Tuesday, February 23, 2010

Cooking Beans for Better Digestion

Eating beans does NOT have to mean you become musical, or suffer from bloating or cramps ... if you know what I mean. It simply necessitates a bit of pre-preparation AND/OR cooking know-how.


Beans can give g_s if they are not ├╝nlocked". Beans stay locked until they are sprouted, when they sprout they are digestible. That is why we SOAK hard beans before we cook them. 'Firstly, if you don't soak or sprout them, they will take forever to cook, if they cook at all! Soaking or sprouting releases the oligosaccarides in the beans, which is what keeps them hard. I'll list recommneded soaking and cooking times below.

But before I do that, I'd like to talk about KOMBU. It is a dried deep water seaweed, readily available at health food stores. It not only increases digestibilty, it adds amazing amounts of trace minerals and vitamins. When my kids are sick and they only want to eat white rice, I cook it with Kombu to get those minerals back into them.

Use a 1 inch (5 cm) piece when you cook. Try and add it to the water before the other ingredients you are cooking to let it pre-soak a bit, but don't worry if you forget. Just push it down into the bottom of the pan under the other stuff before you put it on the stove.

Some people even love to eat it fried!


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