Eat Smarty Beans, Not Farty Beans


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To kill the fart factor in beans, add baking soda to the beans while cooking, after cooking or when soaking the beans once (or twice).

Beans are friggen awesome for our bodies and our planet. However, a lot of folks won't eat beans because poorly cooked beans can be hard to digest and make too many fluffs.

Add your restaurant's name or your name below to show your commitment to cook Smarty Beans for the planet and the people.

Thanks for taking the Smarty Bean Challenge.
For all the life, Stele /XOEarth Man

ps: song idea 2: Beans, Beans, the magical fruit, add baking soda to stop the toot
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Smarty Beans / stele c12
we soak our legumes twice C G C
in water and baking soda nice Am B-Fl C
change the water then cook, yummy G C
good for me and baby's tummy Am G C

smarty beans make us lean and strong G C
and keep us dancing all day long Am B-Fl C G
smarty beans keep our brain cells smarty C G Am D
and do not make us fart F G C

pinto lentil mung chickpea Am Em G D
lima splitpea soy adzuki Am Em G C

we add veggies and spice C G C
oil, vinegar, nutritional yeast, rice Am B-Fl C
me and baby's say yummy G C
then we tickle each other's tummy Am G C

smarty beans that are vegan eco rule, G C
stop climate change, keep the planet cool Am B-Fl C G
smarty beans keeps methane tundra hard C G Am D
they do not make the arctic fart F G C

we open our mouths real wide C G C
spoonfuls of protein go inside Am B-Fl C
our jaws go round and round G C
me and baby's tongues wiggle them down Am G C

pinto lentil mung chickpea Am Em G D
lima kidney soy adzuki Am Em G C

we soak our legumes twice C G C
in water and baking soda nice Am B-Fl C
change the water and cook, yummy G C
then we play with each other's tummy Am G C

smarty beans make our muscles strong G C
and help us boogie/ dream all night long Am B-Fl C G
smarty beans keep our neurons smart C G Am D
and do not make us fart F G C

~~~~~~~

Smarty Beans song notes / stele c12
we open our mouths real wide C G C
spoonfuls of smarty beans go inside Am B-Fl C
baby and me say ... yummy G C Am D
then we dance with each other's ... tummy Am G C

smarty beans vegan organic rule G C
and stop global warming too Am B-Fl C G
smarty beans keep the permafrost smart C G Am D
and stop methane soil farts F G C

pinto lentil mung chickpea Am Em G D
lima soy blackeyed adzuki Am Em G C
~~~~

even if you eat 239 smarty beans at a party
one more smarty bean won't be 240 (too farty)
~~~~~

opt: dumb meat from factory farms is bad G C
dumb meat from animal prisons is sad Am B-Fl C G
dumb meat spews poisons and greenhouse gas C G Am D
dumb meat is pain in the planet's biomass F G C
{dumb meat heats up the planet fast}

opt: we open our mouths so wide
molecules of protein go inside
our arms and legs go up and down
as we dance round and round

we open our mouths real wide
spoonfuls of protein go inside
our jaws go up and down
our tongues wiggle round and round

smarty beans make our muscles strong G C
and help our hugs last long Am B-Fl C G
smarty beans keep our neurons smart C G Am D
and do not (make us) fart F G C
~~~~

smarty Bean Notes:
As XOEarth Man and I love eating at my local Chipotle. I am an environmental song writer and eco street performer in Boulder and beyond.

I am pretty much a vegan - I eat a little fish for the EPA and DHA - so I love beans. However, most restaurants do not pre-soak their beans in water and baking soda, throw away the water, and then and cook the beans enough to make them easier to digest and less farty.

In fact, even though I love eating Chipotle's ultra awesome righteous vegetarian food, in the past even Chipotle had not been cooking their beans quite enough either, in my opinion.

I have asked Chipotle to take the Smarty Bean challenge - to make their beans fart-free for the people and the planet. So now, when you eat at your local Chipotle, I hope you'll find and enjoy those no-fart beans. However, if by chance, your local Chipotle beans do make you gassssy, say, "heah, no Smarty Beans here?".

The vegetarian way is good for our bodies and our planet. So here's my request to vegetarians and others who want to eat fartless beans when they are eating out or partying on the town. If you eat beans at one of your favorite restaurants and they make you fart, hail the restaurant to take the Smarty Bean challenge.

