Very little about beans?
- Thread starter Goat Ass
- Start date
Frosty
Pro Bodybuilder
Goat Ass said:
Beans are basically seeds, and they have a mechanism to prevent them from growing until it sees the proper conditions...i.e. light and water. By soaking it, you neutralize this, making the seed no longer "dormant" and is now living. The phytic acid content inhibits nutrient uptake, so neutralizing it increases nutrition this way. I think it also increases some other nutrients, but I'm not sure how. I'll go see what I can find on that topic.
SemperFi 0321
New member
Does the soaking issue eliminate all canned beans? Or are they soaked before canning? Just curious. I have a bag of kidney beans, but the directions say to soak overnight. I figure it would be easier to buy canned kidneys for my chili........whatcha think frosty? Canned or not?
Semper Fi
OORAH
Semper Fi
OORAH
Frosty
Pro Bodybuilder
Ok, I guess the phytic acid neutralization is the mechanism that increases its available nutrient content. Phytic acid inhibits calcium, iron, magnesium, zinc, and copper.
Semper fi....I'd go with the uncanned. They definitely aren't soaked before canned (probably no commercial products are). I'm not a fan of canned things anyway, cause they are processed with really high heat. I'd go with the uncanned ones. I've never done this myself, so I can't really say how it goes. Most experience I had with beans was when a friend of mine made some refried beans with soaked beans. No gas! And I ate a lot of them
The soaking neutralizes the enzyme inhibitors as well. When you inhibit enzymes, digestion is slowed and carbs ferment, causing gas.
BTW, this stuff with beans applies to nuts, seeds, legumes, and grains. Rice has the lowest phytic acid content, which is why I recommend it over oats.
Semper fi....I'd go with the uncanned. They definitely aren't soaked before canned (probably no commercial products are). I'm not a fan of canned things anyway, cause they are processed with really high heat. I'd go with the uncanned ones. I've never done this myself, so I can't really say how it goes. Most experience I had with beans was when a friend of mine made some refried beans with soaked beans. No gas! And I ate a lot of them
The soaking neutralizes the enzyme inhibitors as well. When you inhibit enzymes, digestion is slowed and carbs ferment, causing gas. BTW, this stuff with beans applies to nuts, seeds, legumes, and grains. Rice has the lowest phytic acid content, which is why I recommend it over oats.
Frosty said:Ok, I guess the phytic acid neutralization is the mechanism that increases its available nutrient content. Phytic acid inhibits calcium, iron, magnesium, zinc, and copper.
Semper fi....I'd go with the uncanned. They definitely aren't soaked before canned (probably no commercial products are). I'm not a fan of canned things anyway, cause they are processed with really high heat. I'd go with the uncanned ones. I've never done this myself, so I can't really say how it goes. Most experience I had with beans was when a friend of mine made some refried beans with soaked beans. No gas! And I ate a lot of them
BTW, this stuff with beans applies to nuts, seeds, legumes, and grains. Rice has the lowest phytic acid content, which is why I recommend it over oats.
...hey my friend
M
monkeyboy
Guest
Beens, beens make u fart...
"BTW, this stuff with beans applies to nuts, seeds, legumes, and grains. Rice has the lowest phytic acid content, which is why I recommend it over oats."
Just to clarify, are you saying that in order to make the foods listed as nutritous as possible, I should soak them all overnight before eating them?
Just to clarify, are you saying that in order to make the foods listed as nutritous as possible, I should soak them all overnight before eating them?
Frosty
Pro Bodybuilder
Fatwad said:
Not all require overnight soaking. I don't know the specifics for everything, but I can look it up if you'd like. Some things are supposed to be soaked for less time, such as cashews (6 hours), and rice is low enough in phytic acid that if you cook it for a while it doesn't require soaking. Everything else, as far as I'm aware, needs approx. overnight soaking, but again, I can look it up if you're interested.
Soaking will neutralize the phytic acid, which inhibits uptake of calcium, magnesium, zinc, copper, and iron. A little bit isn't going to hurt, but if these foods are a big part of your diet I would absolutely soak them first.
