Hormonal
Consumption of whole yellow pea flour or fractionated pea flour (hulls) reduces postprandial glucose and insulin responses and improves insulin resistance (HOMA-IR) compared to wheat flour controls.
To improve insulin sensitivity and manage blood sugar, substitute some wheat flour with whole yellow pea flour or pea hull fiber in your baking and cooking. Studies show that replacing wheat with pea flour (providing ~50g of carbs from the pea source) significantly lowers post-meal insulin and glucose spikes compared to wheat flour. This is particularly beneficial for those who are overweight or have high cholesterol.
Marinangeli & Jones(42) compared the use of whole pea flour (WPF) and fractionated pea flour (FPF; pea hulls) on insulin resistance. WPF and FPF reduced fasting insulin levels by 13.5 and 9.8 %, respectively, compared with baseline. Homeostatic model assessment of insulin resistance (HOMA-IR)... revealed that insulin resistance was reduced by 25 % in both the WPF and the FPF groups compared with the control group receiving white wheat flour.
Why this rating
Supported by randomized controlled trials (Marinangeli et al., 2009; Marinangeli & Jones, 2011) with clear outcome measures, though sample sizes are small (n=22-23).
Source
Review of the health benefits of peas (<i>Pisum sativum</i>L.)
Wendy J. Dahl et al. · British Journal Of Nutrition · 2012
DOI 10.1017/s0007114512000852
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