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“Says “Black Beans Product of Thailand” on the bag, 500 grams company name Raitip… the rest is all in Thai, so no understand!
“Jim, that was exactly the last 4 packets I got from the supermarket – no increase in price. Well, the increase in price of black soybeans is typical of Ch….. Businessmen.
By the way, how did BBB work for your neighbour?
“One puzzle I have, from Metas comments on BBB earlier, was taking BBB after a meat binge would not be an equal trial- the first P.Vulgaris dosage may have got some of the way before the soya bean dose was applied -to finish the job.”
Trev, you could right about that. It's just that not having gout pain for a long time I could not wait to get rid of the horrible pain immediately. Besides, X'mas was around the corner. It could not go wrong after 3 doses of BBB within 3 days.
“Also, are you saying that the best iron suppression is gained by not throwing any of the first soak water away?”
Trev, how long do you soak your BB? If you soak it for hours, then it's best not to throw away the water because it contains anthocyanins leached out from the seed coat, and anthocyanins is the main pain and inflammation reliever. I simply rinse my BBs quickly to clear dusts and debri.
“Maybe there are three stages- Iron reduction [more 'long term'], with immune reaction suppression and inflamation limiting at the attack stage?”
You could be right again, Trev!!! Although, so far, there is no scientific or medical researches to support it. I really hope that's how BBB works on gout (long term).
Cheers!!
I am not too sure but I suspect it's so. Lately, I have noticed that black beans are getting off the shelves very fast. The usual stores I got mine from did not have stock for a few days. Then, when they have them the price zoomed up from $1.60 to $2.30 (per 454gm packet). I questioned the people there and they told me that their Chinese supplier increased the price.
I remember that we did discuss about the price of black bean here. Comparatively, the price of BB over at Asia is much cheaper that those in the West (USA & Britain). I suppose those bean suppliers in China must have gone into GoutPal Interactive, and so they are levelling off the difference in price – to their benefit, of course.
Perhaps, it's a matter of “supply and demand” – when demands increase the cost of supplies will naturally increase too. The sudden increase of 43.7% is definitely too much.
Recently, I had another brush with gout after I indulged in lots of meat – smoked ham, turkey, chicken, etc (all my favourite food). Slowly but surely, I began to feel twinges in on the right side of my right foot (a new spot). I did not do anything about it until the pain and inflammation intensified. Because I did not have any gout flare-up for quite a long time I did not keep any black bean at home then, so I went to my nearest grocery shop to buy some. To my disappointment, I could not find any as they were all sold out. I went around further to other areas but to not avail. Finally, I came across some black bean at a supermarket but they were not usual black soybeans that I had been using – It was labeled as black beans, but they were smaller and their skin more shiny – more like black turtle beans. Having no choice I took all the 4 packets that were left on the shelf
I prepared my BBB the usual way and gulped down 1 litre almost immediately. I waited in anticipation for the pain to subside but after 2 hours nothing improved. I gulped down the remaining BBB but waited in vain for any improvement. The pain and inflammation did not diminish. Instead, I could feel pain setting in on a small toe of my right foot – a dormant gout spot. Instead of one I had two gout flare-ups on the same foot. The pain and swelling intensified despite my first dose of BBB. I was beginning to have difficulty walking. Seeing my predicament, my wife went round to look for my usual black soybeans (a China product), the next day. She came back with two packets despite having to pay almost 50% more , as there was a sudden increase in price!!!!
Very quickly we prepared a second dose of BBB and I gulped all down within 2 hours. The pain on the outer-side of my foot seemed to diminished a little, though my foot was still red and swollen and walking was still difficult. It was only after a third dose of BBB the following day that finally took care of the pain and inflammation.
The above experience led me on to do a simple observation/comparison of black turtle bean and black soybean as shown below:
Black turtle bean (Phaseolus Vulgaris)
Soaking takes longer for colour of skin to be released (15 minutes)
Colour – clear purple
Effects – no improvement in swelling and pain after 24 hours. Instead, more pain and swelling was felt on a small toe.
Taste – Earthy and not too pleasant (unpleasant taste)
Bean colour – light brown
Black Soybean (Glycine max (L.) Merr)
Colour of skin is released almost immediately when soaked in water
Colour – brownish purple
Effects – Faster relieve of pain and inflammation
Taste – Easier to drink. Slightly sweetish. More palatable.
Bean colour – greenish
Jim,
You are lucky to have tons of ginger growing around your property, you can start a business selling them to the local people/restaurants.
