how come so few mention beans as a carb source?
most of them have a very low GI around 20-40(keep in mind brown rice has a gi of 70 and that is considered slow. Im using the GI scale with white bread as 100), they are filled with fibers, cheap as hell, no fat to be concerned off(except in soybeans)and tastes good.
They all usualy have around 20% protein to. Not that good quality protein but hell protein never hurts and free protein along with the carbs isnt that bad a deal
Am I missing something here??
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