I am trying to find the best source of protein for my meals now that I
do not eat meat.

> wrote:

>I am trying to find the best source of protein for my meals now that I
>do not eat meat.

If you can afford to purchase a book on vegan eating, I highly
recommend _Becoming Vegan: The Complete Guide to Adopting a
Healthy Plant-Based Diet_ by Brenda Davis and Vesanto Melina.
It's available used on Amazon for about $10 U.S.

If you just want some basic advice, there are four classes of
things you can include in your diet:

(1) soy products (including tofu, tempeh, edamame, black soybeans,
textured vegetable protein, and soy protein powder)

(2) legumes combined with whole grains ("combined" means either
eaten together or in the same day; and "whole grains" typically
includes whole wheat, and could include rice or corn but these
contain significantly less protein, and might also include
seitan -- wheat gluten).

(3) In addition to the above, nuts which also contain protein.

(4) In addition to the above, large quantities of other vegetables
and fruits, which in enough quantity have significant protein.


Steve

writes:
>I am trying to find the best source of protein for my meals now that I
>do not eat meat.

1. eggs
2. milk products (cheese, yogurt, etc)

On Mar 20, 4:18 pm, (Steve Pope) wrote:
> > wrote:
> >I am trying to find the best source of protein for my meals now that I
> >do not eat meat.
>
> If you can afford to purchase a book on vegan eating, I highly
> recommend _Becoming Vegan: The Complete Guide to Adopting a
> Healthy Plant-Based Diet_ by Brenda Davis and Vesanto Melina.
> It's available used on Amazon for about $10 U.S.
>
> If you just want some basic advice, there are four classes of
> things you can include in your diet:
>
> (1) soy products (including tofu, tempeh, edamame, black soybeans,
> textured vegetable protein, and soy protein powder)
>
> (2) legumes combined with whole grains ("combined" means either
> eaten together or in the same day; and "whole grains" typically
> includes whole wheat, and could include rice or corn but these
> contain significantly less protein, and might also include
> seitan -- wheat gluten).
>
> (3) In addition to the above, nuts which also contain protein.
>
> (4) In addition to the above, large quantities of other vegetables
> and fruits, which in enough quantity have significant protein.
>
> Steve

beans of all kinds all give protein
larry

> wrote:

>On Mar 20, 4:18 pm, (Steve Pope) wrote:

>> If you just want some basic advice, there are four classes of
>> things you can include in your diet:
>>
>> (1) soy products (including tofu, tempeh, edamame, black soybeans,
>> textured vegetable protein, and soy protein powder)
>>
>> (2) legumes combined with whole grains ("combined" means either
>> eaten together or in the same day; and "whole grains" typically
>> includes whole wheat, and could include rice or corn but these
>> contain significantly less protein, and might also include
>> seitan -- wheat gluten).
>>
>> (3) In addition to the above, nuts which also contain protein.
>>
>> (4) In addition to the above, large quantities of other vegetables
>> and fruits, which in enough quantity have significant protein.

>beans of all kinds all give protein

I should have clarified above that "legumes" includes beans, peas,
pulses, lentils, etc.

Steve

jmcquown > wrote:

>But the OP said vegetarian, not vegan.

Yes, I was reading between the lines and concluded they
probably (but not definitely) were looking for vegan information.

KATO,

Steve

"Steve Pope" > wrote

> > wrote:
>
>>I am trying to find the best source of protein for my meals now that I
>>do not eat meat.

> (2) legumes combined with whole grains ("combined" means either
> eaten together or in the same day; and "whole grains" typically
> includes whole wheat, and could include rice or corn but these
> contain significantly less protein, and might also include
> seitan -- wheat gluten).
>
> (3) In addition to the above, nuts which also contain protein.
>
> (4) In addition to the above, large quantities of other vegetables
> and fruits, which in enough quantity have significant protein.

I watched some show, Robin Miller to the Rescue, she was
coming up with foods for a vegetarian. Something she mentioned
offered a complete protein. Someone help me? It was called
quinoia? A word like that.

nancy

wrote:
> I am trying to find the best source of protein for my meals now that I
> do not eat meat.


_Laurel's Kitchen_ is an old cookbook, but it still has great advice and
simple recipes.


_The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and
Nutrition_ by Laurel Robertson, Carol Flinders and Brian Ruppenthal.


I just checked Amazon. It is widely available.


