Luann
Member
- Joined
- Mar 10, 2016
- Messages
- 1,615
I eat a tablespoon or 2 of black beans about once a week, with white rice, lettuce and salsa. They just taste good.
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This could be true that it's clearing out some kind of bad overgrowth, but for me I'm fine the first couple days then things just get worse and worse so persisting is incredibly hard if not impossible. I used to love more fiber in my diet but after going a long time without on the RP diet it's like I can't re-introduce it. It's the anxiety that gets me.
Yes, we have them. I never eat them because I find the idea of canned precooked food kind of gross. Anyway, my point is people here don't understand beans. It's like saying Turnips are bad so you shouldn't eat Carrots.They were ‘baked beans’ from a tin. Do you have those in America? They come in a tin with tomato sauce. The beans arrive peeled, are ‘pre-baked’, and are ready in the tin ‘ready’ for immediate human consumption. They are actually really yummy like this, and this is the reason I ate two tins.
Yes, we have them. I never eat them because I find the idea of canned precooked food kind of gross.
Anyway, my point is people here don't understand beans. It's like saying Turnips are bad so you shouldn't eat Carrots.
People benefit from soaking beans. Also from sprouting. Also from smaller ones. You were eating big beans (bad) that were precooked (bad since they were cooked without soak or sprouting). I've gotten gas from restaurant beans as well.
I eat sprouted mung beans (extremely small) on a weekly basis. Zero gas issues. I think that if anyone here tried that with mung beans, or green/red lentils, or any other small pulse, they'd experience the same thing.
They're not sprouts, but sprouted beans. Sprouts (colloquially) are when you let the process go to completion, essentially turning the bean into a stem-like vegetable.Consuming sprouts is great
People should really start posting sources when saying things like this. For example:
"One thing that happens in the vegetable diet, heavily based on [the] cabbage family, or beans, lentils and nuts, these proteins, in quality, rank about 15 times lower than the highest quality protein. And so even though a person might think they're eating nothing but protein rich foods, beans and nuts, their quality is so low that their liver simply can't respond to the thyroid. Besides that, the beans and nuts have many anti-thyroid factors."
"At least 100,000,000 Chinese are hypothyroid, and 25,000,000 are retarded and, actually, have cretinism from congenital low thyroid. It's been known most of this century that in areas where they eat beans as a staple of the diet, such as in China, many types of beans, including soybeans, but in the Andes region, just ordinary beans are the major cause of hypothyroidism, because of various anti-thyroid factors in beans, lentils, and certain nuts -- peanuts, for example. "
"cause hypothyroidism--too much estrogen or cortisol, too little progesterone, a diet containing too little good quality protein, too few calories, or diets containing significant quantities of beans, lentils, or undercooked broccoli or cauliflower—but in our culture unsaturated oils are probably the most important cause"
All found through www.l-i-g-h-t.com
Every time he mentions lentils he warns about diets predominantly based around those, so it doesn't surprise me that he thinks lentils would be okay to eat "normally" as in mixed into a single meal. Sources should still be posted though, I couldn't find any record of him talking about lentils positively.
They're not sprouts, but sprouted beans. Sprouts (colloquially) are when you let the process go to completion, essentially turning the bean into a stem-like vegetable.
Sprouted legumes are when you barely start the process, making nutrients more bioavailable but still keeping the protein content largely intact.
Bean sprout:
https://www.naturalfoodseries.com/wp-content/uploads/2018/05/Bean-Sprouts-800x416.jpg
Sprouted bean:
https://savingdinner.com/wp-content/uploads/2013/05/Sprouted-Lentils-300x199.jpg
I am not RP but I personally interpret "high quality protein" via the amino acids they contain, the pro-metabolic AA's like glycine, proline, etc... contained in gelatin for example. Conversely, ones high in anti-metabolic AA's like tryptophan, cystine, methionine etc would be bad. I found out for myself that even too much milk was detrimental due to the excess of tryptophan and that even milk (at least for me) needs to be balanced with gelatin.
I always hated beans growing up. I think I thought of them as a peasant food, I remember my mother saying we were broke but it was OK we'd just eat beans for the rest of the month. But when I was 18 I moved to Costa Rica. Rica and beans is basically always on the menu. Gallo Pinto is a great dish if it's done right. In Guanacaste province it's a "blue zone" where lots of centenarians live per capita. In my opinion, for whatever reason I think Ray is wrong about beans. Beans are commonly consumed in blue zones, and rica and beans is very healthy from what I've seen. I don't know if it's the fiber, protein, something yet to be discovered, but I think beans are one of the healthiest foods around. They don't taste great unless properly seasoned, but hey neither do potatoes which I also think are healthy. Maybe different people react differently to different foods?
How much vinegar would you use per cup of beans? :)My tips for reducing bean toxicity:
1. SUPPLEMENT WITH CALCIUM (not optional.) The extra calcium is needed to balance the high Phosphorus content of the beans.
2. Buy dried or fresh beans, avoid canned beans whenever possible.
3. If you are going to use canned beans, make sure to drain the liquid and rinse the beans. The liquid from the cans likely contains BPA and other undesirable compounds from the can itself.
4. Soak the beans overnight in SALTED and ACIDIC Brine (Vinegar + 1 heaping tablespoon salt per cup of beans.)
5. Cook the beans very well, at least 20 minutes of boiling in unsalted water. If the beans have skins the skins, like lima beans/broad beans, the skins should be coming off during the cooking process or after cooling.
