The Nutrients and Chemical constituents
2. Dietary fiber
5. Vitamin A ( Beta carotene, lutein and zeaxanthin)
6. B vitamins
7. Vitamin C
13. Zinc Beside it main component of Polyphenolic compounds , it also contains saponin pisatin, L-pipecolic acid, glycoside-Pisatoside, tocopherols, cerebroside, etc.
1. Dried peas (Pisum) and Types 2 Diabetes
Dried peas found to contain a good sources of protein and fiber, is one of many rich-protein recommended for vegetarian. Together with a low glycemic index it may be considered as a high-fiber foods for daily carbohydrate intake in diabetes. Evidences of studies have showed that a low-glycemic load meal containing psyllium soluble fiber is significantly improves the breakfast postprandial glycemic, insulinemic in adults with Type 2 DM. In the study to compare the glycemic and insulinemic responses to 3 different meals based on dried peas, potatoes, or both in patients with type 2 diabetes, intake of after the pea meal is found to delay of the increased postprandial plasma glucose and insulin concentrations, when compared to other meal. Since arbohydrates counting in dried peas have been disregarded, the nutrient dried peas should be included in the consumption of low-glycemic, high-fiber foods at the expense of high-glycemic, low-fiber foods for type II diabetics.
The Side effects
Excessive intake of purine can cause health problems for people with untreated kidney and gallbladder diseases due to accumulation of uric acid.
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(1) Effects of breakfast meal composition on second meal metabolic responses in adults with Type 2 diabetes mellitus by Clark CA, Gardiner J, McBurney MI, Anderson S, Weatherspoon LJ, Henry DN, Hord NG.(PubMed)
(2) Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes by Schäfer G, Schenk U, Ritzel U, Ramadori G, Leonhardt U.(PubMed)