The Pantry Pulses That Fight Inflammation Better Than Berries

21. Dry Pea Flour (The Protein Hydrolysate Benefit)

Beyond consuming whole peas, using dry pea flour (made from ground yellow peas) introduces unique benefits. When pea protein is refined and digested, it forms hydrolysates—small peptide chains. Research suggests these peptides exhibit potent antioxidant and anti-inflammatory activities, going beyond the action of whole fiber and simple protein. Pea flour is easy to blend into smoothies or used as a partial flour replacement in baking, offering a low-glycemic, highly bioavailable source of these therapeutic protein fragments that actively help reduce oxidative stress throughout the body.

22. Bean Pods (The Dietary Lectin Modulator)

While we eat the seeds, the discarded bean pods (e.g., of runner beans, when dried and powdered) are sometimes used in traditional wellness for their unique structure. They contain specialized fibers and dietary lectins (when heated/processed correctly) that can modulate the immune response in the gut. While complex, the benefit is in training the immune system to react less aggressively. Focusing on utilizing the whole plant, perhaps through a simmered, strained pod broth or by blending young, tender pods, offers a way to utilize structural components beyond the seed for intestinal barrier support.