Chooks Aloud Posted February 1, 2012 Share Posted February 1, 2012 I love Jerusalum artichokes but they do make you rather 'windy'. I gave some to my nextdoor neighbour, who couldn't understand why he was suffering so badly, until I told him 'they're not called fartychokes for nothing!' Does anybody know how to eliminate this effect? Quote Link to comment Share on other sites More sharing options...
Redwing Posted February 1, 2012 Share Posted February 1, 2012 dont eat them seriously - I am sure there are ways of cooking them that cut down the effects but I'd be surprised if you would eliminate them Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 1, 2012 Share Posted February 1, 2012 Horrible things. I once dished them up at home, to be told 'those potatoes taste like germolene'. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted February 1, 2012 Share Posted February 1, 2012 I don't suffer but OH does... Badly He grows them for me, and I love them, but he can't eat them. Last time he decided to "give them another try" he was doubled up in agony with trapped wind.... Although there was also an awful lot of wind that wasn't trapped Quote Link to comment Share on other sites More sharing options...
superkitty Posted February 1, 2012 Share Posted February 1, 2012 Horrible things. I once dished them up at home, to be told 'those potatoes taste like germolene'. That made me laugh out loud Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 1, 2012 Share Posted February 1, 2012 I think that they taste like the sort of cheap plastic that yoghurt pots were made out of when I was a child, it is a really funny chemically taste, they are about the only veg I wouldn't eat unless I was starving. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted February 2, 2012 Share Posted February 2, 2012 I love Jerusalem Artichokes but am yet to find an answer to the hovering duvet problem! Quote Link to comment Share on other sites More sharing options...
Mum Posted February 3, 2012 Share Posted February 3, 2012 I think that they taste like the sort of cheap plastic that yoghurt pots were made out of when I was a child ... . Can't say that I remember eating yogurt pots as a child so I can't really relate to that How are you all cooking your JA's? Steaming? Boiling? Roasting? I grew some for the first time this year and haven't eaten any, so I've been watching this thread with interest. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 3, 2012 Share Posted February 3, 2012 Not sure about the windy probs! But the only way to cook them is roasted or as chips! They are just an awful smelly mush any other way! I grow them and one you have them you cannot get rid of them - I know - i've tried! Quote Link to comment Share on other sites More sharing options...
Olly Posted February 3, 2012 Share Posted February 3, 2012 I love them, but I don't think there is any solution to the problem. They make delicious soup. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted February 3, 2012 Share Posted February 3, 2012 I usually cook them roasted, in soup or in a gratin. Yum Yum! Quote Link to comment Share on other sites More sharing options...
Mum Posted February 3, 2012 Share Posted February 3, 2012 Thank you for the cooking ideas, much appreciated :D Quote Link to comment Share on other sites More sharing options...
lillybettybabs Posted February 3, 2012 Share Posted February 3, 2012 I've found this “Human digestive enzymes do not target inulin. Around 89% of the inulin and fructooligosaccharides that we consume, on average, remain intact in the small intestine. As it is not digested, there tends to be a lot of it in the large intestine after eating a meal rich in inulin. However, none reaches the stools, and only a small fraction occurs in the urine. This is because inulin is completely fermented by the microbial fauna in the large intestine, especially by bifidobacteria and lactobacilli. The digestion is accompanied by the production of hydrogen, carbon dioxide, and other gaseous products. This leads to an undesirable side-effect of eating Jerusalem artichoke and other inulin-rich food: flatulence. The wind-inducing effects of Jerusalem artichoke have been known for many years. Although the tuber spread rapidly throughout France in the ten years after its introduction in 1607, it was not universally popular due to over-indulgence of the unfamiliar vegetable revealing its digestive downsides. Jean-Luc Hennig, in Le Topinambour et Autres Merveilles, writes of the less than complimentary nicknames the street sellers gave the tubers…. Meanwhile, in England….John Goodyer’s entry for Jerusalem artichoke in the 1633 edition of Gerard’s Herball concluded: In my judgement, which way soever they be dressed and eaten, they stir up and cause a filthie loathsome stinking wind within the body, thereby causing the belly to be much pained and tormented, and are a meat more fit for swine than man; yet some say they have usually eaten them, and have found no such windy quality in them”. Quote Link to comment Share on other sites More sharing options...
Mum Posted February 3, 2012 Share Posted February 3, 2012 Synopsis: Great for pigs Ok, will feed them to dh Quote Link to comment Share on other sites More sharing options...
Chickpea Posted February 6, 2012 Share Posted February 6, 2012 I think cooking with winter savory is meant to help the problem, cant say I've tried it though! Quote Link to comment Share on other sites More sharing options...
Chooks Aloud Posted February 16, 2012 Author Share Posted February 16, 2012 Well I made some lovely soup with them, along with other veggies, but I added to the pot a load of bay leaves (I read somewhere that this is meant to prevent the wind). The soup was lovely and we weren't affected that much! Quote Link to comment Share on other sites More sharing options...
counturchickens Posted March 2, 2012 Share Posted March 2, 2012 My dh is affected more than me! I had also heard about winter savoury, but not tried it either. Alys fowler did a piece in the guardian saying that at the start of the season of eating them you should start with a small portion then build up over a few weeks so you can get used to them Quote Link to comment Share on other sites More sharing options...
