De-Gassing Beans Recipe
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Here's a method for de-gassing dried beans that seems to work. It's
from the new book Fat Free, Flavor Full by Dr. Gabe Mirkin and Diana
"Put the beans in a large pot and cover them with water. Bring them
to a boil and take them off the heat. This breaks the capsules
surrounding the beans and allows stachyose, verbascose and raffinose,
the gas-causing sugars, to escape into the water. Stir a couple of
tablespoons of baking soda into the water and let the beans soak
overnight. Drain the soaking water off the beans and rinse them
several times. (If you eat the soaking liquid, you will cause
unbelievable discomfort for yourself and those around you.)" Then you
cook 'em and eat 'em. End of story, so to speak. I've used this
method with pinto beans, but rarely soak them for more than 4 hours
(because when I'm hungry for beans I want them today, not tomorrow).
I've found it better than Beano, but of course your mileage may vary.
Source: Summarized from _Fat Free, Flavor Full_, Dr. Gabe Mirkin &
Posted by email@example.com (Paul Barker) to the Fatfree Digest
[Volume 16 Issue 19] Mar. 23, 1995.
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From: firstname.lastname@example.org Subject: Re: Socially unacceptable
My aunt gave me a very helpful hint in regards to reducing the
odiferous properties of beans. She did this with pinto beans, but I
am guessing that it would work with any type. Cut up about three or
four carrots into good size chunks, and put them in the beans, and
leave them there the whole time you cook them and stuff. They
supposedly absorbed the gas. It seemed to really work. Just DON'T
eat the carrots; throw them away. If you even have a nibble, it'll be
Posted by email@example.com to the Fatfree Digest [Volume 16
Issue 21] Mar. 25, 1995. Individual recipes copyrighted by
originator. FATFREE Recipe collections copyrighted by Michelle Dick
1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV.
Archived through kindness of Karen Mintzias, firstname.lastname@example.org.
to Bean Recipes
Food Tips of the Week
In deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
Some lower carbohydrate diet guidlines:
* Use splenda instead of sugar.
Recipes that call for sugar can be changed to make use of splenda instead. It doesn't weigh the same so you will have to experiment a little and it might not be perfect for everything, but it does bake up nice in most cases.
* Use low carbohydrate chocolate bars for chocolate muffins.
If you have taken the time to convert your best loved chocolate chip cookie or chocolate muffins recipe using soya flour, you donít want to add in those high carb chocolate chips. Break up a low carb chocolate bar into tiny chunks and use that in its place.
(includes grapefruit, red peppers and spiny bitter gourd)
The nutrient lypcopene is a simple chemical compound and member of the same group of phytochemicals as carotene. It is the reason for the red colour of some types of food.
Usefully, unlike numerous other healthy agents, lycopene does not become less effective if subjected to heat, but is genuinely strengthened by cooking.
Its most interesting medical value is that it acts as an antioxidant and appears to be an asset in the fight to lower the risk of developing cancer.
Lycopene is the most powerful eliminator of singlet oxygen, which is linked with aging of the skin. It is also believed to prevent the growth of diseases affecting arterial blood vessels.
De-Gassing Beans Recipe from the Recipes 4U Cookbook
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