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Thaijim – if I had the courage to interupt the honeymoon couple I would, but I don't! Very cheap too at 50p a kilo – so near & yet so far.
I looked at your links re beans Trev, what an amazing amount of different amino acids! Looks like a complete food as far as protein is concerned. Goodness direct don't have the black soybean, maybe I should approach them – worth a try.
I agree – its criminal to throw them. However, I am guilty as far as the Turtle beans are concerned as I have a food allergy to kidney beans (can you believe that!) & I know its the same family. I am working up to giving it a go though. The birds have refused them, even when all the worms were beneath the snow – I suspect the cat tried them (she threw them all back – plus the other bird food!). I will make a food parcel to an old neighbour! I have a new supply! Guess what's for tea!
Thanks Trev (& Hi Thaijim!),
Trev thanks for the inquiry re black soybeans, if it was prompted by my desperate search for them I am very grateful. If I find a source although its looking more unlikely, I will let you know. Just missed a chance, had to decline a wedding this last weekend because of the gout – just learned they went off to Thailand for their honey moon- bit heavy to lug through customs though!
Will get boiling those turtle beans again – will try the chilli & ginger – he would love it even more with garlic! Tend to put ginger in almost everything I cook!
(First smile today!)I have followed this thread with great interest & tried the black beans sold at Sainsburys here in England. They are the common bean, not soya bean (not on packet). Its hard to say whether they helped or not, but my feeling is they probably contributed to some degree. I cooked several batches for my husband. From the recommended 7ozs of broth he drank two thirds one day & had the lst third the next. Then a gap of couple days & same again, 3+ times I think. He wasn't too keen on drinking it excessively. I tend to think excess in anything isn't the best thing, but for a short time, during an attack, probably no harm.
We also used about 4 doses of soda bicarb (half flat teaspn) & about 5 or 6 cyder vinigar & honey. All during this last attack of gout. He has been incapacitated but not as bad as the last bout which finished about 3 weeks before it all started up again (knee & then not as severely to his ankle).
I do believe Metamorph is onto something here. I know either type of black bean can be used but I think that the black soybean is even more potent (more anthocyanins reported on google I did).
I googled Chinese stores in London but couldn't find black soybean there. I emailed supplier in China (!!!) – no reply. I rang a Malaysian friend who advised to try Hoo Hing Chinese store near where she worked – they don't believe there is a black soybean. Found them for sale on the American Amazon Web page, thought I'd finally found them. Got to “check out” but said it couldn't ship to my address. Emailed their supplier to find out why, was it was an error & they kindly emailed me straight back to say they are not allowed to export seeds. Finally received a phone text from Malaysian friend who says she will phone her sister in Malaysia. I suppose the same restrictions will apply there too though.
End of update!!
Interesting fact, you may already be aware of….
Seems that the toxin in beans, Lectin, is disabled (“degraded”) after only 10 minutes of boiling at 100C. More of a risk in slow cookers.
http://en.wikipedia.org/wiki/C…..n#Toxicity
That would suggest that the soaking water is safe & Metamorph is correct. I suspect the idea of throwing away the soaking water is recommended for folk who do not cook on a hot enough heat for at least 10 minutes & after all, most people only cook the beans because they plan to eat the beans, not drink the water!
I wonder also if its not necessary to fully cook for the proposed 1 & half hours, although it does extract more anthocyanins from the hulls I suppose – though the colour of the bean doesn't seem to change after a while. The long cook is to cook the actual bean though I guess.
Yesterday I cooked our remaining 100g of “black beans” after a 3 hour warm soak. I think the warm water did colour up more quickly (was a case of necessity) to get them in before bedtime! Also had red cabbage & blackberries to add the the anthocyanins.
I couldn't help a squeeze on a bean or two to see how “de-hulling” worked – I was right – very therapeutic – had to stop at about 50!
Knee remains very swollen & on crutches but “there is not a pressing pain” – less than would be expected.He reckons its “about a weeks worth” – not able to get up that ladder to fix boiler yet!!
Noted also that there are hundreds of different anthocyanins & one common to the common bean & soya bean is Delphinidin which has loads of health benefits – including lowering blood pressure. I think has something to do with its angiotensive effects, or competing with angiotensin in the kidneys (spelling may be incorrect) & also claims to reduce cholesterol. They all seem to have their own idividual effects as antioxidants. My hubby's blood pressure was indeed lower than normal this morning!
Feel such a bore this morning – sorry!
Thanks Trev! What a dilemma! At the mo tho I suspect he would like a quiet life! Perhaps the Phytoestrogens are in the bean (soya products wouldn't just be the hull would they?)