In this part of the world (SEA), ginger is widely used for a wide range of gourmet dishes, Thai food is a good example – spicy and with lots of ginger added. Ginger goes very well with black bean soup and of course with many other ingredient added – as a tonic. Some people simply boil black beans with ginger, then add brown sugar to make nice drink to warm up their bodies and get rid of “wind” in their system.
I think the only difference between the ginger in the tropics and that of the other parts of the world is the “price”. In Australia I had to pay a few dollars for a piece of ginger when I paid less than a dollar back home in SEA.
Jim,
I hope you will enjoy your sumptous turkey dinner this X'mas. Perhaps, this could be a good opportunity for you to test the efficacy/effectiveness of BBB – do not do anything if you feel any twinges, wait for the pain to set in before you take your big gulps of BBB. Observe how it works on the pain and inflammation and let us have the feedback
. I did this myself and was absolutely amazed with the experience and outcome.
Merry Christmas and a gout free Happy New Year.
Faith,
If you do not mind the trouble, try Black bean broth. Recipe at the following Gout Pal link –
http://www.goutpal.com/natural…..-gout.html.
If you wish to find out more about BBB do go to :
https://gout-pal.com/gout-p…..e-for-gout .
Hope it works for your dad too.
I am placing this same post that I have just made under “END OF MY BBB JOURNEY” as I find this a better place to do so. Indeed, I have reached the end of my journey to find out whether BBB could be more than just an effective relieve for Gout pain and inflammation……………..
_________________________________________________________________________
I searched and searched but could not find anything substantial about black beans as a cure for gout. The closest I got to were some research evidences (as shown below) on black bean’s effect on iron, the main causes of uric acid in our blood and the ultimate culprit of our GOUT sufferings.
“There is evidence that calcium from supplements and dairy foods may inhibit iron absorption, but it has been very difficult to distinguish between the effects of calcium on iron absorption versus other inhibitory factors such as phytate.” (http://ods.od.nih.gov/factshee…..ron.asp#h9) Black beans are high in calcium are high in calcium.
One drawback to eating beans is their high phytic acid content. Phytic acid binds to minerals such as iron and calcium and reduces their absorption – thereby increasing the risk of mineral deficiency. It also makes beans more difficult to digest. One way to reduce levels of phytic acid is to soak the beans overnight and discard the water before cooking them the next morning. Using this method, you can better enjoy the amazing health benefits that beans have to offer.
(http://www.ehow.com/how_539537…..beans.html)
The above refers to beans reducing “iron” absorption due to their high phytic acid content. Since absorption of too much “iron” into our system will increase production of uric acid, consumption of black beans does have an iron chelating effect of reducing the iron in our system.
Soaking the beans overnight and discarding the water before cooking them will reduce the levels of phytic acid and therefore increases absorption of “iron” into our system to enhance its numerous other health benefits – gout excluded.
The main differences between white and coloured beans were the presence of free kaempferol….. only in red and black beans………. Kaempferol from seed coats exhibited high bioaccessibility (45.4−62.1%) and a potent inhibitor effect on Fe uptake at concentrations ranging from 0.37 to 1.30 μM. Caco-2 cell ferritin formation was used to evaluate Fe uptake. Cell Fe uptake was significant only from white beans.
http://www.chemsite.ru/abstrac…..59905.html
Black beans is indeed a potent inhibitor of FE uptake and thus does have a reducing effect on the creation of uric acid in our system. This also shows that black beans are significantly different from white beans. All beans have all along been considered as gout causing food. Black beans should, therefore, be excluded from the list as its positive effects on Gout has been tried and proven – by myself and many other gout sufferers. Even if it had not been very effective for some others it had not made their gout worse.
……the removal of bean hull led to a significant increase of iron availability from coloured beans but not from white bean. In fact, removal of the hull from the white bean did not affect iron content but decreased iron uptake from the sample, indicating the presence of an iron uptake promoter in the white bean. Their phytate levels did not explain this increase in iron bioavailability of the hulled beans……..
(http://www.ars.usda.gov/resear…..mp;fy=2004)
Thus, it appears that phyto chemicals responsible for red, black, pinto or brown hull colour are the major factors inhibiting iron bioavailability in beans. That makes them significantly different from white beans. It is the hull of the beans that makes the difference.
All the above are abstracts from researches on black bean’s numerous health benefits, but are not directly linked to GOUT. All I could do was to make inferences from these researches to identify and highlight black beans efficacies on gout – its effects on IRON.
