plant-based protein Archives - Amazing Health Advances

Going Bananas for Leaves as New Source of Protein Powder

The AHA! Team — Wed, 06 Nov 2024 06:44:54 +0000

Yulia Karra via Israel21c – Day 8’s cost-effective method to extract RuBisCO protein from crop leaves could become the ultimate plant-based meat replacement. “I’ve always loved proteins,” says Michal Mayer with a sincere smile on her face. “You don’t dedicate your life to this if you don’t love proteins,” the biochemist and head protein researcher at Day 8 tells ISRAEL21c. Day 8 was established in July 2023 by scientists-turned-entrepreneurs Daniel Rejzner, CEO, and Dana Marom, CTO. This Israeli startup specializes in extracting RuBisCO plant protein, coveted by the food industry, from discarded leaves. RuBisCO RuBisCO (short for ribulose 5-bisphosphate carboxylase/oxygenase) is stored in all green leaves and is considered the most abundant enzyme on Earth. Unlike many other plant proteins, RuBisCO is complete, rich in essential amino acids, vitamins, nutrients, minerals and antioxidants. Until a few years ago, there has been a lack of information about the applications of RuBisCO, vis-a-vis human consumption. Recently, the plant-based market industry has been adapting RuBisCO as a sustainable source of protein and commercializing it. But progress is slow due to high production costs. This is where Day 8 comes in. It’s bananas! The Rehovot-based company developed the first-of-its-kind approach to extracting RuBisCO protein powder from discarded crop leaves, focusing primarily on banana leaves. “Bananas have an advantage when it comes to the supply chain because they grow all year round,” explains Marom, a biochemist with 20 years of experience in the food industry. “Banana cultivation is one of the most prevalent in the world, while its leaves are very large and strong, so we’re not in the race against time when collecting these leaves,” she says. Israel does not import bananas, so local cultivation is done at a large scale. This has helped Day 8 clinch agreements with three major domestic banana growers struggling due to the ongoing war in Gaza. Rejzner, who has a degree in physics, says the leaf-collection process doesn’t require any changes to the farmers’ routines. “Farmers are not the biggest fans of innovation, and normally aren’t open to partnerships,” he says, but Day 8’s noninvasive approach was welcomed by them. Eco-conscious agenda One of the main advantages of Day 8’s method is that it eliminates the cost associated with growing raw materials only to extract protein from them, such as soybeans. “We knew that working with waste would make us cost competitive and make it easier to scale up,” notes Rejzner. The method has the potential to recycle up to 2.7 trillion tons of the unwanted leaf biomass, helping the food industry reduce its environmental footprint. “It’s basically taking trash and extracting raw material from agricultural lands that were seemingly emptied,” says Marom. This goes hand-in-hand with the eco-conscious agenda of Marom and Rejzner. Both founded successful startups in the past, but decided to enter a business sphere that they believe will ultimately change the world for the better. In fact, the name “Day 8” is rooted in the belief that the world was created in seven days, and on the eighth day, it became “our responsibility to protect and nurture it.” “On this symbolic eighth day, we find our purpose – to safeguard the planet and its resources by revolutionizing the way we produce and consume food,” says the company’s mission statement. The alternative to the alternatives Despite the alternative protein market currently being valued at $18 billion, it faces a host of challenges, primarily taste, which despite the industry’s best efforts is still incomparable to animal-based protein. The founders say that thanks to Day 8’s unique process, the extracted protein is completely taste-neutral. Additionally, the extracted product is 100% natural, unlike some alternative proteins that involve genetic modification of the host plant. Marom explains the consistency of the Day 8 protein powder is exactly the same as the consistency of the protein derived from eggs. Rejzner adds that Day 8 products can also serve as a potential replacement for whey protein, a byproduct of cheese production widely used in the fitness industry. “Our product is absorbed better by the body, it’s hypoallergenic, vegan, cheaper and has no aftertaste,” explains Rejzner. The same properties are applied to plant-based dairy alternatives created with Day 8 products, such as vegan milk, cheese and yogurt. Marom notes that plant-based dairy alternatives often have an endless list of ingredients, most of which are added to emulate the consistency of animal-based dairy. “Oftentimes these products have a lot of fat and very little protein. Our goal is to minimize that list of ingredients; less chemical ingredients and more healthy ones.” The Kitchen The company currently has five full-time and two part-time employees, working in partnership with food-tech incubator and investor The Kitchen FoodTech Hub. The Kitchen Hub last year launched The Kitchen Labs, an innovation center for startups, with the support of the Israeli Innovation Authority. This is where the Day 8 labs are currently located. With initial funding of $750,000 from The Kitchen Hub, the startup has now opened a seed round to raise an additional $2 million to take the product to market within two years. The first target market is the United States, which has both a larger consumer market share and relatively lenient food regulations. “Once it’s approved by the FDA, it will be easier to get approval in Europe and Israel,” adds Marom. For more information, click here. To read the original article click here.

