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Could Baked Beans be the answer?
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<blockquote data-quote="Lil&#039;Edgy" data-source="post: 1511863" data-attributes="member: 381069"><p>Other than the fiber in beans causing the body to be delayed and inhibited from extracting the glucose out of it, there is phytic acid itself which has amazing properties. Don't believe the nonsense about the "anti-nutrient". Phytic acid is great for you and is also abundant in whole grain foods...hulled barley, hard red winter wheat and oat groats. The Phytates is an amylase inhibitor that further reduces the ability to break down starch other starches you're eating with the beans and makes the glucose even less available. Cool stuff indeed.</p></blockquote><p></p>
[QUOTE="Lil'Edgy, post: 1511863, member: 381069"] Other than the fiber in beans causing the body to be delayed and inhibited from extracting the glucose out of it, there is phytic acid itself which has amazing properties. Don't believe the nonsense about the "anti-nutrient". Phytic acid is great for you and is also abundant in whole grain foods...hulled barley, hard red winter wheat and oat groats. The Phytates is an amylase inhibitor that further reduces the ability to break down starch other starches you're eating with the beans and makes the glucose even less available. Cool stuff indeed. [/QUOTE]
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