Result of eating more beans

To whom it may concern, I realize this is very anecdotal but this personal
observation may be of interest...

For about the last year I've significantly increased the percentage of
'beans and lentils' in my diet. Overall calorie intake and exercise have
remained the same. Noticed I don't get that drowsy 'low blood sugar' effect
an hour or 2 after I've eaten. More importantly, my weight has dropped 12%
without 'dieting'. As I said this is very anecdotal but may be of interest
to some.

Note 1: I'm boiling dry beans with no sugar added.
Note 2: Also noticed that after about 2 month I no longer had that 'bowel
distress' problem folks associate with beans.

Bob
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Robert Brubaker, Director
Metroped Inc.
P.O. Box 7244
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Phone: 1-267-295-1035
E-Mail:
Internet: www.metroped.org

MetroPed wrote:

To whom it may concern, I realize this is very anecdotal but this personal
observation may be of interest...

For about the last year I've significantly increased the percentage of
'beans and lentils' in my diet. Overall calorie intake and exercise have
remained the same. Noticed I don't get that drowsy 'low blood sugar' effect
an hour or 2 after I've eaten. More importantly, my weight has dropped 12%
without 'dieting'. As I said this is very anecdotal but may be of interest
to some.

Note 1: I'm boiling dry beans with no sugar added.
Note 2: Also noticed that after about 2 month I no longer had that 'bowel
distress' problem folks associate with beans.

Very interesting. Hard to believe. The music maker in beans is a
family of compounds called "oligosaccharides" which we can't digest no
matter how hard we try. We have no means to break them down to simpler
sugars. No enzymes. The only way is to add them to our foods, as in
using the product called "Beano."

If you've found a way to do that, you're the first human in history to
do so. Boiling beans with sugar is not a broadly-used way of cooking them.

Pastorio

"Bob Pastorio" wrote in message
...

Very interesting. Hard to believe. The music maker in beans is a
family of compounds called "oligosaccharides" which we can't digest no
matter how hard we try. We have no means to break them down to simpler
sugars. No enzymes. The only way is to add them to our foods, as in
using the product called "Beano."

If you've found a way to do that, you're the first human in history to
do so. Boiling beans with sugar is not a broadly-used way of cooking them.

Not hard to believe at all! I eat beans every day, sometimes twice a day
and have done so for most of my adult life. As a child, I ate the
frequently, but not as frequently as I would have liked. The rest of the
family did not like them as well as I did and they did have some problems
with them.

When I cook my beans from scratch, I soak them overnight, changing the water
a few times before cooking them. My Mom adds baking soda to her beans. She
claims this gets rid of the gas. I did try this once and only got a foamy
mess. I do not get gas from my beans. I don't get gas from canned beans
either. Never have!

But milk? All it takes is one glass and my stomach is in knots. Fruit is
troublesome too. Raw cabbage or raw cauliflower eaten in any quantity does
not work well for me, and the sugar alcohols are the worst.

--
Type 2
http://users.bestweb.net/~jbove/

Raffinose is the oligosaccharide found in beans, and intestinal micro flora
in the large intestine can digest raffinose, which produce the enzymes
needed. There are also other digestion resistant polysaccharides in beans.

"Bob Pastorio" wrote in message
...
MetroPed wrote:

To whom it may concern, I realize this is very anecdotal but this
personal
observation may be of interest...

For about the last year I've significantly increased the percentage of
'beans and lentils' in my diet. Overall calorie intake and exercise
have
remained the same. Noticed I don't get that drowsy 'low blood sugar'
effect
an hour or 2 after I've eaten. More importantly, my weight has dropped
12%
without 'dieting'. As I said this is very anecdotal but may be of
interest
to some.

Note 1: I'm boiling dry beans with no sugar added.
Note 2: Also noticed that after about 2 month I no longer had that
'bowel
distress' problem folks associate with beans.

Very interesting. Hard to believe. The music maker in beans is a
family of compounds called "oligosaccharides" which we can't digest no
matter how hard we try. We have no means to break them down to simpler
sugars. No enzymes. The only way is to add them to our foods, as in
using the product called "Beano."

If you've found a way to do that, you're the first human in history to
do so. Boiling beans with sugar is not a broadly-used way of cooking them.

Pastorio

Beans have delightful taste if you mix them with something fatty, such
as sour cream. Also, very easy to cook.

I must say, at third week of low-carbing, beans and oranges are the only
food that I really miss so far.

So I am happy I will be able to eat them again later

Mirek

Thu, 4 Dec 2003 00:42:59 +0100 in article
"Mirek Fidler"
wrote:

Beans have delightful taste if you mix them with something fatty, such
as sour cream. Also, very easy to cook.

I must say, at third week of low-carbing, beans and oranges are the only
food that I really miss so far.

What percentage (approximately) of carbs in beans are digestible? What are
the best plant low-carb replacements for beans?