One thing I am absolutely sure is that the anthocyanins in the hull of black beans are very effective in relieving gout pain and inflammation. More details about “gout and anthocyanins” are explained in “Gout Pal Work in Progress” (http://goutpal.blogspot.com/2009/03/gout-and-anthocyanins.html)
Alas, I have to admit that I have come to the end of my BBB journey. I tried in vain to find any scientific/medical research directly linking black beans as a cure for gout. Having gone through so much, it has finally dawned on me that there is no necessity for me to go any further. I suppose I have to come to terms with and accept the reality that many things in life are motivated by materialistic gains/benefits. So far, I have yet to see any report about anyone dying from gout. Hence, it does not make any economic sense for any one to spend time and $$$ to make further researches on gout. Besides, there are medications/drugs to suppress/control the proliferation of uric acid in our body and they are easily available. My conclusion is – there is still no known CURE for gout.
No one wants to have gout! It is only when we are afflicted that we realise how terrible it can be. All our friends at GoutPal Interactive know exactly what I mean. There are lots of information about gout and how to avoid it – mostly about what not to eat or drink. The main concern about gout is that it is terribly painful and debilitating. It affects our lives terribly – making us feel miserable. Therefore, the most pressing need is to alleviate sufferings – the pain and inflammation of gout flare-ups.
BBB is doing just that and very effectively so. If we are already on medication and are happy with its results it is advisable to go on with it. There is no harm trying out BBB to eliminate the torturing pain. However, we have to be mindful that it may not work the same way for everyone – due to many factors and conditions. What it takes it lots of determination and perseverance.
Notwithstanding all the above, Prevention is always better than Cure. Here at GoutPal we have almost all the information and answers relating to Gout – Thanks to Keith and all other gout friends. The Final Choice is Ours!
Hi Mik,
You could try black bean broth for a start and if you do not mind the trouble of preparing it.
I recommend it because I found it very effective. It might take a while for your first dose of BBB to give to work for you, but do not give up too easily. For all you know you will have a pleasant surprise.
Go to this link for the detailed recipe – http://www.goutpal.com/natural…..-gout.html.
you could find out more about BBB from the other post – “Black Bean Cure For Gout” – under Gout Cures.
I am sure other goutpal friends will respond to you and give you more advice on Gout medications.
Good Luck.
Hi Zip and Richard,
Thanks!
Honestly, I only skimmed through it and found it very comprehensive – covering almost eerything about gout in great detail. Since I was not too sure about it's factual accuracy, I left it as that and just highlighted something I thought was nice to share.
Since both of you said it's good, it must be good! I am going to read it again, more carefully this time.
Cheers, metamorph.
While scouring the web to search for more information about “BB & Iron”, I found the folowing :
3.12 Gout Doctor, Beer Drinker, Gout Sufferer, Instant Celebrity and Hot Book Seller. Just read in a news flash that Dr. Osame, a 63 year old gout specialist in Japan, is also a nightly beer drinker — sometimes up to 9 litres (about 24 12-oz. cans) of beer a day. Gout finally caught up with him about 3 1/2 years ago. In the name of science, he kept drinking beer while trying to find a way to beat it. His findings: he can beat the gout if he drinks less than 750 milliliters (24 oz.) of beer a day — so little, how sad. What did he accomplish? His just published a book on his gout experiment and gout advice. It is a hot seller in Japan and he has become an instant international celebrity. Gout isn't always bad after all. Kanpai. (3/12/05) ……. http://homepage.mac.com/umber_…..sdiagnosis
Access the link below and you will see something familiar – “Black Bean Broth For Natural
Gout Treatment”.
http://www.ehow.com/how_563426…..tment.html
True Trev. It always better be safe than sorry.
So goes the saying – “One man's meat is another man's poison”. We do have a choice in whatever we do, and we take responsibility for the decisions we make.
Trev,
You have brought up a very valid and important concern about “toxins in beans”. While we would like to share something “good’ with our gout pals, we would not want to cause any harm to close to 5000 who have shown interest in BBB.
It is true, that some kind of raw beans, especially red and kidney beans contain a harmful toxin (the lectin Phytohaemagglutinin). In fact, undercooked beans may be more toxic than raw beans.[However, they can be destroyed by cooking. More details in following links –
http://en.wikipedia.org/wiki/Bean
http://www.nzfsa.govt.nz/consu…../index.htm
Our way of cooking BB – boil for 15 minutes and the simmer for 90 minutes – is absolutely safe. So far, I have not heard of anyone having adverse effects/reactions after drinking BBB or eating black beans. I am a very good example. At 64 I am still fit as a fiddle (175cm 68kg). Some people thought I am in my early fifties
. My health is almost perfect, except of course for an occasional headache and minor common ailments. I am not on any long term medication/drugs. After taking BBB for so long, I am still the same, maybe even better because I have almost forgotten about gout pains except when I got into GoutPal Interactive to read the posts or share whatever updates I have. The recommendation about soaking bean for an extended period of time is specifically to soften the beans to make them taste better and derive more of the nutrients in it. For relieving gout pain and inflammation, a quick rinse is to retain the anthocyanins. The extended cooking slow cooking time is to extract as much of the nutrients in the black beans as possible. There could be more about black bean’s effectiveness on gout that has yet to be unraveled. That's my new journey!
Cheers!!
Thanks for the feedback Jim,
I will find out more about the links between black beans, iron and UA to see if it can actually cure GOUT.
Cheers!
Trev,
Thanks for the encouragement.
Well said and “words of wisdom” indeed!
By the way, how do I find you recent post on “Natural Cancer Cure”?
“I don't suppose anyone has before and after measurements? I might have to do a little experimenting on myself.”
GP,
It would be wonderful if you could that!
Much have been said about the numerous health benefit of black beans, but little had been mentioned about black bean’s efficacy on gout, so far. This could be due to the fact that beans are all along adversely associated to gout. Although there are some anecdotal testimonies of BB’s effectiveness on gout pains and inflammation – attributed to the anthocyanin in its seed coat/hull, there are still lots of questions left unanswered. I believe that there could be more that we can learn about BB’s efficacies on gout.
This is the uncharted path that I would like to venture into, even though I might end up only as a “voice in the wilderness”.
At Gout Pal, where the focus is mainly about reducing UA numbers through medication, I am also pondering over whether I am going against the flow of mainstream discussions.
I had wanted to end my BB journey because I thought that was about all I could share. Meanwhile, I was still looking around and scouring the web with the hope that I would be able to find out more about exactly how BBB works on gout. As I had mentioned earlier,
“Trev, you have rekindled the “fire” and enthusiasm in me to find out more about black beans and its numerous other health benefits”.
That was what I did and I cannot resist coming back to share what I have found, so far, about the links between BLACK BEANS – IRON – GOUT and would be very glad that others could chip in and join me in the “Journey of Discovery”. In a way, this is to keep myself purposefully occupied and mentally active during this retirement phase of my LIFE.
Quote (from Gout Forum – Iron and Gout)
“……there is strong evidence to show that the husk of beans reduces the amount of available iron.”
Based on the above and after referring to GoutPal's write up on Uric Acid & Iron, Getting rid of iron improves gout and Gout And Anthocyanins, I have come to a realisation that black beans is more than merely “relieving severe gout pains”.
Putting one and one together – The anthocyanin in the husk of black beans is effective in relieving pain and inflammation coupled with its iron chelating effect of reducing the available iron in our system (which in turn prevents the production of uric acid) – my conclusion is that these combined efficacies of black beans could make it an effective “remedy for gout”.
The following abstracts could show more light in that assumption.
Bean’s Effects on Iron
(http://www.ehow.com/how_539537…..beans.html)
One drawback to eating beans is their high phytic acid content. Phytic acid binds to minerals such as iron and calcium and reduces their absorption – thereby increasing the risk of mineral deficiency. It also makes beans more difficult to digest. One way to reduce levels of phytic acid is to soak the beans overnight and discard the water before cooking them the next morning. Using this method, you can better enjoy the amazing health benefits that beans have to offer.
The above refers to beans reducing “iron” absorption due to their high phytic acid content. Since absorption of too much “iron” into our system will increase production of uric acid, consumption of beans does have an iron chelating effect of reducing the iron in our system.
Soaking the beans overnight and discarding the water before cooking them will reduce the levels of phytic acid and therefore increases absorption of “iron” into our system.
Comparison of Beans’ Iron Bioavailability (http://www.ars.usda.gov/resear…..mp;fy=2004)
Comparison of iron bioavailability of 38 lines of Kenya bean shows that the iron bioavailability of the white varieties was significantly higher than that of the coloured samples. Moreover, there were significant differences in iron availability between the white bean genotypes. In a previous study in our lab with commercially available US bean varieties, we observed that the removal of bean hull led to a significant increase of iron availability from coloured beans but not from white bean. In fact, removal of the hull from the white bean did not affect iron content but decreased iron uptake from the sample, indicating the presence of an iron uptake promoter in the white bean. Their phytate levels did not explain this increase in iron bioavailability of the hulled beans.
Thus, it appears that phyto chemicals responsible for red, black, pinto or brown hull colour are the major factors inhibiting iron bioavailability in beans. That makes them significantly different from white beans.
Bioaccessibility of Phenols in Common Beans (Phaseolus vulgaris L.) and Iron (Fe) Availability to Caco-2 Cells
http://www.chemsite.ru/abstrac…..59905.html
Samples of common and biofortified beans (Phaseolus vulgaris), both raw and cooked (autoclaved at 120 °C for 20 min) were analyzed for their polyphenol composition. Polyphenols were identified via HPLC-UV/diode array detection. Cooking favoured the extraction of polyphenols without the need of a hydrolysis step, a fact that is of interest because this is the usual form in which beans are consumed. The main differences between white and coloured beans were the presence of free kaempferol (13.5−29.9 μg g−1) and derivatives (kaempferol-3-O-glucoside) (12.5−167.5 μg g−1), only in red and black beans. An in vitro digestion (pepsin, pH2; pancreatin−bile extract, pH 7) was applied to beans to estimate bioaccessibility of individual polyphenols. Kaempferol from seed coats exhibited high bioaccessibility (45.4−62.1%) and a potent inhibitor effect on Fe uptake at concentrations ranging from 0.37 to 1.30 μM. Caco-2 cell ferritin formation was used to evaluate Fe uptake. Cell Fe uptake was significant only from white beans.
Iron and mineral interactions (http://ods.od.nih.gov/factshee…..ron.asp#h9)Some researchers have raised concerns about interactions between iron, zinc, and calcium. When iron and zinc supplements are given together in a water solution and without food, greater doses of iron may decrease zinc absorption. However, the effect of supplemental iron on zinc absorption does not appear to be significant when supplements are consumed with food [1,87-88]. There is evidence that calcium from supplements and dairy foods may inhibit iron absorption, but it has been very difficult to distinguish between the effects of calcium on iron absorption versus other inhibitory factors such as phytate. Black Beans are high in Calcium.Cheers.Metamorph
Welcome back Jim!
We had been discussing about the duration that BB should be soaked before boiling them – I have found an interesting link (below) that delves into it in more detail. However, it’s about “reducing bean gas” and “maximizing the nutritional value of bean”. In other words, it’s about soaking the beans longer to soften the beans and getting the most nutritional benefits out of them.
http://www.savvyvegetarian.com…..ut_gas.pdf
Rinsing the black beans quickly to clean off the dirt and dust before cooking them is to retain as much of the anthosyanins in the seed coat, as possible, so that it would be more effective in relieving gout pains and inflammation. The beans in this method will not be soft enough to be savored.
Zip knows best about chemical reactions!
I do know about beans (broth, soup, etc.) is that lots of bubbles will form if left unrefrigerate overnight. That's fermention, I suppose, and the soup should not be taken as it will cause lot of wind or stomach upset (it has turned bad). So it's best to keep refrigerated immediately after it has cooled.
One way to get rid of “wind” in beans is to add some seaweeds to the soup (found this in the internet).
Fermented black beans is a different thing altogether. As Zip had mentioned it's very often used in oriental cooking. The Chinese love fermented black beans and the Japs their Miso.
Actually, the taste of BBB isn't that bad. It's the colour that makes it seem so. To make it taste better just add some honey or whatever taste you would prefer.
By the way, Trev could you elaborate on the “toxin” that you mentioned?
Dan, sign in first as a member, and your post will not need to be “approved by Admin”.
Trev,
There is still a lot for me to learn more about “…..Brits' dark , ironic humour…..” . Actually, here at GoutPal, I am learning a lot about many other things besides gout. Learning has no age limits.
Indeed, approx. US$2 for 500gm of organic BB is very reasonable.
Hi Dan,
The prices in Health Food stores tend to be pricier. I bought mine from grocery stores and they are much cheaper, especially the non-organic type which I always use. I have used both types (small and big black beans) and they were both equally effective.
Thanks for you advice Trev. I'll get someone to fix that up for me.
