by Adam Hinterthuer.
Published by CSA News January 2016.
My Dad sent me this article a while back. I was telling him about how my cardiologist told me “no more white stuff” after reading me the “riot act” about what I was doing to my health. My room mate added a new abundance of white flour, sugar, and butter to my diet. It was showing up in my blood work and around my waist line. So, I started looking to more ancient uses of pulses for flour to make pancakes, fritters, and flat breads. I was adjusting the recipes to accommodate ingredients that were already in my kitchen. (an example was to substitute pumpkin pie spice for curry spices in Indian recipes.) Since the shift in my diet, I lost 20 pounds without effort. I am happier with smaller portions and generally feel better. After Dad listened to me, he sent me a pdf of this article.
I pulled some quotes from the article that summarize the “take home message.”
- “Pulses are also friendly to farmers. They can fit readily
into crop rotation plans, don’t require much water, and
naturally fertilize fields by taking nitrogen in from the
atmosphere and securing it into the soil.”
- Increased demand for animal derived
proteins means a corresponding demand for the
water and crops needed to grow those animals. The idea that
billions of people on earth will be able to get their protein from
pork chops and steak isn’t just unsustainable, Thompson [Henry Thompson, director of the Cancer Prevention Laboratory at Colorado State University.] says, “it’s ridiculous.”
- Products using bean ingredients are not only cholesterol free, gluten free,
and GMO-free, they’re also chock-full of the “better for you” stuff that sells.
|Title:||From Afterthought to Staple: Expanding use of pulses as food ingredient in U.S. diets|
|Journal:||Crops, Soils, Agronomy News|
|Vol. 61 no. 1|
|Publisher:||American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America|