Stay informed with summaries breaking down the research on whole grains, plant-based foods, and legumes to support evidence-based knowledge and decision-making.
The Australian front-of-pack labelling system, Health Star Rating (HSR), does not include whole grain (WG) in its algorithm, but uses dietary fibre (DF), despite Dietary Guidelines recommending WG over refined…
The results of our latest Consumption Study have shown that fewer Australians are limiting their intake of grains compared to 3 years ago! Find out more on the latest consumption…
We recently conducted an analysis of all snack bar products on shelf in major supermarkets in Sydney and with encouraging results showing that almost 3/4 of muesli bars are at…
Move over quinoa and chia, the new superfood on the block is an ancient pulse called Australian sweet lupin.
The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so…
Legume Allergy Legumes are an important part of a healthy, balanced diet for most people. However, some people have conditions that require them to limit or avoid certain legumes. Regulations…
Many people don’t eat legumes for fear they will experience an increase in gas and flatulence. Legumes do contain galacto-oligosaccharides (GOS), small unabsorbed carbohydrates (fibres) that are rapidly fermented by…
Not all whole grain foods are the same. The whole grain content of foods can vary depending on the brand, serve size and ingredients used. For example, two slices of…
Grains are an important part of a healthy, balanced diet for most people. However, some people have conditions that require them to limit or avoid certain grain foods. Before cutting…
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…
Lupins are a relatively little-known legume. However, they are now being increasingly recognised for their amazing nutritional benefits and versatility in food. Two types of lupin are produced in Australia –…
The lentil is one of the oldest food crops known. In 2008 Australia was ranked as the world’s 3rd largest exporter of lentils behind Canada and USA. Virtually the entire…
The field pea is one of the first crops domesticated by humans. Most (>90%) of the peas produced in Australia are the Dun type, which are a round dimpled seed…
Beans are a staple ingredient in dishes around the world from Egypt and Italy to Mexico and Brazil. There are many different types of beans used for different flavours and…
There are two types of chickpea distinguished by their seed size, shape and colour. Desi chickpeas, the smaller variety are wrinkled in appearance and may be brown, yellow, orange, black…
“Legumes are the star performers for blood glucose control” – Professor Jennie Brand-Miller, University of Sydney As a high fibre, low glycemic index (GI) source of protein, legumes make an…
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,…
