Do EDEN canned beans contain the BPA alternatives bisphenol-S (BPS) or polyvinylchloride (PVC)?
No. Our can supplier, Ball Corporation, confirms that the oleoresinous lining is not corn-based, does not contain bisphenol-S (BPS) or bisphenol-A (BPA) and does not contain polyvinylchloride (PVC) plastic polymers either. 'BPA Free' alternative can linings that contain BPS and PVC do not meet Eden Foods' standards. These 'so called' alternative BPA free cans contain the same, if not worse, endocrine disrupters and they stay in the body and in the environment longer thereby exposing us to higher levels of these toxic chemicals. They are simply cheap, disingenuous ways to be able to say 'BPA Free'. Our knowledge of can linings and processes led us to the baked on oleoresinous c-enamel lining that we use today. Use of this lining began here in early 1999. Eden Foods has promoted the source of these cans widely, but not one other natural or organic food company has chosen to use them, simply because of the cheaper, although disingenuous, alternatives. Eden Food's can lining does not contain BPA, BPS, or PVC and remains the very best choice for low-acid canned food including EDEN beans, refried beans, rice & beans, and chili. This can lining is used for all EDEN 14.5oz., 15oz., 29oz., and large 108 oz. (#10 cans) for food service.
Why are EDEN black beans and black soybeans not a deep black color, but more reddish-black?
Bean canneries usually add disodium EDTA (ethylenediaminetetraacetate) or less commonly iron oxide processing chemicals to retain the color of their canned beans. Eden Foods does not use these chemicals. Also, almost all bean canneries do not soak their beans before cooking, a vital step in aiding digestibility. Actually, we are unaware of another bean cannery that does. EDEN Beans are soaked several hours prior to cooking and then the soaking water is discarded. Soaking the beans does result in some loss of pigmentation, especially in black beans. This causes them to appear less black than beans that have not been soaked or that use chemical color stabilization.
Why are calcium chloride and calcium disodium EDTA (ethylenediaminetetraacetate) almost always used in canned beans? Why does Eden Foods choose not use these chemicals?
These chemicals are just two of thousands of FDA approved processing aids that are allowed, most commonly undeclared, in our food. Calcium chloride is used to harden the skins of mineral deficient beans so that they don't fall apart during cooking, and EDTA (calcium disodium ethylenediaminetetraacetate) is used to hold the bean's color. Eden uses neither. Unseasoned EDEN beans are prepared using only pure water. Due to the vital soil producing EDEN beans, their higher mineral content allows them to be cooked without the need of these extremely undesirable chemicals. EDEN beans are prepared in ways that were perfected in our home kitchens. Because we do not use processing chemicals you may occasionally find broken beans, especially with softer beans such as cannellini and black-eyed peas, and black beans may appear less black than other brands. They are not chemically treated to cosmetically appear a certain way. They are simply excellent organic beans, properly cooked like we do at home.
Are lectins found in beans inactivated by soaking and cooking?
Many plant and animal foods contain glycoproteins, a protein molecule with a sugar molecule attached that acts as an antigen. These proteins are referred to as lectins, and also know as haemagglutinin or phytohaemagglutinin.
There are different types of lectins, many of them are necessary in various cellular functions of our body. However some foods, especially certain beans, contain levels that cause digestive issues when eaten after being improperly prepared. According to the Food and Agriculture Organization (FAO) of the United Nations and the FDA's Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxin Handbook, "bean lectins are inactivated by heat and rendered harmless by proper soaking and cooking."
EDEN canned beans are washed and patiently soaked in stainless steel soaking tanks (a very rare step in the bean canning industry). The soaking water is discarded. The soaked beans are steam blanched and rinsed before being pressure-cooked for a specified amount of time depending upon the bean variety. Pressure cooking beans thoroughly inactivates lectins.
Traditional fermentation methods (such as those used in making EDEN Miso, Shoyu, and Tamari) also completely eliminate lectins. These beans are also washed, soaked, and cooked prior to being fermented.
Are EDEN Aduki Beans the same bean as Japanese azuki beans?
Yes. This small red bean, native to Asia, is known as azuki in Japan. Due to Japanese/English translation issues, it became known as aduki and adzuki in the U.S. Soil composition differences between Japan (volcanic ash) and the U.S. (glacial deposit), cause aduki beans grown in the U.S. to be slightly more compact and less deep red in color than Japanese grown aduki beans. Although the U.S. grown aduki Phaseolus angularis bean resembles the small red bean Phaseolus vulgaris that is popular in Southern cuisine, it is a different species entirely with a different flavor.
Are Eden Beans packed in cans with enamel lining that contains bisphenol-A?
No. Eden Organic Beans are packed in steel cans coated with a baked on oleoresinous c-enamel that does not contain the endocrine disrupter chemical, bisphenol-A (BPA). Oleoresin is a natural mixture of an oil and a resin extracted from various plants, such as pine or balsam fir. These cans cost 14% more than the industry standard cans that do contain BPA. The can maker, Ball Corporation, confirms that this oleoresinous lining is not corn-based. Ball Corporation also tells us that Eden is the only U.S. food maker to date to use their oleoresinous, non-BPA, lined cans, which we have been using since April 1999.