1

votes

So, Chick Peas???

Answered on August 19, 2014
Created November 12, 2011 at 5:00 AM

What are people's thought on chick peas? I am making a recipe with them in. I know Mark (MDA) says that they are ok in moderation.

What are people thoughts? Is there anything you can do to make them better (or less bad, which ever is correct).

Cheers

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on February 19, 2013
at 06:47 AM

What 50 gram limit?

4eb67cdd9ea0ab45ee9a8f74ce6ae66c

(144)

on February 16, 2013
at 10:37 PM

It's not hummus if you change the original recipe! Chick peas, tahini, olive oil, garlic, salt, and a pinch of cumin.

7841848bd0c27c64353c583fb7971242

(7275)

on February 16, 2013
at 06:24 PM

Why would you want to use almond butter instead of tahini? Sesame seeds are an excellent source of calcium and other minerals.

67f3387f0308b570c61944addedd183e

(112)

on November 13, 2011
at 04:38 PM

so what were the results?

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 13, 2011
at 01:21 PM

No, lentils only have to be soaked 8-12 hours. Although they can be soaked for 24 hours if you have the time.

4e184df9c1ed38f61febc5d6cf031921

(4999)

on November 13, 2011
at 11:54 AM

DO you also soak lentils as long as this? I love lentils and have so missed them for the last 2 years...

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on November 12, 2011
at 09:38 PM

Unfortunately, I've got canned beans. I'll be alright this time. I'll make sure I get fresh next time. Cheers everyone

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 12, 2011
at 05:54 PM

I don't use tap water, so chlorine isn't an issue for me. If you don't change water, you run the risk of the oligosaccharides you've drawn out re-entering the beans (according to what I've read on the WAPF site). However, if your only concern is phytates and not also digestibility, it may not matter. I really don't know about that.

7d64d3988de1b0e493aacf37843c5596

(2861)

on November 12, 2011
at 04:15 PM

I have heard something about it takes 24 hours for chlorine to "evaporate" out of tap water, so I am not sure about the changing the water every 12 hours. I had thought the goal was to get biological activity going to degrade the phytates, but I haven't really paid a lot of attention to it. I soak legumes for 48 hrs straight with no dumping.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 12, 2011
at 01:49 PM

Totally agree on the canned beans. I would definitely avoid those.

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on November 12, 2011
at 01:40 PM

That's about what I do. I recently added properly prepared legumes back into my diet and I feel great. (Canned beans? Not so much.)

8634d4988ced45a68e2a79e69cc01835

(1617)

on November 12, 2011
at 06:33 AM

I can't tolerate them anymore. They're tasty, but not worth 3 days of digestive discomfort/damage control.

B2f2a025c9901b31af3853d1336d5307

(183)

on November 12, 2011
at 06:13 AM

my honest opinion? They're yummy, in salads, roasted, hummus form.. I like them.

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8 Answers

6
218f4d92627e4289cc81178fce5b4d00

on November 12, 2011
at 06:38 AM

Hommus! I that is all I have ever used chickpeas for and still have some now and then, it's absolutely worth it. Love hommus. Hommus on bbqed lamb is glorious Consider it a cheat, a 20 in your 80/20. Add coconut cream or oil to your hommus for a paleo flair, sub tahini paste with almonds. Only problem with hommus is I wanna scoop it with corn chips!

4eb67cdd9ea0ab45ee9a8f74ce6ae66c

(144)

on February 16, 2013
at 10:37 PM

It's not hummus if you change the original recipe! Chick peas, tahini, olive oil, garlic, salt, and a pinch of cumin.

2
13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 12, 2011
at 01:38 PM

I eat legumes and if properly prepared they are fine for most people in moderation. I removed them from my diet and that did not work for me (at all). I have them about once a week and prepare them traditionally by long-soaking them in warm water with some kind of acid (lemon juice, vinegar, whey, etc.). And by long I mean really, really long: usually about 48 hours--changing the water every 12 hours. This process will remove most of the phytates and make the legumes more easily digestible.