--Lia

Nancy Young > wrote:

>I watched some show, Robin Miller to the Rescue, she was
>coming up with foods for a vegetarian. Something she mentioned
>offered a complete protein. Someone help me? It was called
>quinoia? A word like that.

Yes, quinoa is complete protein. So is hemp (you can buy
hemp protein isolate), along with the usual suspect, soy.


Steve

Nancy Young wrote:

> I watched some show, Robin Miller to the Rescue, she was
> coming up with foods for a vegetarian. Something she mentioned
> offered a complete protein. Someone help me? It was called
> quinoia? A word like that.


It is spelled quinoa. It is pronounced keen-wa. Botanically it is an
herb, but it looks like a grain, cooks like a grain, tastes like a
grain, is found with the grains in the store, and has a lot of the
nutritional properites of a grain. I usually call it a grain. It looks
a little like sesame seeds in that it is that color, size and shape.


Rinse it first. Bring 3 parts water to a boil. Then add rinsed quinoa.
Cover and lower heat to a simmer for 15 minutes or until all the water
is absorbed. Then let it sit for another 5 minutes. Fluff with a fork.


I most commonly use it as a substitute for cracked wheat in tabouleh. I
call it quinoa tabouleh, that is, cooked quinoa, parsley, grated
carrots, garlic, an oil and lemon juice dressing.


--Lia

Julia Altshuler > wrote:

[quinoa]

> Rinse it first. Bring 3 parts water to a boil. Then add
> rinsed quinoa. Cover and lower heat to a simmer for 15 minutes
> or until all the water is absorbed. Then let it sit for another
> 5 minutes. Fluff with a fork.

Do you encounter skin-like coverings of the grains coming
detached, leading to a messy-looking result?

Steve

On 20 Mar 2007 14:00:17 -0700, wrote:

>I am trying to find the best source of protein for my meals now that I
>do not eat meat.

It all really depends on what you mean by 'don't eat meat'. Are you a
vegan? A regular garden-variety vegetarian? Somebody who doesn't eat
animal flesh, but who will happily eat eggs and dairy products?

If the latter, you don't really have a problem - eggs and dairy
products are a wonderful source of protein... if you're a vegan you
really need specialised advice to make sure you're following a
well-balanced diet and not missing out on important stuff.

Steve Pope wrote:

> Do you encounter skin-like coverings of the grains coming
> detached, leading to a messy-looking result?


Yes. And there's sometimes a small, off-white, curly shaped, thread
like something. I never think it looks messy after it has been fluffed
and combined with other ingredients.


--Lia

Steve Pope wrote:
> > wrote:
>
>> I am trying to find the best source of protein for my meals now that
>> I do not eat meat.
>
> If you can afford to purchase a book on vegan eating, I highly
> recommend _Becoming Vegan: The Complete Guide to Adopting a
> Healthy Plant-Based Diet_ by Brenda Davis and Vesanto Melina.
> It's available used on Amazon for about $10 U.S.
>
But the OP said vegetarian, not vegan. Most of the things you mention below
are summarized at this link:

But the OP said vegetarian, not vegan.

http://www.vegsoc.org/info/protein.html

> If you just want some basic advice, there are four classes of
> things you can include in your diet:
>
> (1) soy products (including tofu, tempeh, edamame, black soybeans,
> textured vegetable protein, and soy protein powder)
>
> (2) legumes combined with whole grains ("combined" means either
> eaten together or in the same day; and "whole grains" typically
> includes whole wheat, and could include rice or corn but these
> contain significantly less protein, and might also include
> seitan -- wheat gluten).
>
> (3) In addition to the above, nuts which also contain protein.
>
> (4) In addition to the above, large quantities of other vegetables
> and fruits, which in enough quantity have significant protein.
>
>
> Steve

"Julia Altshuler" > wrote

> Nancy Young wrote:
>
>> I watched some show, Robin Miller to the Rescue, she was
>> coming up with foods for a vegetarian. Something she mentioned
>> offered a complete protein. Someone help me? It was called
>> quinoia? A word like that.

> It is spelled quinoa. It is pronounced keen-wa.

Thanks, Lia and Steve. I must have seen it written somewhere
because I knew it was spelled differently than it's pronounced.
To be honest, I'm stunned I remembered the word at all.

I don't know if it's of interest to the OP. I wonder if I could
find it to try it out.

nancy

Nancy Young wrote:

> I don't know if it's of interest to the OP. I wonder if I could
> find it to try it out.


