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Although peas are not usually the most preferred vegetable for most people they can actually be very beneficial. According to a new study, wrinkled peas could be among the “superfoods” that can minimize the risk of developing diabetes.

Wrinkled peas can prevent Type II diabetes

The study suggests that the incorporation of naturally occurring winkled peas onto one’s diet in form of flour or whole pea seeds could reduce the risk of Type II diabetes. The so-called “super pea” has the potential of controlling blood sugar lever and therefore minimizing the risk of developing diabetes. Interestingly the wrinkled peas contain high resistant starch amounts which take a considerable amount of time for the body to break down. The research reveals that wrinkled peas can reduce “sugar spikes” where blood levels increase abruptly after a meal. Equally, this effect has been observed when one incorporates wrinkled peas flour in a mixed meal.

According to the researchers, this is very important considering regular large sugar spikes have been associated with increased diabetes risk. Researcher’s also said that “super peas” flour could become the most commonly used consumed processed foods that could prevent sugar spikes if taken over a long period.

Changing to resistant starch foods can help curb diabetes

Imperial College London’s Katherina Petropoul, who is the first author of the study said that even though there have been national campaigns promoting healthy eating, rates of Type II diabetes diagnosis continue to rise. She said that there is a need for an alternative strategy to keep blood glucose at normal levels which will be a change of the foods commonly consumed. Katherina said that there is growing evidence that foods rich in resistant starch can be vital in controlling blood sugar levels.

Interestingly the peas the researchers used are the same as the frozen peas available in supermarkets. They used the larger, mature version of the peas that Gregory Mendel used in his recessive and dominant genetic traits experiment. The peas have high amounts of resistant starch because the starch is made in the cell and sells is resistant to digestion.