I love pinto beans and eat them all the time even on keto the kick out for me is too temporary to worry about, ketones are too low to even count anymore! I burn those type of carbs more efficiently now!
Being a long-term ketonaut is not a life-time sentence of wondering or being hyper-vigilant about an occasional high carb meal from a natural source like e.g. potato’s, wild rice and bread freshly milled and used immediately for baking in your own kitchen from e.g. wheat, it is that type (life-time-sentence) of thinking why people quit (“…it’s not working for me…”) and it turns into black and white thinking?
The point about black and white thinking is your awareness of what is good and bad and how long your doing a certain thing contributes
to what caused the problem to begin with?
A Ketogenic education is like the kindergarten all over again for food bio-chemistry, to bring the awareness about what contributes to bad health into focus?
Amount, type of substance and for how long we are eating it, I think is the key to this?
Beans The Superfood: Long Life and Super immunity with Joel Fuhrman M.D