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From: cottrell@sdcsla.UUCP (Gary Cottrell)
Newsgroups: net.cooks
Subject: Re: Draining soaked beans
Message-ID: <932@sdcsla.UUCP>
Date: Mon, 15-Jul-85 23:15:03 EDT
Article-I.D.: sdcsla.932
Posted: Mon Jul 15 23:15:03 1985
Date-Received: Fri, 19-Jul-85 02:46:21 EDT
References: <11450@brl-tgr.ARPA>
Reply-To: cottrell@sdcsla.UUCP (Gary Cottrell)
Distribution: net
Organization: U.C. San Diego, Cognitive Science Lab
Lines: 23
Summary: 

I quote from the "Delta Queen Cookbook", by some friends of mine in Ithaca, NY
who lived in a house that vaguely resembled a steamboat:

			Fartless Beans

Beans contain trisaccharides [sp?] which require an enzyme to digest.
Humans lack this enzyme. These undigested trisaccharides are consumed
with gusto by normal bacteria in the lower intestine producing hydrogen
and CO2 (farts). If you wish to de-fart beans, you must get rid of the
trisaccharides. They are water soluble so you can get rid of them by 
discarding the soak water and changing the cooking water after the first
half hour of boiling. Of course, you also lose some of the nutrients, but
that's tough. Add 2 Tablespoons of nutritional yeast if you are afraid
of catching pellegra or beri-beri or kwashiorkor or fallen arches.

					with concern,
					Jim
[disclaimer: I am simply quoting; I don't know how true this is, but I
assume they were "concerned" with keeping their co-op house running
smoothly, as it were.]

gary cottrell (cottrell@nprdc) ARPA
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