Advice on food and recipes


The main cause for problems with lentils is the way they are cooked. The red ones need little soaking really, but you could try the following the instructions for best results:

Wash the lentils or beans
Soak overnight - DONT oversoak!! beans are not like yoghurt. More is NOT
better. Once the enzyme inhibitors are deactivated sufficiently, changes in
the molecular structure take place that make the bean actually less
digestible. (for us)
Drain off water
Cover with a very generous quantity of fresh water (like for pasta - about
4-5 times volume of beans)
Now this is the key to good beans -: Boil hard on high heat for 10-15 mins
scooping the scum that forms off the top. Boil for longer if scum continues
to form.

Top up the pot with additional water to last the full simmer time
Now you can turn the heat down for the remainder of the cooking time.
Beans are cooked when they collapse under soft pressure between finger and
thumb. Do Not Add Salt until cooked. Salt makes the skins tough and
consequently harder to digest.

The following times are given as a guide. The first time given is the Rapid
Boil time, the second is the time for simmering

Soak overnight

Lima Beans     15-20/45-75mins
Red Kidney Beans    15-20/30-35mins
Navy/White Haricott Beans    15-20/35-45mins
Whole Green and Brown Lentils     15-20/15-30mins
Whole Green Peas     15-20/45-75mins

No soaking required

Whole Red Lentils     10-15/5 mins
Split Green/Brown Lentils     10-15/5-20mins
Split Peas     10-15/30-35mins

For those with pressure cookers the first number represents the cooking
time with the lid off the second with the lid on. (lid off cooking first,
reduces frothing with the lid on)

Soak overnight

Lima Beans     15/20-25mins
Red Kidney Beans     15/10-15mins
Navy/White Haricott Beans     15/15mins
Whole Green and Brown Lentils     15/7-10mins
Whole Green Peas     15/20-25mins

Whole Red Lentils, Split Lentils, Split Peas - The cooking times for these
products are already short and do not really benefit from pressure cooking

Troubleshooting Notes:

Beans are better undersoaked than oversoaked
and better overcooked than undercooked
If beans are overcooked, Do Not reduce the initial Rapid Boil time, reduce
the simmer time

Happy bean eating

regards Michael

>Thanks Micheal for the info on beans, I've been thinking about adding beans
>to the diet, and this is just what I needed to get started. To tell the
>truth, I've never had any luck cooking beans, so I'm not too excited about
>cooking them, but they are probably the food I miss the most, so I guess
>I'm stuck.
>But I have a question. Why is the instruction always "soak overnight" when
>almost no one eats beens for breakfast (of course some of my favourite
>breakfasts, in my pre-diet days, always included some spicy bean and egg
>concoction) -- or does the instruction mean soak overnight and into the
>next evening?

Well, White beans and Tahini; white beans and almond meal; white beans and
cashew butter; and lentils and tahini are all balanced breakfasts that I
have been enjoying for the past 2 weeks. Since I stopped fruit and tried
this, my BM's have improved greatly.I'm going to venture back to some
stewed fruit soon.
Soak overnight means soak for about 8-10 hours. For most people this is
most convenient to do overnight, you know "put the cat, the beans and the
garbage out". Then they cook them in the morning and bake, stir fry or whip
into a dip the following evening. I personally try to cook a big batch and
freeze some or at least put a few trays in the fridge, where they'll keep
for at least 3 days.

I recommend you get either a pressure cooker for speed or a big big big
stock pot for doing quantities. It's the time that they take to cook that
deters me most. cooking more at a time, means you have to do it less often,
but I don't like freezing things because you then have the hastle of
defrosting them, and beans kind of loose their texture when you freeze them
after being cooked. however I'm told you can soak them and then freeze them
ready to cook and that this shortens the cooking time (probably because it
breaks the structure of the bean apart as the water within the bean expands
as it turns to ice.) I've never tried it and once again, I don't like
freezing things because it would take just as long to defrost them
naturally as it does to soak them freshly.

Beans are best cooked twice, they develop more flavour that way, but you
can make dips out of boiled beans, drained and pureed with lemon juice,
paprika, salt, tahini and crushed garlic. Try that for starters. Also any
cooked white beans, tahini and dill is my emergency snack when nothing else
is ready. Go lightly on the tahini. just enough to flavour the beans about
4or5 parts beans to 1 part tahini.


Regards Michael

>Hi Michael,
>Thanks for the great info on beans. What I always wanted to know about
>beans but was always afraid to ask. How long should the beans be soaked? I
>usually let mine go 24 hrs. Is that too long? Thanks Sheila

about 3 times too long. try 8-10hrs then cook them straight away (don't let
them sit around because they are now alive and changing within. They become
more indigestible every minute. so pop them in the pot fast.




