gluten-free products are made with refined flours and starches that can be low in fibre, protein, iron, B vitamins and other nutrients. Adding pulses to a gluten-free diet can boost the nutritional quality of these foods because pulses are rich in fibre, protein, vitamins and minerals. Pulses are a versatile, delicious and economical gluten-free option. They are also low in fat and cholesterol, making them a nutrition powerhouse. Cooked pulses and pulse flours can be added into the diet in many ways. One serving of pulses is about three-fourth cup, or about the size of a tennis ball.

Eating more pulses is good for the planet too. Pulses have a lower carbon footprint than other annual crops because they use solar power to transform atmospheric nitrogen into a plant available form. This unique ability means pulses virtually create their own fertilizer, which reduces the amount of energy required to make them grow and creates fewer greenhouse gases (chirota@pulsecanada.com).