permaculture

["Lawrence F. London, Jr." <lfl@intrex.net>]

-------- Original Message --------
Subject: a world free of flatulence
Date: Tue, 8 Jul 2003 14:06:00 -0400
From: joe cummins <jcummins@UWO.CA>
Reply-To: Sustainable Agriculture Network Discussion Group 
<SANET-MG@LISTS.IFAS.UFL.EDU>
To: SANET-MG@LISTS.IFAS.UFL.EDU

Without genetic modification  a major humanitarian  discovery is
described below. Perhaps the global warming problem related cows, and
sheep  may also have been conquered.
June 30, 2003 scientific american

Beans No Longer a Gas

For many diners who enjoy beans, the side effects can be somewhat
unpleasant--the legumes are notorious for causing flatulence. But the
results of a new study indicate that beans need not lead to gas.
Findings published in the July issue of the Journal of the Science of
Food and Agriculture indicate that natural fermentation can remove
nearly all of the compounds known to cause flatulence.

Two components of beans, alpha-galactosidic compounds and soluble
dietary fiber, are thought to cause intestinal troubles when they are
broken down by bacteria and produce gas as a by-product. A team led by
Marisela Granito of the Food Analysis Laboratory at Simon Bolivar
University in Venezuela tested the effects of fermentation--a reaction
in which complex organic compounds are split into relatively simple
substances--on dry beans. They tested two types of fermentation: a
controlled version, in which yeast is first added to the beans, and the
natural variety, which proceeds without the addition of yeast. They
found that controlled fermentation removed 11 percent of stachyose (the
main alpha-galactosidic in beans) after 96 hours. Natural fermentation,
meanwhile, reduced the concentration of stachyose by 72 percent after 48
hours and 95 percent after 96 hours.

The natural fermentation process also lowered the beans' soluble dietary
fiber content significantly in 48 hours. Thus, beans fermented prior to
packaging could be easier to eat. Granito notes, "Natural fermentation
also has positive effects on protein digestibility, texture and aroma,
making it a very favorable method to use." So pass the beans. --Sarah Graham

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--
L.F.London
lfl@intrex.net
http://market-farming.com
http://www.ibiblio.org/ecolandtech