Jumping in with my 2 cents worth. I'm a newbie to this g/f issue after my check up with the doc. To me it does seem like a day by day issue, but some things I have learned no matter what the bean or legume is, that you soak them overnight, throw away the pip water, refill with water no salt, boil till they get the skim coat, rinse well. Then I cook with them. I never buy canned beans unless it says unsalted or you can be guaranteed the skins will be tough and you will pay. I never really noticed this until I saw an unsalted chickpea can just happened to be organic and reasonable. What a difference in the texture of the pea, didn't seem waxy, just a nice texture and generally no problems unless I do something else that day that is an issue. I like to frequent a local North Indian resaurant and most times the chick peas are to die for good in texture, but the last time they were soaking in ghee, covered the whole dish and they were waxy, but it didn't bother me, that night I hate no naan bread, the night before I did and I was sick. Same meal, just add bread equals disaster. Have a great nite all......
Thanks so much for the suggestions. I, too, find that legumes are an ongoing experiment with my Celiac. I will try to soak the beans before cooking. Split peas are not good for on the way out. This condition is so much work. Talk about managing minutea on a daily basis. On the brighter side of life - it has made me stay real present with my body's needs. In fact, it has demanded that I slow my lifestyle down considerably. Happy New Year to ALL!
I have trouble processing certain legumes. Black beans often come through undigested. I seem to have the most luck with pinto and kidney beans. I haven't tried lentils recently. But sometimes even quinoa poses a problem. Every meal seems to be an experiment with what's okay and with what other foods.
MUSCLE DOES NOT WEIGH MORE THAN FAT 5 lbs = 5 lbs
5 lbs of muscle simply takes up less space than 5 lbs of fat!
If nothing tasted as good as being thin felt, no one would ever get fat!
Legumes are all safe but you need to check lentils as they can have othere grains mixed in due to the rotation of the crops. Foreign objectss are easy to spot and pick out. Some legumes are harder to digest and it helps to soak/cook them longer, such as kidney beans. Black beans are easy and nutritious. I started using some black lentil flour (Suraj brand) in my mix for crepes. They add a lot of nutrition and fibre which we are often lacking. I use these as wraps and snacks etc.
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