How much proteins leak into water when cooking vegetables ?

In order to get rid of excessive starches, I have been told to cook
grains (rice for example) in plenty of water, and throw away the water
after it boils, even cook grains twice and do the same throw away the
second water. It seems there is a sense in it, however I am wondering
how much proteins will leak into the water together with
carbohydrates.

My goal is to get a complete protein from vegetable sources combining
grains with legumes for example, so If proteins are prone to leak into
water when cooking, than the method of washing rice off the excessive
starch would wash away the proteins as well, and I would rather stay
away from this method of washing.

Please can someone tell how much proteins will be washed away with
starches, (if any). Affection to grains i.e. excessive carbohydrates
are actually my main problem. Thank you.

Uhhhh....rice is like one of the last things a person on a low carb
diet should be eating. I know there are a bunch of different plans,
and some people on maintenance can handle rice...but wouldn't you be
better off using tofu?

On Oct 3, 8:06 pm, "wifezi...@gmail.com" <wifezi...@gmail.com> wrote:
> Uhhhh....rice is like one of the last things a person on a low carb
> diet should be eating. I know there are a bunch of different plans,
> and some people on maintenance can handle rice...but wouldn't you be
> better off using tofu?

I use tofu a lot, and I like i tas well, no problems with that. But I
am interested about leaking proteins into water when cooking
vegetables, grains in particular.

Why throw away food? Just cook less rice. If your rice is enriched
rice, then throwing away the water you cooked in is especially
wasteful. Raw food purists think cooking kills the nutritive value of
food but some food needs to be cooked. You can read this artjicle and
all its sections to find out for sure. I think there is one on
grain. http://www.beyondveg.com/tu-j-l/raw-...ooked-1a.shtml

On Oct 3, 11:12 pm, Phas <phasianus...@yahoo.ca> wrote:
> On Oct 3, 8:06 pm, "wifezi...@gmail.com" <wifezi...@gmail.com> wrote:
>
> > Uhhhh....rice is like one of the last things a person on a low carb
> > diet should be eating. I know there are a bunch of different plans,
> > and some people on maintenance can handle rice...but wouldn't you be
> > better off using tofu?
>
> I use tofu a lot, and I like i tas well, no problems with that. But I
> am interested about leaking proteins into water when cooking
> vegetables, grains in particular.

Rice has negligible amounts of protein to begin with.

Phas wrote:
|
| I use tofu a lot, and I like i tas well, no problems with that. But I
| am interested about leaking proteins into water when cooking
| vegetables, grains in particular.

Phas wrote:
:: On Oct 3, 8:06 pm, "wifezi...@gmail.com" <wifezi...@gmail.com> wrote:
::: Uhhhh....rice is like one of the last things a person on a low carb
::: diet should be eating. I know there are a bunch of different plans,
::: and some people on maintenance can handle rice...but wouldn't you be
::: better off using tofu?
::
:: I use tofu a lot, and I like i tas well, no problems with that. But I
:: am interested about leaking proteins into water when cooking
:: vegetables, grains in particular.

What do grains have to do with vegetables?

Phas wrote:
:: Please can someone tell how much proteins will be washed away with
:: starches, (if any). Affection to grains i.e. excessive carbohydrates
:: are actually my main problem. Thank you.

Then deal with the problem, not waste time trying to wash away something.
Such nonsense.

Who is telling you this stuff? My advice is to find someone else to listen
to.

On Oct 4, 7:07 am, "FOB" <f...@removethisameritech.net> wrote:

> Rice has negligible amounts of protein to begin with.

Does that negligible amount of protein gets washed away together with
starches, and how much of it ? Or the protein coagulates when heated
and so stays protected within the grain ?

"Phas" <phasianus123@yahoo.ca> wrote in message
news:1191467549.641574.8750@50g2000hsm.googlegroup s.com...
> On Oct 3, 8:06 pm, "wifezi...@gmail.com" <wifezi...@gmail.com> wrote:
>> Uhhhh....rice is like one of the last things a person on a low carb
>> diet should be eating. I know there are a bunch of different plans,
>> and some people on maintenance can handle rice...but wouldn't you be
>> better off using tofu?
>
> I use tofu a lot, and I like i tas well, no problems with that. But I
> am interested about leaking proteins into water when cooking
> vegetables, grains in particular.

Steam them and nothing will be lost.

"Phas" <phasianus123@yahoo.ca> wrote in message
news:1191554498.868072.230980@22g2000hsm.googlegro ups.com...
> On Oct 4, 7:07 am, "FOB" <f...@removethisameritech.net> wrote:
>
>> Rice has negligible amounts of protein to begin with.
>
> Does that negligible amount of protein gets washed away together with
> starches, and how much of it ? Or the protein coagulates when heated
> and so stays protected within the grain ?

There isn't enough protein to worry about so don't worry! ) People on
low-carb diets don't eat rice anyway.

>
>
>

Phas wrote:
:: On Oct 4, 7:07 am, "FOB" <f...@removethisameritech.net> wrote:
::
::: Rice has negligible amounts of protein to begin with.
::
:: Does that negligible amount of protein gets washed away together with
:: starches, and how much of it ?

Do you know what "negligible" means?

Or the protein coagulates when heated
:: and so stays protected within the grain ?