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Healthy Fried Chickpeas Recipe

AHA Publisher — Thu, 11 Mar 2021 08:00:49 +0000

Dr. Josh Axe, DC, DMN, CNS – “Fried” often gets a dirty rap, but there’s a difference, of course, between using refined oils like canola and soybean to make deep-fried foods like potato chips and chowing down on healthy fried foods. And yes, these do exist — in fact, these fried chickpeas are one of those healthy fried options. I love them because they’re made wholly from chickpeas (aka garbanzo beans), coconut oil and seasonings. Nutrition-rich chickpeas are a terrific source of animal-free protein and full of fiber. And if you haven’t tried them, they are delicious when cooked and crispy, like in this recipe. Slip these fried chickpeas in a sealed plastic bag as an on-the-go snack or enjoy them while watching your favorite TV program. You’ll never go back to those unhealthy chips again. Key Ingredients Are fried chickpeas good for you? They certainly can be. These pan-fried chickpeas balls take the negatives of fried foods out of the equation thanks to healthy ingredients this recipe calls for, starting with the star of the show: Chickpeas. Also known as garbanzo beans, chickpeas aren’t only loaded with protein, but also high in manganese, folate, copper, phosphorus, and several other vitamins and minerals. As such, they benefit blood sugar control, weight maintenance, digestion, immunity and more. Coconut oil. Coconut oil benefits extend to many aspects of health. This source of healthy fat can help with brain, heart, kidney, liver joint, immune, digestive, bone, skin, oral, hair and hormone health. Spices. Cumin aids digestion, immunity, respiratory issues, skin, sleep, bone health and cholesterol, while antioxidant-rich paprika is a spice that can help the entire body. Of course, we already know garlic is one of the healthiest foods on the planet. How to Make Fried Chickpeas Wondering how to cook chickpeas? Frying is one method for how to cook garbanzo beans, which is what this fried chickpeas recipe calls for. Start by heating the benefit-rich coconut oil in a large frying pan over low heat. While that happens, pat the chickpeas dry with a paper towel to blot out any excess moisture. Next, add the chickpeas and spices to the pan, and turn the heat up higher to medium. Fry the chickpeas for 10–12 minutes until they’ve reached your desired crispiness level. Personally, I like mine pretty crunchy and toasty. Serve in bowls and eat! This fried chickpeas snack is an easy-to-make recipe and very customizable. Swapping out the spices can give these crispy chickpeas a whole new tastes, too — make curry-flavored ones or Italian-spiced ones. However you choose to jazz these chickpeas up, they’re going to taste great. Similar Recipes Cooking chickpeas is a great way to get these healthy legumes in your diet. Try these chickpeas recipes for healthy chickpea snacks and dishes: Easy, Blended Pea Soup Recipe (With Chickpeas!) Vegan Falafel Recipe Classic Hummus Recipe Healthy Fried Chickpeas Recipe DESCRIPTION These fried chickpeas are one of those healthy fried options. I love them because they’re made from chickpeas, coconut oil and seasonings. INGREDIENTS 2 cans of chickpeas, drained and rinsed 2 tablespoons coconut oil 2 teaspoons of each: cumin, chili powder, garlic, smoked paprika, sea salt, pepper INSTRUCTIONS Dry the chickpeas with a paper towel to remove excess moisture. In a large frying pan over medium low heat, melt the coconut oil. Add the chickpeas and spices to the pan, and turn the heat to medium. Fry for 10–12 minutes or until desired crispiness. Serve and enjoy! To read the original article click here. For more articles from Dr. Axe click here.

