. Author manuscript; available in PMC: 2020 Dec 1.

Published in final edited form as: Curr Opin Food Sci. 2019 Jan 11;30:93–97. doi: 10.1016/j.cofs.2019.01.001

Table 2.

Factors affecting pulse tolerance

Pulse characteristics	Behavioral factors	Physiological factors	Pathological states
Type/variety/ amount/frequency eaten.	Chewing and swallowing habits	Intestinal structure: diameter and folding ^a	Irritable bowel disease
Form ingested: whole seed, mashed, puree, powder	Physical activity/ intestinal transit time	Amount of digestive juice secretion ^a	Diverticular disease
Soaking/Cooking: Soak duration, use of soak water, temperature, pressure	Fluid intake	Composition of gut associated microbiome ^a	Food sensitivities
Storage (cold) after cooking; number of cycles	Bowel habits	Gas metabolism/ ability to reabsorb intestinal gases ^a	Medication use
Other foods ingested with the pulse(s)

May have a heritible component.