Cooking Tips: Soaking

It’s important not to be afraid of legumes, just because you may have heard someone from Paleo, Whole 30, or other camp tell you that they’re a ‘no-no’.

You may have even read The Plant Paradox by Dr. Steven Gundry, or, at least heard that lectins might be attacking your gut.

Many of those people make good points.

However, the truth of the matter is that your body will tell you whether or not beans & legumes work for you.

Furthermore, most people do not soak their beans & legumes.

Not to soak, and then to eat some lentils, observe some mild gastric discomfort, and conclude that ‘all beans are not right for you’ could be a mistake.

Many of our ancestors took their time to prepare their food.

You might find that, when you do, you digest them really well.

Foods such as mung beans, lentils, and quinoa contain protein, amino acids, vitamins, minerals, fiber, and burn slow (lower on the glycemic index). So, when prepared properly, they’re good for you, they don’t spike your blood sugar, and they keep you full longer.

Here’s a link to a chart of common soak times.

Good luck!

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