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Some questions about legumes

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  • Some questions about legumes

    Are they healthy and would you advice eating them or do you consider them a treat? I hear buying raw legumes and soaking them yourself is the best option. But when I check the nutrition labels I also see that the raw legumes have about 4x the carbs as pre-soakes legumes. Why is this? And are pre-soaked beans bad if they're not covered with a sugary syrup?

  • #2
    First of all, carbs don't matter if you are healthy. Second, yes, buy the raw legumes and soak/sprout them before cooking. Third, are you sure the serving sizes are the same between the labels you are looking at?
    You lousy kids! Get off my savannah!

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    • #3
      Originally posted by Grumpy Caveman View Post
      First of all, carbs don't matter if you are healthy. Second, yes, buy the raw legumes and soak/sprout them before cooking. Third, are you sure the serving sizes are the same between the labels you are looking at?
      Yup, a 100 grams. Same brand. Also checked with other brands, pre-soaked beans always have a smaller amount of carbs

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      • #4
        I've started using legumes again, well soaked. And found no adverse effects. I love the taste, texture - and the nutritional profile looks awesome.

        My health and energy improved a lot after adding back potato and white rice; I'm waiting to see if the legumes are equally beneficial.

        What's to not like??!!

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        • #5
          Originally posted by breadsauce View Post
          I've started using legumes again, well soaked. And found no adverse effects. I love the taste, texture - and the nutritional profile looks awesome.

          My health and energy improved a lot after adding back potato and white rice; I'm waiting to see if the legumes are equally beneficial.

          What's to not like??!!
          My healthiest days were actually on SAD. But I will never go back to that because it doesn't make sense. But I think I'll just eat legumes

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          • #6
            They are a pain in the balls to make edible. Fermenting is an idea. If you can take the time to reduce their toxicity they might be OK. I just don't see the appeal I guess.

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            • #7
              Soaked beans are a lot less dense than the dried ones, so you have water in your 100 g soaked beans aka less carbs.

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              • #8
                You also have fewer anti-nutrients with soaked legumes.

                Legumes are a very good source of minerals, starch and soluble fibre if you can be bothered to nuke out the anti-nutrients.

                Cannellini beans always tasted quite mild to me, much more so than kidney or pinto beans for example, back in the days when I ate legumes.
                Last edited by paleo-bunny; 04-14-2012, 12:08 PM. Reason: clarification
                F 5 ft 3. HW: 196 lbs. Primal SW (May 2011): 182 lbs (42% BF)... W June '12: 160 lbs (29% BF) (UK size 12, US size 8). GW: ~24% BF - have ditched the scales til I fit into a pair of UK size 10 bootcut jeans. Currently aligning towards 'The Perfect Health Diet' having swapped some fat for potatoes.

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                • #9
                  I don't like beans much anymore.

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                  • #10
                    I'll be the odd man out here. The night before a weightlifting workout, I'll eat a cup of chili w/ black beans (canned). I didn't need this when my workouts were lighter, but now, I do. I haven't tried sweet potatoes yet, but that might do for me, too. I have to avoid more concentrated forms of starch, because I'm apparently hyperinsulemic, based on my reactions to white potatoes, white rice, etc.

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