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Legumes, beans and such.


Are legumes a worthy staple in your nutrition?

 

I can’t say this isn’t a gateway food. Every individual should feel comfortable branching out of their regular approach to eating. Be diligent in your pursuit of how your body reacts to food. Nutritional advice can be passionate either way and comes from so many sides, it’s hard to distinguish what’s ‘okay’. I mean, a few weeks back, we may have ruined green tea for everybody with our blog noting it had been kicked off the superfood list.

Legumes, beans and such, have gotten some flack for being un-welcomed in our GI tract. Whether we be evolved enough to handle them or not, we should have the opportunity to decide for ourselves. Maybe you’re not made out for them and you can stick to a more paleo-like nutritional strategy. Get out there and attack the knowledge available. Some of us are cool with beans and others aren’t cool, and that’s it.

 

So what’s the deal with them anyways?

 

The lectins are coming! Lectins are a type of protein that can bind to cell membranes. Lectins in plants are a defense against microorganisms, pests, and all those creepy crawlies. Human digestion resistant and they enter the blood unchanged. Spooky.

Farts, nausea, diarrhea, and all sorts of way to have your partner question their love for you. This could be a sign for concern. Some of us, are going to have a bad time.

There is also the flip-side, where some types can have some positive benefits. Our body can use lectins to achieve many basic functions, in immune function, cell growth, cell death, and body fat regulation.

So good time, or bad time is going to vary. I’m easy with the grain onslaught anyways on my days of rest, but they start becoming more useful with my training days. Chili just isn’t the same without them beans, and I like me some many Mexican inspired dishes.

 

So if they happen to be useful?

 

Stay organic, retrieve from a reputable source (I use an organic grocer that delivers), and you might skip the heavy rumble in the pants. Treat them like a starchy carbohydrate with a protein kicker, definitely not a substitute, but a friendly accompaniment. Prepare appropriately, like soaking overnight (may reduce flatulence promotor 'oligosaccharides' and limit excessive lectin units).

1 part beans in bowl

4 parts water in bowl

Leave overnight

Discard water, pour beans into pot

Add 3 parts water and boil for a little under an hour

Make beans funkier, unless you’re into bland

Add to plate as carbohydrate/protein

 

Keep it simple, and if it doesn’t work out. You have a few toot stories and better understanding of their worth in your life.

 

Coach Chesty