Re: So what's so good in a legume?



N

Neryl Chyphes

Guest
"David R. Throop" <[email protected]> wrote in message news:[email protected]...
> Over in sci.life-extension <[email protected]>, Doug Skrecky
> <[email protected]> posts an article about how legume
> consumption is the best predictor (of the foodgroups studied) of
> survival in the elderly.
>
> Peas? Peanuts? I hardly eat them any more. They are starchier than
> I like. I'm trying to keep my carbs low, and I don't think of the
> legumes of having much of anything in the way of phytonutrients. So
> where's the benefit coming from?
>
> David Throop

Peanuts != legumes. Legumes = complex carbs maybe 90%, protein, low fat,
fibre, iron. Flavour when you know how to cook...

The combination of essential amino acids complements what is in grains.
So, beans plus grain = one combination that works for proteins.

My private theory is that legume eaters are people who know how to cook,
hence their health is because they understand dietary choice and food
preparation. The natural things that go with legumes in terms of flavour
are also good for you, especially with legumes.

[Soaking legumes also provides reflection time].

N.
 
In alt.support.diabetes Neryl Chyphes <[email protected]> wrote:


: "David R. Throop" <[email protected]> wrote in message news:[email protected]...
: > Over in sci.life-extension <[email protected]>, Doug Skrecky
: > <[email protected]> posts an article about how legume
: > consumption is the best predictor (of the foodgroups studied) of
: > survival in the elderly.
: >
: > Peas? Peanuts? I hardly eat them any more. They are starchier than
: > I like. I'm trying to keep my carbs low, and I don't think of the
: > legumes of having much of anything in the way of phytonutrients. So
: > where's the benefit coming from?
: >
: > David Throop

: Peanuts != legumes. Legumes = complex carbs maybe 90%, protein, low fat,
: fibre, iron. Flavour when you know how to cook...

: The combination of essential amino acids complements what is in grains.
: So, beans plus grain = one combination that works for proteins.

: My private theory is that legume eaters are people who know how to cook,
: hence their health is because they understand dietary choice and food
: preparation. The natural things that go with legumes in terms of flavour
: are also good for you, especially with legumes.

: [Soaking legumes also provides reflection time].-Not for me. I use it
as sleep time:)


I had kind of abandoned legumes , except peanuts in the form od a little
peanut butter on a wasa cracker for a snack, until recently, after reading
on this group.

I have started to eat lentil soup agian, but I now prepare it a bit
differently than I used to. I use about half the lentils I used to and
find that in moderate (not tiny) portions, it does not spike me, so I can
encorporate it into my diet. I often have a cup of it at a local
restarant which makes it vey well adn doesn't artificially thicken it with
carby stoff, as they do their slit pea soup. I will have this with a
bunless freshly cooked , real hamburger or turkeyburget, lettice and
onion, to make a very satisfying meal that doesn't spike me.

A large serving of legumes, mostly alone 9but in a tasty sauce0 I cannot
manage, but a spoonfu or so along with my meal works fine. I should
experiment with low bean chili recipes as I do miss that:) Again, as I
have said so many times before, we are not on diets here, but on a
lifetime eating plan and to totally do without a liked food makes it more
likely tht we will have a breakdown and eat too much, so I try to find a
way to encorporate thee things into my WOE adn recipe bag.

Wendy
 
Neryl Chyphes wrote:

: [Soaking legumes also provides reflection time].

Do you watch them soak?

--
Juhana
 
"W. Baker" <[email protected]> wrote in message
news:[email protected]...

> I had kind of abandoned legumes , except peanuts in the form od a little
> peanut butter on a wasa cracker for a snack, until recently, after reading
> on this group.
>
> I have started to eat lentil soup agian, but I now prepare it a bit
> differently than I used to. I use about half the lentils I used to and
> find that in moderate (not tiny) portions, it does not spike me, so I can
> encorporate it into my diet. I often have a cup of it at a local
> restarant which makes it vey well adn doesn't artificially thicken it with
> carby stoff, as they do their slit pea soup. I will have this with a
> bunless freshly cooked , real hamburger or turkeyburget, lettice and
> onion, to make a very satisfying meal that doesn't spike me.
>
> A large serving of legumes, mostly alone 9but in a tasty sauce0 I cannot
> manage, but a spoonfu or so along with my meal works fine. I should
> experiment with low bean chili recipes as I do miss that:) Again, as I
> have said so many times before, we are not on diets here, but on a
> lifetime eating plan and to totally do without a liked food makes it more
> likely tht we will have a breakdown and eat too much, so I try to find a
> way to encorporate thee things into my WOE adn recipe bag.

