Category Archives: Pulses / Legumes

Lectins: Widespread in Commonly Eaten Foods

Posted on October 23, 2015 by Robert Barrington

Lectins are proteins that facilitate cell to cell binding. Letins accomplish this by weakly joining to carbohydrate signal molecules on the surface of cells, and when two such conjugations are made, the cells become joined through an intermediary lectin. The … Continue reading →

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Weight Loss By Avoiding Cereals Grains

Posted on September 13, 2015 by Robert Barrington
Posted in Cereal, Pulses / Legumes, Starch, Weight Loss, Whole Grains | Comments Off on Weight Loss By Avoiding Cereals Grains

Guar Gum: Statin Beaters

Posted on July 29, 2015 by Robert Barrington

Elevated levels of blood lipoproteins are caused by poor quality diets. Low quality foods containing refined cereal grains and refined crystalline fructose induced insulin resistance and this raises plasma levels of fasting insulin. Insulin is the primary anabolic hormone, and … Continue reading →

Posted in Cholesterol, Fibre, Insulin, Insulin Resistance, LDL, Pulses / Legumes, VLDL | Comments Off on Guar Gum: Statin Beaters

Do Isoflavones Have Beneficial Glycaemic Effects?

Posted on July 1, 2015 by Robert Barrington

Isoflavones are a group of polyphenolic substances in plants. Legumes, particularly soybeans, are a very good source of isoflavones. Isoflavones are often grouped as flavonoids, but they are not true flavonoids structurally. The main isoflavones in the human diet are … Continue reading →

Posted in Daidzein, Equol, Genistein, Glycaemia, Insulin Resistance, Isoflavones, Pulses / Legumes, Soy | Comments Off on Do Isoflavones Have Beneficial Glycaemic Effects?

Peanut: More Beneficial Effects From Legumes

Posted on June 23, 2015 by Robert Barrington

Peanuts are the seeds of the leguminous plant Arachis hypogaea that belongs to the Fabaceae or Leguminosae family. Because peanuts are used for their oil and are not dried, they are legumes but not pulses (pulses include lentils, beans and … Continue reading →

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Anatomy of A Bean: On The Nutritional Composition of Legumes

Posted on June 19, 2015 by Robert Barrington

Legumes or are the fruits or pod of plant belonging to the Fabaceae (Leguminosae) family. The seeds within such pods can be harvested and dried, and the resultant product is called a pulse or grain legume. Because they are not … Continue reading →

Posted in Amylase, Amylase Inhibitors, Beans, Fibre, Fructo-oligosaccharides (FOS), Galacto-oligosaccharides, Glycaemia, Peanut, Phytic Acid, Polyphenols, Pulses / Legumes, Soy, Tannins, Weight Loss | Comments Off on Anatomy of A Bean: On The Nutritional Composition of Legumes

Legume, Pulses and Grain Legumes: Nomenclature

Posted on May 3, 2015 by Robert Barrington

Leguminous plants are those that belong to the the Fabaceae or Leguminosae family of plants. Leguminous plants produce a number of crops that are important in human and animals nutrition including beans, peas, peanuts, soybeans and alfalfa. Legumes have agricultural … Continue reading →

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Alfalfa: Nutrient Dense Herb

Posted on April 12, 2015 by Robert Barrington

Alfalfa (Medicago sativa) is perennial herb that belongs to the Fabaceae or legume family of plants. Alfalfa grows to around one metre in height and possesses leaves that look similar to trilobed clover leaves. Alfalfa produced purple flowers which mature … Continue reading →

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Whole Plant Foods: The Original Cell Structure

Posted on March 28, 2015 by Robert Barrington
Posted in Digestion and Absorption, Fibre, Fruit, Glycaemia, Nuts, Oats (Avena sativa), Pulses / Legumes, Vegetables | Comments Off on Whole Plant Foods: The Original Cell Structure

More Evidence That Carbohydrates Make Us Fat?

Posted on March 13, 2015 by Robert Barrington

Refined carbohydrates are detrimental to the health because they causes a deterioration in glucose homeostasis. In particular, carbohydrates that are devoid of their original fibre cause liver overload syndrome, and an increase in the production of fatty acids through the … Continue reading →

Posted in Amylase Inhibitors, Pulses / Legumes, Sucrose, Sugar, Weight Loss | Comments Off on More Evidence That Carbohydrates Make Us Fat?