Low-fat lupin full of beans
July 09, 2005
LUPINS have been grown and the seed used as food since ancient times. The Roman writer Pliny said of the white lupin that "if taken commonly at meals, it will contribute a fresh colour and a cheerful countenance".
Two thousand years later, lupins are once again a source of good cheer: food scientists at Deakin University have revealed that the Australian sweet lupin can replace fat in meat, lower cholesterol, decrease blood glucose levels, improve bowel health, lower the risk of bowel cancer and taste good too.
Lupin research is fast replicating much of the work that has been done on the health benefits of soy.
And with George Weston Foods planning to build the world's largest lupin de-hulling plant in Western Australia, Schutz says it won't be long before the benefits of lupins will be appearing in a cake near you.
"Over the next two to three years you will see lupins appearing as an ingredient," he says.
over and out... from a UK lupini convert!