I recently heard that the reason humans produce gas after eating beans is because they contain raffinose which is a starch that is poorly digested due to a lack of the enzyme galactosidase. The MD claimed that adding baking soda to the soaking liquid reduced the raffinose. Have you heard anything about this?
Vegan Epicurean / Originally posted on Beans and Gas: Clearing the Air
Yes indeed, research dating back more than 25 years (“Effect of Processing on Flatus-Producing Factors in Legumes“) found that adding baking soda to the soak water of dried beans before cooking (about 1/16 teaspoon per quart) significantly decreases the content of the raffinose family of sugars.
The study I profile here in Beans and Gas: Clearing the Air that concluded “People’s concerns about excessive flatulence from eating beans may be exaggerated” used canned beans, though, which I find to be much more convenient. If you have the time, though, it’s hard to imagine a better nutritional bargain than dried beans, peas, and lentils.
For more on the most nutrition you can squeeze out of a dollar see:
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