Navy beans

[Guest guest]

Hello,

I have a question for you all....I finally got my book and I read the

whole thing in like one night, and I noticed that navy beans are

allowed! I don't understand how that can be, I mean, I can see how

lentils might be allowed, because they just seem like a totally

different type of bean to me, and they seem much less starchy, but

what's the difference between navy beans, and say, pinto beans or

kidney beans? Wouldn't they all have the same " starchyness " ? I bought

some navy beans yesterday, but I wanted to run it by you guys first to

see if you really think navy beans are OK? If they are, I'll put them

to soak and make some pork and beans! Thanks in advance,

Sara

[Guest guest]

I don't quite understand this either, except perhaps that navy beans are very tiny (if you compare one in size to a white cannellini bean, for example, you will see the difference). Apparently they *don't* have the same starchyness - I think the SCD diet was originally very rigorously developed with lab tests and everything to see what was okay and what wasn't, and somehow navy beans passed the test. Split peas are also okay in the legume family...

The one caution is that beans, in general, are a more advanced food. Depending on how long you have been on the diet and how severe your digestive issues are, you might want to hold off. We are experimenting - lentils seemed to be okay, we're about to try navy beans, but my feeling is that we probably shouldn't go overboard with the legumes just yet.

[ ] Navy beans

Hello,I have a question for you all....I finally got my book and I read the whole thing in like one night, and I noticed that navy beans are allowed! I don't understand how that can be, I mean, I can see how lentils might be allowed, because they just seem like a totally different type of bean to me, and they seem much less starchy, but what's the difference between navy beans, and say, pinto beans or kidney beans? Wouldn't they all have the same "starchyness"?

..

[Guest guest]

This excerpt doesn't really answer the question, except that it made me

realize that the properties of the starches are different in the

different beans. I checked carb and fiber content, and they are all

about the same. Since beans substitute for each other pretty readily

in recipes, I would stick with the legal ones, at least until healing

has occured.

Starch characteristics of black bean, chick pea, lentil, navy bean

and pinto bean cultivars grown in Canada

R. Hoover,

and W. S.

Ratnayake

Department of Biochemistry, Memorial University of Newfoundland, St.

's, Newfoundland, Canada A1B 3X9

Received 25 October 2001; accepted 22 February 2002. Available online

20 March 2002.

Abstract

The physicochemical properties of

starches from different cultivars of black bean, chick pea, lentil,

navy bean, smooth pea and pinto bean were examined. Starch granule size

ranged from 8 to 35 μm. The starch granules were round to elliptical

with smooth surfaces. The total amylose content ranged from 23.0 to

29.5%, of which 6.0–14.9% was complexed by native lipid. All starches

showed a ‘C’ type X-ray pattern. The peak at 2θ=5.54

(characteristic of B type starches) was most pronounced in pinto bean

and black bean starches. Relative crystallinity followed the order:

pinto bean>lentilsmooth peachick peablack beannavy bean. The swelling factor (at

80 °C) followed the order: black bean>smooth peachick

pea>lentil>navy bean>pinto bean, whereas, amylose leaching (at

80 °C) followed the order: lentil>smooth pea>chick pea>black

bean>navy bean>pinto bean. Pinto bean starches showed the highest

gelatinization transition temperatures and enthalpies of

gelatinization, whereas, the highest gelatinization temperature range

was exhibited by black bean starches. All legume starches exhibited

high thermal stability during the holding cycle (at 95 °C) in the

Brabender viscoamylogram. However, they differed significantly with

respect to the viscosity at 95 °C and the degree of set-back. These

differences were more pronounced in pinto bean starches. The extent of

syneresis followed the order: black bean>chick pealentil>smooth

pea>navy bean>pinto bean. Differences in physicochemical

properties were more marked among cultivars of black bean, and between

cultivars of chick pea and smooth pea starches. This study showed that

black bean and pinto bean starches differed significantly from each

other, and from the other starches, with respect to the magnitude of

interaction between starch chains within the amorphous and crystalline

domains.

Viadro wrote:

I don't quite understand this either, except

perhaps that navy beans are very tiny (if you compare one in size to a

white cannellini bean, for example, you will see the difference).

Apparently they *don't* have the same starchyness - I think the SCD

diet was originally very rigorously developed with lab tests and

everything to see what was okay and what wasn't, and somehow navy beans

passed the test. Split peas are also okay in the legume family...

The one caution is that beans, in general, are a

more advanced food. Depending on how long you have been on the diet and

how severe your digestive issues are, you might want to hold off. We

are experimenting - lentils seemed to be okay, we're about to try navy

beans, but my feeling is that we probably shouldn't go overboard with

the legumes just yet.

-----

Original Message -----

From:

sarapetsch

To:

Sent:

1/14/2008 1:17:30 PM

Subject:

[ ] Navy beans

Hello,

I have a question for you all....I finally got my book and I read the

whole thing in like one night, and I noticed that navy beans are

allowed! I don't understand how that can be, I mean, I can see how

lentils might be allowed, because they just seem like a totally

different type of bean to me, and they seem much less starchy, but

what's the difference between navy beans, and say, pinto beans or

kidney beans? Wouldn't they all have the same "starchyness"?

..