Peas: love ‘em or hate ’em; there aren’t many opinions in between. They either induce thoughts of sweet, tender green peas fresh from a summer garden, steamed, with a pat of butter and a sprinkle of salt for good measure – or they evoke painful memories of being forced to choke down a bowl of overcooked, gray, mushy ‘stuff’ in order to earn dessert. But whatever your opinion of peas may be, with the introduction of pea powders, modern technology allows us to take advantage of something positive peas offer – that being protein – without some common drawbacks.
Being a member of the legume family, peas contain a relatively high amount of protein compared to other plant foods. And because they are a plant protein, they present none of the allergenic problems of dairy-derived proteins like whey and casein. Pea protein is an ideal source of additional amino acids for those who have genuine milk allergies, or for those with varying degrees of lactose intolerance.