@johann2547 Ray Peat often recommended corn tortillas from nixtamalized corn. He mentioned that traditional preparations of foods like grains and beans (nixtamalization, soaking, sprouting and such) always removed certain toxic elements and made the foods more nutritious, even if they weren’t the best types of foods. So, if you go to a Mexican restaurant that prepares beans in a traditional way, they should be much more tolerable than other “conventional” type beans.
When fiber is insoluble, that’s when it does more to “clean you out” than soluble fiber. The soluble kind feeds bacteria, which can lead to things like increased endotoxin, which isn’t good. All fiber is probably a mix, but if it’s mostly insoluble, it’s probably better for you. Increased magnesium probably also helps in this regard, as well as things that stimulate more stomach acid (I’ve heard that calcium and salt both contribute to this, calcium to stimulate the stomach to make more, and salt for providing chloride so more HCL can be made).
I think a lot of times when people think they are getting “too much protein,” it’s really just too much of the wrong kind. I’ve heard about 140g of protein a day is recommended for a man that’s 5’11”, and I feel best when I each close to that. But I feel better when I get more glycine and proline, and less of the inflammatory AAs, by eating more gelatin, collagen, and beef tendon.
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