Beans and Seaweed articles - for Jim (and others if you like;=))

[Guest guest]

Hi Jim,

 

Thanks for those two items - are you the author of each? Email me about that

if you would, cuz I'd like to put them up in the Files - I'll create a food info

file -

and would like to be sure I am crediting you properly ;=)

 

Btw, I note chickpeas are fairly low down on the flatulence rating - I never

thought of it, but that might be one reason they appeal to me so much, quite

apart from the wonderful texture and taste. Subconscious 'thinking' perhaps!

 

And how *much* kombo do you put in your beans when cooking them? I

know you could put lots and lots and that would be healthy, but what would

be, say, a minimum amount if you wanted to use the beans for something in

which seaweed might not be totally appropriate as a major flavour??

 

TIA.

 

gf

[Guest guest]

Beano works great. It is a natural enzyme that helps bread down the the complex

carbohydrates. I went to their site but could not find out the actual source of

the enzyme. It is made by Galaxo SmithKline, so you may want to contact them

first and ask.

 

greenfury2004 <greenfury2004 wrote:Hi Jim,

 

Thanks for those two items - are you the author of each? Email me about that

if you would, cuz I'd like to put them up in the Files - I'll create a food info

file -

and would like to be sure I am crediting you properly ;=)

 

Btw, I note chickpeas are fairly low down on the flatulence rating - I never

thought of it, but that might be one reason they appeal to me so much, quite

apart from the wonderful texture and taste. Subconscious 'thinking' perhaps!

 

And how *much* kombo do you put in your beans when cooking them? I

know you could put lots and lots and that would be healthy, but what would

be, say, a minimum amount if you wanted to use the beans for something in

which seaweed might not be totally appropriate as a major flavour??

 

TIA.

 

gf

 

 

 

[Guest guest]

Beano, however, is NOT vegetarian. It is made from fish.