The Sciences

Pulse Trend & Lentil Geology

Science & FoodBy Science & FoodFeb 11, 2016 3:00 PM

Newsletter

Sign up for our email newsletter for the latest science news
 

The UN has declared 2016 as the year of pulses and chef Michael Smith has stated that pulses will be the food trend this year. However, many North Americans, as traditional meat lovers, may not be familiar with pulses, which are grain legumes such as kidney beans, mung beans, and chickpeas. As part of an effort to raise pulse popularity, Carol Henry from the University of Saskatchewan is researching their many benefits, including their ability to lower cholesterol. Over at McGill University, researchers used dry lentils, another edible pulse, to study the formation and deformation of a geological phenomenon found in glacier beds, landslide bases, and gougey faults.

U of S Researcher Looks to Find the Many Benefits of Pulses

– CBC News

What Do Lentils Have to Do with Geology?

– ScienceDaily

1 free article left
Want More? Get unlimited access for as low as $1.99/month
Already a subscriber? Log In or Register
1 free articleSubscribe
Want unlimited access?

Subscribe today and save 70%

Subscribe

Already a subscriber? Log In or Register
More From Discover
Recommendations From Our Store
Shop Now
Stay Curious
Join
Our List

Sign up for our weekly science updates.

 
Subscribe
To The Magazine

Save up to 70% off the cover price when you subscribe to Discover magazine.

Copyright © 2021 Kalmbach Media Co.