Quinoa is available in old fashioned health food stores and grocery
stores like Wild Harvest. DeBoles brand has it in a green box. I get
it in the bulk section. I don't remember the cost, but it shouldn't be
terribly expensive.


--Lia

"Julia Altshuler" > wrote

> Nancy Young wrote:
>
>> I don't know if it's of interest to the OP. I wonder if I could
>> find it to try it out.

> Quinoa is available in old fashioned health food stores and grocery stores
> like Wild Harvest. DeBoles brand has it in a green box. I get it in the
> bulk section. I don't remember the cost, but it shouldn't be terribly
> expensive.

Silly me. I'm sure they have it at Whole Foods. I'll keep it in mind.
Thanks.

nancy

Nancy Young wrote:

> Silly me. I'm sure they have it at Whole Foods. I'll keep it in mind.
> Thanks.


Buy it in the box the first time because the cooking instructions will
be on it. (I could have forgotten a detail.) Then fill the box from
the bulk section if you like it enough to get it again.

--Lia

Mark Thorson > wrote:

>Karen AKA Kajikit wrote:

>> if you're a vegan you really need specialised advice
>> to make sure you're following a well-balanced diet
>> and not missing out on important stuff.

>In particular, vitamin B-12. There are no reliable
>natural sources of vitamin B-12 except meat, dairy,
>and eggs. Chemically modified B-12 from precursors
>synthesized by bacteria is available, if you consider
>bacteria to be vegan. (In the old two-kingdom
>classification system, bacteria were animals, but
>almost nobody uses that system anymore.)

In fact, the incidence of B-12 deficiency is nearly zero
even among the strictest vegans. This is because the
amount of B-12 needed is so extremely small that normal
levels of food contamination (e.g. residual soil on
root vegetables) provide all you need.

Bigger concerns are things like calcium and iron.

Steve

dbige wrote:
> I am trying to find the best source of protein for my meals now that I
> do not eat meat.

Buckwheat/Kasha
http://www.thebirkettmills.com

Sheldon

fart in seattle wrote:

> writes:
> >I am trying to find the best source of protein for my meals now that I
> >do not eat meat.
>
> 1. eggs
> 2. milk products (cheese, yogurt, etc)


I ate that "quinoa" stuff once and it gave me TERRIBLE gas...worse than
barley.

--
Best
Greg

Karen AKA Kajikit wrote:
>
> if you're a vegan you really need specialised advice
> to make sure you're following a well-balanced diet
> and not missing out on important stuff.

In particular, vitamin B-12. There are no reliable
natural sources of vitamin B-12 except meat, dairy,
and eggs. Chemically modified B-12 from precursors
synthesized by bacteria is available, if you consider
bacteria to be vegan. (In the old two-kingdom
classification system, bacteria were animals, but
almost nobody uses that system anymore.)

In article >,
Mark Thorson > wrote:

> Karen AKA Kajikit wrote:
> >
> > if you're a vegan you really need specialised advice
> > to make sure you're following a well-balanced diet
> > and not missing out on important stuff.
>
> In particular, vitamin B-12. There are no reliable
> natural sources of vitamin B-12 except meat, dairy,
> and eggs.


What about legumes?

Emma Thackery > wrote:

> Mark Thorson > wrote:

>> In particular, vitamin B-12. There are no reliable
>> natural sources of vitamin B-12 except meat, dairy,
>> and eggs.

>What about legumes?

There are no plant sources of B-12. There are also no animal
sources of B-12. It is made only by bacteria. It is
found in many animal-based foods and very very few plants
(none of them common foods), based on presence of certain
bacteria.

B-12 deficiency due to veganism is extremely rare. B-12
deficiency due to metabolic disorders is not totally
uncommon.

Steve

In article >,
(Steve Pope) wrote:

> Emma Thackery > wrote:
>
> > Mark Thorson > wrote:
>
> >> In particular, vitamin B-12. There are no reliable
> >> natural sources of vitamin B-12 except meat, dairy,
> >> and eggs.
>
> >What about legumes?
>
> There are no plant sources of B-12. There are also no animal
> sources of B-12.

Biochemistry notwithstanding, consumption of legumes appears to ensure
that the mere 5 microgram daily requirement of B12 is met according to
qualified medical experts. Here are 2 of many such references:

<http://www.bcm.edu/neurol/challeng/pat18/summary.html>

<http://medinfo.ufl.edu/~biochem/Vitamin%20B12%20Deficiency.pdf>

B12 deficiency is apparently almost always due to absorption problems
caused by other medical problems, not lack of intake.


