Guest guest Posted August 16, 2009 Report Share Posted August 16, 2009 Hi all, My husband has a lot of trouble digesting beans so we recently ordered some beanzyme, the GF equivalent of beano. Still, it doesn't help. He still gets a lot of intestinal distress after he eats anything with beans. I'm wondering if anyone has any thoughts about this. Regards, Ellen it's so easy to be gluten free! http://iamglutenfree.blogspot.com/ ontheroadgf.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2009 Report Share Posted August 16, 2009 When you cook beans, either incorporate pineapple into the recipe or serve it as a dessert. Pineapple contains a natural enzyme that prevents fermentation in the GI tract and releaves the discomfort associated with beans experienced by many. For example when I am making 3 bean chili, I always use crushed pineapple in the recipe and it simmers into the chili as it cooks all day. I never serve beans without pineapple now or I greatly regret it since I have 4 " men " in my house who become very musical. :-) I learned about pineapple from an old mennonite cookbook my grandmother gave me. BL On Sun, Aug 16, 2009 at 11:50 AM, Ellen Allard<birdwoman5151 wrote: > > > Hi all, > > My husband has a lot of trouble digesting beans so we recently ordered some > beanzyme, the GF equivalent of beano. Still, it doesn't help. He still gets > a lot of intestinal distress after he eats anything with beans. I'm > wondering if anyone has any thoughts about this. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2009 Report Share Posted August 16, 2009 On Aug 16, 2009, at 2:50 PM, Ellen Allard wrote: > Hi all, > > My husband has a lot of trouble digesting beans so we recently > ordered some beanzyme, the GF equivalent of beano. Still, it doesn't > help. He still gets a lot of intestinal distress after he eats > anything with beans. I'm wondering if anyone has any thoughts about > this. > ======== have him stop taking the beano type thing and start taking probiotics. also, he should eat a small quantity of beans daily. after a week or two, the gas should go. the worst thing is to take enzymes like beano because then the good bacteria necessary to digest bean fiber in the small intestine never get to develop and you will always have gas when you eat beans Shez -- Giving you the latest news and information about homeschooling http://www.examiner.com/x-10127-Norfolk-Homeschooling-Examiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2009 Report Share Posted August 16, 2009 Hi Ellen; My husband had a lot of trouble digesting dried beans too, until I learned about soaking and skimming. Apparently, the undigestible sugars that cause gas and reflux are converted into digestible forms during soaking. The gas-producing sugars are natural preservatives formed by the beans to protect themselves during dormancy. Soaking " wakes " the beans up, starts them converting energy from storage into sprouting. Soaking needs to be mimimum of 24 hours, 48 hours is better, 72 is best. The water must be changed at least once a day to keep it fresh. Discard the soaking water, and rinse the soaked beans very well before covering with fresh water for cooking. When cooking, first bring the beans to a full boil in enough water that some can be skimmed off the top once the foam rises on top. After all that grey gunk has been skimmed off the top, it won't form again, even on a full boil. The more gunk you get off the top, the better because that is gas that WON'T be formed in the digestive tract! Since I started using this (labour intensive!) protocol, we have both been much more comfortable. Some beans will foam up than others. Some form an amazing amount that would flow over the edges of the pot if left, others barely any. Just make sure to bring the beans up to a full boil, to bring off whatever gassy potential they have. I hope that helps you! Deborah Hi all, My husband has a lot of trouble digesting beans so we recently ordered some beanzyme, the GF equivalent of beano. Still, it doesn't help. He still gets a lot of intestinal distress after he eats anything with beans. I'm wondering if anyone has any thoughts about this. Regards, Ellen . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 i am definitely going to try that, even though i personally dont have trouble with beans but it just sounds like a good thing to do in any case.thanks! -- +++++++++++++++++++++++++++++++++++++++ G-FREE VEG BOMBAY BEASTLESSBURGER http://www.wheatlessandmeatless.com/ +++++++++++++++++++++++++++++++++++++++ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 wow that is fascinating! i make chili all the time, and always have crushed pineapple in the house so this would be supereasy for me! >When you cook beans, either incorporate pineapple into the recipe or >serve it as a dessert. Pineapple contains a natural enzyme that >prevents fermentation in the GI tract and releaves the discomfort >associated with beans experienced by many. > >For example when I am making 3 bean chili, I always use crushed >pineapple in the recipe and it simmers into the chili as it cooks all >day. I never serve beans without pineapple now or I greatly regret it >since I have 4 " men " in my house who become very musical. :-) > >I learned about pineapple from an old mennonite >cookbook my grandmother gave me. > >BL > >On Sun, Aug 16, 2009 at 11:50 AM, Ellen Allard<birdwoman5151 wrote: >> >> >> Hi all, >> >> My husband has a lot of trouble digesting beans so we recently ordered some >> beanzyme, the GF equivalent of beano. Still, it doesn't help. He still gets >> a lot of intestinal distress after he eats anything with beans. I'm > > wondering if anyone has any thoughts about this. -- +++++++++++++++++++++++++++++++++++++++ G-FREE VEG BOMBAY BEASTLESSBURGER http://www.wheatlessandmeatless.com/ +++++++++++++++++++++++++++++++++++++++ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 If the enzyme is what you want, it is necessary to consume the pineapple raw. Heat treatment (during cooking and canning) destroys enzymes. This is why canned pineapple works fine in jellied dishes, while fresh pineapple prevents jelling. Papaya offers similar properties. I really like the taste of pineapple in chili! If you find that canned pineapple helps with gas, perhaps there is another interaction at work, other than the enzyme. http://www.innvista.com/health/foods/fruits/pineap.htm Deborah >When you cook beans, either incorporate pineapple into the recipe or >serve it as a dessert. Pineapple contains a natural enzyme that >prevents fermentation in the GI tract and releaves the discomfort >associated with beans experienced by many. > >For example when I am making 3 bean chili, I always use crushed >pineapple in the recipe and it simmers into the chili as it cooks all >day. I never serve beans without pineapple now or I greatly regret it >since I have 4 " men " in my house who become very musical. :-) > >I learned about pineapple from an old mennonite >cookbook my grandmother gave me. > >BL . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 Deborah, I've always had this question. Do you soak your beans at room temp or in the refrigerator. I do shorter soaks (about 12-16 hours) at room temperature, but have been tempted to try longer ones. Thanks - Amanda , Deborah Pageau <dpageau wrote: > > Hi Ellen; > > My husband had a lot of trouble digesting dried beans too, until I learned about soaking and skimming. > > Apparently, the undigestible sugars that cause gas and reflux are converted into digestible forms during soaking. The gas-producing sugars are natural preservatives formed by the beans to protect themselves during dormancy. Soaking " wakes " the beans up, starts them converting energy from storage into sprouting. > > Soaking needs to be mimimum of 24 hours, 48 hours is better, 72 is best. The water must be changed at least once a day to keep it fresh. Discard the soaking water, and rinse the soaked beans very well before covering with fresh water for cooking. > > When cooking, first bring the beans to a full boil in enough water that some can be skimmed off the top once the foam rises on top. After all that grey gunk has been skimmed off the top, it won't form again, even on a full boil. The more gunk you get off the top, the better because that is gas that WON'T be formed in the digestive tract! > > Since I started using this (labour intensive!) protocol, we have both been much more comfortable. Some beans will foam up than others. Some form an amazing amount that would flow over the edges of the pot if left, others barely any. Just make sure to bring the beans up to a full boil, to bring off whatever gassy potential they have. > > I hope that helps you! > > Deborah > > > Hi all, > > My husband has a lot of trouble digesting beans so we recently ordered some beanzyme, the GF equivalent of beano. Still, it doesn't help. He still gets a lot of intestinal distress after he eats anything with beans. I'm wondering