Beans, Beans the Musical Fruit....

helgaleena

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Some people say to bring the beans to a boil, then let them cool, and then put them into fresh water to finish their cooking. Others say to add ginger, or dry mustard.

Both of those are very nice in baked beans, btw.

Lentils don't make a person as gassy,imo. But the different types of beans all taste different, so go with your favorites.

Black beans are trendy just now, but they give me a headache. One of my friends has a child allergic to lima beans. That's why it's so wonderful to have choice.

For Full moon Festival in Asia, which is coming up very shortly, you make moon cakes, which are full of sweet aduki bean paste. My mom says it's better than chocolate--- hey it's nice, but nothing beats chocolate.
 

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Sadly, no. I am on Livejournal and Myspace, though I rarely update......

Well if you ever decide to break down your defenses and convert to the enemy Facebook, just pop me a PM and I'll tell you the secret password to Mademoiselleville.
 

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Hippocrates said, “Passing gas is necessary to well-being.” Yup, farting is a perfectly natural and unavoidable bodily process and most people produce between 1 and 3 pints per day. But why, oh, why do we do it? Let's see....

We are not alone- around 200 different species of bacteria lurking in your large intestines and bean induced farts are down to these millions of tiny friends in our guts. So what is happening?

Well, when we eat beans, or cabbage, or any other gassy food, it all gets mushed up in our stomach and is passed into the small intestine. Now, the types of sugar found in beans are a bit big to be taken into the body through the walls of the small intestine and we have no enzyme to break them down into more manageable chunks. This means it all ends up in our large intestine where all the bacteria tuck in and start to reproduce to take best advantage of all the yummy food. Unfortunately for us, gas is produced by the bacteria during the breakdown of their dinner - carbon dioxide, hydrogen and some methane is released and escape the body via the only opening available to them. These gases don't smell much, but methane and hydrogen do burn pretty happily, which is why farts can be set alight. However, this is NOT recommended as the gas can ignite backwards up your bum, burning all the trapped gas in your rectum and scorching you in the most painful way imaginable. Imagine having to explain that to the A & E nurse.

On top of all the bacterial gas, some fart gas comes from air that you have swallowed - you'll swallow more if you gorge yourself to fast rather than carefully munching your food. A lot of the gas will be absorbed into the body but in times of stress we tend to rush food and air through the body a bit fast and this makes the farting situation worse. Finally, chemical reactions between stomach acid and intestinal juices can also produce carbon dioxide that bulk out our farts.

But why are farts stinky? While gas produced by bacteria tends to be in fairly small quantities, it can be especially stinky if you've been eating sulphur containing food, such as cabbages: this is a cause of the silent but deadly warm farts in case you're interested. Hydrogen sulfide gas and mercaptans are sulphur containing fart components, and even in small amounts are not pleasant. Nitrogen containing compounds such as indole and skatole also add to the characteristic aroma of a fart. Skatole, by the way, happens to be evolutions mighty plan to stop us from eating our own poo, but that is another story.

Fart myths include the belief that women fart less than men. They don't- they just don't tend to enjoy farting in public as much as men. Also there is the claim made by some people that holding farts in is dangerous to the health. This is also a lie but holding them does mean that as soon as you relax you will release all the gas and this could be upsetting if you nod off on the train.
 
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Tattooed Goddess

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You and Nick8 secretly love these fart threads, don't you? You're in every one! Well I'm glad my fellow fart-enthusiasts and I can count on your support!

All the kids who were the baby of the family have horrible memories of being held down and farted on as children. I am still damaged.
 

D_Jacqueline_Boozann

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A friend freezes in beans in the freezer, takes them out, puts a little baking soda in them -- no more gas. I haven't tried it, yet.

I eat beans, drink ginger ale, which settles my stomach; causing me to burp. Also, I eat pineapple, which settles the stomach, relieving burping, too: this is why when you go to a Brazilean restaurant, and after having a meal of beef, they serve pineapple to aid in digestion and the building of stomach acids, causing gas and bloating. Yes, I tried it -- it works.

So, if you want pork, beef, liver, or lamb -- always have pineapples in the house.
 

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Hippocrates said, “Passing gas is necessary to well-being.” Yup, farting is a perfectly natural and unavoidable bodily process and most people produce between 1 and 3 pints per day. But why, oh, why do we do it? Let's see....

We are not alone- around 200 different species of bacteria lurking in your large intestines and bean induced farts are down to these millions of tiny friends in our guts. So what is happening?