Emma

Steve Pope wrote:
>
> In fact, the incidence of B-12 deficiency is nearly zero
> even among the strictest vegans. This is because the
> amount of B-12 needed is so extremely small that normal
> levels of food contamination (e.g. residual soil on
> root vegetables) provide all you need.
>
> Bigger concerns are things like calcium and iron.

These researchers found 60% of vegetarians have
stage III vitamin B-12 deficiency:

Clin Chim Acta. 2002 Dec;326(1-2):47-59.
Vegetarian lifestyle and monitoring of vitamin B-12
status.
Herrmann W, Geisel J.
Department of Clinical Chemistry-Central Laboratory,
University Hospital of the Saarland, Bld. 40, D-66421
Homburg/Saar, Germany.

Vegetarians are at risk to develop deficiencies of
some essential nutrients, especially vitamin B-12
(cobalamin). Cobalamin occurs in substantial amounts
only in foods derived from animals and is essential
for one-carbon metabolism and cell division. Low
nutritional intake of vitamin B-12 may lead to
negative balance and, finally, to functional
deficiency when tissue stores of vitamin B-12 are
depleted. Early diagnosis of vitamin B-12 deficiency
seems to be useful because irreversible neurological
damages may be prevented by cobalamin substitution.
The search for a specific and sensitive test to
diagnose vitamin B-12 deficiency is ongoing. Serum
vitamin B-12 measurement is a widely applied
standard method. However, the test has poor
predictive value. Optimal monitoring of cobalamin
status in vegetarians should include the
measurement of homocysteine (HCY), methylmalonic
acid (MMA), and holotranscobalamin II. Vitamin
B-12 deficiency can be divided into four stages.
In stages I and II, indicated by a low plasma
level of holotranscobalamin II, the plasma and
cell stores become depleted. Stage III is
characterized by increased levels of HCY and MMA
in addition to lowered holotranscobalamin II.
In stage IV, clinical signs become recognizable
like macroovalocytosis, elevated MCV of
erythrocytes or lowered haemoglobin. In our
investigations, we have found stage III of
vitamin B-12 deficiency in over 60% of
vegetarians, thus underlining the importance
of cobalamin monitoring in this dietary group.

In article >,
Mark Thorson > wrote:

> Steve Pope wrote:
> >
> > In fact, the incidence of B-12 deficiency is nearly zero
> > even among the strictest vegans. This is because the
> > amount of B-12 needed is so extremely small that normal
> > levels of food contamination (e.g. residual soil on
> > root vegetables) provide all you need.
> >
> > Bigger concerns are things like calcium and iron.
>
> These researchers found 60% of vegetarians have
> stage III vitamin B-12 deficiency:

That is indeed both fascinating and disturbing. It is also noteworthy
that none of the US based medical references I located in my simple
search (in my previous post to Steve) made mention of the research done
by Obeid, Geisel, Schorr, Hubner. and Herrmann. And yet, this research
appears to have much merit and is also widely cited. Is this another
case of the once great US medical establishment now lagging behind in
this type of research or is it failure to require enough inservice for
physicians? It seems that American physicians know very little about
nutrition. For example, IIRC, Harvard medical school only opened its
department of nutrition 10 years ago. I also wonder if this is one of
those areas not considered financially rewarding enough for
American-based research. After all, there isn't much money to be made
on B-12 supplements.

Do you know if the results have been replicated in other studies? They
call B12 deficiency "pernicious anemia" for a reason.

