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Canadian Pulses in the News

Interested in learning more about the benefits of cooking with Canadian pulses? Two new video series have recently been produced that show just how simple and beneficial it is to cook with beans and lentils!



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Pulse Consumption In Canadian Adults Improves Nutrient Intakes

Researchers from the University of Manitoba recently analyzed data from the Canadian Community Health Survey (CCHS) to determine the prevalence and effect of eating pulses (beans, peas, lentils and chickpeas) on nutrient intakes in Canadian adults. Despite the fact that Canada is the 2nd largest pulse producing country in the world after India, they found that only thirteen percent of Canadians consume pulses on any given day.

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The Celiac Disease and Type 1 Diabetes
Connection: Pulses are a Great Food
Choice for Both

A connection between celiac disease and type 1 diabetes has emerged in recent research. According to a paper published in the International Journal and the Gluten-Free Diet of Pediatrics and Endocrinology, the prevalence of celiac disease in type 1 diabetes populations around the world ranges between 2.4% to 16.4%. Symptoms of celiac disease in type 1 diabetes can vary greatly but can include gastrointestinal upset, anemia, weight loss or poor weight gain, growth failure, delayed puberty, unexplained hypoglycemia or erratic blood glucose levels and low bone mineral density. Many individuals are asymptomatic or have mild or subtle symptoms that may not be recognized as celiac disease. In the majority of patients, type 1 diabetes is usually diagnosed before celiac disease.

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Beans and Flatulence:
Fact or Fiction?

Dry beans and other pulses like chickpeas and lentils, have tremendous nutritional benefits like fibre, protein, folate and iron and also promote good health. Some people experience bloating and gas as a result of eating beans and this is often said to be a reason why people do not consume beans more often.

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Scaled-Up Pulse Recipes for
Institutional Foodservice

Pulse Canada has been working with the Saskatoon Health Region (SHR) to develop 13 pulse-based recipes in large batch sizes for use in institutional foodservice settings. Before the project began, an on-line survey of 60 dietitians working in Canadian health care food service institutions was conducted to be used as the basis for decisions regarding types of recipes, batch and portion sizes, costing, nutritional targets for different meal categories, and main dietary or health issues (e.g. fibre, sodium). Based on the survey, 94.7% of respondents said they were interested in increasing the use of pulses in their menu and key nutrition considerations for the institutions were improving fibre content and dealing with constipation.

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Pulse Canada Launches New Website

Pulse Canada has a new website! Over the past several months, has been re-worked and re-designed to provide an interactive, informative and entertaining online portal that is a central source of information about pulses and Canada’s pulse industry. The new site is now up and running, and ready for your visit!

The new “Food + Health” section is home to recipes and cooking information, composition and functionality details, food and nutrition research and many free downloads. The site also contains news and videos, information about Canada’s pulse industry, the environmental benefits of pulses and about the partners that make up Pulse Canada.

Pulse Canada is interested in your feedback on the new website – think there is something missing? Send a note to with your suggestions. We look forward to hearing from you!