Here's one way to ask your fave local restaurants to take a Smarty Bean challenge. Ask to speak with the manager and say, "Good day mate, please seriously consider soaking your beans once or even twice in water and baking soda to kill the gas factor. Beans are friggen awesome for our bodies and our sweet planet. But a lot of folks won't eat beans because they can be hard to digest and make too many fluffs." Then give them the Smarty Bean challenge website XOEarth.org/smart-beans that you have written on a napkin, and/or, print out the Smarty Bean song and give it to them, challenge and song at XOEarth.org/smart-beans, and/or, sing the Smarty Bean song to them.

Food With Integrity is Chipotle's commitment to changing traditional "fast food" culture by serving customers the very best ingredients, all raised with respect for the animals, the environment and the farmers - I love Chipotle for that. Because eating more vegetarian is good for mother nature, I think that's why Chipotle is open to cooking non fart Smarty Beans.

If some of the restaurants in your area are reluctant to make Smarty Beans, tell them to check out Chipotle.com to read about Food With Integrity. Hopefully Chipotle will help inspire them to be more respectful to the animals, our environment and the farmers, and in turn, get them to start cooking Smarty Beans.
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Some New Vegetarians May Give Up Because Of Farts

Excess gas can cause discomfort and sometimes actual pain as well as embarrassing flatulence. Judy at Savvy Vegetarian thinks that some new vegetarians give up for that very reason.

HOW TO MAKE BEANS NOT MAKE YOU FART
http://www.squidoo.com/howtomakebeansnotmakeyoufart
First of all, why do beans make you, if I may be so bold...fart? The truth is it is not the beans themselves who are responsible for the gas and odor. Actually, it has to do with your digestive system and the bacteria that call your digestive system home. Beans contain a type of natural sugar called oligosaccharides. These are hefty molecules that are too big to be absorbed through the lining of the small intestine. Normally, molecules too large to pass through this lining are broken down by enzymes in the body. Unfortunately, the human body does not produce an oligosaccharide enzyme.

So the oligosaccarides go on their merry way to the large intestine, where the hundreds of strains of bacteria colonizing this part of your body begin to eat them and break them down. The bacteria that lives in your large intestine are not harmful to you and help your body to break down insoluble plant fibers that can't be digested. But the "help" they give your body in digesting beans can have some odoriferous side effects. As the bacteria takes in the bean sugars, they release gas.

But beans are so good for you, so full of protein and fiber and so tasty when properly prepared, that it would really be a shame not to be able to eat them. Here's how you can enjoy beans without fear:
1. Soak the beans before you cook them. Soaking smoothes the skin of the beans making them easier to digest and releases all those oligosaccharides into the water instead of into your belly. How long you soak depends on the variety of beans. Chickpeas, for instance, need to be soaked 24 hours. Lentils, on the other hand, are ready in an hour or two. You can tell the beans are ready when they are smooth on the surface and have doubled in size.

Will Adding Baking Soda to Beans Prevent Flatulence?
http://www.wisegeek.com/will-adding-baking-soda-to-beans-prevent-flatulence.htm
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Many people experience some type of gastrointestinal discomfort after consuming different kinds of beans. However, baking soda is often touted as a great solution for this type of problem. But does adding baking soda to beans really accomplish anything? The answer is yes. Here are two different approaches to adding baking soda to beans that work for many people.

Perhaps the most common approach is soaking beans in water with baking soda added. This approach is often used with dried beans, but also can be used with fresh beans as well. One strategy is to place the beans in a large pot of water and bring them to a boil. This action helps to soften the capsule around the beans. After removing the beans from the heat, add in baking soda and stir the water until the soda is evenly distributed. Allow the beans to soak overnight, then drain and rinse thoroughly. Once this is done, the beans are ready for cooking.

Along the same lines, some people understand that the best approach to adding baking soda to beans is to simply place the beans in tepid water and add the baking soda. After one quick stir, set the beans to soak overnight. A quick rinse and the beans can be cooked and consumed without any worries about flatulence.

