It appears from the instructions given that they do not soak the beans. Example of one recipe: rinse 7-8 ounces organic black beans and remove grit and bad beans - simmer in 2 quarts of water in a covered pot for 1 1/2 - 2 hours - strain the liquid and start by drinking 2 cups daily, increase as needed. Can add kombu seaweed to the beans.
It would be an interesting experiment to try both methods - soaked versus un-soaked.
This home remedy originated from Taiwan. They attribute the "anti-gout" effect to high levels of anthocyanins, an antioxidant contained in the black color of the skin. The black bean broth & beans also contains molybdenum important for detoxing, iron and copper, phytonutrients, potassium, folate and B6. They also use this broth to treat arthritis in general, pain, swelling, redness and to prevent cancer. The nutrients in the broth lower the uric acid in the blood and reduce deposits of uric acid crystals in the kidneys and joints.
Historically, beans were always soaked before cooking. My grandmothers generation always did this for many good reasons mainly having to do with digestive and nutritional issues.
Beans along with nuts, seeds and grains contain "anti-nutrients" such as lectins, phytates/phytic acid and tannins which block enzyme activity (preventing foods from being fully broken down) and block nutrient absorption (e.g., vitamins A, C, Bs and minerals calcium, iron, etc) and cause many digestive issues (bloating, gas, pain, etc…) and can even exacerbate or cause some diseases if eaten in high amounts regularly (e.g, IBD, RA, DM1).
Soaking, among other techniques (e.g., pressure cooking, fermentation, roasting, blanching, etc…), dramatically reduces the amounts of these compounds, to the point where most people will not develop symptoms. Many studies indicate phytic acid can be reduced up to 98% by simply soaking. It also promotes prebiotic and probiotic growth. Boiling also reduces some of these compounds though, to a much lesser degree.
To soak - beans are soaked 6 hours or overnight in purified water, some add sea salt to this. Make sure there is enough water as the beans absorb most of it.
Soaking is important. There are many anecdotal stories of people using almond milk to supply their calcium needs for osteoporosis and instead, doctors found the disease accelerated. This is due to the fact that almonds are very high in phytic acid which binds minerals, including calcium, preventing their absorption in the digestive tract.
Back to beans - a fermentation soak is considered better since it creates other immune building and nutritional compounds and removes all of the anti-nutrients.
I was taught a quick fermentation soaking method by a nutritional scientist: rinse beans and remove the bad ones and grit - soak in a large bowl with water 3-4 inches above the beans and add a couple teaspoons of sugar and 1 large chopped onion, stir until sugar is dissolved - cover bowl with cheese cloth in a protected area & soak overnight (~12 hours) - next day remove any floating beans and pour off the water and remove the onions (these all contain anti-nutrients). Then, rinse the beans to remove remaining anti-nutrients. Boil beans on low until very tender, add sea salt to the water for ionic minerals and to increase the temperature.
This method also ensures beans generally stay intact and are firmer. Also, you will not develop gas, intestinal irritation or inflammation after eating beans prepared this way.
In many cultures, beans are fermented for a couple days or much longer in ceramic vessels to remove all anti-nutrients, produce probiotcs/prebiotics, produce better protein, enhance nutrient content and to produce many other immune building compounds.
For example, "Natto" is fermented organic soybeans which are high in vitamin K, a soybean-derived protein which is essential for making blood coagulation factors and is considered to be the highest quality protein source. The soy protein in natto suppresses fat storage, increases thyroid hormone activity and increases the basal metabolism which both promote fat burning. Also, it prevents excess fat storage. So, the soy protein contained in natto has a “thinning effect”.
Bacillus natto is the fermenting agent in "Natto" and was originally derived from rice straw. Bacillus probiotics in Natto are used to prevent inflammatory responses in the intestine while also strengthening the gut barrier and has potent antibacterial effects. Before antibiotics, it was used to help treat dysentery, typhoid fever, pathogenic Escherichia coli, etc. And, it also treated abdominal pain and diarrhea.
Black Bean Broth
When boiling the black soya beans for gout, please take care not to boil to the point where the skin of the beans tear. By exposing the beans inside, you can make the uric acid content higher when you drink the soup.
I have been suffering from joint and muscle pain since I developed the Shingles last June. Worked with my Chiropractor, with some relief, he also had me taking ACV. Came across the black bean juice last week and thought I'd give it a try, beans were cheap enough. WoW! Do I feel great for the first time in months. I've been drinking it for just 6 days now and I'm hooked. I have severe arthritis in both knees and have a referral to see a specialist. Can't wait to tell him about this.