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Lentils Nutrition: Weight & Blood Sugar Supporter or Digestion Disruptor?

AHA Publisher — Thu, 15 Oct 2020 07:00:57 +0000

Jillian Levy, CHHC via Dr. Axe – Lentils have been a staple of Middle Eastern and Indian cuisine for thousands of years. In fact, these pulses go back to Neolithic times and are believed to be one of the oldest crops there is. Records show that in the Near East, they were eaten as far back as 6,000 to 13,000 years ago! Why are lentils good for you? Benefits of lentils include the ability to improve and maintain heart health, help you to lose weight in a healthy way, support healthy blood sugar levels, and improve digestive health, too. Today, they are enjoyed all over the world in many types of recipes. They’re one of the best all-natural meat substitutes and loved by vegetarians because they’re a great protein food, are rich in nutrients and have a hearty, dense texture. Even though lentils nutrition benefits are so impressive, Americans typically don’t eat anywhere near the amount that many other countries do. For example, a survey done in 2002 and published in the Journal of the American Dietetic Association revealed that only about 8 percent of adults eat beans, lentils or other legumes on any given day despite how readily available and nutritious they are. Types Is a lentil a bean? The lentil (scientific name Lens culinaris) is a member of the legume plant family and considered an edible, flattened pulse. Lentils grow on bushy annual plants that produce edible, lens-shaped seeds within pods. Lentils are technically a type of biconvex seed since they grow in pods. They differ in size, shape and color. Some are large and flat, while the others are smaller and round. Are lentils a carbohydrate or a protein? They are actually a source of both, providing some plant-based protein and also some starch and fiber. Today, Canada, India, Turkey, Australia and the U.S. provide the world with the highest amounts of exported lentils. There are many different kinds available in markets, with colors ranging from brown to green, black and red. They also vary in size and appearance, depending on factors like whether or not they’ve been hulled (or “de-shelled”) and split. You can find them with or without their seed coats, whole or split. These processing techniques also affect how they should be cooked. Some of the most popular varieties of lentils include: Brown and green lentils are the most popular types in many countries Red lentils/Egyptian lentils (usually split and have the most earthy flavor) Brown/Spanish pardina lentils French green lentils/puy lentils (which have a dark, speckled, blue-green color) Black lentils (also called beluga lentils) Yellow lentils/tan lentils (which are red inside and mostly used in India to make dhal) Many other varieties (depending on the country) What do they taste like? The flavor of lentils is described as being nutty and earthy. They’re mild overall and tend to blend easily into recipes. Nutrition Facts Lentils are considered a top “functional food” due to their high nutritive value, polyphenols, minerals, fiber and other bioactive compounds. While they’re known for providing protein and fiber, their polyphenol content is becoming the focus of ongoing research, since polyphenols are know play an important role in the prevention of degenerative diseases. One cup (approximately 198 grams) of cooked lentils has about: 230 calories 39.9 grams carbohydrates 17.9 grams protein 0.8 gram fat 15.6 grams fiber 358 micrograms folate (90 percent DV) 1 milligram manganese (49 percent DV) 6.6 milligrams iron (37 percent DV) 356 milligrams phosphorus (36 percent DV) 0.5 milligram copper (25 percent DV) 0.3 milligram thiamine (22 percent DV) 731 milligrams potassium (21 percent DV) 0.4 milligram vitamin B6 (18 percent DV) 71.3 milligram magnesium (18 percent DV) 2.5 milligrams zinc (17 percent DV) 1.3 milligrams pantothenic acid (13 percent DV) 2.1 milligrams niacin (10 percent DV) 0.1 milligram riboflavin (9 percent DV) 5.5 micrograms selenium (8 percent DV) 3 milligrams vitamin C (5 percent DV) As you can see from the lentil nutrition data above, it offers a wide range of important nutrients in just a one-cup serving, especially folate, manganese, iron and phosphorus. Many people actually miss out on some key