I have studied Find your Zone intensivly (directly transalated from the Norwegian title), and I think it is great. And it works.
I have one question though: How do you calculate the amount of proteins in vegetables (and other carbo sources)?
Example: Yesterday I made a meal with i.a. Kidney beans. I felt right after the meal that something was wrong. I checked the ingredients, and found out that I have used way too little carbo (due to the fact that my beans contained much less carbos than those Mr. Sears must have used). And, in addition, they had lots of protein in them.
Next time I will chech what's the actual carbo amount in such beans. But what about the proteins in them?
As you know, Mr. Sears lists a lot of vegetables as carbo sources, and then explains what amount equals one carbo block. However, many of these carbo sourcesw also contains protein.
In his book Mr Sears explains that vegetabile proteinsources do not grant the same amount of protein as animalistic protein (due to fiber), and that he thus recommends animalistic protein sources. But what about all those carbo sources that also contains protein? Do they count for nothing in terms of protein contribution?
I really would appreciate some help on this. Maybe someone even knows if this is explained elsewhere (I am new to this site)?