Boosting Immunity With the Goodness Of Lupin Flakes

Every one of you reading this right now will agree that our current world of stress, anxiety and uncertainty is unsettling. 

Good news though – the one thing you CAN control is how you look after yourself – what you choose to eat, how to move, when to get some shut-eye, how to deal with an overload of stress and remembering the good old mechanism of breathing – remember that one?

In the food and nutrition realm, you will see some crazy coo-coo claims being made about what you should do to prevent or cure you from a viral infection. 

You may have also read about foods that boost immunity and they are usually foods that are rich in vitamins and minerals.  It is absolutely true that these nutrients assist our immunity.

Enter lupin flakes. These little yellow flakes of goodness tick many of these boxes in the vitamin and mineral department. They also have some unique superpowers in the boosting immunity department that other foods simply do not.

Lupins are a unique legume that contain 40% protein plus 40% fibre with a small amount of carbohydrate and fat and are completely gluten free.

The Super Boosting Immunity Powers of Lupin Flakes

Good Gut Health

The intestinal tract or gut is a very busy place. There are around 500 species of bacteria hanging out in your gastrointestinal tract, mostly in the large bowel.  Not only do they live there in peaceful coexistence with us, they may actually help. These bacteria keep out disease-causing bacteria and viruses, keep our immune system healthy and maintain the lining of the bowel.

Under some circumstances, the normal mix of these bacteria gets disrupted. Not surprisingly, stress is a major factor that upsets this balance.

Our gut wall houses around 70% of the cells that make up our immune system, so gut function is super important.  This is where probiotics and prebiotics start to shine.

Probiotics are live bacteria that are naturally found in our gut and in some foods. They improve our health by reducing the number of harmful bacteria that may survive in our gut. 

Prebiotics on the other hand are very different. They are mostly soluble fibres and resistant starches that act as fuel for our good bacteria in the large intestine. They get the party started by being fermented by gut bacteria and boosting the balance of our microbiome to be healthier.

Hello lupin flakes. Lupin flakes are a rich source of prebiotics due to their high content of resistant starch. This means they are super powerful bacteria and rather clever at boosting immunity.

Power Up With Protein

Did you know that protein is essential for the repair and regeneration of cells and one of the front-runners for fighting viral infections?

Protein is made up of amino acids, which are just like building blocks similar to Lego. Amino acids are classed as either essential as they cannot be manufactured by the body. These are only accessible through food or non-essential.

Inthe plant world, it can be truly difficult to get enough of these essential proteins. Legumes such as lentils, chickpeas, red kidney beans and other similar friends contain just 5-8% protein.  Lupin flakes boast a mighty 40%!

Lupin flakes are multi-faceted too as they can be used as an alternative to meat but do just as well as an alternative or addition to rice or pasta.  These starchy foods contain only 3-7% protein, so once again lupin flakes storm to the front. And you can actually purchase them, unlike many other foods right now!

For ideas on how you can incorporate lupins into your day and boost your immunity at the same time – check out some recipes of mine here and a ton from The Lupin Co right here.

To purchase the lupin flakes, you can check out stockists or order online by clicking here

Stay well everyone and keep in touch – I am here.

Frozen Vegetables vs. Fresh – Which Are Best For you?

The pro’s and con’s of frozen vegetables vs. fresh is a question I get asked a LOT. Most days in fact.

I get it. In our super fast paced world, vegetables often get kicked to the kerb when the going gets a bit frantic. For some reason, we just don’t seem to have time to get them on the plate.  The reality is that unlike fruit, which you can simply pick up from the fruit bowl and just eat it, many vegetables do need some level of preparation. Preparation no matter how simple, does involve time.

Frozen Vegetables – Smart or Lazy?

The interesting thing is, frozen vegetables are somehow perceived as the lazy way of preparing and eating vegetables when in reality, this could not be further from the truth.

Purchasing frozen vegetables and fruit and having them on standby is smart thinking because they are convenient and budget friendly.  We all need five serves of vegetables each day and for the vast majority of our population, this just does not happen.  In my view, anything that facilitates an increased vegetable intake is a winner.

When I was growing up, the standard frozen vegetables were peas, carrot and corn but now, there is a huge variety to choose from. Speaking of frozen peas – have you tried my Easy Peasy Green Soup?

Sometimes, the quality of frozen vegetables and fruit are superior to fresh if the fresh version has to travel far to market, because the frozen varieties are processed quickly after being harvested.  

In The Can

Frozen vegetables are generally better than canned, as more nutrients are lost in the canning process than for the same food when frozen. Canning involves heating the food in a closed tin, which prevents microorganisms growing and becoming hazardous to our health. The amount of heating depends on the type of food. Nutrient losses occur during heating and storage and some vitamins may dissolve in the liquid in the can.

Have Frozen Vegetables Got All the Healthy Goods?

The major nutrient losses that occur in frozen food are not actually related to the freezing process itself but to the blanching that occurs before freezing and then again during cooking.  Blanching refers to the process of placing a food into boiling water for a short time and then plunging the food into ice-cold water to halt the cooking process.

These losses are no different to those that would occur if you purchased fresh food and cooked it at home.  

Regardless of whether you choose frozen vegetables or fresh, just make sure that the loss of vitamins and minerals in your fresh and frozen vegetables is kept to a minimum by remembering the following:

  • Choose fresh fruit and vegetables that are not over-ripe, bruised, cut or scraped
  • Avoid peeling unless damaged or unpalatable
  • Keep the pieces of food as large as possible when cutting it up
  • Add the fruit or vegetables to boiling water rather than to cold water
  • Use the smallest amount of water possible – steaming and micro-waving are very effective at minimising nutrient loss
  • Cook for the minimum time necessary

If you have access to good quality fresh produce that is not going to break the bank, then of course, that is always going to be a great option. At the same time, if you choose a mixture of frozen and fresh, don’t beat yourself up for making life easier.  A pat on the back is much more appropriate.

Performance Podcast 30 October 2019

Julie Meek’s Performance Podcast from  30 October on The Morning Show on 6PR 882 AM Talkback Radio with Gareth Parker. Catch up on information, news and tips on all things performance and nutrition.

Performance Podcast 22 August 2019

Julie Meek’s Performance Podcast from  22 August on The Morning Show on 6PR 882 AM Talkback Radio with Gareth Parker. Catch up on information, news and tips on all things performance and nutrition.

If you enjoyed listening to Julie’s Performance Podcast, please subscribe to the series here 

Performance Podcast 26 June 2019

Julie Meek’s Performance Podcast from 26 June on The Morning Show on 6PR 882 AM Talkback Radio with Gareth Parker. Catch up on information, news and tips on all things performance and nutrition.

If you enjoyed listening to Julie’s Performance Podcast, please subscribe to the series here