Venezuelan researchers say they have found a solution to the "gas" problem associated with eating beans: the key is " premature fermentation." It has long been known that beans cooked in liquid left over from a previous batch tend to be less "gaseous" when eaten. That's because the bacteria in the liquid initiate the fermentation that must otherwise occur in the gut, and it is fermentation that produces gas. By isolating the bacteria and treating beans with it before cooking, the same ...

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