Beans and Lentils

(Michael Iafrato ) #1

Where do Beans and Lentils fit in, if at all?

(Meeping up the Science!) #2

Legumes are typically too carbohydrate dense for a ketogenic diet. They also have phytates which some individuals find problematic. You want to stay under 20g of carbohydrate a day for some time, and that will not allow much. Meat and vegetables are far more nutritious per ounce of food, too.

In the past I would mix 1/2-1cup in a recipe of 16 servings, however that only adds a tiny amount of carbs overall. Currently I’m zero carb to maximize weight loss 16 months out from my WLS, so I do not consume them at all.

(Michael Iafrato ) #3

Being a few months out from WLS myself I understand not having them too much. I occasionally have them in homemade chili and it is such a small amount it doesn’t usually count.

I will take your advice in hand as you like me had WLS.

(Meeping up the Science!) #4

Everyone is different. I don’t miss not having beans. If you can have soy, they actually make canned black soy beans very low in carb and higher in protein that are decent.

Did you get WLS with a bypass procedure? If so, higher carbs are better to avoid, too, since the malabsorption does not work at all very substantially for most carbohydrate.

(Michael Iafrato ) #5

I had the sleeve.

(Larry Lustig) #6

There’s a large variety of carbohydrate load in beans but, by and large, they are all too carb-heavy to have any place in a ketogenic diet.

For instance, cooked lentils are 20% carbohydrate by weight, and still 12% by weight when you discount the fiber.

http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2

So one cup of cooked lentils has 40 total and 24 net grams of carbohydrates and is enough to exceed a daily carbohydrate budget of 20 grams.

(Richard Morris) #7

I’ve been able to find French blue lentils which are much lower in carbs.

I still can’t have a lot, but add a little to hamstock turns it into a ham and split pea soup.

(Meeping up the Science!) #8

Nice thing about the sleeve is if you eat meat first it keeps the pylorus closed longer. Less room for carbage later.

#9

I am with @Donna on this. Best left till last if eaten at all. What I have done with things like puy lentils - which I love - is use them as a condiment almost, so just stir a few through a salad or other dish rather than having them a s that big carby base that you are used to.

(Kathy Meyer) #10

I use the Eden soy black beans every once in awhile in Keto chili – and that is good. One time I tried making refried beans out of them, and not so great – but I might try again sometime.

(rawethe) #11

I miss beans. Siggh… I loved them prior to keto. But they are fairly inflammatory for me I think. Uggh! I miss black beans the most.

(Meeping up the Science!) #12

The black soybeans are a good replacement. They are expensive and soy, but if you can tolerate soy they aren’t bad at all.

(rawethe) #13

Unfortunately soy tends to not be a good fit for my insulin resistance either. I’ll live. :stuck_out_tongue_winking_eye:

(jim schafer) #14

for the most part they offer too many carbs…although i occasionally use them but sparingly…maybe as a hummus…or a few tossed into a soup…i did hear that chana dal (an Indian yellow split pea) is low carb and supplies some good fiber for the gutbiome…so i plan to cook up some of those…but again will use them sparingly…for me it’s about moderation when it comes to legumes and maybe only have them once or twice a month (and in small amounts no more than a third of a cup cooked)

(Karen Fricke) #15

I buy beans dry (not canned) and soak at least 24 hours before cooking. The biochemical process in the seed as it gets ready to sprout lowers the amount of carb. I change the water 2-3 times so it doesn’t get funky. We had chili for supper Monday and I blew 70 on my ketonix Tuesday morning.

(Richard C) #16

I sometimes make chili using Eden brand black soy beans. Only 1 net carb per 1/4 cup. I doubt that I get that much in a serving of chili.

(Kathy Meyer) #17

Me too! They kind of blend into the background of the chili, but have a good texture. The carbs are quite low.

(Patrick B.) #18

I made chili the other night with that specific brand. By themselves they aren’t really bad either, taste-wise…

(Candace) #19

I had the sleeve in 2010 - I did so much better when I was eating low carb - but I got off track a year or so ago, and put 40 pounds back on.

(jim schafer) #20

now that i’m reading Steve R Gundry’s new book “the plant paradox” beans and legumes are “out” except that Channa Dal (india yellow split pea), it’s known to be low carb and i bought, pretty big bag of it and hate to just toss it out… and believe you me …i’m going to pressure cook it to get rid of as many bad lectins as i can, before eating it…and then only use a little bit probably going to add it to a soup
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