Thu, 04 Dec 2003 01:44:29 +0200 in article
Matti Narkia
wrote:

Thu, 4 Dec 2003 00:42:59 +0100 in article
"Mirek Fidler"
wrote:

Beans have delightful taste if you mix them with something fatty, such
as sour cream. Also, very easy to cook.

I must say, at third week of low-carbing, beans and oranges are the only
food that I really miss so far.

What percentage (approximately) of carbs in beans are digestible? What are
the best plant low-carb replacements for beans?

Another question: what about soy beans in low-carb diet? Unlike other
beans soy beans have a higher amount of proteins than carbs. A serving of
200 g of boiled mature soy beans have 33 g protein and 20 g of carbs.

Julie Bove wrote:

"Bob Pastorio" wrote in message
...


Very interesting. Hard to believe. The music maker in beans is a
family of compounds called "oligosaccharides" which we can't digest no
matter how hard we try. We have no means to break them down to simpler
sugars. No enzymes. The only way is to add them to our foods, as in
using the product called "Beano."

If you've found a way to do that, you're the first human in history to
do so. Boiling beans with sugar is not a broadly-used way of cooking them.


Not hard to believe at all! I eat beans every day, sometimes twice a day
and have done so for most of my adult life. As a child, I ate the
frequently, but not as frequently as I would have liked. The rest of the
family did not like them as well as I did and they did have some problems
with them.

When I cook my beans from scratch, I soak them overnight, changing the water
a few times before cooking them.

There's no good reason to do that. The oligosaccharides aren't
soluble. Nothing in the chemistry of the beans changes because of the
soak or the water changes.

Russ Parsons did a whole bunch of experiments that he documented about
this subject. No need to soak at all. Cook from dry, it just takes a
bit longer.

My Mom adds baking soda to her beans. She
claims this gets rid of the gas.

She's wrong.

I did try this once and only got a foamy
mess. I do not get gas from my beans. I don't get gas from canned beans
either. Never have!

But milk? All it takes is one glass and my stomach is in knots. Fruit is
troublesome too. Raw cabbage or raw cauliflower eaten in any quantity does
not work well for me, and the sugar alcohols are the worst.

Well, you know what to avoid. If not for yourself, at least for those
around you.

Pastorio

ANdrew Kelly wrote:

Raffinose is the oligosaccharide found in beans, and intestinal micro flora
in the large intestine can digest raffinose, which produce the enzymes
needed.

Yes. And the metabilization of the oligosaccharides in our large
intestine by our resident bacteria creates gases as byproducts. But
you're right, I didn't spell it out very clearly.

There are also other digestion-resistant polysaccharides in beans.

And a pleasure they are, too.

Pastorio


"Bob Pastorio" wrote in message
...

MetroPed wrote:


To whom it may concern, I realize this is very anecdotal but this
personal observation may be of interest...

For about the last year I've significantly increased the percentage of
'beans and lentils' in my diet. Overall calorie intake and exercise
have remained the same. Noticed I don't get that drowsy 'low blood sugar'
effect an hour or 2 after I've eaten. More importantly, my weight has dropped
12% without 'dieting'. As I said this is very anecdotal but may be of
interest to some.

Note 1: I'm boiling dry beans with no sugar added.
Note 2: Also noticed that after about 2 month I no longer had that
'bowel distress' problem folks associate with beans.

Very interesting. Hard to believe. The music maker in beans is a
family of compounds called "oligosaccharides" which we can't digest no
matter how hard we try. We have no means to break them down to simpler
sugars. No enzymes. The only way is to add them to our foods, as in
using the product called "Beano."

If you've found a way to do that, you're the first human in history to
do so. Boiling beans with sugar is not a broadly-used way of cooking them.

Pastorio

In sci.med.nutrition Bob Pastorio wrote or quoted:
MetroPed wrote:

To whom it may concern, I realize this is very anecdotal but this personal
observation may be of interest...

For about the last year I've significantly increased the percentage of
'beans and lentils' in my diet. Overall calorie intake and exercise have
remained the same. Noticed I don't get that drowsy 'low blood sugar' effect
an hour or 2 after I've eaten. More importantly, my weight has dropped 12%
without 'dieting'. As I said this is very anecdotal but may be of interest
to some.

Note 1: I'm boiling dry beans with no sugar added.
Note 2: Also noticed that after about 2 month I no longer had that 'bowel
distress' problem folks associate with beans.

Very interesting. Hard to believe. The music maker in beans is a
family of compounds called "oligosaccharides" which we can't digest no
matter how hard we try. We have no means to break them down to simpler
sugars. No enzymes. The only way is to add them to our foods, as in
using the product called "Beano."

If you've found a way to do that, you're the first human in history to
do so. Boiling beans with sugar is not a broadly-used way of cooking them.

Cooking reduces the oligosaccharide content, though - e.g.:

http://ift.confex.com/ift/2001/techp...paper_8808.htm
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