>>>I’m just going to think of baking soda as “magic bean softener”.<<<
LOL not a hard one... Alkali causes deterioration of the skin covering of the beans, allowing the water to penetrate better when cooked. Stronger alkali solutions (lye) are routinely used for peeling potatoes and carrots commercially.
I only see two disadvantages to it - 1. It does tend to lower one or more of the B vitamins and 2. With some beans (like pinto) you will get more loss of integrity of the beans. (But easier to make those refried beans - LOL)
There are definite advantages to kidneys - particularly those with kidney function troubles.
As far as gas, I can only say that the more regularly you eat beans, the less gas you seem to get. The body compensates for it over time, but occasional eating of beans does not give the body time to develop the resistance. Wish I could remember the particular enzyme we produce that controls it, but for the life of me I can’t remember. (will probably wake and remember it about 3 am and then promptly forget it again - LOL)
I’m thinking it must have more to do with the insides of the bean, than the skin. Boiling does a job on the skin pretty quickly, but what takes a long time is getting the beans cooked all the way to the center, and this seems to be where baking soda makes a huge difference. Whatever it’s doing, I think it’s doing it long before the beans are put to boil.
I'm sure they are correct; however, one must be careful to NOT take acidophilus capsules with either garlic or with beans.
Take a few acidophilus/bifidus/etc capsules one day; eat bean soup the next. Never on the same day!
Over time, the difference is HUGE. Anyway, there was a real study done somewhere that came up with the same results I haphazardly had occur, but didn't initially understand why.
And like you say, if you stop eating beans at least twice a week, the digestive enzymes necessary tend to disappear.
Why didn’t I just ping you directly, DW ;) I will next time, though. Thanks for the info.
I swear, you really remind me of the PhD I worked with that had degrees in agriculture and biology. There was nothing he didn’t know about growing things! Nicest grandpa you’d ever want to meet too. And the school we taught in decided they didn’t like him! It was a weird school. Based on who was buddies with who - not who was competent. Sad parents were wasting their tuition money on that place. Caveat Emptor when it comes to private schools!
Stronger alkali solutions (lye) are routinely used for peeling potatoes and carrots commercially.<<<
You keep releasing real information, and we will all feel the need to can or starve to death.
I knew the lye was used on field corn to make hominy, but
did not know it was used on fresh vegetables.