R Ranson wrote:
Tyler Ludens wrote:
Of regular dry beans, which would you recommend as the most nutritious and easiest to digest? This might have been covered in another thread but I need a refresher. I think it is kidney beans that are the most toxic? I don't buy them.
I have a suspicion that this is different for different people.
Gut bacteria seems to be a huge influence. The more beans we eat, the more the bacteria in our gut adjusts to eating beans. I think this is why they suggest starting with beans as a side dish or even as a condiment if you aren't used to eating beans, then slowly increase so that in a month or 6 you can have a full size helping three or 7 times a week. Sally Fallon suggests adding live culture like sauerkraut juice or miso paste to beans just before serving them, which might help.
A big thing for me is fibre. For anyone, sudden change in fibre consumption can cause major discomfort (or in some cases, hospitalisation). If you have challenges in your gut, then quite often the doctors put you on zero or low fibre diet. I think I'm 'supposed' to have no more than 2grams twice a day. What the dietician at the hospital was confused about is the difference between soluble and insoluble fibre. Her training is that all fibre is created equal. My experience differs. Insoluble fibre is very good at blocking up the gut, especially when one suddenly starts eating it. However, chickpeas, favas, lentils, dry peas, and to some extent cow peas (basically Old World pulses) have more soluble fibre which I can handle.
I have a suspicion that genetic background plays a huge part in how easy/difficult some foods are to digest. New World foods are more difficult for me to digest, but I do great on the food of my ancestors. Everyone seems to be different.
There's a bit about toxins in uncooked beans here. I think the general consensus is that they are easier to digest if they are cooked thoroughly. The fresher dry beans are, the less energy and time they take to cook, and possibly the easier they are to digest.
Karen Donnachaidh wrote:One of my favorite recipes. It has many ingredients, but they are fairly
inexpensive to buy and some you may already have on hand. I usually
make a double batch so the effort is more worth the time spent prepping.
It freezes really well. When frozen on a cookie sheet and then put into a
container they stay separate so you can just grab however many you intend
to cook. No need to thaw first, just put in a skillet with a bit of oil.
Grits and Veggie Cakes (DH calls them Fake Crab Cakes)
1C. Black eyed peas
1C. Cooked basmati rice
1C. Shredded green cabbage
1C. Shredded carrots
1/2C. Grated onion
1/2C. Quick cooking grits
1T. Finely chopped fresh thyme
1T. Finely chopped garlic
1 1/2 t. Seasoning salt
2 Eggs, lightly beaten
1C. Unseasoned bread crumbs
Oil for frying
Cook rice and allow to cool.
In a large bowl, combine blackeyed peas, rice, cabbage, carrots, onion, grits,
thyme, garlic, seasoning salt and pepper. Stir until blended.
Add beaten eggs and enough bread crumbs to bind mixture together. Pack a
1/4C. measuring cup with the mixture. Then use your hands to flatten into 3" cakes.
Fry in oil until well browned on each side, drain on paper towel or paper grocery bag.
Should make 14 - 16 cakes.