Friday, May 19, 2017

Lupine Plant, Seed Oil Nutrition, Uses & Health Benefits


    Lupine can do far more than just looking nice. Scientific research around the globe covers the benefits for human health and shows that the grain of Lupin can easily replace the usual grain products. Lupin beans consist of 40 to 45 percent of protein, from 25 to 30 percent of fiber, have little or no starch at all, and contain little oil.

    In sum, the beautiful Lupin has the potential to be a natural force against obesity, high blood pressure, high cholesterol levels and insulin immunity – all important risk factors of cardiovascular disease.

    "Studies have given the impression that lupins have extreme potential for very functional food," says Dr. Regina Belski, a lecturer in dietetics and human nutrition at La Trobe University in Melbourne, Australia.

    Among other things, Dr. Belski conducted a study of overweight and obese volunteers. The participants were divided into two groups. The one group received with Lupin enriched bread, biscuits and pasta as food, the control group, with the same products but in the whole wheat variant.

    Over the course of a year, the members of both groups had to complete a three-month acceptance program followed by a weight entertainment program. At the end of the study, the members of the Lupin group had significantly lower blood pressure and increased insulin tolerance than the members of the control group.

    In addition to this, it was possible to determine that, with lupins or lupin flour, fortified foods help with appetite control. Another study conducted at the University of Western Australia, also carried out by Belski, revealed that people who consume lupin bread for breakfast were around 20 percent less to lunch than people who consumed white bread for breakfast.

    "When people eat bread enriched with Lupin, then much sooner, a fullness feeling is set. In addition, Lupins hold much longer than whole grains. The result is much less eaten at the next meal, "explains Dr. Belski.

    Professor Michael Wink from the Institute of Pharmacy and Molecular Biotechnology of the University of Heidelberg also come up with similar results.

Further studies substantiate these findings.
From pet food to supermarket
    In Australia, lupins were introduced in the 1960s to re-building fields faster after harvests, to loosen the ground and to enrich the soil with nitrate. The remaining lupin beans were used as animal feed. At present, Western Australia is growing around 80 percent of the world's lupin cultivation and is still serving the majority of Lupin production as fodder for sheep and other livestock.

   "In Western Australia, people are much more aware of the benefits of lupins. There, you can easily find bakeries that use lupin flour. In the supermarket, you can simply buy lupin bread or lupin pasta. The Ministry of Agriculture and Food also conducts research on Lupin milk, similar to soy milk.

    Outside Western Australia, it is much more difficult to acquire Lupin flour. To do this, you have to visit a special provider or have it by luck. But we are talking to many producers and are trying to convince them of the benefits of Lupin, "says Dr. Belski.

   Lupine's application areas are far more versatile. Lupin can be used not only in bread and as a butcher's pack, but also as a fat substitute in fat-reduced foods, as fake fish and even vegan sushi. The Lupin, originally from South America, also grows locally and by far not only in Australia, so it is very sustainable and also not only cholesterol, but also gluten and lactose.

   Only soy or peanut allergy sufferers should be treated with care, as the lupine is closely related to both. The tofu produced from soya beans is now known to everyone. Yet the spirits are still different from its taste. Vegetarians and vegans in particular use the relatively taste-neutral protein box.

    However, Lupine also seems to taste well to meat eaters. The Dutch farmer, Jan Korte found an opportunity to produce a tasteful and visually convincing Butcher's set, which even convinced non-vegetarians and can no longer notice any difference. Apart from the fact that, there are no hard pieces to be found in the hack from lupine. He likes to eat meat, but he is disturbed by the ever-more absurdly driven mass-farming.

    The emission-rich tofu which is to be imported from Canada or Asia was not an alternative for him either. Therefore, after the outbreak of the swine flu in 1997, he sought a way to produce meatless meat in Europe, too. Together with the Frauenhofer Institute, he found the solution in lupine.

    Today, he even owns his own purely vegan butcher's chain. About the Lupin meat he says: "If you try it, you don't know that there are 100% of plants." In the shop, Lupin is available in US as bean, flour and protein block "Lopino". But also the finished sausages or burgers can be found in some places. The mass produce from the seeds of the legume is very similar to that of tofu.

    There are already differences in taste. Lopino is significantly less acidic and does not taste as beany as tofu. When heated, the taste changes and becomes nutty. Thus, the mass from lupine already has a taste of its own and is not as neutral as tofu.

    The lupine mass is therefore well suited to be used as a butcher's kit, as it only requires the addition of the right spices to make the taste impression perfect. Not only the nutty taste, but also the consistency is already very similar to that of the meat.

    This was even found by the Dutch butcher-snack-holder, Paul Bom and took on vegan lupin dishes on his menu. And he also confirms that his customers cannot determine the difference between his vegan dishes and those of real meat. And as meat from Lupin is cholesterol free, some customers prefer the alternative.

Application and areas of activity
    The human body consists of 17 percent of proteins. Thus, the proportion of proteins in our body is much greater than that of any other substance (except water).Proteins are responsible for beautiful hair, for a firm and delicate skin, for strong muscles.

