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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Adzuki beans
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Adzuki beans   This thread currently has 2,536 views. Print Print Thread
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deblynn3
Thursday, July 12, 2012, 4:23pm Report to Moderator Report to Moderator

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Ee Dan
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What's in the fish sauce, I've got everything I need but the sauce, Can I make my own?


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wanthanee
Thursday, July 12, 2012, 6:34pm Report to Moderator Report to Moderator

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deblynn3
Thursday, July 12, 2012, 6:39pm Report to Moderator Report to Moderator

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Quoted from wanthanee


Thanks I think I can come up with a sauce of my own.  I don't see me making it anytime soon.  





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Conor
Friday, July 13, 2012, 6:36am Report to Moderator Report to Moderator

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Quoted from grey rabbit
I'm going to modify the recipe a bit, I just read the label on my fish sauce and it is made with anchovies, avoid for me I wonder if Ume plum vinegar might be a good sub. I'm also using collards instead of kale, less bitter and less $$ and a diamond.

Glad you like it, grey rabbit.

Modifications sound good from your BT perspective. Anchovies (which, for me, are what I imagine crack must be to a junkie) and kale are superfoods for me. How did the ume vinegar work out? I may try to make some homemade fish sauce with that and agave syrup sometime.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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wanthanee
Friday, July 13, 2012, 5:40pm Report to Moderator Report to Moderator

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Quoted from Conor

Glad you like it, grey rabbit.

Modifications sound good from your BT perspective. Anchovies (which, for me, are what I imagine crack must be to a junkie) and kale are superfoods for me. How did the ume vinegar work out? I may try to make some homemade fish sauce with that and agave syrup sometime.


Hi Coner, actually, fish sauce can use any kind of fish though. Some company use shrimp.  
http://www.youtube.com/watch?v.....t=PLE32B40D6F3F6687E
http://thaifoodtonight.com/thaifoodtonight/recipes.htm


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grey rabbit
Saturday, July 14, 2012, 2:06am Report to Moderator Report to Moderator

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Kyosha Nim
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It only needed a dash of Ume vinegar and it was very good. I like Ume vinegar on veggies that are bitter, when I was a kid my mom always served vinegar with spinach.
I really liked the garlic and olive oil, I also lightly toasted the cumin and coriander (whole) before I ground them and added them. One thing that impressed me about the recipe is that I did not have any digestive issues with the beans, which I usually do with adzuki beans. I have more beans on to soak
Shrimp would also be an avoid for me wanthanee, but I seem to remember seeing a fish sauce somewhere made with a compliant fish. I love anchovies, but they do not love me


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Joyce
Saturday, July 21, 2012, 5:44pm Report to Moderator Report to Moderator

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Sam Dan
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Do beans lose much in the way of nutrition by being canned?
I much prefer tinned, and seem to digest them with no problems, which can't always be said for those I soak and cook!
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shoulderblade
Sunday, July 22, 2012, 4:42pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Joyce
Do beans lose much in the way of nutrition by being canned?
I much prefer tinned, and seem to digest them with no problems, which can't always be said for those I soak and cook!

As far as I can see canned and dried beans are pretty well the same nutritionally except canned has a lot more Sodium.
A section from a site called 'Fitday' on the benefits of dry beans.
Quoted Text
Dry Bean Benefits

Despite the benefits of cooked beans, dry beans emerge as the winner nutritionally. Here's why:

Lower sodium: Dry beans, purchased in bags, contain no sodium. By contrast, canned beans are quite high in sodium (1/2 cup of canned beans contain about 20% of your daily sodium requirement). If you're watching your sodium intake level for blood pressure concerns or other health reasons, stick with dry beans.
More natural: Canned beans can last several years in their cooked state, thus, they have added preservatives. By contrast, when you use dry beans that you cook yourself, you can know exactly what ingredients you've added and how the beans have been prepared. Dry beans are purchased and cooked in a more natural and controlled state.
Bisphenol A (BPA): This is a chemical found in the plastic white lining of most cans of food. It has become controversial lately because studies have shown that it may mimic the hormone estrogen and may contribute to certain cancers, insulin resistance and birth defects. If you would like to avoid this exposure, stick with dry beans.
Other Dry Bean Benefits

Dry beans have benefits beyond those that are health related. Dry beans are much cheaper per serving than canned beans.

Those who are environmentally conscious will appreciate the fact that dry beans use less packaging than cooked beans, thereby contributing less waste to landfills. They also take up less storage space in your pantry than bulky cans.

Cooks may appreciate the flexibility in cooking their own dry beans. While canned beans may occasionally seem too firm or too mushy, you can control the firmness of beans that you cook yourself.

Dry, uncooked beans keep a long time - most likely 10 years or more in a dark, dry environment.


Also - As per canned beans being different from soak and cook you apparently have to use a pressure cooker to do proper canning. From pickyourown.org:
Quoted Text
The only other trick is, you really do need a pressure canner. Every university food science department and the government will tell you that it just is not safe to use the water bath bath method; it takes the higher temperatures of the pressure canner to kill the botulism bacteria.






Revision History (1 edits)
shoulderblade  -  Sunday, July 22, 2012, 5:43pm
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Joyce
Monday, July 23, 2012, 9:46am Report to Moderator Report to Moderator

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Sam Dan
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Thankyou Shoulderblade.

There was no added sodium in the ingredients list, just beans and water.
I don't think the tin was lined either.

Food for thought
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shoulderblade
Monday, July 23, 2012, 3:44pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Joyce
There was no added sodium in the ingredients list, just beans and water.
I don't think the tin was lined either.
Food for thought

Sounds good. I know what you mean by how attractive the product is. Last tinned beans I had were Black beans in some sort of sauce. Soft, firm and tasty, I think the flavours are actually pressed into the core of the bean.

I do not think it is possible to duplicate the product at home without a pressure cooker. I use beans now as add ins and for Hummus so they either get blended or buried.

Good Luck.






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wanthanee
Monday, July 23, 2012, 6:41pm Report to Moderator Report to Moderator

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Quoted from BTypeAUS
Bought some today for my O son ( I should create a separate profile for him since most of my questions are about O now ) ...they are beneficials for O, and he was eating red kidney beans in the past which are an avoid so I thought these would be the perfect replacement for them...does anyone like them? Ay interesting recipes ? Thanks


Hi, please try this website but Adzuki bean is fine.
http://www.downtoearth.org/recipes/salads/black-bean-salad


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