Pulse Canada

January 15, 2008 11:23 ET

The Potent Power of Pulses

Toronto Symposium Focuses on Beans, Chickpeas and Lentils

Attention: Agriculture Editor, Food/Beverage Editor, Health/Medical Editor, Lifestyle Editor, Photo Editor TORONTO, ONTARIO, NEWS RELEASE--(Marketwire - Jan. 15, 2008) - Could lentils be the new secret weapon to help you keep your New Year's resolutions, whether to lose weight, eat healthy, improve your gym workouts or all of the above?
Funded by Canada's pulse industry, researchers are exploring the health benefits of eating pulses, a term that refers to dry beans, chickpeas, lentils and dry peas.
At the University of Saskatchewan, Drs. Gordon Zello and Phil Chilibeck teamed up with university soccer players to see whether a pre-game meal of lentils could boost energy and improve performance. Lentils, which are low in fat and high in protein and complex carbohydrates, may prove to be a readily available nutritional aid for endurance sports like soccer and hockey.
At the University of Toronto, scientists are exploring whether a breakfast of different pulses can postpone afternoon hunger pangs. In addition to evaluating how pulses influence appetite control, the U of T's Dr. Harvey Anderson evaluated participants' blood glucose and blood cholesterol.
Results from this research and other clinical trials funded by the Pulse Innovation Project will be presented at the Pulse Food Symposium on Jan. 31st at the Marriott Bloor Yorkville in Toronto.
The USDA 2005 Dietary Guidelines recommend the average person consume three cups of beans each week, although most North Americans probably eat less than half a cup per week. Beans, chickpeas and lentils are commonly consumed as part of the traditional Mediterranean diet, which has been associated with low rates of chronic disease and high life expectancy.
"Pulses have about twice the protein content of cereal grains and are also high in complex carbohydrates, including fibre," says Dr. Julianne Curran, Pulse Canada's Manager of Market Innovation. "In fact, a one-cup serving of pulses can provide half of the daily amount of fibre recommended for Canadians."
Symposium participants are welcome to put pulse food samples to a taste test at the opening reception on Wednesday, Jan. 30. Cookbook author Bonnie Stern will also be cooking up some of her tantalizing recipes featuring beans, chickpeas, lentils and peas.
Thursday's agenda also includes food product development experts speaking about using bean and chickpea flour, pea starch, pea protein and other pulse ingredients to make foods like gluten free crackers, high fibre muffins and plant-based mock meat products. Many of these products will be showcased at the event trade show.
The Pulse Food Symposium is an initiative of Canada's pulse industry, made possible through funding from Canada's Agricultural Policy Framework (APF), a Federal-Provincial-Territorial initiative.
/For further information: Photo and recipe for Lentil Tabbouleh Salad http://www.ccnmatthews.com/docs/LentilTabboulehSalad.doc

www.pulsecanada.com for Pulse Food Symposium Agenda/ IN: AGRICULTURE, FOOD, HEALTH

Contact Information

  • Peter Watts, Director of Market Innovation, Pulse Canada
    Primary Phone: 204-925-4458
    E-mail: PWatts@PulseCanada.com