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Irradiation Produces Low-Gas Beans (NewScientist.com) "Food scientists have found a way to eat bean-filled food like curries and salads with far fewer episodes of flatulence."
"On average, adults produce four to five litres of gas a day, and beans are the vegetables most commonly associated with excess wind. That is because up to 60 per cent of their carbohydrates are oligosaccharides."
After irradiation, the beans are soaked. "After two days' soaking, the low dosage of radiation reduced oligosaccharides in mung beans by 70 per cent, and the high dose by 80 per cent, compared with a drop of only 35 per cent in soaked beans that had not been irradiated." 9-04
Irradiation Slow to Be Adopted (Washington Post) "The Food and Drug Administration has approved the use of radiation to wipe out pathogens in dozens of food products, and for decades it has been used in other developed countries without reports of human harm."
"But it has barely caught on in the United States. The technology — called irradiation — zaps bacteria out of food and is highly effective, but for many consumers it conjures up frightening images of mutant life forms and phosphorescent food."
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