When we meet someone for the first
time and share what we do, it often seems to open the gateway to a game
of 20 questions. “What do you think about the Paleo diet?” “It’s a
good thing to give up gluten, right?” “Is a banana bad for me?” “So, do
you always eat healthy?” When we’re asked these kinds of
questions, we’re happy to answer them. We feel grateful that people feel
comfortable enough to ask. Here's a recent question we were asked...and here's
the answer!
Question: I've been seeing pea protein in lots of food
products lately; is this a healthy trend?
a chocolate, peanut butter, banana (pea)protein smoothie we made earlier this week! |
Question: I've been seeing pea protein in lots of food
products lately; is this a healthy trend?
Answer: As plant-based eating
becomes increasingly popular, and concerns surrounding allergies to dairy,
eggs, and soy mount, the interest in pea protein has followed suit. Pea protein
– made from dehydrated ground yellow split peas – is becoming increasingly
available as a protein ingredient in powdered shake mixes, foods and beverages.
Split peas are naturally rich in protein; in particular, in the branched
chain amino acids isoleucine, leucine, and valine, which have been shown to
reduce muscle breakdown and fatigue during physical activity. However, pea
protein is "incomplete," meaning that it lacks good amounts of all
nine essential amino acids, though this can be resolved by consuming it with
other protein sources throughout the course of a day, such as grains, beans,
and nuts. Pea protein is concentrated; one ounce contains about 25 grams of
protein compared to 10 grams in one-fourth cup of dried, uncooked yellow split
peas.
From an environmental standpoint, pea protein is a more sustainable option
compared to animal proteins; it requires fewer resources, such as water, fossil
fuels and fertilizers to produce. It’s typically less costly than other protein
powders, such as whey protein. Studies also suggest potential benefits from
this protein source, such as increased satiety and reduced blood pressure,
though more research is needed to confirm benefits.
This Q & A was written by McKenzie for the October 2014 issue of Environmental Nutrition.
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