— Rosie AIELLO

Well, um, it's very interesting because, uh, chef Eric and Chef Dan and I were having a conversation the other day about, um, people's reactions to eating too much beans. And I, I'll share with you that we're in the process, and, um, I tested it over the weekend that instead of using beans, um, we use, I used, um, artichoke hearts, uh, that were canned, that I rinsed and that I dried. And then I used the chopped artichoke hearts instead of beans in the recipe that we have for the Tula salad. So I think that canned beans have a place in anyone's kitchen, but there is nothing as good as using beans that you have washed yourself because you have to rinse and wash them and make sure that there aren't any stones in them or anything like that. And, um, I will add a little bit of baking soda to the water, and I do believe that that does alleviate an AFLs that might be a result of that. And I also think that it might be important to look at the other fiber rich foods that you're eating and, uh, sort of balance that out a little bit. The other thing that does help, and this may seem a little tedious, but I've had to do this, uh, for people, is, um, if you are using any bean canned or ones that you have boiled yourself, um, put them in a towel, in a dish towel and, um, shake them a lot. And when you open up the, uh, the material, you're gonna see a lot of the skin has fallen off. So take the skin off because maybe too much of that might be another, excuse me, another irritant, uh, that your husband might be experiencing. Um, I, I think that this is also, uh, kind of like a normal side effect, which might be good. However, um, I would recommend that, uh, you keep an eye on it and if it persists, you know, um, talk to a registered dietician who might be able to, uh, give you further information. I don't think you need to take, uh, any kind of medication or anything like that. And I don't mean to, to veer away from the, from the food discussion.