When I make chili, I add lots of onions, peppers and celery. I also add
meat sometimes. Last night I made Spanish rice using corn, ground beef (you
could use other meats), chilies, green pepper, lots of onion, tomato and
salsa, some kidney beans and a little bit of rice. And for Easter, I made
baked beans in the crockpot. I soaked some navy beans overnight them put
them in the crockpot with a TON of chopped onion that had been caramelized
first in a skillet with some olive oil. This part is the trick. They add
bulk to the dish so you use less beans and they also make it very sweet. I
then added a bit of mustard, some low carb ketchup, a bit of molasses, some
salt and a ton of black pepper. You could also add green pepper but I didn't
because my parents can't eat it. I had this as my main source of protein
and carbs for the meal along with a green salad. BG was fine after eating
it.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm
 
W. Baker wrote:
>
> I had kind of abandoned legumes , except peanuts in the form od a little
> peanut butter on a wasa cracker for a snack, until recently, after reading
> on this group.
>
> I have started to eat lentil soup agian, but I now prepare it a bit
> differently than I used to. I use about half the lentils I used to and
> find that in moderate (not tiny) portions, it does not spike me, so I can
> encorporate it into my diet. I often have a cup of it at a local
> restarant which makes it vey well adn doesn't artificially thicken it with
> carby stoff, as they do their slit pea soup. I will have this with a
> bunless freshly cooked , real hamburger or turkeyburget, lettice and
> onion, to make a very satisfying meal that doesn't spike me.
>
> A large serving of legumes, mostly alone 9but in a tasty sauce0 I cannot
> manage, but a spoonfu or so along with my meal works fine. I should
> experiment with low bean chili recipes as I do miss that:) Again, as I
> have said so many times before, we are not on diets here, but on a
> lifetime eating plan and to totally do without a liked food makes it more
> likely tht we will have a breakdown and eat too much, so I try to find a
> way to encorporate thee things into my WOE adn recipe bag.
>
> Wendy

It seems so many on the newsgroup have trouble with legumes, and I
count myself lucky that *so far* I don't. My one hour pp BS is always
<110 after beans or lentils. I can eat beans and squelch those
cravings for bread.

Michelle T2
 
In alt.support.diabetes Michelle <[email protected]> wrote:

: W. Baker wrote:
: >
: > I had kind of abandoned legumes , except peanuts in the form od a little
: > peanut butter on a wasa cracker for a snack, until recently, after reading
: > on this group.
: >
: > I have started to eat lentil soup agian, but I now prepare it a bit
: > differently than I used to. I use about half the lentils I used to and
: > find that in moderate (not tiny) portions, it does not spike me, so I can
: > encorporate it into my diet. I often have a cup of it at a local
: > restarant which makes it vey well adn doesn't artificially thicken it with
: > carby stoff, as they do their slit pea soup. I will have this with a
: > bunless freshly cooked , real hamburger or turkeyburget, lettice and
: > onion, to make a very satisfying meal that doesn't spike me.
: >
: > A large serving of legumes, mostly alone 9but in a tasty sauce0 I cannot
: > manage, but a spoonfu or so along with my meal works fine. I should
: > experiment with low bean chili recipes as I do miss that:) Again, as I
: > have said so many times before, we are not on diets here, but on a
: > lifetime eating plan and to totally do without a liked food makes it more
: > likely tht we will have a breakdown and eat too much, so I try to find a
: > way to encorporate thee things into my WOE adn recipe bag.
: >
: > Wendy

: It seems so many on the newsgroup have trouble with legumes, and I
: count myself lucky that *so far* I don't. My one hour pp BS is always
: <110 after beans or lentils. I can eat beans and squelch those
: cravings for bread.

: Michelle T2

What is the size of your serving? Are the beans or legumes the main
course?

Wendy
 
W. Baker wrote:

>
> : It seems so many on the newsgroup have trouble with legumes, and I
> : count myself lucky that *so far* I don't. My one hour pp BS is always
> : <110 after beans or lentils. I can eat beans and squelch those
> : cravings for bread.
>
> : Michelle T2
>
> What is the size of your serving? Are the beans or legumes the main
> course?
>
> Wendy

Hi Wendy,

Usually I have about 1/2 cup of refried beans (homemade) for breakfast
along with some form of protein--usually grilled chicken strips or half
a turkey burger patty. That meal always gives me a reading under 110.


For lunch today, I had 1 1/2 cups of black bean salad that had some
corn in it. I probably overdid the amount a bit, but my 1 hour pp
reading was still 126. That reading is higher than I like, but I do
have a few meals that push me up that far.

I don't eat any of the already canned beans. I buy the dried beans,
soak them for three days changing the water out every 12 hours (to try
to alleviate some of their more annoying side effects), then slow cook
them in the crockpot. I can't imagine that this makes my beans any
more carb friendly than the canned ones. I do it to eliminate the
extra salt present in canned beans.

Michelle T2
 
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