Thanks for the heads up! I'll give it a try with the next batch of 18 bean soup coming up.You can cut down on gas by soaking them several times with clean water. My Wife starts in the morning and does this until the next morning. The last soak is overnight.They will cook faster too.
https://beaninstitute.com/beans-beans-the-magical-fruit/
When soaking dry bean before cooking, change the water several times. The gas-producing fibers are released into the soaking water, and discarding it removes some of these compounds.
Because of the magnesium ion in the chlorophyll molecule tail it is polar and while not water soluble is transported in micelles by water, which is highly polar.I've made butter many times without decarb. Throw shake into stock pot, add water n butter. Bring to boil and then back off to simmer. Cook overnight and process. Years ago ya never heard of decarb pot. I've don't it that way and it is effective but not a totally necessary step for butter.
I did come across a guy who found a way to eliminate most of the foul taste from cannabis. He uses jars. Fills them with water and leaves them soak overnight. Dumps the green water daily and refills until it is mostly clear. Then he drains the mix well and returns it to the jar. He uses the jar to decarb in the oven with a loose cap. Once done he has a mostly tasteless base to use in whatever he chooses.
Another way to eliminate the chlorophyll in a butter extract, is to first clarify the butter into Ghee. Ghee is non-polar and doesn't extract the chlorophyll.
https://graywolfslair.com/index.php...ction/9-4-5-vegetable-and-nut-oil-extraction/