minerals provided by lentils nutrition, resulting in a legitimate iron deficiency and magnesium deficiency.This is why eating them often is a great way to cover your bases and prevent deficiencies, especially if you’re a vegan or vegetarian. Health Benefits 1. Great Source of Filling Fiber Eating a high-fiber diet that includes a variety of whole plant foods is one of the surest ways to fill up and benefit your whole body. Lentils nutrition contains both insoluble and soluble fiber. That means they make you full by expanding in the stomach and absorbing water. Additionally, studies show that fiber from foods such as legumes can help improve heart, metabolic, digestive and immune function by carrying waste, excess fat and toxins out of the body. New research suggest that some of the healthiest populations on Earth — such as those living in the blue zones like Italy and Greece, where more people eat a typical Mediterranean diet — regularly eat legumes/pulses and experience better overall health benefits because of it. 2. Help Protect Heart Health When it comes to heart health, studies show that legumes are one of the best high-fiber foods for heart health. In animal studies, they are beneficial for lowering cholesterol and preventing heart disease. A 2017 study published in the International Journal of Molecular Sciences found lentils to be rich in polyphenols. Several studies have demonstrated that the consumption of lentils is connected to reduced risk for chronic diseases, such as diabetes, obesity, cancers and cardiovascular diseases. Researchers have found that diets high in lentils prevent hypertension and tend to produce more favorable cholesterol levels than diets lower in lentils. Maintaining healthy cholesterol levels reduces damage done to your arteries and prevents dangerous plaque buildup, which greatly lowers your risk of having a heart attack or stroke. Compared to other types of fatty or processed meats, they are also very low in both fat and sodium, other key factors that make up a heart-healthy diet. Diets lower in sodium favor healthy blood pressure levels, as do the many nutrients that lentils provide like folate, potassium and magnesium. Folate can help lower homocysteine levels, which is known to be a serious risk factor for heart disease, while magnesium and potassium help improve circulation and carry adequate oxygen and nutrients around the body. 3. Can Improve Digestive Health With such high levels of dietary fiber, lentils should be on everyone’s list in order to promote regular bowel movements. Their high level of insoluble fiberabsorbs water in the digestive tract, swelling up and carrying waste out of the digestive tract. They function as a great digestive regulator and help potentially prevent constipation, symptoms associated with IBS, inflammatory bowel diseases, diverticulitis and even diarrhea. In order to get the most digestive benefits from lentils nutrition, drink plenty of water so the fiber you consume has plenty of fluid to absorb. 4. Help Alkalize the Body and Balance pH Level Lentils are one of the most alkaline protein sources there is, which is important for balancing the body’s pH level and promoting a healthy gut environment. When the digestive system becomes too acidic — from eating processed foods high in sugar or fried foods, for example — an imbalance in bacteria develops that can lead to numerous health problems. Lentils help combat the acidic environment of the gut and promote healthy bacterial growth. This is important for nutrient absorption and naturally preventing IBS, indigestion, constipation and many other diseases, too. Eating an alkalizing diet high in plant foods may help lower the risk for problems like kidney stones, ulcers and bone loss. 5. Help Manage Blood Sugar Levels Research indicates that the high level of soluble fiber found in legumes traps glucose from carbohydrates and slows down digestion. This means they can help stabilize blood sugar levels. That is important for preventing energy dips, mood changes, and serious conditions like diabetes, insulin resistance or hypoglycemia. One of the keys attributes of lentils nutrition is the low starch content. They contain only about 35 percent digestible starch, and the remaining 65 percent is classified as resistant starch, the type that essentially escapes digestion and absorption in the small intestines because a high level of lentils’ carbohydrates and glucose cannot be digested in the body. They have a very low impact on blood sugar compared to refined grains and packaged carbohydrates. In one 2018 study, replacing half of participants’ high-glycemic foods with lentils led to significant improvements in blood sugar management, since they had a natural blood glucose-lowering effect. Another study demonstrated that various lentil foods prepared with different processing methods (boiling, pureeing, freezing, roasting, spray-drying) all had positive impacts on post-prandial blood glucose response compared to potato-based products. 