Dil Thavarajah, PhD, associate professor in the departments of plant and environmental science at Clemson University, a research scholar at its School of Health, and coauthor of the studies “Can lentil reduce the risk of obesity?” published in Journal of Functional Foods and “The impact of processing and cooking on prebiotic carbohydrates and lentil” published in Journal of Food Composition and Analysis. Dan Ramdath, PhD, research scientist at Guelph Research and Development Centre of Agriculture and Agri-Food Canada in Guelph, Ontario, Canada and coauthor of “Carbohydrate replacement of rice or potato with lentils reduces the postprandial glycemic response in healthy adults in an acute, randomized, crossover trial” published in Journal of Nutrition.
Move over, beans! Lentils are loaded with nutrients, are a snap to cook and are delicious with great recipes. The Bottom Line Guide to Lentils.
