Benton Lewis wrote:Sprouting, soaking, fermenting etc.?
I wonder how the people who lived off beans as one of their staples, like the Aztecs, prepared beans. They knew corn should be nixtamalized, but what did they do to beans to make them more bioavailable?
Rosemary Hansen wrote:I'm not an expert on Mexican traditional cooking, so I would listen to Ryan's thoughts about it. His point about including a rendered animal fat like lard is a good one, as it helps our body to utilize the nutrients when we have a fat with the beans. Our cells need fat to communicate with each other! So don't discount that part of the equation.
Rosemary Hansen wrote:Wow, Ryan! You are so lucky, that sounds amazing. I hope you picked up some skills making those dishes, what an experience!
John Saltveit wrote:We are lucky to be able to use the wisdom of many cultures. I have been sprouting beans ala East Asian traditions for years as it makes them easier to digest and gives you more bioavailable nutrients. In my opinion, Mexican traditions are genius for adding foods that "modern scientists" are gradually figuring out are crucial for heatlh like cilantro, epazote, tomatoes, original corn (not modern GMO corn), beans, nixtamalizing grains, etc.
John Saltveit wrote:Great info Ryan.
Where would one obtain this yeast or mold?