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on November 12, 2011
at 01:40 PM

That's about what I do. I recently added properly prepared legumes back into my diet and I feel great. (Canned beans? Not so much.)

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 12, 2011
at 05:54 PM

I don't use tap water, so chlorine isn't an issue for me. If you don't change water, you run the risk of the oligosaccharides you've drawn out re-entering the beans (according to what I've read on the WAPF site). However, if your only concern is phytates and not also digestibility, it may not matter. I really don't know about that.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 12, 2011
at 01:49 PM

Totally agree on the canned beans. I would definitely avoid those.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on November 12, 2011
at 09:38 PM

Unfortunately, I've got canned beans. I'll be alright this time. I'll make sure I get fresh next time. Cheers everyone

4e184df9c1ed38f61febc5d6cf031921

(4999)

on November 13, 2011
at 11:54 AM

DO you also soak lentils as long as this? I love lentils and have so missed them for the last 2 years...

7d64d3988de1b0e493aacf37843c5596

(2861)

on November 12, 2011
at 04:15 PM

I have heard something about it takes 24 hours for chlorine to "evaporate" out of tap water, so I am not sure about the changing the water every 12 hours. I had thought the goal was to get biological activity going to degrade the phytates, but I haven't really paid a lot of attention to it. I soak legumes for 48 hrs straight with no dumping.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 13, 2011
at 01:21 PM

No, lentils only have to be soaked 8-12 hours. Although they can be soaked for 24 hours if you have the time.

2
1ec4e7ca085b7f8d5821529653e1e35a

(5516)

on November 12, 2011
at 12:46 PM

I am experimenting with this as well. I made a recipe with canned chick peas and they didn't make me feel well. I am following the traditional soaking preparation and hoping for a better result this time. I'll keep you posted.

I'd say for any legumes make sure you soak them to get rid of the antinutrients more

67f3387f0308b570c61944addedd183e

(112)

on November 13, 2011
at 04:38 PM

so what were the results?

1
Ba20b502cf02b5513ea8c4bb2740d8cb

on November 13, 2011
at 09:29 AM

Yeah in moderation; hummus is so awesome that it's hard to go without it every once in a while but for me personally I've had some serious GI stuff when I've eaten garbanzo beans on a consistent basis.

0
5616e8de3e99ae199d9fd896098a331a

on February 16, 2013
at 10:32 PM

Yesterday I ate revithosoupa :-)

http://greekfood.about.com/od/soupsstews/r/revithiasoupa.htm

Although I surpassed the 50 grams of carbohydrates limit, it didn't seem to cause any problems with my sugar cravings, maybe because of the fiber.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on February 19, 2013
at 06:47 AM

What 50 gram limit?

0
0abbec29fdcc092e969885ad70aa4c11

on February 16, 2013
at 10:23 PM

They make me gassy but if I am going to eat beans those are the ones to eat.

0
7eb16d483e050c6a9123c341c9bb1d1f

on February 16, 2013
at 04:34 PM

I completely agree. Life without hummus is not worth living. Everything in moderation.

0
1e361c281a020d3570acc0f8d17a0ce7

on January 21, 2013
at 08:33 PM

Life without hummus is a life not worth living! You can use almond butter instead of tahini (sesame). I can't imagine not doing it from scratch which involves soaking. You can eat it with raw bread which is flourless. Corn is a Paleo no no, but you can make plenty of raw crackers that give you that flavor. Try beet chips. Simply slice them super thin with a mandolin, toss in apple cider vinegar (now paleo accepted), let sit for 20 minutes, lay out on dehydrator screens, sprinkle with salt and pepper, dehydrate at 110 until crispy. Scoop hummus and enjoy!

7841848bd0c27c64353c583fb7971242

(7275)

on February 16, 2013
at 06:24 PM

Why would you want to use almond butter instead of tahini? Sesame seeds are an excellent source of calcium and other minerals.

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