|Author:||Sorting Last Post on Top ↓ Message:||
When my father had lithotrypsy, he still had quite a bit of pain passing just the stone fragments.
Did you have a problem with that?
(have not yet drunk water today yet... now i'm off to drink my first 2 cups)
I eat a lot of lentils and pinto beans. The recipe on how much to make is usually on the packagge. One can use left over beans in many ways.
Pathgirl, I also had lithotrypsy done twice. I was in and out of the hospital the same day.
Thanks for reminding me to drink water. I get busy and forget.
Edited by: SMILEEJAN at: 1/31/2008 (08:17)
This is a battle.
FIGHT FIGHT FIGHT!
GO GO GO
LOOSE LOOSE LOOSE!
Pounds go away!
I just bought a pressure cooker because I heard it is easier to have the beans cook to the proper tenderness. I haven't tried it yet because I found a brand of canned beans that are low in sodium. Where I live, our major grocery store is called Giant Eagle, and they have a line of products that are organic called Nature's Basket. A half cup serving of their garbanzos only has 120 mg of sodium as compared to 400 in other brands. So, don't give up on canned goods all together. You may find something similar in your area. Actually, I'm sure it is a lot cheaper to cook them yourself though, and at least you have the freezer space. That is something that I unfortunately do not have.
You will show me the path of life; In Your presence is fullness of joy; At Your right hand are pleasures forevermore. Psalm 16:11
That is great news! I just purchased a freezer when I was told to go on a low sodium diet - knowing that I could no longer use "convenience" products like canned beans and the like.
I didn't think I could freeze cooked beans, but it is so much easier if I can.
Thanks for your help!
I cook up a full package of kidney beans at once and freeze what I won't use in a week, and they freeze well. It's so good to be able to make chili and still stay low on the sodium. I measure one cup per baggie, then put that all in a freezer bag.
I can do all things through Christ who strengthens me. Phil. 4:13
highest weight 333lbs
Weight on 1/3/14 220.5
Short term goal 195
In my dreams goal: 170
I have to drink MORE water! This is to try to flush out the calcium so it does not form stones. Unfortunately the ultrasound showed that I have two stones - one in each kidney. I'm going to have them blasted (lithotrypsy) - it's better they are broken up and come out in fragments then if they try to migrate down as a whole!
This is actually a tough part because I'm not a big water drinker. Luckily, I'm actually encouraged to drink lemonade because the citrate in the lemon juice forms calcium citrate which helps wash out the calcium without forming stones.
Back to chickpeas... do they freeze well? I was worried that cooked chickpeas would kind of be "mushy" or break too easily after being frozen.
Hi Pathgirl, welcome!
As far as chickpeas are concerned, I love love all kinds of beans and chickpeas which I usually call garbanzos are just about my favorite. When I cook beans I usually cook a pretty good quantity and use them in different ways. I eat garbanzos in salads or just with one or two veggies and a tiny bit of dressing as well as adding them to other dishes. I would freeze any extras but I always go through them pretty quick. I don't know the answer to your question but I would just cook a bunch of them and freeze what's left over. Yum!
Interesting about the calcium, I would've had no idea. What affect does that have on your water intake, do you have to drink more, or less water to hang on to the calcium?
New to the group so I better introduce myself. I had to go on a low-salt diet because I have a kidney defect whereby I pee out all my calcium instead of putting it in my bones. After fracturing my femur and pelvis at the tender age of 38, I had all these tests done which discovered where all the calcium went!
So what does calcium has to do with a low salt diet? My (and your) kidney can't secrete or lose the calcium without also secreting salt. Calcium and sodium can only leave hand-in-hand, so to say. So if I restrict salt so that my kidney has to conserve it, it will also by necessity have to hang onto the calcium! Pretty neat, eh?
Anyhow, here is the question:
Say a recipe calls for 1 can of chickpeas - and we all know canned chickpeas are always really high in sodium. So I am planning on cooking chickpeas so I have a low-salt equivalent.
How do I calculate how much dry chickpeas will make the same as one can when cooked?
Thanks in advance!