I was surprised they didn't try sprouting the beans before cooking. When a bean germinates, it converts sugars in storage forms to more usable forms. Given that the author seems to understand that gassiness is caused by being unable to digest FODMAPs, sprouting to reduce gassiness seems like an obvious hypothesis to test.

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nchmy 4 hours ago | parent | next [-]

This is the way. It also makes the nutrients more bioavailable (absorbable) AND creates new/extra vitamins and minerals. I don't understand the latter part.

Cultures around the world have been sprouting and fermenting forever, but most people have forgotten it.

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azinman2 5 hours ago | parent | prev [-]

How does one do that? Does it change the flavor / texture?

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nchmy 4 hours ago | parent | next [-]

I just did it in the past few days. Soak overnight in any container you want. Drain. Rinse it a couple times a day until sprouts form. Maybe a few days. I usually wait a few more so the sprouts are a few cm/one inch long.

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VladVladikoff 4 hours ago | parent | prev [-]

There are lots of sprouting tutorials on YouTube. I used mason jars, soak the seeds for an hour or two, drain and leave the seeds in the jar damp. Rinse the seeds twice a day. Eventually they start to sprout.

	▲	spike021 4 hours ago \| parent [-]
		Many years ago at a science-y summer camp as a child, this was a "project" we did. Not for the same purpose as suggested here but just to see how sprouting happens. Cool little experiment.