{"items": [{"author": "Jess", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108567955782", "anchor": "fb-10100108567955782", "service": "fb", "text": "I don't know anything about lysine other than that it's an amino acid, and proteins are constructed of amino acids. Why did you mention that one here?", "timestamp": "1567007063"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108567955782&reply_comment_id=10100108570540602", "anchor": "fb-10100108567955782_10100108570540602", "service": "fb", "text": "→ Many starches do have protein, but not complete protein. They're generally lysine deficient, and you get a complete protein by combining with something with more lysine like beans/meat/nuts etc. Our social dietary conception of \"which foods are high protein\" is maybe closer to \"which foods are high lysine\"", "timestamp": "1567008263"}, {"author": "Max", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108569223242", "anchor": "fb-10100108569223242", "service": "fb", "text": "Interesting! Makes me think of these, since there's so little in them other than eggs: https://tasty.co/recipe/japanese-omelette-tamagoyaki", "timestamp": "1567007913"}, {"author": "Michael", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108571423832", "anchor": "fb-10100108571423832", "service": "fb", "text": "What about tortillas or other modified-corn based foods?", "timestamp": "1567008736"}, {"author": "Michael", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108571423832&reply_comment_id=10100108572581512", "anchor": "fb-10100108571423832_10100108572581512", "service": "fb", "text": "→ This article shows that I had some erroneous conceptions about the process, but also that it's even more interesting than I thought!

https://www.cooksillustrated.com/.../transforming-corn", "timestamp": "1567009117"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108571423832&reply_comment_id=10100108574702262", "anchor": "fb-10100108571423832_10100108574702262", "service": "fb", "text": "→ Corn doesn't have much protein (lysine)", "timestamp": "1567010594"}, {"author": "Michael", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108571423832&reply_comment_id=10100108592316962", "anchor": "fb-10100108571423832_10100108592316962", "service": "fb", "text": "→ Jeff Kaufman Yes, according to the workshop I took long ago, Nixtamalization converts one of the other amino acids that's present in abundance into Lysine. However, according to this article, the most important thing it does is to make Niacin available. In fact, I can't find any source for the idea that you can convert some other amino acid into Lysine through Nixtamalization! So, either I have incorrectly remembered that datum, or it was wrong in the first place.

Too bad, it was accompanied by a nice narrative about Hopi cooking techniques.", "timestamp": "1567017182"}, {"author": "Anna", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108571803072", "anchor": "fb-10100108571803072", "service": "fb", "text": "We recently tried to get Charlie to try a crepe with nutella. We described it as a pancake (which he likes), but still no go. He only wanted strawberries. Which is why Ian said to him, \"if you'll just try a little of the chocolate, you can have more fruit.\"", "timestamp": "1567008812"}, {"author": "Ian", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108571803072&reply_comment_id=10100108572771132", "anchor": "fb-10100108571803072_10100108572771132", "service": "fb", "text": "→ Reader, it did not work", "timestamp": "1567009245"}, {"author": "Sarah", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108571803072&reply_comment_id=10100108576194272", "anchor": "fb-10100108571803072_10100108576194272", "service": "fb", "text": "→ Did you try putting the strawberries inside the nutella crepe?", "timestamp": "1567011344"}, {"author": "Martha", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108574797072", "anchor": "fb-10100108574797072", "service": "fb", "text": "Nice! No sugar in the crepe batter?
I've also had success subbing almond meal for flour in muffins and cakes, or adding an extra egg to the batter. Not extra milk, though, ironically that makes the muffins dry and/or tough.", "timestamp": "1567010646"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108574797072&reply_comment_id=10100108575311042", "anchor": "fb-10100108574797072_10100108575311042", "service": "fb", "text": "→ If you're putting sugary things inside the crepes no need for extra sugar in the batter. Nutella is sugary enough!", "timestamp": "1567010985"}, {"author": "Aleksandra", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108578295062", "anchor": "fb-10100108578295062", "service": "fb", "text": "I love eggy crepes!", "timestamp": "1567012565"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108579323002", "anchor": "fb-10100108579323002", "service": "fb", "text": "A regular crepe recipe with the ~same number of calories would be:

* 1 egg
* 3/4 C milk
* 1/2 C flour

This version shifts a lot of the calories from flour to eggs.", "timestamp": "1567012961"}, {"author": "Becca", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108610819882", "anchor": "fb-10100108610819882", "service": "fb", "text": "That looks like a great recipe substitution!

Unasked for additional suggestion - Barilla (and a number of other brands) have protein-enriched pasta that Lily and Anna might like. They add in chickpea/lentil flour, but not enough to ruin the consistency of the pasta. Tracy eats them because he has a hard time getting enough protein otherwise.", "timestamp": "1567019459"}, {"author": "David Chudzicki", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108610819882&reply_comment_id=10100108773982902", "anchor": "fb-10100108610819882_10100108773982902", "service": "fb", "text": "→ Becca For awhile Jeff was buying black bean pasta.

I liked it but never got on the habit of cooking with it. Not sure how the rest of the house felt. We don't get it anymore.", "timestamp": "1567094286"}, {"author": "Becca", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108610819882&reply_comment_id=10100108774117632", "anchor": "fb-10100108610819882_10100108774117632", "service": "fb", "text": "→ David Chudzicki I\u2019ve tried black bean pasta - it\u2019s not my favorite. It tends to fall apart when cooked and, as one would expect, tastes like black beans!", "timestamp": "1567094457"}, {"author": "Emily", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108731453132", "anchor": "fb-10100108731453132", "service": "fb", "text": "I also struggle with being uninterested in food that are lysine high.", "timestamp": "1567056004"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/10100108566713272?comment_id=10100108732875282", "anchor": "fb-10100108732875282", "service": "fb", "text": "Is lysine a particularly important protein? If cheese is high in protein, it seems like an obvious choice, if they like it.", "timestamp": "1567057815"}]}