Re: Gas from beans soaked and cooked

[Guest guest]

Thanks for the baking soda tip. I'll try that with my lentil and split peas

(which I soak overnight before making into soups). But watch the canned

products (always a lot of salt in canned goods except if labeled low salt).

on 1/14/2003 9:39 PM, Leisa Hiatt at lhiatt3@... wrote:

My sister-in-law swears that she never gets gas from beans if she puts a

few teaspoons of baking soda in the water when she soaks them. Have never

tried this myself, I confess I always buy canned beans. Maybe when kids

are gone and home projects are done will switch. For now, what ever is

easiest.

> Leisa

[Guest guest]

Hi Leisa,

I can assure you I've tried all kinds of things to soak beans in, including soda, vinegar, salt, alcohol(ethanol), whatever I could find. I also tried peeling the hulls off the black beans after soaking thinking they contain allergic compounds. I even resoaked with distilled water to remove the soak chemicals. I finally gave up.

BTW, commercial bean sprouts do the same thing (raise BP). Even without ingesting enough beans to get gas, the BP rises. I'm thinking of trying sprouting dried beans using various techniques to see if I get the same results, but I wonder if I cut the sprouts off (like Dean does), how much of the good stuff/bad stuff is lost. ly, I don't think beans are worth the bother.

Regards.

P.S. Never think I'm attacking personally. I only attack ideas for discussion.

----- Original Message -----

From: Leisa Hiatt

Sent: Tuesday, January 14, 2003 8:39 PM

Subject: Re: [ ] Gas from beans soaked and cooked

My sister-in-law swears that she never gets gas from beans if she puts a few teaspoons of baking soda in the water when she soaks them. Have never tried this myself, I confess I always buy canned beans. Maybe when kids are gone and home projects are done will switch. For now, what ever is easiest. Leisa

[Guest guest]

Hi Francesca,

That brings to mind an question about split peas. They appear to be the complete pea dried but look like the hull has been removed. On the few occasions I've eaten them - no problems, not like lentils and other dried beans. The pink lentils appear also to have the hull removed.

regards.

----- Original Message -----

From: Francesca Skelton

Sent: Tuesday, January 14, 2003 8:50 PM

Subject: Re: [ ] Gas from beans soaked and cooked

Thanks for the baking soda tip. I'll try that with my lentil and split peas(which I soak overnight before making into soups). But watch the cannedproducts (always a lot of salt in canned goods except if labeled low salt).

[Guest guest]

--- " jwwright " <jwwright@e...> wrote:

> BTW, commercial bean sprouts do the same thing (raise BP).

> Even without ingesting enough beans to get gas, the BP rises.

> I'm thinking of trying sprouting dried beans using various

> techniques to see if I get the same results, but I wonder if I

> cut the sprouts off (like Dean does), how much of the

> good stuff/bad stuff is lost. ly, I don't think beans

> are worth the bother.

With (e.g.) mung beans if you grow the plant until it is green

then the original bean itself becomes a dry husk, before eventually

dropping off. I suspect it is of little nutritional interest at

this stage - since not even the plant has a use for it.

As for the roots - they are covered with soil here. I have as few

qualms with discarding them as I do with lettuces, cereal grasses,

sunflowers - or most other green vegetables.

AFAICS, beans seem to be better-known for decreasing blood pressure

than increasing it.