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Post by rach on Oct 8, 2008 0:50:48 GMT -5
Hi gals, Thought i would bring Lupin Flour to your attention as it is something i have just come across. I actually found it through work (we're doing a package design for the company that makes it) and while i haven't tried it yet, i'm definately going to try and get my hands on some samples!
Anyway, for those of you who haven't heard of Lupin, its traditionally been used in horse feed, its a legume type thing, in fact we had a tree in our back garden when we were growing up!But it is now being ground up and used as flour.
Its gluten free, Low GI, High in fibre, High in soluble fibre, Very high protein, High in antioxidants, High in phyto-sterois which assists in reducing cholesterol, Less than 1% starch and High in minerals. It also apparently helps with weight loss at it curbs appetite (in a trial people apparently ate 20% less during the day after having the flour for brekky).
It might not be widely available as yet, if you live in West Australia (am i the only one??) there are a few places you can get it, and one in SA, other than that you'd have to google it. But i thought its definately an alternative to look into!
If anyone has tried it, please let me know what you think!
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kika
New Member
Posts: 21
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Post by kika on Oct 21, 2008 5:01:20 GMT -5
if you are referring to flour made from lupin seeds, be careful.
Bitter lupines, such as the lupini beans consumed in Europe, have high concentrations of alkaloids (mainly sparteine). Sweet lupines, such as those grown in Western Australia, have low levels of alkaloids (mainly lupanine). Bitter lupine seeds contain quinolizidine and piperidine alkaloids, and may cause significant toxicity. Two alkaloids in particular that are potentially toxic are sparteine and lupanine. Not all lupine species are poisonous. Of those that cause illness, toxicity is generally dependent on the concentration of toxic alkaloid. Chronic ingestion of lupine has resulted in permanent neurotoxic effects.
not trying to be negative, just want you to be informed.
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Post by rach on Oct 21, 2008 20:41:30 GMT -5
The ones i'm talking about are the WA sweet lupins. I was a bit surprised when i heard about it actually, because i had always thought lupins were poisonus. But i think that's why they suggest not using ALL lupin flour in recipes, instead use between 5 and 30%.
But thanks for this info Kika, its always good to know more about things, and i was wondering if anyone else had heard of this or tried it.
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