Cooking in unsalted water is important because it will allow the beans to get softer, cooking beans in salted water can make them shrivel up and actually become tougher/harder. When all the water is absorbed from the beans through osmosis, the inside does not cook properly and you risk ingesting more uncooked starch.
6. Don't mix the beans with other starches like tortillas or rice. This will reduce the starch load and ensure better digestion of the beans. Vegans often say to combine beans and rice to get a "complete protein/complete amino acids." But beans are generally consumed alongside meat, so this food mixing is not necessary in my opinion.
7. If you are going to consume beans, consider an enzyme supplement with Amyalse and Cellulase to break down the fibers in the beans further.
8. Consider using a pressure cooker versus a pot on a stove. Pressure-cooking the beans reduces the hard-to-digest undesirable compounds more than stovetop cooking.
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-I'm not denying that legumes/lentils have undesirable qualities. I am denying that these undesirable qualities can't be reduced significantly by proper cooking methods.
-Beans are not incompatible with good health and good digestion.
-Potatoes or rice are also not a suitable "alternative" to beans because they taste different and have a different texture. (I love plain salted potatoes and plain white sushi rice btw.)
-Some people just do better with a moderate amount of well-cooked starch in their diet and starch, for me, creates firm bowel movements that don't require wiping vs. fruit which causes overly soft stools that are kind of messy.
-Not all food needs to be looked at through the lens of "Broken metabolism". For those of us with ok or even good health, I doubt beans will "ruin" our health.
-RP regularly states that emphasis needs to be placed on good food preparation and whole foods, rather than supplements or isolated nutrients.
-I tried eating just white sugar and got a lot of acne and skin dermatitis. Basically, anytime you consume glucose/sucrose/fructose without also including B Vitamins (as in the case of white sugar) you're using up B-Vitamins needed for glucose oxidation. If you're already low on B-Vitamins or minerals and you consume white sugar or even honey, you will not benefit and your health will likely suffer. But with beans no acne or skin issues, but many here would say white sugar > legumes.
If beans will have some negative effect in me 30 years down the line, I guess those that never consume properly-prepared and cooked legumes can say "I told you so." But until then, I think beans are fine to consume when the rest of your diet is healthy.
Beans are, fortunately, easy to avoid for those that wish to do so.
Am I insane for including beans in my diet when the rest of my diet follows RP principles (high dairy and calcium intake, very low-PUFA, high fruit intake and minimizing estrogen/serotonin/overall stress.) I seem to suffer no overt ill-effects from legumes and lentils.
Yes, like they do in Exposure Therapy. When the negative reactions begin to kick in, it's great timing for boosting the immune system (controlled hyperthermia, sun exposure, topical venom, and so on).Man the only steamed veggies I like are broccoli and green beans. I do have a history of gut issues. I was pretty healthy back when I ate a more typical 'healthy' diet which included greens and other plant foods I stopped eating altogether on the Peat diet. Beans definitely cause issues for me now. What would you say is the best way to incorporate these foods again? Go slowly?
Abstract said:The microbiome is a dynamic community that can positively and negatively influence host health. Lactobacillus reuteri is a probiotic that has received much attention for its ability to inhibit pathogens such as Salmonella typhimurium, Escherichia coli, and Clostridium difficile. It does so by its unique ability to metabolize glycerol into the antimicrobial compound 3-HPA, which is commonly referred to as reuterin. The ability to secrete reuterin is dependent not only on glycerol availability but also the concentration of glucose. In fact, there appears to be a “goldilocks” ratio between glucose and glycerol as either too much or too little glucose significantly diminishes reuterin production. Since L. reuteri primarily resides in distal regions of the intestine and colon where most of the glucose has already been absorbed, it seems unlikely that reuterin production would be promoted at the physiological level via this mechanism.
Prebiotics are carbohydrates that are indigestible by the host and remain for enzymatic digestion by intestinal probiotics. Inulin and galactooligosaccharides (GOS) are two widely studied prebiotics that are known for their ability to promote the growth of a wide range of lactobacilli, and have been shown to promote L. reuteri growth to varying degrees. Here, we asked if prebiotics such as inulin and GOS promote the production of reuterin in the absence of glucose. L. reuteri were cultured in TSB with or without glycerol in the presence of either glucose, inulin, or GOS, and assessed for their ability to produce reuterin. While inulin did not enhance the production of reuterin, GOS induced reuterin production, although 45% less than that of glucose. Moreover, unlike the dose-dependence observed with glucose, incubation with GOS induced similar reuterin production regardless of concentration. This suggests that an enzymatic equilibrium may exist where glucose/galactose is cleaved from GOS only as needed by L. reuteri. Finally, to confirm the biopotency of reuterin production, we cultured S. typhimurium with supernatants from L. reuteri that were grown with various carbohydrates. Supernatant dilutions as low as 1:15 were able to significantly retard growth of S. typhimurium with ratios of 1:1 completely inhibiting growth. Together, these results suggest that prebiotics such as GOS may be able to elicit physiologically relevant production of reuterin, which may shape the flora of the microbiome and reduce incidence and severity of pathological infections. Further, as GOS are particularly abundant in breast milk, it suggests a possible link for early immunoprotection from intestinal pathogens while the infant is still immunologically naïve.