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Back to Recipe List	* Exported from MasterCook * Lima Bean Information Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Here are a couple of interesting tidbits of information about lima beans which I thought I would share with you (in case you're interested and besides, as you all know, I never could keep my mouth shut at times like this <G> ). Lima beans are a native of Central America and some of the original wild and tropical types contain a cyanide defense system but the common commercial varieties are cyanide free. Apparently they can be rendered safe by prolonged cooking but just in case any of you are in the habit of running around in the wilds there and come across some lima beans I thought you should be made aware of the potential risk. <G> Lima beans are among the more notorious beans for producing flatulence because one of the carbohydrates it contains really like to tango with the bacteria in our innards and all this frenzied activity produces an amazing quantity of gas because we are not built to be able to cope well with this particular carbohydrate - oligosaccharides. The best cure is to cook the beans long enough to break the carbohydrates down into sugars, which we can digest; this is considered a better method than prolonged soaking which leaches out a lot of the good things. H. Contributed to the FareShare Gazette by Hallie in response to a request; 27 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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