Re:My experiments with sprouting legumes
by eutectic on Monday June 21, 2021 @04:54PM
(#27584321)
What's the mechanism? Sounds unlikely to do much.
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Re:My experiments with sprouting legumes
by tnorthcutt on Monday June 21, 2021 @05:12PM
(#27584569)
Kombu is a sea vegetable which contains the enzyme alpha-galactosidase. This enzyme breaks down the oligosaccharides in beans.
https://truefoodconcepts.com/cook-dried-beans/
A quick google of "kombu beans gas" turns up plenty of results.
Re:My experiments with sprouting legumes
by readflaggedcomm on Friday June 25, 2021 @10:17PM
(#27638460)
There are two commonly-cited ideas: enzymes and anti-methanogenic compounds. I think it works too fast for enzymes to be the full story.
From https://journals.plos.org/plosone/article?id=10.1371/journal...
>Some red seaweeds are anti-methanogenic, particularly the genus Asparagopsis, due to their capacity to synthesize and encapsulate halogenated CH4 analogues, such as bromoform and dibromochloromethane
It cites studies that suggest the mechanism that's so effective in cattle, and presumably the same in humans, is that the seaweed contains a good combination of compounds which inhibit methane production in anaerobic bacteria in the gut.