Guest guest Posted November 4, 2011 Report Share Posted November 4, 2011 I have been growing bushels of Sun Chokes. I like them and they store well. In the ground. The gastro-intestinal results are not pleasant. Is there any way to de-gas the food while cooking? Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2011 Report Share Posted November 4, 2011 From " Nournishing Traditions " cookbook (by Sally Fallon, p.385) --they are high in inulin which is hard to digest, but " ...inulin dissolves in hot water, so the vegetable must be eaten well cooked rather than raw. " The basic cooking instructions are: Peel, plunge into boiling water, boil for 15 minutes, adding some fresh lemon juice during the last 5 minutes. After thay they are ready to be sauteed or mashed. E. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2011 Report Share Posted November 5, 2011 The gas is caused by inulin, and can be helped by harvesting after a frost has killed the top of the plants. Has anyone tried this and how did it turn out for you and those in your general vicinity??? This blog post is a gas: http://greatbigvegchallenge.blogspot.com/2007/06/j-is-for-jerusalem-artichokes-r\ oasted.html I returned to the market to buy more jerusalem artichokes, or " sunchokes " as they are sometimes called. My friend Emma came along. " You do know these things are evil? " she said. " They can give you the most appalling wind. " On the blog, commented, " Seriously...use with caution " . As with the warnings about horseradish I thought I knew better. I made roasted artichokes with rosemary. They were sweet and subtle tasting. Freddie devoured them. We went to see andra acting in a school production of " Romeo and t. " It was during the second half that the trouble began. The action on stage became more intense, the theatre quietened. My husband turned to me and whispered in my ear, " I think I'm going to give birth. " Freddie sniggered. I could feel these griping pains build up. This is what it must be like to be a colicky baby. The walk home was bracing. I had been warned. There is a reason why these vegetables are known as fartichokes. The cause is something indigestible called inulin. In 1621 the writer Goodyer wrote, " …in my judgement, which way soever they be drest and eaten they stir up and cause a filthie loathsome stinking winde with the bodie, thereby causing the belly to bee much pained and tormented…. more fit for swine, than men. " The last bit is a bit harsh. Wind is a small price to pay for the enjoyment of Jerusalem artichokes. From a NY TIMES ARTICLE on Jerusalem artichokes: http://www.nytimes.com/1997/09/21/style/cuttings-the-jerusalem-artichoke-is-doub\ ly-misnamed.html " In some people, however, Jerusalem artichokes cause gas, similar to beans or raw cabbage. This side effect is greatly reduced if the tubers are unearthed after frost has killed the tops of the plants. If you like the vegetable, it might be wise to grow your own to be sure the tubers have been harvested when they are least likely to cause distress. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2011 Report Share Posted November 5, 2011 Try adding cumin, it is often added with beans to prevent gas. You should be able to find some at a local health food store that isn't too old. Not sure how much to use tho--sorry! a liniment for stimulating circulation Quote Link to comment Share on other sites More sharing options...
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