I am a bit puzzled about your “….that blacked out Limo that sweeps by could be a Chinese farmer getting rewarded for surviving the long march and staying close to the land !” .
Could you be referring to Chinese farmers growing black beans? If so, I don't think the farmers can make much by growing black beans. As far as I know, there are much easier and faster ways that they can make $billions (based on their fast increasing numbers of Billionaires). The farmers are still the “poor peasants” slogging away just to make ends meet.
Heh! I just notice that our Admin, GoutPal has not been around for sometime. Could be why some posts by guests have still not been approved.
I am also using I.E as my browser but, strangely, no “Edit” button can be found anywhere. Anyway, that's a minor problem and I'll leave it as such.
I was able to produce 1.5 liters with the slow cooking method . It works something like “crock- pots”, an electrical appliance which maintains a relatively low temperature and allows unattended cooking for many hours.
It is just out of curiosity that I was thinking of finding out more about BBB effects on gout, nothing more. I do not think that any drug company would want to take the trouble to spend time and effort to do researches on black bean’s effects on gout because BB is a natural product and hence not patentable. There's no way they can protect their profit – or even make back the $$$$$ poured into research. A good example is the graviola fruit, a natural cure for cancer.
What matters most to me is that I have used BBB myself and found it really effective in relieving gout pain and inflammation and I am happy to share it with as many people as possible with the hope that it would help alleviate their sufferings too. It’s all about “sharing”.
Honestly, I am quite skeptical about many claims of alternative cures/remedies for gout and many other ailments – especially when $$$$ is involved. I do have one concern though, and that is I could have unwittingly caused an increase in the price of black beans due to greater demands.
Hi smiles4life,
Regarding your “Psoriasis” you could consider trying “cranberry juice”. This again is something that I stumbled on during my search for “natural cures”. Actually this is something recommended by doctors for UTI (urinary tract infection).
I recommended it to a close relative of mine who was suffering from Psoriasis. His condition deteriorated quite badly when he was supposed to fly to Sydney with his family. He was desperate and was on the verge of cancelling his flight which was only a week away. He felt that there was no harm taking a try with cranberry juice ( a desperate person will try anything). We were amazed that his condition improve very quickly and was able to go to Sydney with his family.
This, however, is an isolated success case for psoriasis. So far, there had not been any other known or documented examples of cranberry's effectiveness on psoriasis. Anyway, cranberry juice also contains anthosyanin. Based on BBB's numerous health benefits I do hope it will also have some positive effects on some of your “multiple problems”.
My apologies that I have deviated from BBB.
smiles4life,
That's great!!! I am really glad that you can smile now & hope it's for life!
Based on what I know so far, it is the anthocyanin in the seed coat of BB that is effective in relieving pain and inflammation (especially for gout). I am still trying to find out more about how it works. The links in my earlier posts and Trev's may shed some light about black bean's effectiveness and health benefits.
I am searching for more scientific researches/evidences about BB's efficacy on gout. Meanwhile, I can only attest to BBB's effectiveness in relieving gout pain and inflammation. Whether it can “cure” gout or not remains unanswered.
Keep SMILING!
Too bad! No edit button in sight. Previously I could see the Edit button but not now.
Perhaps, I will check my and edit my posts before “Saving” it.
I usually start of with 2 litres of water with about 200gms (7oz) of BB. After getting it to boil for about 10 minutes on strong fire, I then transfer it to a hot plate to simmer for 90 minutes on low fire (I used the lowest setting “1”). The low heat maintains the boiling and at the same time minimises evaporation. In the end I would be left with about 1.5 litres of BBB.
My 1 gulp is about 1/2 litres (a large cup). That's how I have 3 gulps.
While searching for more scientific info about BB and its effect on gout, I stumbled on the following webpage (below) which explains a little more about the black beans and its effect on FE uptake – “Kaempferol from seed coats exhibited high bioaccessibility (45.4−62.1%) and a potent inhibitor effect on Fe uptake.” http://www.chemsite.ru/abstrac…..59905.html
Another link (http://www.ncbi.nlm.nih.gov/pu…..d/11743773) is about the anthocyanin in the seed coat of BB. The next link (http://www.mdidea.com/products…..earch.html) is a “Research Update” on BB.
I will need some time to “digest” all the infomation and try to put them together to find out more exactly how BB works on gout.
Hi Admin,
I am just wondering what's holding back the post of our Miles' post. I am curious to know what our guest has to say or share with us.
Thanks.
