Hello,

So I read that the protein in lentils is tangled up in fibre molecules, so only 25% of it actually gets digested and therefore should be counted in recipe calculation.

What about the protein in chick peas (garbanzo beans)? Should I fully count their protein content, or do they have the same problem as lentils?

Thanks

I don't know about "only 25% of it actually gets digested" but lentils also have antinutritional factors, such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bioavailability of dietary minerals.[10] The phytates can be reduced by soaking the lentils in warm water overnight.

You should fully count the protein content in garbanzo beans and I would also count all the protein in lentils.

Thank you for the answer relating to chick peas.

Hmm... on the lentil issue, I've now heard a range of opinions from 40-30-30 diet experts saying, "don't count the protein in it", to "only count a portion of the proteins in it" to "count full proteins in it"... this is all very confusing! Yes, the 25% thing is just my mind playing up again, but I do remember reading something to the effect of only counting partial protein calories from them. For example: (quote from http://www.zonediet.com/forums/aft/47772, the last post):

"Dr. Sears explains in his books that he doesn't count the protein in most veggie foods, some exceptions being soy and gluten "meats", because some of the protein in plants is trapped inside intricate structures of insoluble fiber. Since unsoluble fiber doesn't break down in the human digestive tract, the trapped protein never becomes available for absortion. This makes most plants an unreliable source of protein for humans."

Is this true?

Thanks

Let me talk to Dr. Sears. Are you a vegetarian?

No, I'm just trying to formulate low glycemic meals.

I assumed you were vegetarian in which case you would want to count the protein content. If you are eating the lentils as a "condiment" count it as a carb. Dr. Sears said the lentil is the best legume in reference to a higher protein lower carb content. I hope that helps.

Just my opinion, but this information regarding counting protein DOES seem to contradict what is written by Dr. Sears in his Zone books. I would appreciate hearing from the man himself on this one.... because if we CAN count the protein in beans/legumes, that makes a HUGE difference!

I am also wondering if this is the same techie that cross-examined my bar recipe last month, by stating that it was way low in protein? Well, if the protein counts in beans/legumes, then it certainly should count in nut products!

Although I am not a veggie, I do want to eat veggie-like meals (lentils are a lot cheaper than lean meat), and I do like being accurate with my counting. That's why I need to know how to count them.

I'd also be most grateful if this matter could be elaborated on by Dr. Sears.

Thanks

I'm sorry for the confusion. The quote you referenced earlier is how Dr. Sears feels...
Dr. Sears explains in his books that he doesn't count the protein in most veggie foods, some exceptions being soy and gluten "meats", because some of the protein in plants is trapped inside intricate structures of insoluble fiber. Since unsoluble fiber doesn't break down in the human digestive tract, the trapped protein never becomes available for absortion. This makes most plants an unreliable source of protein for humans."

We all got a bit side-tracked there I'll take up the lentils issue again in a separate thread, I just wanted to confirm that one should take into account the full protein content of chick peas (garbanzo beans).

Thanks

Garbanzo Beans would be considered a carb... Dr. Sears explains in his books that he doesn't count the protein in most veggie foods, some exceptions being soy and gluten "meats", because some of the protein in plants is trapped inside intricate structures of insoluble fiber. Since unsoluble fiber doesn't break down in the human digestive tract, the trapped protein never becomes available for absortion. This makes most plants an unreliable source of protein for humans."