Actually I meant Sodium bicarbonate, sorry. I checked his BP first & an hour later – had some more two hours later as BP had gone down! Later in the day though, before another dose his diastolic was 90 & so didn't risk it (probably stress though at the time as in pain & battling with the heating boiler). Total of 1 flat teaspoon only – may try again tomorrow – gone back to the Diclofenic.
Website mentioned on previous post re content of anthocyanins in Black Turtle beans is:-
Thanks Trev re kind offer to help re Turtle beans – have found online source now. Thanks also to Thaijim re frequency the broth – helpful to know what folk are doing to gain benefits as guidline (ye we stopped the aspirin too & substituted cod liver oil/krill & vit E instead). Also Metamorph – bet its quite therapeutic peeling beans! Seriously though sounds interesting & shame its so hard to come by these foods more easily. The idea of using hulls only I suppose would reduce the purine content & made us wonder if swallowing the “sludgy” residue is the actual bean or from the husks.
I wondered what the actual anthocyanin content (hadn't heard of the word last week!) difference is between the Turtle bean (phaseolus vulgaris) and black soya bean (glycine max L. Merr?). In Wikipaedia it states that the Black Soya bean is the richest source of anthocyanin at 2,000mg per 100gm of beans and elsewhere that the Black turtle bean content is 213 ± 2mgs/100gms. If I have understood that correctly, that is a huge difference! I ignorantly presumed I would be able to copy & paste the link from my “stickies” but I can't & don't want to loose this. I will retrace & post seperately. I don't know how accurate these are. Interestingly, in the Wiki article it states that red grapes come out at 888mg/100gms (found under a google search of “anthocyanin”.
Struggling abit here, heating boiler failed today & hubby limping around on a gouty knee trying to fix things (very cold & snowy!). We tried Baking powder for the first time as out of beans!
Look forward to reading your so helpful discussions.
To those in the UK Perhaps we could find a way of importing the Black soya beans & distributing them to interested parties in the UK if the content of anthocyanins above is correct? Have no idea of the possibility or logistics of that. Just a thought.
Thanks Trev,
Did google Holland & Barratt's but didn't show up – you think if we can find black Turtle beans, although not as good as Soy Bean, they can still do the trick? Did you say you did a batch (7ozs) once a week? Sounds like soup would be a good idea – possibly it may prevent the absorption of iron, which seems to be a good thing – may dish it up at a chicken dinner too!
Hi to you all,
Thanks Metamorph for this topic. My husband is really suffering, almost continually lately with gout. It is encouraging to read this thread on black beans. We bought some “Black Beans” (dried) from Sainsbury's uk & dutifully cooked them. My hubby seemed to think he had improved that day but then got bad again – sleepless nights, hobbling around etc in pain. It occured to me that these may not be the real thing, ie Soya I rang Sainsburys a few days ago (& again) but still they cant tell me which type of black bean they are. Does anyone know of a source in UK?
Whilst here, do we throw away the soaking water or not? I soaked 200g (7oz) for 3 & half hours & threw water away. Then cooked in 2 litres of water for 1 & half hours & drained. Is there something about beans being dangerous if you don't soak them long enough & discard water? Can anyone give any info on this please. Would love to see him active again & pain free – think it might be messing his knees up as also has “Bakers cyst” of the knees. Had one knee aspirated twice recently because of the gout as the oral steriod weren't helping much (all triggered by lose dose Aspirin following a TIA. He is normally an extremely active 67 year old.
Thanks for your help.
Hi Trev,
Thanks for that tip – very useful re skinless, had not suspected that most purines could be in the skin! Must get reading this site – going to check out the black beans now – no substitution for the mushy peas though!
Hi Zip2play,
Thanks for your help – success!
I checked out the article again and I have to admit it wasn't obvious but it did actually avoid the problem of memory as it collected the data twice a year for two weeks at actual time (total of 1 month a year for twelve years) before the person was actually diagnosed with gout. They did not in fact actually ask the participants retrospectively about the diet.
It states:-
“Potentially biased recall of diet was avoided, because the intake data were collected before gout was diagnosed.” It sites the following supporting article:-
http://aje.oxfordjournals.org/…..f_ipsecsha
Thanks for the advice regarding attaching a live link – I hope it worked!!
By the way you don't need a subscription to the New England Journal of Medicine to access the full text amazingly! Your link works thankyou so wont redo the original link to article.
Incidently, & somewhat sadly, I do know however how many servings of peas I had in the last 12 months – of course – fish chips & mushy peas is still a must if you are British!
