In article >,
"W. Baker" > wrote:

> bigwheel > wrote:
>
> : Todd;1848910 Wrote:
>
> : Not sure about the physics on the carbs. Have heard folks say beans have
> : a bunch. Everybody from Texas was raised on em and eat them at least
> : once a day and sometimes twice on Sunday. They claim if a person eats
> : them along with corn it makes a combo complex protein which neither
> : offers alone..and which is only slightly inferior to animal sources. Try
> : eating them with cornbread..pepper sauce and raw onions. That prob knock
> : them mean old carbs right in the head.
>
> rice an beans also make a compete protein, but they are just not indicated
> for diabetics as the carb content is very high, too high to be used as a
> major part of a meal. As has been mentioned, a few sprinkled on a salad
> or in a soup are Ok, but as a full portion beans are a problem for
> diabetics. For non-diabetics like you, they are a good food, just not for
> us diabetics here.
> : --
> : bigwheel
> Wendy

When I make something that calls for beans, I tend to use 1/2 real beans
and 1/2 black soybeans. They don't get as soft as beans, but they're an
OK substitute and very low carb. I can buy them canned in Whole Foods
and at food co-ops.

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm