Hi to all,
I am newbie, and a R&D chef.
I know that legumes are too high in Carbs for keto diet.
Is there any data, or maybe personal experience, with using sprouted legumes
as part of the keto diet. Sprouting the legumes, should lower the carb content.The legume uses energy (carbs) in the
sprouting process.
Thank you in advance,
Yair
Hi - Welcome!!! I stay far away from legumes… I think even sprouted it will spike insulin. BUT, if you want to work them in, then just account for it and keep to your carb macros. Being a newbie, they suggest under 20g of carbs a day. In the beginning, I stuck to that like glue. When you are farther into Keto WOE, then you can figure out what works best for your your body to stay in ketosis.
Not entirely sure about legumes, but I’ve seen some information from time to time about sprouted nuts and seeds being better due to the process you mention (lowers carbs, increases proteins, and supposedly even processes out certain anti-nutrients or other stuff you don’t want). A keto cookbook I have recommends sprouting all kinds of nuts and seeds as a better route than simply roasting, and describes the process for various ones (soak times, etc).
So, it’s probably better than eating the legumes on their own anyway. Beyond the above general recommendations, I’m not sure if there’s a lot of data on sprouted legumes in a ketogenic context.
Thank you, it is an intresting question, I will check if there any info on the USDA nutrition database. I will post if I find any thing
The USDA info is surprising. In some legumes, the carb difference between sprouted and “regular” legumes is tenfold less.
Awesome find and good info right there. Looks like it certainly makes a big difference to sprout legumes as well. I’ve heard sprouted grains touted as well by some sources for health profile reasons, but again haven’t seen in a strictly ketogenic context. The line between grain and legume is pretty fuzzy (sometimes non-existent depending on definitions used), so I wonder if even those spouted show an acceptable profile.
Would be interesting if sprouting is really the key to opening up a lot of foods.
This may be a dead forum, but in case anyone else googles this topic and finds this board (like me)…
Please do not sprout kidney beans. Kidney beans that are not cooked are highly toxic. If you aren’t going to cook them, don’t eat them.
Otherwise, sprouting is a good idea and can be good for vegan keto (which is notoriously difficult)
Yeah, kidney beans are full of nasty lectins that need to be cooked out. Castor beans are what you refine to make ricin poison… damn dirty beans!!