> Clin Chim Acta. 2002 Dec;326(1-2):47-59.
> Vegetarian lifestyle and monitoring of vitamin B-12
> status.
> Herrmann W, Geisel J.
> Department of Clinical Chemistry-Central Laboratory,
> University Hospital of the Saarland, Bld. 40, D-66421
> Homburg/Saar, Germany.
>
> Vegetarians are at risk to develop deficiencies of
> some essential nutrients, especially vitamin B-12
> (cobalamin). Cobalamin occurs in substantial amounts
> only in foods derived from animals and is essential
> for one-carbon metabolism and cell division. Low
> nutritional intake of vitamin B-12 may lead to
> negative balance and, finally, to functional
> deficiency when tissue stores of vitamin B-12 are
> depleted. Early diagnosis of vitamin B-12 deficiency
> seems to be useful because irreversible neurological
> damages may be prevented by cobalamin substitution.
> The search for a specific and sensitive test to
> diagnose vitamin B-12 deficiency is ongoing. Serum
> vitamin B-12 measurement is a widely applied
> standard method. However, the test has poor
> predictive value. Optimal monitoring of cobalamin
> status in vegetarians should include the
> measurement of homocysteine (HCY), methylmalonic
> acid (MMA), and holotranscobalamin II. Vitamin
> B-12 deficiency can be divided into four stages.
> In stages I and II, indicated by a low plasma
> level of holotranscobalamin II, the plasma and
> cell stores become depleted. Stage III is
> characterized by increased levels of HCY and MMA
> in addition to lowered holotranscobalamin II.
> In stage IV, clinical signs become recognizable
> like macroovalocytosis, elevated MCV of
> erythrocytes or lowered haemoglobin. In our
> investigations, we have found stage III of
> vitamin B-12 deficiency in over 60% of
> vegetarians, thus underlining the importance
> of cobalamin monitoring in this dietary group.

Mark Thorson > wrote:

>These researchers found 60% of vegetarians have
>stage III vitamin B-12 deficiency:

>Clin Chim Acta. 2002 Dec;326(1-2):47-59.
>Vegetarian lifestyle and monitoring of vitamin B-12
>status.
>Herrmann W, Geisel J.
>Department of Clinical Chemistry-Central Laboratory,
>University Hospital of the Saarland, Bld. 40, D-66421
>Homburg/Saar, Germany.

Thanks; published in 2002 that research is more recent
than most of the citations to the contrary I have seen.
They are essentially saying that 60% of vegans have
subclinical anemia because of this. If true that goes
against what many people have concluded.

Steve

Emma Thackery > wrote:

> Mark Thorson > wrote:

>> These researchers found 60% of vegetarians have
>> stage III vitamin B-12 deficiency:

>That is indeed both fascinating and disturbing. It is also noteworthy
>that none of the US based medical references I located in my simple
>search (in my previous post to Steve) made mention of the research done
>by Obeid, Geisel, Schorr, Hubner. and Herrmann. And yet, this research
>appears to have much merit and is also widely cited. Is this another
>case of the once great US medical establishment now lagging behind in
>this type of research or is it failure to require enough inservice for
>physicians?

Hypothesis: German vegans have B-12 deficiency because they
are much more thorough about making sure there is no dirt,
insects, and other healthful residue in their food ingredients.

Steve

writes:
>
>fart in seattle wrote:
>
>> writes:
>> >I am trying to find the best source of protein for my meals now that I
>> >do not eat meat.
>>
>> 1. eggs
>> 2. milk products (cheese, yogurt, etc)
>
>
>I ate that "quinoa" stuff once and it gave me TERRIBLE gas...worse than
>barley.

could you describe the gas in detail please?

In article >,
(Steve Pope) wrote:

> Emma Thackery > wrote:
>
> > Mark Thorson > wrote:
>
> >> These researchers found 60% of vegetarians have
> >> stage III vitamin B-12 deficiency:
>
> >That is indeed both fascinating and disturbing. It is also noteworthy
> >that none of the US based medical references I located in my simple
> >search (in my previous post to Steve) made mention of the research done
> >by Obeid, Geisel, Schorr, Hubner. and Herrmann. And yet, this research
> >appears to have much merit and is also widely cited. Is this another
> >case of the once great US medical establishment now lagging behind in
> >this type of research or is it failure to require enough inservice for
> >physicians?
>
> Hypothesis: German vegans have B-12 deficiency because they
> are much more thorough about making sure there is no dirt,
> insects, and other healthful residue in their food ingredients.

Maybe so! I recall reading that insects in the rice are what kept
certain Asians (sorry I don't recall which country) from getting certain
deficiencies.

Steve Pope wrote:
>
> Hypothesis: German vegans have B-12 deficiency because they
> are much more thorough about making sure there is no dirt,
> insects, and other healthful residue in their food ingredients.

If that's true, the vegans in other countries aren't
really vegans. They've merely chosen a different
form of meat. :-)

Mark Thorson wrote:
> Steve Pope wrote:
>>
>> Hypothesis: German vegans have B-12 deficiency because they
>> are much more thorough about making sure there is no dirt,
>> insects, and other healthful residue in their food ingredients.
>
> If that's true, the vegans in other countries aren't
> really vegans. They've merely chosen a different
> form of meat. :-)

Let me see is chocolate acceptable with vegans? If so about 10% of all
chocolate is bug parts.