A different approach to the practice of adding baking soda to beans is adding the soda during the cooking process. Instead of soaking beans with baking soda before cooking, a small amount is added to the water during the cooking process. However, cooks who recommend this approach note that no more than 1/8 teaspoon should be used in a large pot of beans, as more of the baking soda will reduce the amount of Vitamin B1 present in the beans. Also, this method can leave the beans with a taste that can be described as a little soapy. However, if the beans are destined for use in a recipe where a lot of herbs and spices are employed, this will probably not be an issue. With either method, adding baking soda to beans will prevent flatulence and make it possible to enjoy the beans without after effects.
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BEANS, BEANS, THE MAGICAL FRUIT, ADD BAKING SODA TO STOP THE TOOT [stele title change]
http://www.treehugger.com/green-food/beans-beans-the-magical-fruit-how-to-eat-them-without-the-flatulence.html
I was chatting with my cousin about some health and weight problems she was having and I was stunned to discover that she almost never cooks vegetables for her family dinner. Too much trouble she said. I suggested that not only should she add vegetables every day, she should significantly reduce her meat intake and add legumes to her diet. She was vehement about not eating beans at all. Her reason? Gas. I suspect there are a lot of people out there who feel the same way about beans. Excess gas can cause discomfort and sometimes actual pain as well as embarrassing flatulence. Judy at Savvy Vegetarian thinks that some new vegetarians give up for that very reason. People who are new to vegetarianism may well be suddenly eating a greater amount of beans and perhaps our bodies need a bit of time to adapt.

Once you understand the cause of gas, it's fairly easy to remedy. Beans contain a sugar called oligosaccharide and we lack the enzyme required to break the sugar down. When the sugar arrives in your lower intestinal tract intact, it ferments, creating a buildup of gas. The gas isn't absorbed into the intestine, so the body expels it, creating red faces all around.

The answer to this problem is pretty simple. Cook your own beans rather than using canned, and soak them thoroughly first to allow the sugar leach out. To avoid having it re-absorbed into the beans, it's a good idea to change the soaking water a few times. Cooking the beans slowly also makes a difference. Adding the spice asafetida, or Kombu which is a kelp or baking soda are all said to help break down the sugar. Rinse the beans after you have cooked them as well.
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NO-FART BEANS (RECIPE)
http://www.recipedatabase.eu/recipe_0354935_no_fart_beans.php
Here's a method for de-gassing dried beans that seems to work. It's from the new book Fat Free, Flavor Full by Dr. Gabe Mirkin and Diana Rich.

"Put the beans in a large pot and cover them with water. Bring them to a boil and take them off the heat. This breaks the capsules surrounding the beans and allows stachyose, verbascose and raffinose, the gas-causing sugars, to escape into the water. Stir a couple of tablespoons of baking soda into the water and let the beans soak overnight. Drain the soaking water off the beans and rinse them several times. (If you eat the soaking liquid, you will cause unbelievable discomfort for yourself and those around you.)" Then you cook 'em and eat 'em. End of story, so to speak. I've used this method with pinto beans, but rarely soak them for more than 4 hours (because when I'm hungry for beans I want them today, not tomorrow). I've found it better than Beano, but of course your mileage may vary.

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EXPERTS MAKE FLATULENCE-FREE BEAN
http://news.bbc.co.uk/2/hi/health/4943486.stm
Beans have a fearsome reputation for inducing flatulence
A method of creating super-nutritious but flatulence-free beans has been developed by scientists.
Beans are a cheap and key source of nutrition especially in the developing world, but many people are thought to be put off by anti-social side-effects.

A Venezuelan team says fermenting beans with certain friendly bacteria can cut the amount of wind-causing compounds, and boost beans' nutritional value.

The research appears in the Journal of the Science of Food and Agriculture.

Despite the obvious social concerns, there is no physiological harm from the flatulence caused by eating beans.

Dr Frankie Phillips
British Dietetic Association

Flatulence is caused by bacteria that live in the large intestine breaking down parts of food - such as soluble fibre - that have not been digested higher in the gut

Beans, such as the black bean commonly eaten across Central and Southern America and tested by the team, contain many of these compounds.

Researchers from the Simon Bolivar University in Caracas found that by boosting the natural fermentation process by adding a particular type of bacteria , called Lactobacillus casei (L casei), the amount of these indigestible wind-causing compounds were reduced.

Soluble fibre was reduced by two thirds and the amount of raffinose, another flatulence-causing substance, by 88.6%.

But the amount of insoluble fibre, which is thought to have a beneficial effect on the gut and help the digestive system get rid of toxins, increased by 97.5%.

The team concludes that fermentation involving L casei could decrease flatulence compounds and increase nutritional quality.
They suggest the bacteria is used by the food industry to create better bean products.

The team led by Marisela Granito said: "Given that flatulence is one of the main limiting factors for the consumption of this important foodstuff, the implementation of processes which allow for nutritious and non-flatulence-producing beans to be obtained would be interesting."
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