6. High Source of Plant-Based Protein Lentils are considered one of the best sources of plant-based protein. They have the third-highest level of protein by weight of any legume or nut, coming just after soybeans and hemp seeds. As a high-protein food, they contain about 18 grams of protein in every one-cup serving — the equivalent to eating about three whole eggs! For vegetarians, beans, dhals and lentils have long been considered important sources of nutrition. They provide protein, complex carbohydrates, fiber and vitamins all year long, as they are shelf-stable. You can use them in place of meat in many recipes, whether you eat meat or not, in order to increase fiber and nutrient intake. You may even find lentil seeds in things like plant-based protein powders, since studies show they are an excellent source of essential amino acids on par with animal and soybean proteins. They’re an important source of protein for people who avoid eating animal products because in addition to just keeping someone from becoming protein-deficient, they also provide many minerals. Essential minerals typically found in meat, like iron and B vitamins, may be missing in a vegetarian diet and can lead to adrenal fatigue, mood changes and other symptoms. They’re also dirt cheap and very versatile. A big batch of dry lentils costs only dollars. That makes them a great, economic way to add a healthy source of essential minerals, protein and dietary fiber to many types of meals without needing to purchase expensive cuts of meat. 7. Can Help You Lose Weight Why are lentils good for weight loss? With 15 grams of fiber in every one-cup serving, they’re one of the most filling, “stick-to-your-ribs” foods there is. They are low in calories but high in protein and fiber. This helps make you feel full so you’re less likely to snack throughout the day or overeat. In fact, observational studies published in Advances in Nutrition show a correlation between high pulse consumption and a healthy body weight and a lowered risk for obesity. 8. Improve Immunity and Gut Health Besides preventing constipation, studies now show that dietary fiber is linked to improved immunity and digestive health. Diets high in fiber are correlated with lower instances of heart disease, cancer, diabetes, arthritis and various digestive disorders. The fiber present in pulses acts as a prebiotic that helps improve gut health and maintains a healthy microflora environment. This means your digestive system is less susceptible to oxidative damage and toxins, plus better at detoxifying the body and absorbing and using available nutrients from food. New research also shows that diets high in pulses can positively impactcolon and gut health, leading to positive changes like decreased body weight, percent body fat and plasma triacylglycerols. In one study conducted on rats, red lentils positively altered colonic microenvironment (microbiota composition and activity and epithelial barrier integrity and function). In addition, lentils help prevent deficiencies in critical minerals like iron, folate, zinc and manganese that the body relies on to maintain a strong immune system. How to Cook New to cooking lentils? The good news is that they’re easy to cook from scratch when you purchase them dried. Of course, you can always buy them pre-cooked and canned, too, to save time and any hassle. Even canned or frozen lentils are very inexpensive and can usually be found in organic varieties. Can you eat lentils raw? This is not a good idea, since raw pulses and legumes in general are very difficult to digest. You’ll want to always cook lentils first. If you buy them canned, check to...

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