if anyone has any thoughts about this. > > Regards, Ellen > . > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 Does the acid of the pineapple not inhibit the beans from being able to cook thoroughly? Or do you cook the beans and then add it? I've ruined a batch of chili before putting the acidic tomato sauce in with the beans. Sally On Sun, Aug 16, 2009 at 11:33 PM, bea pix <beapix wrote: > > > wow that is fascinating! i make chili all the > time, and always have crushed pineapple in the > house so this would be supereasy for me! > > >When you cook beans, either incorporate pineapple into the recipe or > >serve it as a dessert. Pineapple contains a natural enzyme that > >prevents fermentation in the GI tract and releaves the discomfort > >associated with beans experienced by many. > > > >For example when I am making 3 bean chili, I always use crushed > >pineapple in the recipe and it simmers into the chili as it cooks all > >day. I never serve beans without pineapple now or I greatly regret it > >since I have 4 " men " in my house who become very musical. :-) > > > >I learned about pineapple from an old mennonite > >cookbook my grandmother gave me. > > > >BL > > > >On Sun, Aug 16, 2009 at 11:50 AM, Ellen Allard<birdwoman5151<birdwoman5151%40>> > wrote: > >> > >> > >> Hi all, > >> > >> My husband has a lot of trouble digesting beans so we recently ordered > some > >> beanzyme, the GF equivalent of beano. Still, it doesn't help. He still > gets > >> a lot of intestinal distress after he eats anything with beans. I'm > > > wondering if anyone has any thoughts about this. > > -- > +++++++++++++++++++++++++++++++++++++++ > G-FREE VEG BOMBAY BEASTLESSBURGER > http://www.wheatlessandmeatless.com/ > +++++++++++++++++++++++++++++++++++++++ > > > -- " If you want to write fiction, the best thing you can do is take two aspirins, lie down in a dark room, and wait for the feeling to pass. If it persists, you probably ought to write a novel. " —Lawrence Block, Writing the Novel From Plot to Print Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 , Sally Parrott Ashbrook <sally.parrott wrote: > > Does the acid of the pineapple not inhibit the beans from being able to cook thoroughly? Or do you cook the beans and then add it? I've ruined a batch of chili before putting the acidic tomato sauce in with the beans. Was it the acid, Sally, or the salt in the tomato sauce? I know that salt really inhibits cooking of the beans. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 Deborah All I know is that it works, and Alton Brown has an episode in which he tests it, finding it works but recommending it be added at the last before serving rather than cooked into the dish during the whole of cooking time. BL On Mon, Aug 17, 2009 at 7:17 AM, Deborah Pageau<dpageau wrote: > > > If the enzyme is what you want, it is necessary to consume the pineapple > raw. Heat treatment (during cooking and canning) destroys enzymes. This is > why canned pineapple works fine in jellied dishes, while fresh pineapple > prevents jelling. Papaya offers similar properties. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 I googled it pretty thoroughly the night I ruined them, and the internet cooking site consensus was the acid did it. On Mon, Aug 17, 2009 at 12:14 PM, ilovetocookvegan2 < gracioushospitality wrote: > > > --- In <%40>, > Sally Parrott Ashbrook <sally.parrott wrote: > > > > Does the acid of the pineapple not inhibit the beans from being able to > cook thoroughly? Or do you cook the beans and then add it? I've ruined a > batch of chili before putting the acidic tomato sauce in with the beans. > > Was it the acid, Sally, or the salt in the tomato sauce? I know that salt > really inhibits cooking of the beans. > > LaDonna > > > -- " If you want to write fiction, the best thing you can do is take two aspirins, lie down in a dark room, and wait for the feeling to pass. If it persists, you probably ought to write a novel. " —Lawrence Block, Writing the Novel From Plot to Print Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 > I googled it pretty thoroughly the night I ruined them, and the internet cooking site consensus was the acid did it. I'm sure it was so, then. What would we do without Goggle? I use it every day! I always cook beans with 'just water' so hadn't given a thought to what acid would do to bean cooking. LaDonna Quote Link to comment Share on other sites More sharing options...
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