>I have Scala's book, and I also seem to have problems with *some* of the
>foods he suggests are likely to cause problems. I also have trouble with beets
>(Scala says most of his survey subjects do), and note that beets are an
>ingredient in the V8 juice recommended by SCD.

Beets are highly cleansing. Norman Walker in his book Raw Vegetable Juices
say to juice not more that a wine glass full. I juiced a pint once and
immediately got a migraine. I believe it was cleansing my liver.



On Sat, 17 Jan 1998 12:43:41 -0500 (EST) writes:
>Does anyone know if we can eat horseradish? It's not mentioned in
>book either way. Thanks.

Dear ripogenu,
I asked Elaine about horseradish, and she said it is OK as long as it doesn't have any added ingredients.


Author: at Internet-Gateway
Date: 1/14/97 11:53 AM

Dear Bart

How do you make homemade spaghetti? I would appreciate your recipe.
Thanx Pran

Re: Spaghetti?
Tue, 14 Jan 1997 19:24:07 GMT

Pran -

The important thing is the tomato sauce. I take a large can of tomato juice from the supermarket - it has to be one without any corn syrup - and put it in a large pot to boil slowly. This is because you need to reduce it in volume so as to be more thick. Then you can brown some low fat ground meat and add that. You can also add one or two fresh tomatoes cut up in small pieces. Then I dice one onion and sautÈ it in olive oil, and add that. Also, smash a couple of garlic cloves with the flat edge of a large kitchen knife, dice and add that to the pot. You can add a couple of bay leaves, some ground oregano and basil, ground black pepper, salt, and whatever other spices you like. All this needs to boil slowly for at least one hour. You will get a feel for how long based on the thickness of the liquid. I find that it makes enough for 3-4 meals, so I divide it into single serving plastic bowls.
Luckily the spaghetti squash is in the stores year-round. I slice one in half lengthwise, scoop out the seeds, and put it in a steamer for about 20 minutes. You can also put it face down in a pan with an inch of water in a medium oven.

I also grate some hard parmesan cheese for a topping. I don't believe we are supposed to use the already grated kind.

Bart Hansen


Lacto-fermented condiments?
Tue, 14 Jan 1997 22:13:12 GMT

I do not have any ibd...but am researching this diet for a chapter on
digeston I am writing. I have posted a few queries about digestive enzymes here.

anyway, I decided to make some lacto-fermented saurkraut as recommended by
Sally Fallon in her book Nourishing Traditons. She says it is the king of
digestive enzyme condiments and has been a staple of other cultures'
"nourishing traditions." This saurkraut is why Germans can eat fatty meat
and potatoes day after day and not drop dead of a heart attack. I made up a
batch and explodes with energy! I have never tasted or
experienced anything like it ever. My diabetic friend was fainting from too
much sugar and she had a bite and bounced back INSTANTLY. Every one I've let
taste it lights up and exclaims, WOW!

These are the elements. If you all think it would work on your diet, I will
give you the recipe. I'm not sure the specific spices are necessary, but did
it ever taste GOOD! The idea is you eat only a few bites with meals...not a
full portion. Also, it's supposed to be even better when aged a few months
in cold storage.

Cabbage shredded
sea salt (a few tsp)
a tsp of whey...I used liquid from yogurt
mustard or mustard seeds (I used prepared mustard for the above batch)
junpier berries (gives an astringent taste)
cumin seeds (or powdered)
Filtered water.

Carol Wright

Hi Carol

I found your information on saurkraut interesting especially since I
learned recently that lactic acid fermented vegetables, lacto-fermented
saurkraut being one, are an excellent source of acidophilus. They are a
great supplement to out diet and can be bought in health food stores. If
anyone is having problems tolerating the yogurt this is an good alternative
way of providing the body with the "good" bacteria.

Good health



Date: Sat, 12 Dec 1998 09:58:02 -0500
From: Callahan <>
Subject: Re: Caviar

James & Cathy Yokota wrote:
> Does anybody know if fresh caviar is okay?
> Cathy
> (UC)

I'd say Yes we can eat caviar. It's just raw fish eggs from a female sturgeon.
yum, yummm


Advice concerning...

 Food in general
 Dry Curd Cottage Cheese
 Almonds and Nuts
 Oil, Spices, etc.
 Honey, Sweetners, etc.
 Fish Oil
 and some figures and numbers

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