Keeping a finger on the pulse of proper nutrition
Dr. Rhonda Bell explores the health benefits of beans and peas
Beans can improve your blood sugar and peas can better your blood pressure, according to encouraging results from a study led by Dr. Rhonda Bell, Professor of Human Nutrition in the Department of Agricultural, Food and Nutritional Sciences at the University of Alberta.
With funding from Alberta Innovates and Alberta Pulse Growers Association, Dr. Bell and her team have been studying the health benefits of eating pulses; beans, peas, lentils, chickpeas. Serving soups and stews with specific measurements is an integral part of the scientific process, no simple task when sourcing recipes for 180 people, for five days a week up to six weeks.
“We wanted to make sure that the beans and peas were being delivered in the way that people eat them,” said Dr. Bell. “We [also] want to make sure that whatever effects we see are due to either the beans or the peas. We had to cook the beans and peas to a very specific protocol, always for exactly the same time, always in exactly the same amount of water, same amount of salt, etc.”
To learn more about Dr. Bell’s research process and results, visit Innovation Anthology, hosted by Cheryl Croucher.