Black beans works very well for me!!
I had been suffering from heal pains, toe pains for a few years and had seen doctors who prescribed painkillers which provided only temporary relief for the pain. They were telling me I was suffering from "bunion", "bursitis", etc.... I was referred to specialists but my "pains" still persisted. In fact, the pains came on more frequently - perhaps due to my diet. I was desperate!!! Then it dawned on me to find out more about my ailment from the internet.
I am glad I did because I have found something that can hold my "pains" at bay, and it really works like wonders! It is through this Earth Clinic website that I discovered "Black Beans". I started taking black bean broth as described and I was amazed that the pain was gone the next few days. From then onwards I have been taking black bean broth regularly. At the same time I am still enjoying my food - including my favourite food , such as red meat, and many other purine rich food , which I realised were the main causes of my gout problems.
Lately, I did a test on myself to affirm the efficacy of black beans on gout. I did it because beans are known to cause gout, and yet black beans are doing the opposite. As usual, I continued with my regular intake of red meat and other "rich" food, but I stopped taking black bean broth. After a week or so, I began to feel my gout pains coming on - slowly but surely. Finally, I started feeling the pain on one of my toes and it got worse very quickly. The toe then became red and swollen and I had difficulty walking. Immediately, I prepared black bean broth and drank it. The first day after taking the bb broth I could feel that the pain did not get worse. I continued taking the broth the next day - the pain was less and the swelling on my toe was subsiding. On the third day, I could walk normally as the pain was gone.
I am a very happy person now as I can still enjoy my favourite food and not need to worry too much about gout pains anymore. Of course, I must also be mindful of my other aspects of personal health and well-being, so I am making a conscious effort to reduce my intake of "sinful" food and eat in moderation.
Hi, Firstly I wanted to express my gratitude for this website, it's fantastic! I just discovered it and am eagerly trying many of the remedies for weight loss and my father's gout. I was excited to read the information about the black bean 'juice' and quickly made a batch for my father as he has been suffering from gout on and off for about 2 months. The day after I made the concoction, he came down with gout. We promptly tried the remedy, infact I had him drink 2 glasses, and unfortunately today it has worsened and swelled up. I feel terrible. Reading about ACV, I will TRY to get him to take some w/ honey - unfortunately I think that his trust in me has probably deteriorated - rightly so I guess. But I'll keep you posted. Also, can you give me any other information as to what foods may cause gout, I've checked so many websites and composed a list for my father - who is avoiding the foods as best as he can, but the gout still comes back on the weekly basis.
Black bean broth helps speed clearing up pain due to gout.When I was a kid I often heard that black beans cooked with pork bones help strengthen the legs. But fearing that black beans will aggravate gout, I avoided black beans. Dennis's article convinced me to try black bean broth discarding the beans.Now I drink it as coffee or tea and make a black bean drink at night when I want to. The flavor and taste is great. Adjust your preference - 2 handfuls of beans for 1 cup(300ml)
(Toronto, Ontario, Canada)
I get really severe gout attacks sometimes, usually in my knees, but at times I can even feel the uric acid crystals forming in my finger joints, wrists or elbows! I know that cherry juice, blueberry juice, pomegranate juice, etc (which all contain anthocyanins) can eliminate uric acid from the blood and is much more effective than colchicine which merely stops the production of more uric acid in the liver. But colchicine is also very damaging to the liver, and liver damage is the origin of gout in the first place in many people (or kidney damage in others). After moving here to Taiwan, the manager of a school I was teaching in informed me about black bean broth. Unlike the various juices mentioned above, black beans are CHEAP and are easy to find in local markets and to keep around the house. A close look at the black bean broth shows that the black color is really a dark red. Yes, black beans contain anthocyanins, that group of pigments which range in color from blue to red to almost black. In an emergency, you throw a cup of black beans in a pot of water and boil it and as soon as the water color turns dark, you can get some broth, cool it and drink it. This remedy takes only a few hours to eliminate the crystals from the joints, but the damage to the joints may take up to two days to heal. It is good to prepare some of this amazing healing remedy and freeze it in case of a sudden gout attack.
P.S. I never heard of it before living here. I assume that it is due to anthocyanins. (The red color seems to support that idea.) But, boy, it really works. While I am waiting for it to take effect, I just began using 55% DMSO topically to take away the pain, which helps a bit. But, with black bean broth, it really removes the uric acid from the blood in about 2 to 4 hours.
(Luo Dong Township, Taiwan)
(Motown, Ca/ Usa)
Should black beans (like Mexican) or black soy beans be used? Thanks.