In an article Ray Peat, Ray Peat states:
In fact, the protein value of grain is negligible, mainly because seeds contain their protein in a storage form, that is extremely rich in nitrogen, but poor in essential amino acids. Special preparation is needed to reduce the toxicity of seeds, and in the case of beans, these methods are never very satisfactory.
I couldn't find any references about how and why "special preparation... in the case of beans, these methods are never very satisfactory." Since I eat sprouted beans (mung, kidney, garbanzo or chickpeas) and consider it as my part of lessening my intake of animal sources (pork, chicken, beef, lamb, goat), I have an interest in knowing if sprouting beans would be sufficient to prepare the beans for consumption. I understand beans contain many anti-nutrients that interferes with the breakdown of their protein content, and think that sprouting involves water causing the bean to germinate. In the process, many enzymes are activated which would destroy or convert these anti-nutrients, making the beans' protein bioavailable for our consumption.
Does anyone have references to support Ray Peat's point, or counter it? Thanks.
In fact, the protein value of grain is negligible, mainly because seeds contain their protein in a storage form, that is extremely rich in nitrogen, but poor in essential amino acids. Special preparation is needed to reduce the toxicity of seeds, and in the case of beans, these methods are never very satisfactory.
I couldn't find any references about how and why "special preparation... in the case of beans, these methods are never very satisfactory." Since I eat sprouted beans (mung, kidney, garbanzo or chickpeas) and consider it as my part of lessening my intake of animal sources (pork, chicken, beef, lamb, goat), I have an interest in knowing if sprouting beans would be sufficient to prepare the beans for consumption. I understand beans contain many anti-nutrients that interferes with the breakdown of their protein content, and think that sprouting involves water causing the bean to germinate. In the process, many enzymes are activated which would destroy or convert these anti-nutrients, making the beans' protein bioavailable for our consumption.
Does anyone have references to support Ray Peat's point, or counter it? Thanks.