How to Use Lentil- or Bean-Pasta?

We are often asked why we recommend lentil or bean pasta only in Phase 3, even if legumes are on the plan for Phase 2. 

We want to explain the reason: in order to make pasta from any legume, lentils or beans, the legumes have to be highly processed (soaked, boiled, dried and processed into flour). The lentil or bean pasta is cooked again when we prepare our meals. Because of this long and relatively complex process, a large part of the vitamins and minerals contained in the “alternative” pasta is naturally going to be lost. This is not ideal for Phase 2 (Strict Conversion). For the metabolic change and reaching health goals it is important – especially in the beginning – to eat and combine foods with optimal nutrients. Starting Phase 3 though, when the metabolism is stable and nicely balanced, we can have more leeway. With the Relaxed Conversion (Phase 3) lentil or bean pasta may be enjoyed.

MB 01-xx - Linsen gelb vs. pasta