0

votes

Are legumes really that bad?

Commented on September 01, 2015
Created October 07, 2014 at 10:07 AM

Are legumes bad for you, when prepared the traditional way? e.g. Idlis - rice and lentils are soaked in water for 8 hours, grinded into a paste, fermented for a further 12 hours, and steamed for 20 minutes to make fluffy rice cakes known as "idlis".  Lentils are a fundamental part of our diet.  

Steps to remove toxins/anti-nutrients

*Skin is removed from the bean and then it is split in two (lentils )

*Lentils are then soaked in warm water for 8 hours

*Lentils are ground into a paste

*The paste is then fermented for 12 hours

*The sourdough is then steamed/baked for a further 20 minutes to create rice cakes

*This is eaten with a curry (containing vegetables, coconut milk, and spices such as turmeric, cumin, cinnamon, cloves, caradamom, bay leaves, asofoetida, chillis, ginger, garlic, coriander, mint, etc)

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 09, 2014
at 04:15 PM

What does your bullet point about sourdough mean in the context of preparing legumes?

  • 95c817f872c6f57025da005fff441f55

    asked by

    (0)
  • Views
    3.1K
  • Last Activity
    1049D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

7 Answers

1
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on October 07, 2014
at 07:04 PM

They are not. They have important amounts of magnesium, folate, potassium and a number of other vitamins and minerals. They have fermentable fiber. The trick is to eliminate trypsine inhibitors and other lectins, but generally long soaking (I soak everything 24 hours, but chickpeas 48 hours), good rinsing, and thorough cooking (for my natto, I steam soybeans for 9 hours) does the trick. 

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on September 01, 2015
at 06:51 PM

I soak them in warmish water (80F or so). The beans should be able to sprout and in the case of chickpeas, in 48 hours they should have a "spear" as long as the seed. To maintain 80F in my much cooler home, early on I change the water often (when it gets too cool). That helps getting rid of all those enzyme inhibitors that wash out of the seeds (the liquid has some color).

In the recent past I have extended my waiting period, after 2 days soaking I leave them in the bowl without water (covered with plastic film to preserve moisture) for another 1 or 2 days until I see clear signs of germination. Chickpeas do make spears in less than 4 days, but for adzuki it works better.

Medium avatar

(78)

on September 01, 2015
at 02:38 AM

 what do you soak the beans in? I find that evrerytime I soak my beans they are hard even when cooked for hours! I ehard acid is bad or something? Specifically regarding chickpeas?

1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 07, 2014
at 11:57 AM

no

0
Medium avatar

on October 11, 2014
at 08:29 PM

This is one of those questions that you'll probably find opposing opinions and answers on, but for the most part, I'd say that legumes are OK! However, preparation does seem to play an important role in the benefits OR problems you may get from eating them. In addition, just like many other foods such as fruits and meats, where they originate from and how they are produced could have an effect on the way they affect you, so make sure you're buying high-quality products. Otherwise, unless you had pre-existing digestive problems or related allergies, eating beans, rice, and other legumes in moderation should be just fine ;)  

0
Cbe1731034411e1ce373cdc62e7d4eef

on October 09, 2014
at 02:53 PM

I'm back doing beans and eggs ala 4HB and it's really been a good addition back.  I think the intermittment fasting had put my body in a weakened state too long.

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on October 08, 2014
at 07:44 AM

I think they have been demonised - unfairly - for far to long. I added them back to my diet about 18 months ago and feel that they are hugely beneficial. For one thing - I get cramp in my hands / legs MUCH less often when I am eating legumes regularly. Also, my digestion seems noticeably better. I soak all beans for at least 24 hours - hopefully, until there are little bubbles forming which I believe indicates the beginning of fermentation (which I read means that problematic lectins etc have been eliminated) then rinse thoroughly and cook.

 

They are excellent sources of many minerals, folate, B vitamins, etc. Here is a rundown on lentils, for example

 

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52

0
Be157308a0438e382b88d9db4c12ab30

on October 07, 2014
at 01:02 PM

Well, I like high-oleic peanuts/peanut butter. It's a legume but it's not that bad and it's pretty nice to have on a keto diet, since it has a high amount of monounsaturated fat.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 09, 2014
at 03:00 PM

Have you taken a look at the omega-6 fat contents of peanuts lately?  You need to eat a lot of salmon, sardines, or mackeral to keep the O6:O3 fat ratio in balance.

0
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 07, 2014
at 11:57 AM

no

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!