09 January, 2010

Beans, beans the magical fruit. The more you eat...


Yuki asked a question about legumes so I thought that I would try and post some links and medical information concerning the issue.

Guess what the first article was about when I googled lectins here (found in legumes)
Hint: Its about food poisoning!

Dr. Loren Cordain answered the question about legumes like this:
Legumes contain saponins (solanine and chaconine) which can't be degraded by digestion or cooking. They can contribut to an increase in intestinal permeability which is associated to many chronic diseases. They are also a source of lectins which are also toxic substances for the intestinal barrier and can adversely stimulate the immune system.

Dr. Mike Eades blog had a couple references that might be helpful too

Dr. Kurt Harris from PaNu responded to a comment on his blog with the following:

Soy is a legume that in my opinion is unfit for human consumption.

Soy contains antinutrients and phytoestrogens that affect thyroid function and you don't need it.

Soy protein is just another industrial artificial food product pushed on us by big Agriculture.

It is no substitute for far superior animal protein.

Fermented soy products (miso, natto, soy sauce) are acceptable as a condiment.

Mark Sisson wrote a posting titled Scrutinizing Soy where he basically comes away undecided about the real harmful effects of soy if eaten in whole qualities vs. processed. He eats edamame from time to time but stays away from soy protein as a general rule...read the post.

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