    As proteins are also urgently needed for the production of antibodies, they are also of great importance for a powerful immune system. In addition, many hormones and body-specific enzymes consist mainly of proteins. Moreover, since proteins are the building materials of every single cell, there is no structure in the body that would not exist in any form of proteins.

Lupine Flour & Nutrition
    Lupine is an excellent source of protein. Their carbohydrate and fat content is very low, with 3.3 percent each. Their protein content, on the other hand, is very high with consumable 18 percent (18 grams per 100 grams, the actual proportion is 40 to 45 percent), so that lupine is already a very protein-rich food.

    The flour of lupine is still richer in proteins due to the higher concentration of 32 to 41 percent protein (depending on the lupin type or manufacturer). Despite its high protein content, the Lupin protein is a basic protein, since it is extremely poor in uric acid-producing purines, compared to animal protein sources and other legumes.

    As a result of this, the Lupin flour can also supplement the Purine diet in rheumatic diseases. Lupin flour provides all the essential amino acids that humans must absorb with food. The Lupin protein also has almost the same high biological value as the soy protein – but without being genetically manipulated and without the other disadvantages of the soybean.

    The fact that Lupin flour also contains abundant amino acids (lysine and tryptophan), which are sparsely contained in the cereals, is particularly noteworthy. As a result, lupine complements excellent recipes from cereals and can increase their biological value enormously.

    For this purpose, the recipe (for example of bread, cakes, cookies, biscuits, pancakes, waffles) simply replaces 15 percent of the flour with lupin flour. The benefits are enormous: the carbohydrate content of the corresponding meal decreases and the protein quality increases.

    Unlike animal protein sources, lupin flour is completely free of cholesterol. Instead, it has a very high percentage of healthy unsaturated fatty acids (almost 85 percent of the total fatty acid quantity) and is therefore very suitable for people whose blood lipid levels are too high.

    Lupine is also rich in beta-carotene and vitamin E. Lupin flour therefore reduces oxidative stress with the antioxidant power of these vital substances and eliminates free radicals.

    The Lupin flour is therefore a reliable and healthy protein supplier. It is suitable for the low cholesterol, the purinarme as well as for the alkaline diet. The lupin flour also fits into the carbohydrate-reduced (low carb) and therefore particularly good for any health-conscious diet.

Darr calibration and ingestion of lupins
    Lupin flour can be stirred into drinks and enjoyed as a protein shake. Lupin flour can also be used for baking. As mentioned above, the Lupin flour replaces up to 15 percent of the total flour quantity of all kinds of recipes.

    Bread and cake doughs are loosened with lupin flour and hip. Lupin flour is also suitable as an egg substitute. Lupin flour can replace the soy in recipes where soy is included.

    For easy protein ingestion, the protein tablets are made of 95% organic lupin and 5% organic potato starch. Meanwhile, yogurt of lupin beans and finished foods are also found in similar known soya and tofu as meat. The amount of recipes with lupins is increasing steadily.

    In addition, lupin beans or lupin mass can always be used as substitutes for other legumes or tofu in formulations.

Lupine and Allergies
As with almost any protein-rich food (milk, wheat, soya), lupine can trigger allergic reactions for particularly sensitive people, which is why this group of people (if Lupin products have never been eaten) should first test the compatibility of Lupin with small quantities.

    For example, lupine contains certain proteins that are similar to the proteins of peanuts. Therefore, peanut allergy sufferers should avoid the consumption of lupin products, since it could lead to a cross-allergy. However, tests have shown that Lupin and its proteins have no higher allergy potential than other legumes, such as peanuts, peas or soybeans.

Lupin benefits at a glance
    Lupin beans combine a large number of important nutrients. Fiber, proteins in combination with amounts of starch and oil. Due to their characteristics, they are suitable for consumption for everyone (some allergy sufferers once left outside).

Your direct benefits are:
Weight loss
    Thanks to the low fat and carbohydrate content in lupin beans, they help you to reduce your body weight . Unlike many other dietary products, this is not accompanied by a constant feeling of hunger, as the fibers contained in the lupin beans impart a lasting feeling of satiety. The urge to take unhealthy snacks to bridge between meals is thus leveraged.

Increased intestinal health
   Constipation, irritable bowel syndrome and other health ailments are often associated with a poor function of your bowels. Many of them can be treated with lupin beans to a certain degree. The beans work like a probiotic and increase intestinal health.

    A better function of the intestines leads to a reduction of the symptoms of constipation and other intestinal problems.

Arginine
    The fruits of lupine contain a large amount of arginine, a very important amino acid. Arginine provides a lowering of blood glucose and cholesterol. People with chronically high blood pressure can benefit from the additional supply of arginine by Lupin products.

Antioxidants
    Lupin beans are not only an excellent supplier of proteins, they are also a very good source of antioxidants. Regular consumption of beans or products from and with lupin beans therefore reduces the risk of cardiovascular disease, cancer, diabetes and neurodegenerative diseases.

















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