Right, it’s the complex sugars that do it but I’m not convinced that soaking has much effect. I used to always soak my beans, but since reading that article I’ve experimented with skipping it and I can’t tell much difference.
I agree that it’s not a perfect solution. But, I’m convinced it helps. There will always be some significant amount of sugar retained even after soaking.
Regarding the issue at hand, I see a big difference in the consequences of beans I have soaked, well rinsed and cook at home verses those served at various local Mexican restaurants.
I’ve tried every method of de-gassing beans I’ve ever heard of and none of them has made any difference for me.
I still love ‘em though.