In this week’s news: Peas get ready for their 15 minutes of fame; statins aren’t a get-out-jail-free card; and food shaming is counter-productive (enjoy your cookie, already!).
On the “Pulse” of the Food World
Ever wonder how they cram so much protein into a Larabar? Sure, the nuts help, but the real power player turns out to be a yellow pea powder that’s thrown into the mix, barely impacting flavor. Along with beans, chickpeas, and lentils, yellow peas fall into a subset of the legume family known as pulses. Although their cultural impact might not yet be on par with the “puffing gun,” a 1930s cereal-piece inflator that’s responsible for the Cheerios we know and love today, pulses are getting ground up and used in everything from soup to pasta and pound cake. The reason? Pulses are exceptionally high in protein (along with fiber, B vitamins, iron, and zinc) — and with more people trying to reduce their meat consumption, pulses seem to be the food of the hour. Cementing the trend: The United Nations announced it will observe the “International Year of the Pulse” in 2016.