Israelis return to their "national food" as a healthy alternative to burgers and fries.
By Judy Siegel-Itzkovich
Humous, a smooth paste made from chickpeas, and falafel, fried balls of ground chickpeas, served in or with pita bread is food traditionally associated with Israel. But over the past decade or two, western influences have seen the demise of their consumption, in favor of burgers and fries.
This trend, however, may soon be reversed as a result of the findings of four years of research by Dr. Ram Reifen, a gastroenterologist and nutrition expert, and Dr. Shahal Abbo, a plant geneticist at the Hebrew University of Jerusalem's Faculty of Agricultural, Food and Environmental Quality Sciences in Rehovot. According to the two scientists, chickpeas are incredibly healthful. Animal trials indicate that the mineral and protein contents of chickpeas are of a level so high, that they may actually lower the risk of cancer and heart disease, and could even delay the appearance of skin wrinkles.
Although they are unable to take out a patent on humous, Reifen and Abbo are in the process of obtaining one for the two new hybrid strains of chickpea plants that they have developed. These advanced strains contain much higher levels of antioxidants, protein and minerals such as calcium and iron, compared to the common plants.
Another legume, the soybean, also contains considerable amounts of antioxidants and some minerals, but not in nearly the same quantities as chickpeas. "Soybeans, tomatoes and cruciferous vegetables such as broccoli and cauliflower - as well as fruits with beta carotenes - are rich in antioxidants too, but they lack the protein and beneficial substances, called saponines, that chickpeas have," Reifen explains. Furthermore, soybeans are known to contain phytoestrogens (estrogen-like compounds present in plants), and therefore are not recommended in large amounts for small children. Cooperation between European researchers and commercial firms in developing alternative formula powder - presently based on soybeans - is underway for babies who cannot digest cows' milk. Chickpeas do not contain phytoestrogens, and so far have been found not to cause any allergic reactions.
Reifen and Abbo discovered that chickpea saponines promote growth in young rats, while a team of colleagues found that they have the same effects in goats. This finding may lead to a risk-free equivalent of genetically engineered growth hormones.
According to the researchers, chickpeas also contain elements that prevent the wrinkling of skin. Cosmetic companies in Germany and France are already working on the development of chickpea-based "anti-wrinkle" creams, while clinical trials on their antioxidant effects and non-allergenic benefits will be examined both in Israel and in the Norwich Institute of Food Research in England.
While the European Union has recognized the importance of the discoveries, allocating more than $1.5 million towards funding further studies at the University, the new developments are also good news for local farmers. While all soybeans used in local food manufacture are currently imported, chickpeas require little water for growth, and already some 60,000 dunams of semi-arid land in the Negev is being used for growing the plant.