SAN FRANCISCO (KCBS)— Fresh cranberry beans are on the market now and it won’t be long before we start seeing some black-eyed peas and maybe even some crowder peas at specialty stores like Berkeley Bowl.
I recently ran into a friend and we started talking about de-gassing the beans. He said, “Oh yeah, when you put in the baking soda.” I said ‘no, no, no.’ That doesn’t do anything. When you add baking soda, an alkaline, to the beans, which have their own natural acidity, gas bubbles come off. That’s a carbon dioxide emission.READ MORE: Twitter To Pay $809 Million To Settle Class Action Lawsuit Brought By Investors
That has nothing to do with the problems beans cause in our stomachs. The reason we get gas from beans is because we don’t have an enzyme the bean contains. When it passes through the stomach and gets to the small intestine it starts to ferment and that’s what gives us trouble.READ MORE: KPIX Original Report: SF Mission Bay Sidewalks Sinking But City Won't Fix 'Private Property'