Non
10-14-2011, 08:18 PM
So this is a topic that's been on my mind lately. Brought up by the fact that I just hate the taste of bean sprouts in my salads (not the long ones) and can only stand them by themselves after I get used to the beany and bitter taste dulls, after having becoming immune to them.
So I was thinking you know, how to neutralize the taste. In fact, the question arose why are there such strong bitter tastes in beans? Is it because of the antinutritional factors? Lectins or other chemicals, which make them hard to digest? I know not all bitter flavors indicate toxicity. Though like in Chinese medical formulas, herbs are often harmonized or neutralized with another herb. Like acid (sour) might be considered yin compared to bases (bitter taste) which might be considered yang. This of course is like chemistry only a more primitive form, ie alchemy of the 5 elements of a food substance or herb. This falls into the topic of food therapy according to the Chinese 5 element/actions.
So how does one neutralize the toxins in beans? Fermentation, sprouting, etc. But sprouting still leaves some toxins left. So what can one still do? Soak in lemon, during the initial soak? Or after sprouting? During? Is it considered acid like vinegar would be or is vinegar more of the true acid since lemon can make the body more alkaline?
Would salt limit the effect of how much is neutralized or counteracts the bitterness?
Add miso?
Can I put bean sprouts into a batch of kraut? Seaweed?
So anyone who knows chemistry and perhaps has applied it to food can join in on the conversation. We can also discuss combinations of foods and there effects like synergistic effects and how if combined one substance can enhance the effects of another or both at the same time, or give rise to a totally new effect.
Here's one: Reishi and green tea. There are topics similar to this here on rawfoodtalk.com and also giveittomeraw.com in case anyone wants to review it.
http://www.rawfoodtalk.com/showthread.php?25982-The-synergy-interaction-thread-of-nutrients
http://www.giveittomeraw.com/forum/topics/the-synergy-thread-the-synergy
Regards
So I was thinking you know, how to neutralize the taste. In fact, the question arose why are there such strong bitter tastes in beans? Is it because of the antinutritional factors? Lectins or other chemicals, which make them hard to digest? I know not all bitter flavors indicate toxicity. Though like in Chinese medical formulas, herbs are often harmonized or neutralized with another herb. Like acid (sour) might be considered yin compared to bases (bitter taste) which might be considered yang. This of course is like chemistry only a more primitive form, ie alchemy of the 5 elements of a food substance or herb. This falls into the topic of food therapy according to the Chinese 5 element/actions.
So how does one neutralize the toxins in beans? Fermentation, sprouting, etc. But sprouting still leaves some toxins left. So what can one still do? Soak in lemon, during the initial soak? Or after sprouting? During? Is it considered acid like vinegar would be or is vinegar more of the true acid since lemon can make the body more alkaline?
Would salt limit the effect of how much is neutralized or counteracts the bitterness?
Add miso?
Can I put bean sprouts into a batch of kraut? Seaweed?
So anyone who knows chemistry and perhaps has applied it to food can join in on the conversation. We can also discuss combinations of foods and there effects like synergistic effects and how if combined one substance can enhance the effects of another or both at the same time, or give rise to a totally new effect.
Here's one: Reishi and green tea. There are topics similar to this here on rawfoodtalk.com and also giveittomeraw.com in case anyone wants to review it.
http://www.rawfoodtalk.com/showthread.php?25982-The-synergy-interaction-thread-of-nutrients
http://www.giveittomeraw.com/forum/topics/the-synergy-thread-the-synergy
Regards