Of course, breadfruit, growing in abundance in tropical and South Pacific countries, has long been a staple diet of people in the Caribbean. Strangely enough, it is now getting a nutritional go-ahead from a team of British Columbia researchers.
Doctoral student Ying Liu led the study examining the digestion and health impact of a breadfruit-based diet. The objective of our current study was to determine whether a diet containing breadfruit flour poses any serious health concerns.
The research was conducted with colleagues from British Columbia Institute of Technology’s Natural Health and Food Products Research Group and the Breadfruit Institute of the National Tropical Botanic Garden in Hawaii.
Nycaribnews.com quoted Liu as saying: “Detailed and systematic studies of the health impacts of a breadfruit diet had not previously been conducted and we wanted to contribute to the development of breadfruit as a sustainable, environmentally-friendly and high-production crop.”
What Liu found at the end of the study was that the use of breadfruit is nutritious and sustainable and could make inroads in food sustainability for many populations globally. She says, “Flour produced from breadfruit is a gluten-free, low glycemic index, nutrient-dense and complete protein option for modern foods.”