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I guess just by eating them a lot my body adjusted?
Though I think also, you know how different bodies have different strengths and weaknesses - digestion seems to be my body's strength, the one place I don't usually have issues. Like no trouble eating meat after 20 years of vegetarian food, even. It doesn't care. It's weaknesses lie elsewhere.
Thats a good point. Time to time I muse about what foods are having impacts on me, and then reflect on how sugar heavy my diet is (for different reasons). Would be to my benefit to adjust my diet significantly, tough it out for a week or two of adaptation, and then hopefully reap the benefits without the whirlwind of increasing bean intake. Do those frequent bean eaters have a special source of those legumes? Do i need to make an under the table agreement at the local chinese grocery to get those dank dry beans versus buying Goya out of convenience...
Do you want fancy beans? Rancho Gordo online has fancy beans. They are, as they say, the leguminati.
For canned I use the ones from whole foods or go to specific ethnic markets. Chinese chefs use some crazy preparations I don't usually like - fermented black beans ok in small amounts, but no no to red bean ice cream or any sweet preparation. And big no to Japanese natto, what are they even thinking?
But middle eastern markets have good canned favas, and spanish and italian markets here have lots of brands that aren't Goya.