food processing beans other foods - safer? less fiber?

[AES]

Hello - If I were to process beans in a food processor until they were smooth, would that reduce the fiber and then be okay to eat? That would be kind of like hummus. The same thought occurred to me about greens - like kale, spinach. I miss all those; it would be nice to eat them. Thanks.

[tex]

That might make them somewhat easier to digest, but it wouldn't remove the fiber. The fiber would all still be there. So whether or not it would improve your tolerance of these foods, would depend upon your current level of inflammation/degree of healing. Also, if you're sensitive to soy, processing wouldn't help this issue (most of us who are sensitive to soy, are also sensitive to most legumes).

That said, although it might not help, it certainly wouldn't hurt. Regarding the beans though, even if you're not sensitive to soy, if you can't tolerate beans whole, you probably won't be able to tolerate them after they're processed. That's just my opinion, of course.

Tex

[AES]

Thanks, Tex. I did Entero Lab recently and had a 10 for soy. I know a 10 means positive. You had told someone else that a 10 might mean their body recently started reacting to it. Did I understand that correctly? I suppose I should nix the bean idea for now as I am in a flare. Thanks for all you do.

[tex]

Yes, normally, the longer we react, the higher those antibody levels become. And then after we cut that food out of our diet, the antibody levels slowly decay back to normal. For most food sensitivities that process might take weeks or months, but for gluten, it usually takes years, because antibodies to most food sensitivities have a half-life of only 5 or 6 days, whereas gluten antibodies (anti-gliadin antibodies) have a half-life of 120 days.

For some unknown reason, many of us who don't have a soy sensitivity initially, develop one after a while. That happened to me, for example.

Tex