Reply to thread

Message: <blockquote data-quote="Former member 91017" data-source="post: 987789">Not the same person as in this article. And yes, even profs make mistakes, but not usually in their main areas of research. She was very clear with us in the caution about amounts.  She said that it would take about 300G per day, but that if one used the flour as a substitute for many kinds of proteins one could hit that — and that the GF/vegans had to be especially careful. For a time I worked at a community kitchen as a volunteer, ad we would pulverize soaked seeds (small, flat, dark brown — the name won’t come to me now) to make a jelly-Ike protein that we used as an egg-white substitute to bind chickpea “meatballs”…. I increasingly wondered about the amount of *processing* and issues of bioavailability in totally vegan diets… and of monocropping (soy, corn, etc.) But the chickpea thing stuck with me all these years. Anyway, it’s not specific to camino eating, but I’m probably going to stick to my egg tortilla.</blockquote>