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BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  help!!-- fermenting beneficial beans
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help!!-- fermenting beneficial beans  This thread currently has 976 views. Print Print Thread
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Bekki Shining Bearheart
Saturday, April 20, 2013, 9:14pm Report to Moderator Report to Moderator

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I'm looking for recipes to ferment beans, and information on the benefits of doing so from the blood type perspective. Black beans and great northerns are my best fit according to SWAMI, but all beans give me gas. Also I really like the bean pastes and sauces used in Chinese cookery and they give me a way to make authentic dishes without using tamari or soy sauce. I am assuming that they will be more beneficial when fermented too.  
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KimonoKat
Saturday, April 20, 2013, 10:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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How large a serving does your SWAMI give you of beans?

Try soaking your beans overnight.

Sharing with the best of intentions.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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ProudWarrior
Saturday, April 20, 2013, 11:31pm Report to Moderator Report to Moderator

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I thought fermenting involved vinegar - which for me is an avoid. I maybe wrong, I don't know much about fermenting. I know some saurkraut just uses salt - but I am salt sensitve and cabbage is an avoid for me. I don't know if this helps any - just my  2 cents worth.


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Lloyd
Sunday, April 21, 2013, 12:03am Report to Moderator Report to Moderator

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Lola
Sunday, April 21, 2013, 12:07am Report to Moderator Report to Moderator

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find utube videos on how to make natto and apply the same principle


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ruthiegirl
Tuesday, April 23, 2013, 10:40pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from ProudWarrior
I thought fermenting involved vinegar - which for me is an avoid. I maybe wrong, I don't know much about fermenting. I know some saurkraut just uses salt - but I am salt sensitve and cabbage is an avoid for me. I don't know if this helps any - just my  2 cents worth.


Pickling involves vinegar. Fermenting involves salt and time, and sometimes the addition of "good  germs" to get the process started. Even people who are salt-sensitive can still consume naturally fermented veggies, but they have to be careful of portion sizes so they don't ingest too much salt.

Many different kinds of foods can be fermented, not just cabbage. I drink beet kvass every day (except when I forget to.)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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ProudWarrior
Thursday, April 25, 2013, 5:50pm Report to Moderator Report to Moderator

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Thanks ruthiegirl I didn't know that. You learn something new everyday


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Andrea AWsec
Thursday, April 25, 2013, 5:59pm Report to Moderator Report to Moderator

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Kyosha Nim
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You can find ways to cook beans to lessen the gas.

Soaking and Cooking them with kombu helps

http://www.star-telegram.com/2013/02/06/4604998/in-soup-or-beans-try-magical-kombu.html


MIFHI

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Lola
Thursday, April 25, 2013, 10:36pm Report to Moderator Report to Moderator

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Sa Bon Nim
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pvw,
try opening a polyflora on your beans when fermenting.....works fine


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Bekki Shining Bearheart
Monday, June 3, 2013, 8:11pm Report to Moderator Report to Moderator

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thanks folks!
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passionprincess
Monday, June 3, 2013, 8:14pm Report to Moderator Report to Moderator

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My granny used to do that, Korean style, though. Very similar technique but OMG it smelled so bad that the dogs would not even go near it! Good luck!


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Drea
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Instead of fermenting beans, you might try sprouting them (to help with the gas effect).


It is not my responsibility to convince anyone of anything.
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Mayflowers
Tuesday, June 4, 2013, 4:56pm Report to Moderator Report to Moderator
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Quoted from ProudWarrior
I thought fermenting involved vinegar - which for me is an avoid. I maybe wrong, I don't know much about fermenting. I know some saurkraut just uses salt - but I am salt sensitve and cabbage is an avoid for me. I don't know if this helps any - just my  2 cents worth.


No, you just use water and salt and wild fermenatation. Vinegar is used by companies who don't want to wait for wild fermentation.
Instead of cabbage I  used broccoli sticks, and I'm going to try okra.  Can also do bok choi
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Bekki Shining Bearheart
Wednesday, June 12, 2013, 9:01pm Report to Moderator Report to Moderator

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Have been too busy to get back her often but appreciate all the input.

Fermented beans are used in a lot of cuisines as a condiment.

I love Chinese food, and the beans that go with it, (fermented bean paste with chili for instance), but I want to be compliant with my swami. Interestingly beans that are fermented don't seem to give me gas.

Can't do a lot of beans, but a half teaspoon or less for flavor is fine... and it make the food taste so much more authentic.

I am wondering too if a soy sauce could be made with compliant beans. Can't do soy at all...
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