cost of OS. Not always worth it. Maths only here

Fivenations

Going a little off topic...

According to the Weston Price Founndation and others , soaking unrefrigerated beans until fermentation serves to break down some of the polysaccharides that can contribute to "social distress." It also neutralize phytic acid and other anti-nutrients. Canned beans make me windier than home cooked - which spend at least 24 hours soaking as I start them the evening before I cook, so perhaps there is some truth here.

http://www.westonaprice.org/mythstruths/index.html

I dont follow it slavishly - dont have the time and cant eat lots of it anyway but my health has improved - more energy, weight loss and glossy hair etc.

thriftlady_2

ceridwen wrote: »

I didnt know that - but then I have only JUST realised about this idea of open-freezing - previously my definition of freezing has been "bung whatever-it-is into a bag or container and chuck into freezer = job done":o

I do the same thing with berries and currants.

Bronnie

Penelope_Penguin wrote: »

That's only for red kidney beans - other beans contain no toxins, AFAIK

Penny. x

Just for reference;

As well as kidney beans, dried soya beans also contain a natural toxin and should be soaked for at least 12 hours , then vigorously boiled for an hour according to FSA , which makes them less economical for MSE's, unless you are consuming them for some other health benefit.

http://www.eatwell.gov.uk/healthydiet/nutritionessentials/eggsandpulses/pulses/

Bron
x

Bronnie

geordie_joe wrote: »

I just love the way they scare you into thinking 4 or 5 beans can cause all that, then slip in the word "raw" once you have been scared enough to stop reading.

Generally, I would agree re food scare-mongering that goes on these days, however this kidney bean thing has always been the perceived wisdom for cooks for all the many years I've been cooking. In that light, I'll continue to accept it!

geordie_joe

Bronnie wrote: »

Generally, I would agree re food scare-mongering that goes on these days, however this kidney bean thing has always been the perceived wisdom for cooks for all the many years I've been cooking. In that light, I'll continue to accept it!

Accept what? "As few as 4 or 5 beans can bring on symptoms" or "As few as four or five raw beans can trigger symptoms"

My point was the article first implies that any beans, cooked, half cooked or raw can bring on symptoms but it then goes on to imply that only raw beans can bring on symptoms.

Zazen999

But they need boiling to be edible anyway so what's the problem?

Otherwise they are hard inside - eugh.

P.S....they are economical for any MSE-ers if you grow them yourself, as long as the cost of the growing space isn't too much and you don't have to employ a gardener.....

Bronnie

Geordiejoe:

(QUOTE Accept what? QUOTE) In this instance, I accept the convention that kidney beans should be soaked and boiled vigorously as previously described, on the basis that itwas told to me yonks ago by my old mum and has been practised by wise and thrifty OS cooks since the year dot.

You sound fairly new to the world of dried beans, Joe!

Nobody said you have to do this........ we have to make a measured judgement on what we read these days

Each to their own, just offering my friendly two ha'porth, for what it's worth!:D