Finally, another video upload!
Continuing here in our Buffer Foods series – Plant Based protein substitutes.
Firstly, a preface.
People may wonder / frown the idea of using plant based buffers from legumes, beans, and/or pulses.
I’d wager that these are nonetheless usable. Remember after all, that this is Economics.
Not here trying to “win” any diet zealoutry be it zero carb / carnivores. But try not to be surprised if circumstances forced you tot think otherwise.
The four examples
- Chickpeas; for their most prevalence / readily accessible and most common example that most would typically able to find and relate (taste, palate wise).
- Blue boiler peas; for the lowest (but still variable) net carbohydrate impacts here. Not too bad.
- Soya Wadi. Yes, I am revisiting what I had not for a long time (think 2017 era) – things that helped prior roughest times. Yes, there are still question marks on these.
- Pea protein isolates. Protein Powder! What could possibly go wrong?
Even though I have been including (and excluding) various plant based buffers for the years – I am not a poster child for any of them. I repeat, as yet another disclaimer that I’m my own insight. You are encouraged to find what’s your’s for you.
We can always agree to disagree. Hope this helps anyone out there in the same shoes I do.
Live-It-Forward,
AW.