This NEW WEST AUSTRALIAN Lupin bread has been specifically designed to assist you with weight control.
This bread has been developed by Bodhi’s in conjunction with The University of Western Australia. This high protein, low carbohydrate bread has become the new superfood in the fight against obesity and Type 2 diabetes. This bread has become the new choice of slimmers because of it’s ability to suppress appetite for longer periods of time, as well as helping you to eat less and potentially lose weight.

A UWA study found that eating breads made from lupins, caused people to consume up to 30 per cent less energy during a meal. The same study also discovered that those who ate the lupin bread for breakfast consumed 15 to 20 per cent less energy at lunch! (One study participant recorded weight loss of about 4kg over four weeks.)

Researchers believe the reason for these results were that the lupin kernel flour is very high in protein, and quite high in fibre and contains almost no carbohydrates! To put it in the words of UWA researcher professor Jonathan Hodges: “You simply dont feel as hungry. I would say it lasts up to 24 hours as an appetite suppressant.”

Quick Facts about Lupin

• Lupin may hold the key to preventing diabetes (Italian Research)
• Bodhi’s Bakehouse together with the WA Centre for Food and Genomic Medicine (CFGM) have developed together a Lupin bread that has been proven to assist with weightloss
• WA produces 85% of the worlds lupin
• Lupin is a legume
• Rich in natural Lethicin
• Rich in antioxidant Carotenoids (helps prevent eye disease)
• Rich in antioxidant Tocopherols
• Gluten Free
• High in Protein
• Major natural source of Arginine
• High in Dietary Fibre Lupin has the lowest Glycimic Indes (GI) of any commonly consumed grain
• Promotes digestive and bowel health / anti cancer

Lupin Beyond Nutrition

The lupin grain is uniquely high in protein (30%-40%) and dietary fibre (30%) low in fat (6%) and contains minimal starch and therefore one of the lowest in GI. In nutritional terms lupin seed is an attractive ‘GM free’ alternative to soybeans.

This interesting grain is subject to considerable international research. The protein and fibre components have excellent functional properties in food laboratory studies. Lupin ingredients have been included in a range of highly palatable bread and baked goods, meat products and beverages.

However the most exciting story to emerge is lupin’s amazing attributes in terms of health and in particular obesity and the metabolic syndrome which includes a cluster of factors such as, overweight, high blood pressure, insulin resistance and elevated blood cholesterol.

Lupin enriched foods deliver on:

• Keep you feeling full longer
  Subjects reported a significant decrease in hunger after a breakfast including lupin and consumed 400 calories less at the subsequent lunch.
• Controlling blood sugar levels
  Lupin flour inclusion into white bread significantly reduced the blood glucose response and the insulin response.
• Improving blood cholesterols
  Lupin fibre acts as a soluble fibre and drops total cholesterol without affecting the HDL cholesterol.
  Lupin proteins have also been shown to beneficially modify serum lipid profiles by stimulating liver cells to take up and degrade LDL cholesterol.
• Lowering blood pressure
  Lupins are one of the best natural sources of the amino acid – arginine, which is thought to improve blood vessel performance. Recent studies indicated that including lupin in the diet assists with hypertension.
• Pre-biotics for Improve bowel health
  Lupin foods reduce transit time, lower the colon pH and act as a ‘pre-biotic’.
• Very High source of fibre
• Gluten free