I mentioned kombu in my last post for improving the digestibility of beans and thought I'd share a bit more information about this seaweed. Kombu, or kelp, is a sea vegetable that is rich in iodine, fiber, amino acids, and several vitamins and trace minerals. It also contains glutamic acid which is an excellent flavor enhancer. You can find kombu at Whole Foods Markets, health foods stores, and online (try here and here or here).

Try adding it to rice while it is cooking too. You can remove it when the rice is finished or cut it up and add it the cooked rice.

Beans and other legumes are essential to vegetarians and non-vegetarians alike. They provide healthy amounts of plant-based protein, fiber, and iron. That being said, though, many people avoid them for fear of the gas and bloating that they can cause. Here are five ways to help improve their digestibility and minimize gas factor: