How does long-simmering daikon in liquid mitigate digestive complaints?
Answer
It softens the vegetable and alters the structure of some gas-causing compounds
Cooking methods, particularly slow cooking in liquid such as in a long-simmered stew, serve as an effective preparation technique to reduce the digestive impact of daikon. The sustained heat and moisture soften the physical structure of the vegetable itself. More importantly, this process modifies the chemical structure of some of the compounds known to trigger flatulence, resulting in a final product that is significantly easier for the stomach to handle compared to eating the root raw.
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