Alright, here’s the brain teaser.
So, since the beginning of this Resistant Starch Revolution, I was in San Jose all the time and did all the cooking of beans. And like a dutiful respecter of Wise Traditions methods, I always soaked them (mom and grand moms did too, when I was a kid). On the other hand, my Mexican-heritage mother-in-law scoffs. Mexicans apparently dump their beans in a pot, add water and cook them. Side note: they always taste far better than my soaked ones (soaking liquid discarded) and make way better refried beans.
Now that I’m away about half the time, Beatrice cooks her own beans—just like her mom taught her.
So here’s the deal. My beans? Little to no fartage. Bea’s beans? Substantial fartage, unless you eat them daily, in which case—for me at least—it subsides.
Remind you of anything?
Hypothesis: soaking beans ferments them to where certain bacteria strains pre-consume various fibers (including the RS2) and the by-product is the bubbles you see on top of your soaking liquid that you discard and that don’t end up in your colon where said by-products are available to co-feeders and whatever else benefit you might get. Alternatively, or both, soaking activates certain enzymatic processes whereby RS2 is consumed, much as it is in the ripening of a green banana that’s full of RS2; but that’s what fuels ripening such than when it’s yellow, little to no more RS.
Alright, theorize away. Destroy my hypothesis if you can. After all, the only thing I can ever be truly certain about is when I’m absolutely wrong.
What ought I call this? How about: The Pre-Farted Beans Hypothesis? The gasses end up in the air you breathe, not in your colon where they do the most good.
Update: a Twitter follower sent along this: Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value.
The objective of this study was to verify the effect of soaking on the factors causing flatulence in the common bean (Phaseolus vulgaris, L.) cv. IAC-Carioca during domestic preparation. A biological assay using recently weaned (21 days) male Wistar rats provided the Food Conversion Efficiency (FCE) and the Net Protein Ratio (NPR). Five treatments were carried out with isocaloric (350.9 +/- 37.9 kcal/100 g) and isoprotein (12.0 +/- 0.5%) experimental diets, with the following protein sources: beans cooked without soaking (BNS), beans soaked and cooked with the soaking water (BSWW), beans soaked and cooked without the residual soaking water (BSNW), control diet (casein) (CC), casein plus the total soluble solids found in the soaking water (CSS) for comparative purposes, and an aproteic diet (AP) for corrective purposes, all diets offered ad libitum. The contents of raffinose-type oligosaccharides were determined in the different domestic preparations of the beans. Significant reductions were observed in the contents of the oligosaccharides raffinose (25.0%), stachyose (24.8%), and verbascose (41.7%), and in the contents of total sugars (80.6%), reducing sugars (58.2%), nonreducing sugars (90.3%), and starch (26.8%) when soaking took place before cooking and elimination of the soaking water not absorbed by the beans (BSNW) was used. No significant difference (p > 0.05) was observed between the values for FCE and NPR of the control diet (casein) and control diet plus soaking water soluble solids. Neither was any significant difference between the values for the different bean treatments found, though the values for FCE and NPR were lower than those obtained for casein treatments. Thus it was verified that although the domestic preparation of the common bean significantly reduced the contents of raffinose-type oligosaccharides, total reducing and nonreducing sugars and starch, it did not interfere with its nutritive value.
“[D]id not interfere with nutritive value.” Well, at least not for the human cell 10% of us.