In article >,
Tommy Joe > wrote:

> On Monday, July 29, 2013 2:29:26 PM UTC-4, Michael Press wrote:
>
> > When a bean is in salted water the sodium cannot get
> >
> > into it; and the salted water wants to be even more dilute; so
> >
> > water in the bean migrates _out_ of the bean. Now the bean itself
> >
> > has a propensity to absorb water but the salted water has an even
> >
> > greater propensity.
>
>
> No offense, I am grateful for your interest and input, but I scanned your scientific post until I got to the part above and said, "Oh yeah baby, that's what I want to hear." So you're saying that getting all the water out of canned beans and giving them a good rinse removes a good portion of the salt? Could you take a stab at the percentage? I'm really curious. Same with olives. I imagine without salt, eating olives would be like eating tree bark. But I know there is a soaking method for getting a good deal of the salt out. Of course, an olive probably absorbs far more salt than a bean. Anyway, I'm not salt-o-phobic, but I don't like food swarming in it, so your reaffirming post has made me feel better about using the can opener more often for certain things. Thanks.

Your text has no line breaks in it making it is difficult to address
specific comments; and I am not going to take the trouble to
format it for you. I was talking about dried beans not canned.
I have no advice to offer regarding canned beans. Also it is
difficult to determine what you understand from what I wrote;
and again I am not going to take the trouble to ask you questions
aimed at figuring out what you understand and what you know and what you want.

--
Michael Press