[Stoves] Lets eat beans for every meal!

[Paul Anderson]

Frans,

Your message is the first I have read stating DISadvantages of pressure 
cookers.   Can you provide some references, etc., please?

Paul


Doc  /  Dr TLUD  /  Prof. Paul S. Anderson, PhD
Email:  psanders at ilstu.edu
Skype:   paultlud    Phone: +1-309-452-7072
Website:  www.drtlud.com

On 12/30/2016 6:33 PM, Frans Peeters wrote:
>
> Dears,
>
> I can tell one important thing : Pressured steamcooking is not healy 
> becouse at 120° C you destroying the SULFHUR –AMINO ACIDS most 
> important essential bilding blocks from proteÏnes TO FORM NEW BODY 
> MEAT ; Our body need to contain 800g Sulphur !
>
> Steam cooking without pressure is ideal and I use it 7 years .
>
>   But in Europe beans are sold mostly in cans  of 400grams . Ready for 
> use the hole year .
>
> Frans
>
> *Van:*Stoves [mailto:stoves-bounces at lists.bioenergylists.org] *Namens 
> *Ingelore Kahrens
> *Verzonden:* vrijdag 30 december 2016 18:48
> *Aan:* Discussion of biomass cooking stoves
> *Onderwerp:* Re: [Stoves] Lets eat beans for every meal!
>
> Hi Paul and Teddy,
>
> from what I read I understand that the new products will be introduced 
> in the market in early 2017. I will ask my female town-dwelling 
> friends in Kenya to watch out for them and do some sampling and 
> research. These products could be very beneficial to people living in 
> urban areas. As for those in rural areas, soaking the beans before 
> cooking and using the basket cooker will be a good option as many/most 
> of them grow their own beans.
>
> Ingelore Kahrens
>
> Am 30.12.2016 um 16:06 schrieb Paul Anderson:
>
>     Teddy,
>
>     Very interesting.   Can you (or anyone) provide more info about
>     the equipment (especially size) to pre-cook the beans.
>
>      steam-cook beans in big metal containers, before cooling and
>     packaging them for sale.
>
>     I am wondering if the "steam-cooking" is with a pressure cooker?  
>     And about the volume of beans per batch and total quantity per day.
>
>     The shelf-life of cooked foods is rather short unless:
>     a.  canning
>     b.  preservatives
>     c.  refrigeration
>     d.  other ????
>     Are any of these methods being used?
>
>     Please keep us informed about this.
>
>
>     Doc  /  Dr TLUD  /  Prof. Paul S. Anderson, PhD
>
>     Email:psanders at ilstu.edu <mailto:psanders at ilstu.edu>
>
>     Skype:   paultlud    Phone: +1-309-452-7072
>
>     Website:www.drtlud.com <http://www.drtlud.com>
>
>     On 12/30/2016 5:16 AM, Cookswell Jikos wrote:
>
>         Perhaps a very interesting approach to reducing some of the
>         negatives associated with cooking in East Africa. Does anyone
>         know more about this?
>         http://news.trust.org/item/20161216080433-4azer
>
>         /''George Oketch from Wiga village in Homa Bay County said his
>         family of nine now eats more beans thanks to the shorter
>         cooking time./
>
>         /"Initially, we cooked beans only twice a month, but now we
>         eat beans three times a week," he said./
>
>         /The C$2.65 million ($1.99 million) project - whose first
>         phase began in October 2014 and ends next March - is being
>         implemented by Uganda's National Agricultural Research
>         Organisation and Kenya's Agricultural and Livestock Research
>         Organization./
>
>         /Ouma said a survey in Uganda showed an average family
>         consumed about 12 kg of beans per month, requiring around 288
>         kg of charcoal per year to cook them./
>
>         /The project, targeting a sample of 10,000 households in Kenya
>         and 7,000 in Uganda, should prevent some 400,000 kg of
>         charcoal being burned per year, he added. "This is a big
>         impact on deforestation," he said.''/
>
>         *Teddy*
>
>
>
>
>
>
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