Australian lupins have the lowest GI of any commonly consumed seed! Low GI foods are known to:
- lower post-digestion glucose rise
- reduce daily mean insulin levels
- lower total and LDL cholesterol levels
- reduce liver cholesterol synthesis
- decrease serum Apolipoprotein B levels
- decrease 24h urinary C-peptide output
- higher satiety rating, control appetite
For information on Glycemic index visit www.glycemicindex.com.
LOWERS BLOOD PRESSURE
Lupins are identified as one of the best natural sources of the amino acid arginine, which is reported to improve blood vessel performance. Recent studies have shown that including lupin in the diet assists with hypertension.
Cardiovascular disease, or heart disease, remains the number 1 cause of death in Australia, and high blood pressure is a major risk factor. Eating products made with 40 per cent lupin-fortified flour replacing wholemeal wheat flour has been shown to significantly lower blood pressure and so reduce the risk of heart disease.
To determine if a lupin-enriched diet would have a positive effect on key health risk factors Dr Regina Belski, now an Associate Professor of Dietetics and Course Director at Swinburne University, led a study involving 131 overweight but otherwise healthy people. The aims of the research were to determine if eating lupin flour-enriched foods would assist in weight loss and hence improve cardio-vascular health.
In the study, half the participants were given bread, biscuits and pasta made with lupin-enriched flour while the rest of the group had these same foods made using wholemeal flour. At the end of 12 months, despite similar weight loss in both groups, the group eating lupin flour foods had significantly larger improvements in a number of key risk factors associated with cardiovascular disease and diabetes. The results of this study were published in the International Journal of Obesity in 2011.
HELP FOR DIABETICS
High fasting insulin concentrations and insulin resistance are precursors to diabetes and both appeared to be reduced when an individual’s diet included lupins. Diabetes is Australia’s largest and fastest growing chronic disease. If the addition of lupin ingredients to meals and food products can stem the tide of this disease many lives will be improved and the large cost of treating and managing the disease can be reduced.
IMPROVES BLOOD LIPIDS
Lupin fibre acts as a soluble fibre and drops the total cholesterol without affecting the HDL cholesterol. A study by Hall et al (2005) involving 38 men each eating a control diet and then a diet of food products enriched with Australian lupin fibre for a month found that the lupin-enriched diet lowered total blood cholesterol by 4.5 per cent and the bad LDL cholesterol by 5.4 per cent.
IMPROVES BOWEL HEALTH
Lupin foods reduce transit time, lower the colon pH (anti-cancer) and act as a ‘pre-biotic’ and, therefore, are potentially very beneficial for bowel health.
EXCELLENT SOURCE OF UNSATURATED FATS
Provides an excellent source of unsaturated fats, including the beneficial omega 3 alpha-linoliec acid, along with micronutrients and antioxidants.
Lupins are gluten free and are therefore potentially suitable for people with coeliac disease. Our sweet white lupins are carefully processed through our 100% gluten-free environment.
AUSTRALIAN LUPINS ENJOY GMO-FREE STATUS
Please be aware that lupin is an allergen. It may produce an allergic reaction for a small percentage of the population. People with a peanut allergy may also react to lupin. Find out more
FOR SOURCES AND MORE INFORMATION ON THE HEALTH AND WELLBEING BENEFITS OF LUPINS:
Pulse Australia: http://pulseaus.com.au/blog/post/unique-food-value-lupin
For information on Glycemic index visit the website: www.glycemicindex.com
Dr Regina Belski
Health benefits of legumes and pulses with a focus on Australian Sweet lupins
The effects of lupin-enriched foods on body weight, body composition and cardiovascular disease risk factors
Catherene Julie Aarthy.C
A study on the lupin seed (lupinus albus) its nutrient content and health benefits in comparison to soyabean.