Protein-packed products may be dominating the shelves and health conversations, but a new trend is quietly picking up steam: fibremaxxing. Popularised on social media, this trend encourages people to intentionally…
Pulses, also known as legumes, are a group of plant-based foods that include lentils, chickpeas, beans, and peas. They are an excellent source of protein, fibre, and a range of…
Dietary Fibre is the indigestible part of plant foods that are resistant to digestion and absorption in the small intestine1. Dietary fibre promotes beneficial physiological effects such as laxation, reduction…
Peanuts (Arachis hypogaea) or “groundnuts” as they are commonly referred to, belong to the bean and legume family. Unlike tree nuts that grow above the ground, peanuts grow below the…
Plant-based meats are booming on supermarket shelves, with our latest Australian-first study showing that the category has grown a massive five-fold in number – up 429% – since just 2015.…
A clear and simple way to identify and choose better whole grain foods is to look for products which state: “Contains whole grain” “High in whole grain” “Very high in…
The Australian Dietary Guidelines were revised in February 2013 and continue to encourage Australians to eat legumes such as beans, lentils and chickpeas as part of a healthy diet. The…
Evidence of the health benefits of legumes builds The science supporting the health benefits of legumes is stacking up with two large intervention studies indicating the importance of eating legumes…
Dried Legumes Many people think dried legumes are hard to prepare and need hours of soaking and boiling before you can use them. This just isn’t true as there is…
People who eat legumes are less likely to develop heart disease. Results from the US-based study NHANES indicates that legume consumption four or more times a week is associated with…
A growing body of evidence from large population studies and comprehensive reviews indicates legumes may have a protective effect against bowel, breast, lung and prostate cancers. Colorectal Cancer In 2011,…
Legumes are a source of all three recognised forms of dietary fibre – soluble fibre, insoluble fibre and resistant starch – which are responsible for many of the protective effects…
Legumes provide a range of essential nutrients including protein, carbohydrates, dietary fibre, minerals and vitamins. They are: An economical dietary source of good quality protein and are higher in protein…
Of the developed nations, Australia is one of the most overweight, with more than 60% of adults and one in four children overweight or obese. The prevalence of overweight and…
Diabetes is Australia’s fastest growing chronic health problem and accounts for 10.5% of all deaths in Australia. In 2017-18, total number of Australians with diagnosed diabetes was 1.2 million people,…
Cardiovascular disease encompasses heart, stroke and blood vessel diseases. Coronary heart disease, including heart attack and the chronic condition angina, is the leading cause of death in Australia accounting for…
Gluten comes from the Latin word for ‘glue’ which gives dough the elastic property that holds gas when it rises. Bubbles of carbon dioxide are released from fermenting yeast, which…
