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FOOD
On the pulses…
'Anything is Pulse-able' is a new campaign from the
charity Eating Better, raising awareness of the health,
cost-saving and environmental benefits of pulses.
Eating Better is a movement for change by 60
organisations working together to accelerate a
transition from producing and eating too much
meat and dairy to a fairer, healthier and more
sustainable food system that is better for animal welfare
and for nature. With all the proven benefits to our
wellbeing and environment, consuming pulses should be
giving us all food for thought!
This campaign, 'Anything is Pulse-able', highlights how
lentils, peas and beans (which are all types of pulses), are
the unsung heroes of kitchens around the world. Used
across many cultures, they're nutritional and culinary
powerhouses. Not only are they a versatile kitchen staple;
they are also nutrient-rich and affordable.
As well as being significant sources of protein,
micronutrients, and minerals pulses also contain high
quantities of fibre. According to the Department of
Health, high-fibre intake from pulses has been linked to a
reduced risk of blood pressure, less risk of cardiovascular
disease, of developing Type 2 diabetes, as well as overall
improved gut health.
Myths dispelled
The campaign is supported by chefs, health and fitness
experts and showcases recipe ideas, as well handy tips
and tricks on how to use pulses in your go-to favourite
meals. There is also information dispelling myths, such as
the idea that pulses are hard to cook and digest. Pulses
are a creative ingredient to cook with simply by switching
up herbs and seasoning.
Pulses are good for the environment, compared to
animal protein sources; they have lower carbon and water
footprints, as well as directly benefiting soil quality by
fixing in nitrogen and protecting soil microbes, thereby
reducing the need for synthetic fertilisers. By improving
soil health, pulses can help reduce food insecurity in
many areas in the world affected by soil degradation.
Simon Billing, Executive Director, Eating Better,
explains, "While there has been an increase in the
people that have adopted a sustainable lifestyle in the
last 12 months, including people reducing their meat
consumption, research has shown that the barriers to
more people being healthier and sustainable are related
to cost and convenience. By providing information,
inspiration and recipes, we want to show how even
during a cost-of-living crisis, everyone can have access to
affordable, healthy, and sustainable meals.
www.eating-better.org