Sorry I didn't include more details. I change the water often, and sometimes use the boil and soak method. Sometimes I change the water after they've started to

Sorry I didn't include more details. I change the water often, and sometimes use the boil and soak method. Sometimes I change the water after they've started to cook, especially if there is a lot of foam. All of my experiences indicate this decreases flatulence. It is true that long soaking periods can decrease flavor and produce a non-optimal texture. I find that canned beans and beans from certain restaurants do produce more gas for me. The article does go on to say that the boil and soak method effectively reduces gas producing sugars. It would be nice if this was highlighted more in the exposition and main claims of the article. Rather, it makes it sound like all soaking is unnecessary. As far as baking soda, my friend in Australia was having a very difficult time getting beans to soften due to the properties of the local water and was very pleased at the results when I suggested using baking soda. I don't do this myself, as it is said to decrease certain nutrients.