You are viewing a single comment's thread from:
RE: My First Batch of Black Beans
That article was interesting - I thought soaking beans was like sprouting wheat and such, that they contained that "anti nutrient" phytic acid, that binds up minerals so your body can't digest them, and you actually end up with a net mineral loss if you don't soak or sprout. The author mentioned digestibility and not feeling a difference, but I think it's not just about the enzyme issue?
Here is a link that talks a little about it. I first read about it either in Cure Tooth Decay (because my teeth are a mess, yo) or Nourishing Traditions.
http://nourishedkitchen.com/soaking-grains-nuts-legumes/
I've read about this as well! It's why you always dump the water you soak your nuts in. Maybe black beans don't produce as much? Or maybe (and more likely) the author is obvilious? LoL
It's hard to know! LOL. However, it may be that there is something different about them, because they are the only bean/lentil I can eat on my allergy diet. So something is different about them, that they don't have nickel in them like other beans and lentils do!
Maybe no phytic acid, which binds minerals, which is why they don't bind up nickel from the soil?
Yea maybe! They say all beans have it, maybe it's just a whole lot less for them? It's weird! LoL
We need more research being done about it!