Well, when we eat beans, or cabbage, or any other gassy food, it all gets mushed up in our stomach and is passed into the small intestine. Now, the types of sugar found in beans are a bit big to be taken into the body through the walls of the small intestine and we have no enzyme to break them down into more manageable chunks. This means it all ends up in our large intestine where all the bacteria tuck in and start to reproduce to take best advantage of all the yummy food. Unfortunately for us, gas is produced by the bacteria during the breakdown of their dinner - carbon dioxide, hydrogen and some methane is released and escape the body via the only opening available to them. These gases don't smell much, but methane and hydrogen do burn pretty happily, which is why farts can be set alight. However, this is NOT recommended as the gas can ignite backwards up your bum, burning all the trapped gas in your rectum and scorching you in the most painful way imaginable. Imagine having to explain that to the A & E nurse.

On top of all the bacterial gas, some fart gas comes from air that you have swallowed - you'll swallow more if you gorge yourself to fast rather than carefully munching your food. A lot of the gas will be absorbed into the body but in times of stress we tend to rush food and air through the body a bit fast and this makes the farting situation worse. Finally, chemical reactions between stomach acid and intestinal juices can also produce carbon dioxide that bulk out our farts.

But why are farts stinky? While gas produced by bacteria tends to be in fairly small quantities, it can be especially stinky if you've been eating sulphur containing food, such as cabbages: this is a cause of the silent but deadly warm farts in case you're interested. Hydrogen sulfide gas and mercaptans are sulphur containing fart components, and even in small amounts are not pleasant. Nitrogen containing compounds such as indole and skatole also add to the characteristic aroma of a fart. Skatole, by the way, happens to be evolutions mighty plan to stop us from eating our own poo, but that is another story.

Fart myths include the belief that women fart less than men. They don't- they just don't tend to enjoy farting in public as much as men. Also there is the claim made by some people that holding farts in is dangerous to the health. This is also a lie but holding them does mean that as soon as you relax you will release all the gas and this could be upsetting if you nod off on the train.

So what about the sounds they make? Why are they really loud sometimes...or really looooong other times....or completely silent???
 

aninnymouse

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So what about the sounds they make? Why are they really loud sometimes...or really looooong other times....or completely silent???

I'd imagine it depends on the pressure and amount of the gas being released, as well as the state of one's sphincter muscle. If you're in a more relaxed state, the air will flow easier, and make less noise. If you're tense, it'll be louder. Think about how you blow air out your mouth. You can just exhale it, whistle, or make any variety of sounds depending on how you purse your lips.

/ETA:

http://en.wikipedia.org/wiki/Flatulence
 
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Sabroso

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I'd imagine it depends on the pressure and amount of the gas being released, as well as the state of one's sphincter muscle. If you're in a more relaxed state, the air will flow easier, and make less noise. If you're tense, it'll be louder. Think about how you blow air out your mouth. You can just exhale it, whistle, or make any variety of sounds depending on how you purse your lips.

Haha!! Ah man, if ONLY we had as much control over the sound of our farts...we could communicate with our asses :biggrin1:
 

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I've been primarily vegetarian since the '80s and rely on beans as my primary protein source. If you eat them regularly, gas isn't a problem. Here's a few tips.

For dried beans: normally, dried beans are soaked for about 6 hours before cooking. Change the water several times during the soak. I've heard this referred to as "degassing the beans". Complex sugars are released during the soaking process. I always drain the beans at the end of the soak and cook in fresh water.

Seasoning: I found that quick and easy frozen beans can be made gourmet very easily. Cook frozen Lima beans, green beans, or peas according to direction. Place in a serving bowl with some pureed garlic, olive oil, and a dash of salt. Garlic Lima beans and Edamame are my favorites.

Black beans: I use black beans for Mexican and Southwestern recipes instead of pinto beans. Very easy to make. Soak 2 pounds of black beans. Change the water a few times. Saute a chopped onion in some olive oil. Add a tablespoon each of ground red chile, ground cumin, and oregano. After about 5 minutes, add some chopped garlic (about 1/4 cup). Stir frequently for another 5 minutes. Add the beans, cover with water, and stir well. Bring to a full boil and then lower the heat to a slow boil. Stir occasionally as needed. Cook for an hour and a half. Add a tablespoon of salt AFTER the beans are tender (adding the salt at the beginning inhibits the beans from getting soft). Why buy canned Mexican style beans when you can make your own homemade beans that are far better?