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Chocolate and coffee - legumes?

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  • Chocolate and coffee - legumes?

    Alright folks, just a quick question.

    If legumes/beans are not recommended, how do coffee and chocolate fit in? I love them, so I won't stop consuming them regardless but I just wondered.

  • #2
    You know, that's a good question, and a rather obvious one...can't believe I didn't think of it before. Perhaps the processing involved mitigates the negative factors associated with the legume?
    "The mountains are calling and I must go."
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    • #3
      Hope so!

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      • #4
        Id say that its a matter of qty consumed and the trade off between bad aspects and good aspects.

        Mark recently talked about green beans, and discussed how different legumes lie on a spectrum. Some are really bad offenders. Some offer a few benefits, but have some downsides to.

        You dont need either of these to be healthy. Howver there are a number of benefits they offer.

        In term of the downsides of legumes, I dont know how processing affects it, but just think about the qtys you are consuming. Two teaspoons of coffee is not the same as a mug full of peanuts.

        the only downside to dark chocolate I have found is the phytic acid but by having a couple of squres of dark choc, or a couple of teaspoons of cocoa, your not going to give you body anything big to worry about. A healthy body is quite capable, and to some extent expects to have to deal with impurities and imperfections in our food.

        My two cents!
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        • #5
          Nice one, I wasn't worried (Gotta have some vices right?) just curious!

          Cheers mate!

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          • #6
            Neither one of them are legumes. Neither are vanilla beans.

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            • #7
              I believe coffee and cocoa beans are both actually seeds. They are both fermented during their processing as well, which should reduce the anti-nutrients in them. I have read that a lot of coffee beans are contaminated with molds that are not great to consume - not sure how true it is.

              I feel both should be kept to a limited part of the diet. I have coffee once or twice per week, but I eat chocolate every day. I'm trying to cut back, but dang it's hard!!
              Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

              http://www.krispin.com/lectin.html

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              • #8
                lets call them a fruit lol
                Karin


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                • #9
                  I'm going to call them a dark green veg in the superfood category. Kale, swiss chard, collards, flourless chocolate cake, and espresso...
                  If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                  • #10
                    coffee and cocoa are extremely high in phytic acid...which is actually bad.
                    Cocoa, being high in iron, also high in phytic acid which binds with iron, is kind of ironic.
                    But, I've read that there are other, multiple anti-oxidant properties to dark chocolate that are actually beneficial if not over used...because lodaing up on phytic acid daily is probably not a good idea.
                    That's why Mark says to use it occassionally, as an indulgence, not as a daily snack to beat sugar cravings.

                    Coffee every day? I wouldn't recommend it. Once in awhile at a get-together, sure. Coffee irritates the gut and causes ulcers, the #1 reason for columbians having stomach cancer.

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                    • #11
                      Coffee doesn't cause ulcers. Ulcers are caused by a bacterial infection and are cured with antibiotics. Seriously, nothing to do with stress, acidic foods, coffee, etc.
                      If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                      • #12
                        Originally posted by tfarny View Post
                        Coffee doesn't cause ulcers. Ulcers are caused by a bacterial infection and are cured with antibiotics. Seriously, nothing to do with stress, acidic foods, coffee, etc.
                        Yep. And H pylori is rampant in South America - also leads to stomach cancer.

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                        • #13
                          Legumes are plants with nitrogen-fixing properties in their roots. They improve the nitrogen in the soil. That they produce crops we call "beans" has nothing to do with chocolate (which is a seed in a tropical fruit that grows on a tree) or coffee (which is also a seed in a tropical fruit that grows on a tree.)
                          Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                          • #14
                            Originally posted by chronyx View Post
                            Alright folks, just a quick question.

                            If legumes/beans are not recommended, how do coffee and chocolate fit in? I love them, so I won't stop consuming them regardless but I just wondered.
                            Because coffee and chocolate are not legumes/beans. They are the seeds of fruit-bearing plants, i.e., nuts.
                            Read. The. Book.

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                            • #15
                              Even if they were legumes.... I'd not give them up.

                              There's not much I'm confident of when it comes to the paleo/primal thing.
                              I'm pretty confident that (1) wheat is bad, in a meaningful way, that causes many measurable negatives effects

                              I'm completely unclear about what cholesterol is--- because I was pretty sure it was a waxy buildup in my arteries, and that it thus constricted the flow of blood, and lead to danger. Now I have no idea.

                              I'm DEFINITELY unclear about whether cals in equal cals out, whether carbs are bad, and the role of insulin. Wolf and Berkhan seem to vigorously disagree. The value of the low-carb diet seems to have been refuted, and proved, in equal measure.

                              But when it comes to legumes, there doesn't seem to be a ton of debate that when properly cooked, most of them are not so bad. Thought Matt LaLonde's small bit on legumes from the AHS was really interesting.

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