Carol Baldwin
Local Journalism Initiative Reporter
Wakaw Recorder
Researchers at the University of Saskatchewan are trying to determine if pea milk might be as beneficial as dairy for older adults trying to preserve their bone density. Led by Phil Chilibeck, a Professor of Kinesiology at the U of S, the research focuses on men and women over the age of 50 and is trying to determine if pea milk, which is high in protein, or a pea milk supplement could help stave off osteoporosis. The research is partly funded by the Saskatchewan Pulse Growers and the Agriculture Development Fund, a provincial and federal program that funds agri-food research.
Some previous research Chilibeck conducted compared the effects of pea milk versus dairy milk on adolescent athletes. The research showed that, much to his surprise, pea milk was just as effective for improving body composition and strength after resistance training. “We thought dairy milk would be superior,” he shared.
As a part of this new research, Chilibeck will follow a group of participants as they strength-train three times each week and monitor their response to pea milk, dairy and a low-protein almond milk. He is interested in the prevention of osteoporosis and sees pea milk as “just another weapon in your war chest against the loss of bone.”
Osteoporosis is characterized by low bone mass and the deterioration of bone tissue, which can lead to an increased risk of fracture, most commonly of the hip, spine, wrist, and shoulder. Today, no single cause has been identified for osteoporosis. Known as the “silent thief”, the telltale bone deterioration can occur over several years without any symptoms. Unfortunately, by the time affected bones break or fracture, the disease is already fairly advanced and less treatable. While Osteoporosis can affect people at almost any age, it is most common among individuals 50 years of age or older. Approximately 2.3 million Canadians are living with osteoporosis, and fractures from osteoporosis are more common than heart attack, stroke and breast cancer combined.
Saskatchewan is one of the world’s largest producers and exporters of pulse crops, exporting 90 percent of what its producers grow. Belle Pulses, located in Bellevue, is the largest processor of plant-based ingredients in Canada, boasting over 40 years of experience and global growth. Their product lineup includes whole and split peas in various varieties, green and yellow, and chickpea flour, green and yellow pea fiber flour, and green pea kibble, which is often used in gluten-free snacks.
Canada exports about 85 percent of its pulse products. Carl Potts, executive director of the Saskatchewan Pulse Growers, said studies like Chilibeck’s are important to adding value to the pulse crop industry. There is a strong demand for pulse ingredients in dairy alternatives, and that could mean adding value to the crop by producing the milk in Canada or Saskatchewan. He said these studies are geared toward supporting the growth of the pulse industry in Saskatchewan and helping to avoid the challenges of exporting. Something that is at the forefront of the minds of producers this year with tariffs threatened by the White House.
Pea milk might not be as mainstream as other non-dairy milks – for now. It is healthy and can be part of a healthy eating pattern for those looking for an allergen-friendly, protein-rich dairy alternative. Pea milk has at least 7 grams of protein per 8 ounces and is an environmentally friendly choice, using less water and land than other non-dairy milk beverages, making it one of the most sustainable plant-based proteins. It requires 100 times less water to produce than almond milk. Traditional non-dairy milk beverages like almond, soy, or oat milk are a familiar option for those allergic to dairy or lactose intolerant. For some people, however, especially children, those milk alternatives do not have enough calories, protein, and other essential nutrients.
Pea milk, reportedly, does not taste like peas, contrary to what one might expect. That is because it is not made with green garden peas or petit pois, but yellow split peas. Yellow peas are naturally high in protein, magnesium, iron, and B vitamins. Pea milk is made from the flour derived from yellow peas, and the texture and taste of pea milk are reportedly similar to regular cow’s milk. While pea milk has a more neutral/mild taste compared to soy milk, some still find it tastes slightly more like beans and less sweet/nutty/neutral overall compared to almond milk. On the other hand, those who do not like the thin consistency and nutty taste of some nut milks may find pea milk a better option.
Sproud is a Canadian option for packaged pea milk. Although it was designed in Sweden, production has been localized to Canada through a co-packer based in Toronto. The company is committed to sustainability and has collaborated with suppliers to produce Sproud using Canadian peas at a Canadian facility. Sproud produces several varieties – chocolate, unsweetened, original and barista- and it can also be used in baking, producing similar results to dairy milk. It can be found in Loblaws and their associated brand stores, such as Superstore, Zehrs, No Frills, etc.
Some people decide to make their own pea milk as a way to cut costs, but there needs to be caution. “If you make your own pea milk, you’ll likely be getting the protein. But it’s not going to be calcium-fortified or vitamin D-fortified,” Taylor Arnold, PhD, RDN, a registered dietitian nutritionist at Growing Intuitive Eaters, told writers at Verywell. (https://www.verywellhealth.com/pea-milk-6504515)
For those who want to drink homemade pea milk alone without other varieties of milk, nutritionists suggest they should consider taking vitamin D and calcium supplements. A recipe for making 900 ml of at-home pea milk with simple ingredients, including dry yellow split peas, mineral or filtered water, sunflower oil as an emulsifier, and a pinch of salt, can be found at https://www.finedininglovers.com/explore/articles/homemade-pea-milk-how-make-it. The article includes instructions on making basic unsweetened pea milk and tips on sweetening and tweaking the flavour of this pea milk recipe to one’s liking. Note that using yellow split peas should result in a white liquid that resembles milk, but if the end result looks a little yellow, it is probably a result of too much pea sediment making its way into the milk. It can be fixed the next time by filtering the liquid through a denser cloth or nut milk bag.
