Re: Re: sources of protein

[Guest guest]

Always. All seeds should be soaked and the soaking water thrown away. I love

Alton Brown (for those of you addicted to the Food Channel) but he is literally

dead wrong on this one. Plants produce chemicals that are called secondary

metabolites (long one, so here is the very short version) that are advantageous

for survival. Just as many of these chemicals that are protective of the plant

are protective of us, there are some we do not want. Therefore plants produce

chemicals on the outside of seeds that inhibit digestion. You, from their

perspective, are supposed to ingest a seed, not be able to digest it, so that

you will go around planting new ones with a pile of fertilizer! In fact this is

a method being used in Brasil right now where they actually coat seeds in more

of these digestive inhibitors, put them in cattle feed and let them roam,

reforesting the area. So, all seeds should be soaked for 12 to 24 and the water

that contains these compounds thrown away (difficult if you are cheap like me)

before cooking.

-Dave

----- Original Message -----

From: fjnie1234<mailto:Fred.Niehaus@...>

gallstones <mailto:gallstones >

Sent: Sunday, April 13, 2008 1:34 PM

Subject: Re: sources of protein

Dave, are black beans suppose to be soaked before they are cooked?

Also, I love black beans and brown rice. But I have been staying

away from both until I get my candida problem under control. Do you

think that is a good idea? Thanks.

>

> I was just cooking up a pot of black beans... Beans and rice

(brown) together have complete proteins. Contrary to what was

thought for so long, they do not need to be consumed at the same time

(though really good red beans and rice is a dish to die for). All

legumes are very high in proteins (soy beans are a legume). They are

also 4 times higher in fiber than oatmeal! Fermented soy products

are very different than non fermented and some of it has to do with

the " pre digestion " of the proteins by the yeasts/bacteria/funguses.

for those of you that can acquire the taste Natto is fantastic (also

contains an incredible enzyme for cardiovascular occlusions called

nattokinase). We here in America live in a fermentaphobia culture:

everything is supposed to be sterile and dead. The person making our

sandwich now has to wear plastic gloves so as not to contaminate

us... (I for one want you to touch my food). Anything fermented is

considered to be " spoiled " . We are literally killing ourselves with

our paradigm. For those who wish to pursue the idea of living foods,

check out Victoras Kulvinskas/ Dr. Ann Wigmore (bless her). " Survive

and Thrive in The 21st Century " would be a good one. To your health

and mine... -Dave

>

>

[Guest guest]

Beans are a seed. this is one of the " gas " problems. also if you cook them

with a small amount of kombu (japanese seaweed) or epazote (mexican spice) this

will also help a lot. -DDave

gallstones@...: Fred.Niehaus@...: Sat, 19

Apr 2008 15:06:55 +0000Subject: Re: sources of protein

Should beans be soaked as well?> >> > I was just cooking up a pot of

black beans... Beans and rice > (brown) together have complete proteins.

Contrary to what was > thought for so long, they do not need to be consumed at

the same time > (though really good red beans and rice is a dish to die for).

All > legumes are very high in proteins (soy beans are a legume). They are >

also 4 times higher in fiber than oatmeal! Fermented soy products > are very

different than non fermented and some of it has to do with > the " pre digestion "

of the proteins by the yeasts/bacteria/funguses. > for those of you that can

acquire the taste Natto is fantastic (also > contains an incredible enzyme for

cardiovascular occlusions called > nattokinase). We here in America live in a

fermentaphobia culture: > everything is supposed to be sterile and dead. The

person making our > sandwich now has to wear plastic gloves so as not to

contaminate > us... (I for one want you to touch my food). Anything fermented is

> considered to be " spoiled " . We are literally killing ourselves with > our

paradigm. For those who wish to pursue the idea of living foods, > check out

Victoras Kulvinskas/ Dr. Ann Wigmore (bless her). " Survive > and Thrive in The

21st Century " would be a good one. To your health > and mine... -Dave> > > >