In a message dated 01-06-07 03:24:24 EDT, you write:
<< I noticed that a lot of people included the canning liquids for soups =
with chick peas and beans. I have been told a few times that this is bad =
for you to eat, and also that it is the source of extra gas people tend =
to get form beans. Are either of these true? I've always rinsed away all =
the liquid for all my cooking. >>
Although I have heard the "extra gas" argument as well, I always thought that
the main reason for rinsing beans, or any canned veggie, was because of all
the sodium used in canning.
Terry