Idk I often eat those nut mixes where everything is thrown in
I don't like cashews so I can't get those most the time, they fill them with cashews because they are the least expensive.Walnuts maybe.
Same, but peanuts have a lot of lectins because they're a legume, so I always soak them with sea salt then roast them.
That is the second time I have seen you mention lectins. A quick search has shown me that it can cause problems during digestion/toxic (especially when not cooked before consumption). The more you know. I'm not the biggest nuts fan, but am looking to get back into lentils again (maybe, maybe - I have a love-hate relationship with them). I am lactose-intolerant, so already have had to exclude a sizeable chunk of foods from my diet.
Lectins give me nausea and an upset stomach so I had to remove them as much as I can. Lentils are really healthy, but they also have a lot pf lectins. The best way to make them is to soak them over night, then boil or pressure cook them to remove most the lectins.
Oh, yes - it seems I was already aware of lectins but had forgotten as it's been so long. I remember worrying about whether I had properly prepared/soaked my dry kidney beans when I first had them a couple years ago. Legumes do not seem to bother my stomach, luckily; I rarely ever soaked my dry lentils, unlike the kidney beans, and all went well.
Based, but they might have a compounding effect if it doesn't immediately effect you. I used to have raw peanuts, but when I'd over do it I'd feel some nausea. There might be some lectins that aren't harmful to me, but until I know for sure I will continue soaking and pressure cooking them.
I will take your advice and soak my lentils henceforth. I've done it a couple times just to test - the cooking time was greatly reduced, of course, and was far easier to prepare than boiling dry lentils. The main reason I dropped lentils altogether was because, even on the lowest heat, the water would evaporate before the lentils had softened up - not a problem when you soak the lentils beforehand. Many thanks for reminding me about this - I feel like a fool for forgetting about such a simple thing, haha.
Lol, that's an honest mistake with the lentils. I haven't cooked them in a long time so I might have done the same, don't feel bad. I knew about lectins and soaking beans too a long time ago, but I got lazy and thought it's not that important until I started watching this doctor.
Maybe you haven't had them in a while. They have lots of healthy fats and protein, and low carb.
I wanted to add them but I ran out of room, and they are a legume. Most the time peanuts are everyone's favorite if they don't have a peanut allergy. The problem is one cup of peanuts have over 600 calories, and it's all omega 6 fats, but if they are soaked and pressure cooked they're not bad in moderation.
Yes, nightshades have lectins, and they include tomatoes, potatoes, eggplants, squash, and bell peppers. Nightshades have to be skinned and deseeded, then pressure cooked to be safe. Organic sweet potatoes are ok to eat the skin I think, but regular potatoes have to be peeled. For potatoes the darker or browner their color the more healthy they are, red is good too, white potatoes are the worse in terms of nutrition. I'm happy you became interested in beans again, they are one of the main foods centenarians eat, but only when they are prepared safely.
I get cacao butter and 100% coco powder, sea salt, and monkfruit, and bake them with hazelnuts and other nuts to make keto chocolate bars.Pistachios mog but hazels are the best with chocolate
My mother consumes organic (regular and sweet) potatoes - I opt for the cheaper stuff as... it is cheaper, haha. Will be able to spend a little more when I have the disposable income.
Legumes very much seem like no-brainer foods, integral to one's diet no matter where you live. I have grown very tired of chicken and so have retired them, hopefully indefinitely. I started eating meat more when I began working out; now retired due to injury, can no longer justify eating meat all the time. Switching (back) to fish - tinned mackerel and sardines seem to be ones I like the most (salmon is alright but too expensive). Also have to watch out for mercury content (sardines being lowest on the mercury index).
You can get non-organic, but the only way to remove the glyphosate and pesticides is to soak the potatoes in water with vinegar and baking soda for 15 minutes.
Red lentils, black beans, and peas are the main legumes I still have. Sometimes I eat fava beans because my mom likes to make them.
Nuts make me nut more.
Too lazy, kek. Can't stand the smell of vinegar; don't eat potatoes that often, so I won't worry too much about it. I'll focus on other key areas that can be improved upon.
Very based. Would have been cool to grow up with beans being a core component of my diet. No time like the present to make corrections.
I wasn't even thinking about the lectins but more the hormones and such - the feed they consume just makes that even worse! I'd rather just... forget about chicken/land meat completely. No need for it. My mother is very much into organic foods, something I didn't understand at first. Chicken is big in my culture but theirs is of a much higher quality than the store-bought, cheap meat. I also only buy canned fish; canned salmon is anywhere from 2-3x the price of canned sardines/mackerel, so it is a rare treat.
If you get other non-organic produce like broccoli or spinach they also have to be soaked in vinegar and baking soda. I don't like the vinegar smell either, but I have to take out the pesticides which are very harmful.
That's true, as long as you are under 50 and didn't destroy your thyroid, or are 100 pounds over weight, you have time to be on the correct path.
I agree, getting grass fed and pasture raised meat is too expensive, and plant foods have everything you get in meat and more, but you need b-12, retinyl vitamin A, DHA & EPA, choline, and creatine supplementation, but they aren't expensive and will save you time for not having to cook meat.
I like that they are so calorie dense. Good for bulking
Almonds, pistachios and cashews
