Re: Re: Beans ... was White bean hummus

[Guest guest]

Hannah

Elaine discussed legumes in several places within BTVC. From p. 27 in my copy, or chapter 5:

"Some foods in the Specific Carbohydrate Diet contain starches which have been shown to be tolerated. These are the starches of the legume family: dried beans, lentils and split peas (no chick peas, soybeans or bean sprouts). The legumes which are permitted must, however, be soaked for at least 10-12 hours prior to cooking and the water discarded since they contain other sugars which are indigestible but which can be removed by soaking. The legumes may be introduced in small amounts at about the third month of the diet."

In this chapter Elaine focuses on the digestion of carbohydrates. I reread this chapter periodically (and some of the chapters in Life without Bread by Lutz) because it helps me better understand digestion and how the body obtains the necessary nutrients.

Elaine discusses monosaccharides, disaccharides, and polysaccharides next in this chapter of BTVC. Polysaccharides (starch) can be of two types, amylose and amylopectin. The amylose type of starch is easier to digest than amylopectin. I haven't come across Elaine's detailed reasoning as to why she felt that certain types of legumes were better tolerated, but perhaps they contain higher amounts of amylose than amylopectin, so are more easily digested.

Still, some of us have digestions that just can't cope with the permitted dried beans, even if they are cooked properly and even when we've been on SCD for years. I'm one of these, but it is not surprising since I also have to be super careful with fiber, fat and seasonings, and can't digest the permitted high-carb veggies either... Yet I can tolerate a spoonful of peanut butter nearly every day (peanuts are also a legume) but I can't go near a nut butter, not even used in baking. Go figure.....

Kim M.

SCD 5 years

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All beans are polysaccharides? I didn't know that ... but of course, it makes sense.So I can't help but wonder why some beans are legal and others are not. Are there certain polysaccharides that are better or different than others? And if so, what is the determining factor that Elaine used to allow some legumes and disallow the rest?