Gas Range Black

Gas Range Black
Which BEANS should I soak to de-gas?

I am intentionally changing my diet to a more VEGAN-style (toward a more "wholesome" regime.)
I had eaten a mostly ASIAN-type of diet, eating more Grains (rice) and stir-fry meals during my 45 years of age.
Toward this vegan-diet, I am intentionally eating more BEANS as a protein-source.
HOW, or if will my soaking these beans in baking soda help to de-gas them for me to cook?
I am ranging my beginning bean-diet around a set of Navy beans, Black beans, Red beans, and various seasonings mixed in a mixture called TEXAS BEAN BAKE MEAL.
I do soak my Black-eyed Peas in baking soda to degas them, which works very good for the one bean meal each year I intentionally eat.
Yes, I know - these are called Peas.
Thanks for ideas.

Gas and Beans - Beans are gassy - oligosaccharides seem to be the culprit. Our bodies lack the enzyme to digest them. Instead they are broken own by the friendly bacteria in the intestinal tract that give off the gas.

Use the quick soak method- Boil beans in water for 2 minutes, then remove from the heat and let it sit for 2-4 hours with the cover on. Or traditionally- soak overnight or 12 hours. Next drain and discard the rinse water, rinse again then cover with fresh cold water.

Be sure to thoroughly cook the beans -one to four hours depending on the texture and legume.

Drink adequate fluids.

Try Beano (this is an over-the-counter product that contains the enzyme to break down the oligosaccharides).

Build up tolerance slowly. The more often you eat beans, the less likely you are to have gas.

Cooking tip: Tomatoes should be added only after the beans are thoroughly cooked, the acid toughens beans.

Canned Beans - Drain off the liquid and rinse canned beans.

I read once in a book, don't remember the source, that to further remove the noxious after-effects of beans, after you have boiled them - Freeze them. Freezing them seems to help with the leftover sugars that we cannot assimilate.