"Bob (this one)" > wrote in message >...
> Zee wrote:
>
> > Bobs? Was sure you wouldn't want to miss this one.
> >
> > mwa mwa Zee ( :
>
> Zee is a person who claims, and daily demonstrates, that she has lost
> a great percentage of what would be normal mental faculties. She says
> it's because of statins, but other conjectures certainly seem in
> order. She also claims to have been an editor who is able to assess
> the quality of writing, and she reminds subscribers to SMC of that
> frequently. In badly written, rather prosaic prose.
>
> She now seems to be stalking me since I explained a while back that
> beans don't need to be soaked before cooking and that seems to have
> utterly unbalanced her. Poor woman can't seem to get past that
> apparently humiliating (?) experience (for whatever puzzling reasons)
> and now she wants to poke and prod to get even or something. She
> offered her granny and people in third world countries as sources for
> her beliefs about beans.
>
> I love this newest stunt of hers. Follow me to other NGs I hang out in
> and try to embarrass me. <LOL> Google and get a real eyeful of her
> dementia in action. She knows I subscribe to SCM, but is following in
> the footsteps of her newest hero, Dr. Andrew B. Chung, the Atlanta
> cardiologist with no hospital admitting privileges (?) and bulldozer
> religious fundamentalism worthy of the taliban.
>
> > Posted on sci.med.cardiology June 11
>
> Since this is the source of the post quoted below, I added SMC to the
> list of crossposts that Zee omitted. So it gets back to the
> originating group. Her sincerity is a stellar example to, well, no one.
>
> > Author: hareleif
> > Subject: bob's beans
> > Body: HI Bob
> >
> > Judging from your musical beans comments 6/7, I'd deduce youve
> > never heard of "cooking the farts out of them". Its a texas thing -
> > when you break down the fiber by slow cooking at least 4 hours,
> > they dont make gas.
>
> So let's look at the claim here. Cooking beans for a long time will
> "cook the farts out of them" says hareleif who seems to have been born
> today on usenet. No record of this name before June 11, 2004. Could it
> be a sock? Back to the beans...
>
> Time alone won't do it. But, yes, there are ways to drastically
> curtail the gassiness. They come with penalty, though.
>
> New England style baked beans are cooked for hours and hours - often
> as long as 12 hours - and still provide the musicality so cherished by
> the guys watching football games in the fall. The molasses keeps them
> acid. Other conditions need to be present to minimize the gassiness in
> beans, starting with the kind of beans being used. Navy and Lima beans
> are the most gassy while peanuts and soybeans are at the other end of
> that smelly spectrum.
>
> There are two things that food scientists generally think contribute
> to gassiness in beans. Oligosaccharides, a family of complex sugars -
> raffinose, stachyose and verbascose - essentially indigestible to
> humans, and fiber, which in beans is hemicellulose and cellulose, also
> indigestible to humans. Our intestinal flora, however, looooove the
> sugars and cellulose and consume them with reckless abandon and create
> a lot of CO2 and other tootling supplies.
>
> Different kinds of beans have them in differing amounts and ratios.
> Oligosaccharides can, indeed, be somewhat reduced by cooking beans in
> a lot of water irrespective of pH. And, concomitantly, undesirably
> larger amounts of carbs and protein will be lost with increased volume
> of water. Curiously, beans will take up more water if cooked in small
> amounts of water; they will be more plump if cooked in just enough
> water to cover.
>
> An alkaline environment (around 1/8 teaspoon baking soda per cup of
> dry beans is the usual rule of thumb) will soften the cellulose and
> help minimize gassiness. But alkalinity will also leach out proteins,
> carbs, and a good deal of any flavor in the beans. Cooking beans in an
> acidic environment will harden the cell walls and make the resulting
> dishes more gassy but will preserve the nutritional quality and flavor
> better.
>
> Experienced cooks put their pre-cooked beans into soups and sauces
> when they do is because tomatoes, molasses, wine, vinegar, and other
> ingredients make for an acid environment. The beans will continue to
> cook and absorb some flavor elements, but they'll stop getting softer.
> Beans can be held for a long time in an acid matrix, once cooked to
> the desired degree of softness, without further softening. Its a
> restaurant technique.
>
> hareleif goes on to say:
> > Thought you might benefit from hearing that. Beans dont have to
> > make noise, and so good for you. I must say tho, your news post
> > is very very personal and perhaps a letter best not sent, but filed
> > instead.
>
> I truly appreciate your advice and it's readily apparent that you
> obviously know how everyone should best live. I must say tho that this
> last part of your news post is very very personal and perhaps a letter
> best not sent, but filed instead.
>
> Happy beans to you, hareleif, and the Zee you rode in on.
>
> Poor Zee. It's all about the beans. Those obsession-making beans.
> Those beans that bring their own sad compulsions. I keep telling her
> it's about the beans, but she says no it isn't. I believe her.
>
> No, seriously...
>
> Bob



Lighten up Bob. Even you don't have room for another row of railroad
tracks down the middle of your chest.

Zee