SCD™ Knowledge Base
Flour / Pea
Protein concentrate / Legume concentrate
20th Jan 04Elaine
No pea protein concentrate,
no legume concentrate. This is very bad. It falls into the same category
as bean flour. The type of starch
in these legumes is uncertain. This is so because there are hundreds
of different cultivars (species) due to breeding techniques and
I cannot spend my next two lives investigating the starch molecules
When we boil peas, split peas, any of the legal legumes, we are saturating
the starch in them with water. That decreases the starch content by about
(just a guess). When we remove the water as is done in bean flour and
in these concentrates (such as pea, etc.) we are consuming the starch
Now if the pea protein is
used as a filler for a supplement, that is different. The filler is
a minuscule amount and if the supplement is, as you have said "critical" then,
of course use it.
From the LI listserve:Elaine
No pea flour. Certainly, do not use it in baking.
Later on if you want a few tablespoons in a liquid recipe where the flour
can become hydrated by water, it might be tolerated.
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