Red Lentils Can Now Lower Blood Sugar Naturally

Love eating lentils, peas, or beans? A new study reveals that fermenting these pulses can significantly boost their nutritional value. According to researchers at the University of Illinois Urbana-Champaign, the process increases antioxidant levels and helps the body better manage blood sugar especially important for people with or at risk of Type 2 diabetes.

The Science Behind the Study

In this study, food scientists fermented flours made from different pulses including black beans, black-eyed peas, green split peas, red lentils, and pinto beans. They used a probiotic bacteria called Lactiplantibacillus plantarum 299v (Lp299v) to carry out the fermentation. This bacteria is well-known for promoting gut health and is already used in various probiotic supplements.

What the Researchers Found

The results were impressive:

Antioxidant activity increased by up to 83%
Blood sugar-regulating properties improved by 70%
Soluble protein content rose significantly

Among all the pulses, red lentils and green split peas showed the most improvement. They not only had the highest antioxidant activity but also performed best in enhancing enzymes that help with insulin function.

How Fermentation Enhances Nutrition

According to Andrea Jimena Valdés-Alvarado, a graduate student and first author of the study, the probiotic Lp299v stays active in the digestive system even after the food is consumed. This means it continues to offer benefits long after the food has been eaten. “It helps preserve the fermented food and produces peptides and amino acids that are easier for the body to absorb than the whole proteins in unfermented pulses,” she explained.

More Than Just Blood Sugar Benefits

In addition to helping regulate blood sugar, the probiotic strain Lp299v also:

Reduces inflammation
Supports the immune system
Improves iron absorption

These added benefits make fermented pulses a valuable addition to a balanced diet.

A Sustainable Protein Source

Pulses are already rich in plant-based protein, providing between 18% to 25% high-quality protein. Professor Elvira Gonzalez de Mejia, a food science expert involved in the study, emphasized the need to integrate fermented pulses into more food products. “They can be used as ingredients in dairy alternatives, protein beverages, or plant-based meat substitutes,” she noted.

Conclusion

With growing concerns about global food shortages and climate change, the researchers highlight the importance of sustainable, plant-based diets. Fermenting pulses not only makes them healthier but also supports a more eco-friendly way of eating.

Source: Inputs from various media Sources

I’m a pharmacist with a strong background in health sciences. I hold a BSc from Delhi University and a pharmacy degree from PDM University. I write articles and daily health news while interviewing doctors to bring you the latest insights. In my free time, you’ll find me at the gym or lost in a sci-fi novel.