Hello Michael,
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.
