The Magical Fruit

"Beans, beans, the magical fruit..."

The subject was bound to come up.  So, what about flatulence?  (flatulence: excessive gas created in the stomach and intestines)  How can you eliminate the uncomfortable and sometimes embarrassing after-effects of eating beans? 

The internet search I did to get to the bottom of it all revealed some interesting facts.  I am by no means a medical authority, but let me share what I gleaned from my research. 

Apparently, eating high fiber foods like beans can cause your body to produce gas.  It is possible that a sudden increase in fiber may also aggrevate the problem, leading me to assume that continuing to eat a high fiber diet will eventually decrease the occurrence of gas.

The small intestine does not effectively digest a carbohydrate found in beans and other foods that tend to make people gassy. One source suggested that smaller beans may cause less gas.  (I can only imagine how one measures such a thing!)  This may very well be true as I have not noticed a gas problem after eating black beans even when I don't discard the soak water.  Several articles I read said that beans that are cooked until very soft will not cause as much gas as those cooked for a lesser time. 

I don't want to be long-winded on the subject, so let me simply share with you four suggestions for lessening the gassy after-effects of eating beans I found on ehow.com.  The first, which details the best way to soak beans before cooking them, is the only one I've tried and it seems to work.  I'll keep my eyes open for the epazote leaves that are referred to in suggestion number two, I've never tried Beano as mentioned in suggestion number three, and suggestion number four is just plain common sense.

1.  Soak the beans overnight in filtered water. Drain the beans. Do not save the water. Rinse the beans under a steady stream of filtered water. Fill a pot 3/4 full with fresh filtered water. Add the beans, and prepare the beans as planned.

2.  Add a handful of fresh epazote leaves while cooking the beans. Epazote is a plant found in Mexico. It is a seasoning that can reduce gas in beans. Find fresh epazote in supermarkets that specialize in Latin American foods, as well as health food stores and high-end supermarkets. The epazote leaves can be left in the beans, or removed before serving.

3.  Take a Beano product before eating prepared dried beans. Beano comes in tablet and chewable tablet form. Beano prevents gas from occurring. It contains all-natural enzymes that prevent gas and bloating. Find Beano in supermarkets, pharmacies and health food stores.

4.  Chew beans thoroughly, and eat slowly. When a person eats quickly, they also swallow large amounts of air, which can add to gas problems. Drink at least two glasses of water after eating beans. This helps with digestion.

Read more: How to Prevent Gas With Dried Beans | eHow.com http://www.ehow.com/how_7700652_prevent-gas-dried-beans.html#ixzz1FOcBROtx

Hope you found this all helpful!  'Til next time.

My New Favorite Bean

It's only been in the last few years that I was introduced to black beans.  The first time I had them was as an alternative to refried pinto beans at a Mexican restaurant.  Yummm.... About a year ago I went to a party (Okay, it was Bunco, but that's as close to a party as I usually get invited to) and one of the guests brought homemade black bean and corn salsa and chips.  Really yummy.

Black beans, according to http://www.foodreference.com/, originated in South America and have since spread in use throughout the world.  Black beans have a mild flavor and are good in most south-of-the-border dishes.  From their dried state, they cook up faster than other beans-because they are so small.

Late yesterday afternoon I rinsed about half a cup of dried black beans and let them soak for a few hours.  After adding salt and letting them boil and then simmer for thirty to forty minutes I used them in the filling for grilled chicken tacos.  I find black beans a good way to add extra fiber and nutrition to many dishes.

Laura's Grilled Chicken Tacos
1 - 2 cooked chicken breasts, shredded or cubed
6 inch flour tortillas
taco seasoning
your favorite salsa
cheddar or monterey jack cheese, shredded
cooked black beans
butter

Heat chicken in frying pan with desired amount of taco seasoning (1 to 2 tablespoons) and 1/2 cup water.  Simmer and stir until water cooks down almost completely.  Lightly butter one side of a tortilla and place butter side down in a non-stick pan.  On one half of tortilla add some of the chicken mixture, a little salsa , some black beans and cheese.  Fold the tortilla in half and cook on medium heat until browned and cheese is melted.  Turn over and brown the other side.  Serve with guacamole and sour cream.

My next post will reveal everything I have learned about beans and flatulence.  You don't want to miss reading it!