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Why It Works
Baking soda raises the pH of the soaking water, which helps break down the oligosaccharides that cause gas. Soaking also begins the germination process, making beans easier to digest overall. The thorough rinsing ensures you’re not ingesting what your body can’t process—resulting in tender, tasty beans with far less gas.
Bonus Tips for Gas-Free Beans
- Add kombu (seaweed) to your cooking water—it contains enzymes that help break down complex sugars.
- Avoid adding salt or acidic ingredients (like tomatoes or vinegar) until beans are fully cooked. These can toughen the skins and trap gas.
- Use fresh, dried beans—older beans tend to be tougher and harder to digest.
The Verdict
This home cook’s simple baking soda trick is winning hearts—and stomachs—everywhere. With just a bit of prep, you can enjoy all the health benefits of beans without the bloating. It’s a natural, cost-effective method that works with all types of legumes, and once you try it, you may never go back to the gassy way of cooking.
So go ahead—make that big pot of chili, lentil soup, or bean salad. Thanks to this clever lady’s technique, you can love your beans without fearing the after-effects.
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