Why don’t we use chickpeas or sweet potatoes as an ingredient?

Chickpeas and other legumes, including soybeans, contain 2 very harmful substances, namely:

Antigens

An antigen is a molecule that is capable of generating an autoimmune response in which antibodies are produced. When viruses and bacteria enter the body, the body recognises these matters as foreign, which generates an autoimmune response to enable healing. If the invading molecule is not a bacterium or virus and can therefore do no real harm, an immune response is particularly undesirable. However, if the molecule is not recognised as harmless, the same autoimmune response is generated, which results in an allergic reaction.

Seeds from the Fabaceae family, including (chick)peas, as well as soybeans, contain protein molecules that cannot be broken down by the enzymes (Trypsin) in the intestine, but are so small they can penetrate the intestinal wall to cause an autoimmune response as described above.

If multiple small infections form in the intestinal wall in this way, there is a risk of developing so-called leaky gut syndrome with all the associated consequences.

Indigestible sugars such as: Raffinose and Stachyose.

Raffinose and Stachyose are indigestible tetrasaccharides that play a role in protecting plant cells against cold and drought, amongst others. When consuming some foods, such as sweet potatoes/yam, beans and peas, raffinose and stachyose can cause flatulence because these sugars are not digested in the small intestine, but are only broken down in the large intestine. This creates gases (hydrogen gas and carbon dioxide). You can imagine, for example, the effect of a large bowl of pea soup or bean stew.

Moreover, soybean oil contains no proteins or sugars, thus no antigens or indigestible sugars.