In a similar vein of the question: http://paleohacks.com/questions/308/lectin-content-of-green-beans-vs-dried-beans -
I have a friend who can't eat meat or seafood + has a thyroid condition so they avoid iodine. Trying to determine the best protein source for them is tricky, so we have to determine which legumes might be least harmful, and has enough protein.
I'd like to know the protein contents of various bean types, primarily comparing green beans to traditional dried beans.
To answer this question perhaps we should go back and ask ourselves why beans aren't in the traditional paleo diet? It's mostly justified because of their high anti-nutrient content.
In that content, the least harmful protein sources are probably fermented traditional legume products. Fermentation reduces antinutrients and produces probiotics. The negative is that many are high in salt and my own experience was that some upset my stomach. Some possible options include miso, natto, and tempeh. It's frickin hilarious that Wolf is OK with green beans, but not with these much less toxic products. Just because you can pick it in your garden doesn't make it paleo.
Brown rice protein is also considered to be fairly neutral and when I was vegan I had decent results with home-ground hemp powder, though since the intact seeds are illegal in the US, that might not be an option.
Whey and egg whites are the other obvious choices if he can digest them.
Basically if we could create a rank of protein choices normal beans would probably be on the bottom.
Before anyone gets the wrong idea - I would like to say that Robb Wolfe is not the complete and utter authority on what is and is not paleo. Legumes still are not paleo, even if our modern farming and breeding techniques make these things edible.
I'm just here to say: I don't have an answer, and that's because it doesn't matter. Don't eat either of them
You can easily Google 'protein content + beans' and come up with lots of information on the subject but this question triggered a memory.
As I recall from reading "Diet for a Small Planet" years ago the best vegetarian protein is obtained by combining proteins from, say rice and beans to make a complete protein. You might want to look further into that subject.
Avoiding excess iodine makes sense (like eggs, fish and iodised salt, dairy) for a hyperthyroid, but you do need still need some I beleive.
Fresh water fish has less that seafood. If you can find some freshwater farmed salmon at some point, to eat occasionally this may be ideal because omega-3 is useful to support the thyroid, and though it still has some iodine, its much less that sea fish.
Being that they cant have dairy, eggs, or seafood on a lower iodine diet, I would suggest that grassfed land mammals is the most ideal for of protein and fat, being lower in iodine, and containing balanced fats and whole proteins.
And while we are on that topic, why cant they have meat? I understand avoiding cured meat, perhaps even avoid feedlot meat (often they put iodine in the feed), but grassfed cuts from the butcher?
Even with feedlot meat it tends to be lower than seafood:
In mcg/kg: Beef mean iodine levels in mcg/kg: Muscle (173), Liver (70), Kidney (61). Poultry - Breast/Muscle (56 – 1248)
(Tending towards to lower end usually, but dependant on iodine in the feed)
Versus mean iodine in mcg/kg: Cod (1100), Haddock (2500), Atlantic Salmon (760), Rainbow Trout (130)
As you can see, meat, even feedlot, is generally lower than seafood, depending on how over the top the farmers have gone with the iodine in the feed. And the more freshwater the fish is, the lower it is too. So freshwater fish and grassfed meats are fine...
Ergo best protein source: 100% Grassfed beef, mutton, buffalo and lamb (not minced as that can very rarely be contaimanated with thyroid gland), and occasional 100% freshwater farmed salmon or freshwater trout (wild salmon tends to roam into the sea and that increase its iodine), and perhaps some egg whites if its not an autoimmune issue (although probably smart to avoid, seeing as it usually is autoimmune)
TLDR? - Answer: All 100% fresh grassfed meat cuts from the butcher, except minced meats should be all good. Even occasional freshwater fish, and poultry/ham.
You should never avoid iodine in your diet if you can get it from the food you eat and not just salt. Iodine aids the work of the thyroid whether it is over or under-active. The UL on iodine for an adult is 1100mcg which is a lot more than the RDA so there is a pretty large safe range for overconsumption.
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