Kombu, beans, and flatulence

Seaweed in beans?

I’ve done some research on this since I enjoy both cooking and understanding the science behind things. Kombu, which is this specific type of seaweed, actually helps break down those complex sugars in beans that our bodies can’t handle well - you know, the ones that give you gas when your gut bacteria go to town on them.

I’ve found that adding a decent-sized strip of kombu (like 4-6 inches) while the beans are soaking or cooking works pretty well. I mean, nori would work too, but kombu seems to be more effective since it’s got these enzymes and this thing called glutamic acid that helps break down some of the proteins.

The minerals in seaweed also help soften up the beans while they cook, which makes them easier to digest overall. Though if you really want to minimize the gas situation, you’ll want to:

• Soak your beans properly and dump that soaking water
• Cook them until they’re actually tender (none of that al dente nonsense with beans)
• And gradually increase how many beans you eat so your digestive system can get used to them

It’s pretty interesting how something as simple as adding seaweed can make such a difference in digestibility. The science behind it is fascinating when you think about it.

Kombu versus Nori

These are actually pretty different types of seaweed, even though people sometimes mix them up.

Kombu is this thick, dark kelp that comes in these wide strips - kind of looks like a leather belt if you’ve never seen it. It’s way more substantial than nori. Japanese cooks have been using it forever to make dashi (that’s their basic soup stock) and to help cook beans. It’s got this really rich umami flavor, but you’re not really supposed to eat it - it’s more of a cooking ingredient that you fish out later.

Nori, on the other hand, is what you get on your sushi rolls - those thin, dark green sheets that are almost like paper. Way more delicate than kombu. You definitely eat nori, unlike kombu. If you’ve ever had those roasted seaweed snacks, that’s nori.

So while both could theoretically help with beans because they’re both seaweed, kombu is really what you want. It’s got more of those enzymes and minerals that actually help break down the bean proteins and whatnot. Plus it’s heartier, so it holds up better during the long cooking time beans need.