Although white bread is also compatible with a healthy diet, it is true that wholemeal flours are more recommended due to their satiating power thanks to the contribution of fiber and other nutrients. Those benefits can also be obtained with non-grain replacements, such as nuts. Now, a new legume flour opens the doors to making a multitude of much more satiating foods and that they can even reduce blood sugar levels.
This new ingredient, developed and patented by the British company Pulseon Foods Ltdpresents a flour that preserves almost all the natural fiber and proteins of legumes, thanks to a alternative process that part of the cooking of the legumes and the physical separation of the whole cells.
Chickpeas, lentils or beans are foods very rich in dietary fiber and vegetable protein, but the usual grinding used to turn them into flour destroys the structural integrity of their cells, thus losing a large part of these nutrients. This new product, baptized as Press ONis a “cellular flour”, which keep those plant cells intactthus slowing down the release of starches in the body.
Thus, foods made with this cellular meal can be much more satiatingwith the ability to lower blood glucose levels and promote appetite control, so they could be beneficial to avoid or control diabetes, and also to lose weight.
People who ate the enriched bread felt fuller
Are the conclusions obtained at work Enhanced secretion of satiety-promoting gut hormones in healthy humans following consumption of white bread enriched with cellular chickpea flour (“Increased secretion of satiating intestinal hormones in healthy people after the consumption of white bread enriched with cellular chickpea flour”), prepared by researchers from the King’s College London, funded by the Biotechnology and Biological Sciences Research Council (BBSRC).
The study, published in The American Journal of Clinical Nutrition, examined the effects on the body of consuming bread with 30% of this flour, comparing it with the consumption of white bread. The results showed an increase in the release of satiety signals from the gut to the brainthat is, people felt fuller after eating the enriched bread.
Besides, decreased insulin and glucose levels in blood up to 40% compared to normal bread, due to the slower breakdown of starch in cell meal during digestion. Although the study has been developed with healthy people and remains to be confirmed the potential benefits for controlling diseases derived from overweight and obesity, such as type 2 diabetes.
In the opinion of the Dr. Catherine Edwardslead author of the study, “is a promising example of how new ingredient structures can be successfully used to enhance the satiety and metabolic effects of everyday food products,” and hopes that in the near future ultra-processed manufacturers are interested in incorporating these types of ingredients into their products.
Harimsa – Gluten Free Chickpea Flour – Package 400 g
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