Same. I’m going to need to see some research before believing this.
More likely, the washing stage after grinding is washing away enough of that carbohydrate to make a difference.
On a related note, a few years ago I stumbled across a bean that doesn’t cause gas. The “Beefy Resilient Grex Bean”, developed by Carol Deppe. It’s not available on a large scale yet, but I’m working on developing a strain that can be machine-harvested. Until then, the only way to get it is to grow your own.
It’s entirely possible that the carb that causes gas is a big contributor to the “beany” flavor. That could be why Beefy Resilient taste so different, and why the article above says the beans taste like potatoes after the recommended treatment process.
do you have any info on how that bean is less gassy? Can’t find any info online abut it really- The Mayo Gaba bean from mexico is supposed to cause less gas- but they are a southern bean- doubt they’d grow in north-=