--

Joe Cilinceon

Joe Cilinceon wrote:
>
> Let me see is chocolate acceptable with vegans?
> If so about 10% of all chocolate is bug parts.

Do you live in a van and eat cat food?

tert in seattle wrote:

> writes:
> >
> >fart in seattle wrote:
> >
> >> writes:
> >> >I am trying to find the best source of protein for my meals now that I
> >> >do not eat meat.
> >>
> >> 1. eggs
> >> 2. milk products (cheese, yogurt, etc)
> >
> >
> >I ate that "quinoa" stuff once and it gave me TERRIBLE gas...worse than
> >barley.
>
> could you describe the gas in detail please?



My name is Gergory, NOT "kenji"...

;-p

--
Best
Greg

On Wed, 21 Mar 2007 19:41:36 -0800, Mark Thorson >
wrote:

>Joe Cilinceon wrote:
>>
>> Let me see is chocolate acceptable with vegans?
>> If so about 10% of all chocolate is bug parts.
>
>Do you live in a van and eat cat food?

yes. no ketchup though.

your pal,
blake

On Mar 20, 6:34 pm, "Gregory Morrow" >
wrote:
> fart in seattle wrote:
> > writes:
> > >I am trying to find the best source of protein for my meals now that I
> > >do not eat meat.
>
> > 1. eggs
> > 2. milk products (cheese, yogurt, etc)
>
> I ate that "quinoa" stuff once and it gave me TERRIBLE gas...worse than
> barley.
>
> --
> Best
> Greg

About the gas, Greg- It's one or both of these:
1- Your stomach is reacting to the high fiber content- maybe you don't
usually eat that much fiber?
2- your quinoa has a lot of saponin and should be better rinsed (it
must have tasted a bit sour?)

As for the saponin, try rinsing the quinoa under water or purchase a
quinoa that is pre-rinsed.

-Sergio

On Mar 20, 5:04 pm, Julia Altshuler > wrote:
> Nancy Young wrote:
> > I watched some show, Robin Miller to the Rescue, she was
> > coming up with foods for a vegetarian. Something she mentioned
> > offered a complete protein. Someone help me? It was called
> > quinoia? A word like that.
>
> It is spelledquinoa. It is pronounced keen-wa. Botanically it is an
> herb, but it looks like a grain, cooks like a grain, tastes like a
> grain, is found with the grains in the store, and has a lot of the
> nutritional properites of a grain. I usually call it a grain. It looks
> a little like sesame seeds in that it is that color, size and shape.
>
> Rinse it first. Bring 3 parts water to a boil. Then add rinsedquinoa.
> Cover and lower heat to a simmer for 15 minutes or until all the water
> is absorbed. Then let it sit for another 5 minutes. Fluff with a fork.
>
> I most commonly use it as a substitute for cracked wheat in tabouleh. I
> call itquinoatabouleh, that is, cookedquinoa, parsley, grated
> carrots, garlic, an oil and lemon juice dressing.
>
> --Lia

- I usually toast it a bit and then add 1 cup of quinoa to 1 and 3/4
water. Cover and boil for 15'. Then fluff with a fork.
For recipes check out www.andeannaturals.com

-Sergio

On Mar 24, 2:31 am, wrote:
> On Mar 20, 6:34 pm, "Gregory Morrow" >
> wrote:
>
> > fart in seattle wrote:
> > > writes:
> > > >I am trying to find the best source of protein for my meals now that I
> > > >do not eat meat.
>
> > > 1. eggs
> > > 2. milk products (cheese, yogurt, etc)
>
> > I ate that "quinoa" stuff once and it gave me TERRIBLE gas...worse than
> > barley.
>
> > --
> > Best
> > Greg
>
> About the gas, Greg- It's one or both of these:
> 1- Your stomach is reacting to the high fiber content- maybe you don't
> usually eat that much fiber?
> 2- your quinoa has a lot of saponin and should be better rinsed (it
> must have tasted a bit sour?)
>
> As for the saponin, try rinsing the quinoa under water or purchase a
> quinoa that is pre-rinsed.
>
> -Sergio

Thanks Sergio for these great tips. I'm about to visit your site.
jeisea