A new study finds that yellow pea flour may help stave off Type 2 diabetes and help those with the disease manage it better, according to an article published recently by WebMD. That’s because the flour can be used to replace whole wheat flour in food in order to create low glycemic index versions of cookies, breads and other dishes.
A recent study examined the glycemic response to banana bread, biscotti, and pasta using whole yellow pea flour in 19 healthy men and women. The glycemic index measures the effect food has on blood sugar. The banana bread and biscotti made with yellow pea flower showed a more favorable response than white bread and biscotti made with the yellow pea flour had a better response than whole wheat flour biscotti. However, pasta made with the flour appeared to produce the same reaction as whole wheat pasta.
Researchers are studying the potential benefits of yellow peas due to their high fiber, protein and antioxidant value.
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