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Lupine Protein – The Basic Protein

Sweet lupine contains a high-quality alkaline protein. It can be drunk as a protein drink or simply integrated into many baking recipes. This allows you to lower the carbohydrate content of these recipes and increase their protein content.

Lupine protein to cover protein requirements

The human body is made up of 17 percent protein. Thus, the proportion of proteins in our body is far greater than that of any other substance (with the exception of water).

Proteins ensure beautiful hair, firm and soft skin, and strong muscles and since antibodies are also produced from proteins, a powerful immune system. Many hormones and endogenous enzymes also consist primarily of proteins.

Since proteins are also the building blocks of every single cell, there is not a single structure in the body that does not consist of proteins in some form.

The human organism is therefore dependent on a high-quality protein supply. However, this does not mean that we now have to eat protein-rich foods indiscriminately and in excessive amounts.

Instead, the selection of protein-rich foods should be done very carefully.

Lupine is an excellent source of protein

With 32 to 41 percent protein (depending on the lupine variety or manufacturer), lupine is an excellent source of protein. Their carbohydrate and fat content is very low at 3.3 percent each.

Lupine protein is a basic protein

Despite its high protein content, lupine flour is a basic product because – compared to animal protein sources and other legumes – it is extremely low in uric acid-producing purines.

As a result, the lupine protein can also supplement the low-purine diet in rheumatic diseases.

Lupine protein – A protein with high biological value

Lupine protein provides all the essential amino acids that humans need to get from food. The lupine protein also has almost the same high biological value as the soy protein.

The fact that lupine flour also contains plenty of those amino acids (lysine and tryptophan) that are only sparsely contained in grain should also be particularly emphasized. Therefore, lupine is an excellent addition to recipes made from grain and can increase their biological value enormously.

To do this, 15 percent of the amount of flour in the recipe (e.g. for bread, cakes, cookies, biscuits, pancakes, waffles, etc.) is simply replaced with lupine flour. The advantages are enormous: the carbohydrate content of the corresponding meal decreases and the protein quality increases.

Lupine protein has a high iron content

However, lupine is not only rich in protein but also particularly rich in iron. It provides the particularly easily absorbable bivalent iron, which can be quickly absorbed by the body, used to produce hemoglobin, and thus contribute to improving blood quality.

Lupine protein is cholesterol-free

In contrast to animal protein sources, lupine protein is completely cholesterol-free. Instead, it has a very high proportion of healthy unsaturated fatty acids (almost 85 percent of the total amount of fatty acids) and is therefore very suitable for people whose blood lipid levels are too high.

Lupine protein is a natural protein

The lupine protein is therefore a reliable and healthy source of protein. It is suitable for low-cholesterol, low-purine, and alkaline diets.

Lupine protein also fits into the carbohydrate-reduced (low carb) and lean cuisine and is therefore particularly good for any health-conscious diet.

Lupins from Europe

The lupine is a native food, or at least a European one. Because the cultivation of lupine is possible without any problems in Germany, Austria, and Switzerland.

The plant is undemanding and also thrives on sandy and dry soil. The lupine protein is therefore a regional vegetable protein that does not need to be imported from developing countries.

Lupins are really ecological

Since lupins grow very well on unfertilized soil, they are particularly suitable for organic cultivation.

The lupine even loosens the soil and enriches it with nitrogen, so that subsequent crops grow better on the one hand and need less fertilizer on the other. Lupine has therefore been an important helper in organic farming for many years.

The production of lupine flour

For the production of lupine flour, the lupine seeds are first pressed. The resulting flakes are then soaked so that the protein is released from the structures of the fibers.

If the liquid is then heated and evaporated, the high-quality protein remains – the lupine flour.

What can you do with lupine protein?

  • Lupine protein can be stirred into drinks and enjoyed as a protein shake.
  • However, lupine protein can also be used in baking. As mentioned above, lupine flour replaces up to 15 percent of the total amount of flour in all kinds of recipes. Bread and cake dough becomes lighter and fluffier with lupine flour.
  • Lupine protein is also suitable as an egg substitute.
  • Lupine protein can replace soy flour in recipes that contain soy flour.

Lupine and allergies

Like almost any protein-rich food (milk, wheat, soy, etc.), lupine can trigger allergic reactions in particularly sensitive people, which is why this group of people (if they have never eaten lupine products before) should initially only test the tolerance of lupine with small amounts.

Lupine, for example, contains certain proteins that are similar to the proteins in peanuts. Peanut allergy sufferers should therefore avoid consuming lupine products, as a cross-allergy could occur.

However, tests have shown that lupine and its protein do not have a higher allergy potential than other legumes such as e.g. B. peanuts, peas, or soybeans.

Protein tablets and protein sticks made from lupine

The protein tablets, made from 95% organic lupine and 5% organic potato starch, are ideal for easy protein intake.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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