{"id":9896,"date":"2023-04-21T21:09:04","date_gmt":"2023-04-21T13:09:04","guid":{"rendered":"https:\/\/nutritional-humility.me\/oxystaging\/?p=9896"},"modified":"2023-11-18T12:02:58","modified_gmt":"2023-11-18T04:02:58","slug":"pulses-legumes-beans-why-and-why-not-1-2","status":"publish","type":"post","link":"https:\/\/nutritional-humility.me\/oxystaging\/pulses-legumes-beans-why-and-why-not-1-2\/","title":{"rendered":"Legumes: my stance on why and why not (1\/2)"},"content":{"rendered":"

In this first of two part feature article I'll start with the conclusion ~<\/em><\/strong> my stance, brief context, and finally practical reminders.<\/p>\n

Part 1 of 2. My stance summary.<\/h1>\n

As anyone suspect coming from traditional against-the-grain low-carbohydrate, and now - Cyclical Keto + Intermittent Fasting<\/a> - I lean towards the cautionary camp.<\/p>\n

Once in a while \/ a meal every few weeks occasion? Not a problem. Every weekend refeed? Somewhat tolerable. Every single day? Not so tolerable.<\/p><\/blockquote>\n

Beans and legumes, no matter how seemingly \"well cooked\", still in some likelihood produce an adverse reaction. <\/strong>For bit of trivia the longest preparation I've done ~ all the way from initial stage of soaking to storage ~ span three (3) entire days<\/strong>. Firstly ~ two (2) days worth of soaking with apple cider vinegar. Then with pressure<\/strong>, not stove cooking - for almost three<\/strong><\/em> hours total. Not just one, but on two (2) separate sessions.<\/p>\n

Despite all that, I still experience reactions. But what sort exactly? Not life threatening. Inflammation? No. Collateral discomforts? Yes. Does it affect my motivation to eat? Potentially yes.<\/p>\n

I remembered not one but repeated occasions. Black beans (canned as far as I remembered, re-washed) with rice during a refeed day~ completely detracts me from eating altogether the next few hours.<\/strong> We're not talking mere discomfort here but real, actual stabbing<\/strong><\/em> pain - in the stomach and lower backs. Imagine\u00a0 all this, taking place on refeed<\/em> day<\/strong> after a week of deficit + training ~ one should savour this opportunity. Not, from my \"humble\" experience - be subjected to gaseous stress.<\/p>\n

Agree or disagree, everyone should has a right to stand on their own experience. This article is aimed for individual imploring <\/i>just how important for us all to take calculated and most importantly self-journalled<\/em> <\/a>~ experimentations. After all, with patience and introspection manifests your own experience.<\/p>\n

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\"V2OSK<\/a>

V2OSK @ Unsplash<\/p><\/div>\n

Context.<\/h1>\n

\"Legumes<\/strong>\" refer to the ovearching family of beans, and pulses (Latin ~\"Fabaceae\" or \"Leguminosae\").\u00a0 They are a container or pods<\/a> that houses inside - the edible category of pulses, further expanded to what we know today as the edible beans, peas and lentils.\u00a0<\/em><\/p>\n

So \"what\" are the things we're actually concerned with? FODMAPs<\/strong>\u00a0 ~ the indigestible carbohydrates found throughout many pulses. But also amongst\u00a0 dairy, fruits and condiments. To keep the length of this feature-writeup reasonable, I will only be discussing pulses.<\/p>\n

In summary ~ \"FODMAPs<\/strong>\" is one (1) set of acronyms representing short-chain fermentable macromolecules, as follows:<\/p>\n