Guest guest Posted August 22, 2009 Report Share Posted August 22, 2009 Previously posted to Veg Recipes list: * Exported from MasterCook * The Bean Book Introduction: Toxins in Beans Recipe By :Lyons Press Serving Size : 0 Preparation Time :0:00 Categories : Basic Info Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ~~[page 9]~~ Dried beans must be prepared properly as they contain lectin, a toxin that is rendered harmless only during the soaking and cooking processes. In particular, it is not safe to eat raw or undercooked kidney and soy beans. Red kidney beans contain a toxin in their skins, which can be destroyed by cooking the beans initially at a high temperature, making them completely safe to eat. Canned kidney beans are precooked and safe to use as they are. Soy beans also require careful cooking. They should be soaked for 8-12 hours, drained and rinsed, then covered with fresh water and brought to the boil. Soy beans should be boiled for the first hour of cooking. They can then be simmered for the remaining 2-3 hours that it takes to cook them. Processed soy products are quite safe to use. PULL-QUOTE: Bean safety: Boil soaked red kidney beans vigorously for 10 minutes at the start of cooking to destroy the toxins on their skins. [page 17] Source: " Bean Book : Over 70 Incredible Recipes " Copyright: " Hardcover (Globe Pequot Press, China) 2002 ISBN 1585744735 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2009 Report Share Posted August 22, 2009 That's good to know. When we were eating all raw, we thought about trying to eat kidney beans after soaking only but decided against it. It seems it was the right decision. Deborah Dried beans must be prepared properly as they contain lectin, a toxin that is rendered harmless only during the soaking and cooking processes. In particular, it is not safe to eat raw or undercooked kidney and soy beans. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2009 Report Share Posted August 23, 2009 Most raw cookbooks suggest soaking, then sprouting beans and legumes, then some books even suggest steaming things like garbonzo beans. Most of the sprouted beans we have tried have been rather bitter and not very tasty, except mung bean sprouts. ~ Susan On Aug 22, 2009, at 6:57 PM, Deborah Pageau wrote: > That's good to know. When we were eating all raw, we thought about > trying to eat kidney beans after soaking only but decided against > it. It seems it was the right decision. > > Deborah > > Dried beans must be prepared properly as they contain lectin, a > toxin that > is rendered harmless only during the soaking and cooking processes. In > particular, it is not safe to eat raw or undercooked kidney and soy > beans. > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2009 Report Share Posted August 23, 2009 Soaking and sprouting also reduces lectins, but kidney beans are much higher in lectins than other beans, and they must be briskly boiled for 15 minutes to deactivate the lectins. Pam On Sat, Aug 22, 2009 at 5:18 PM, virgo.vegan<virgo.vegan wrote: > > > Most raw cookbooks suggest soaking, then sprouting beans and legumes, > then some books even suggest steaming things like garbonzo beans. > Most of the sprouted beans we have tried have been rather bitter and > not very tasty, except mung bean sprouts. > > ~ Susan > > On Aug 22, 2009, at 6:57 PM, Deborah Pageau wrote: > >> That's good to know. When we were eating all raw, we thought about >> trying to eat kidney beans after soaking only but decided against >> it. It seems it was the right decision. >> >> Deborah >> >> Dried beans must be prepared properly as they contain lectin, a >> toxin that >> is rendered harmless only during the soaking and cooking processes. In >> particular, it is not safe to eat raw or undercooked kidney and soy >> beans. >> . >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2009 Report Share Posted August 23, 2009 I've heard that eating raw alfalpha sprouts is now discouraged, due to some concern about toxicity... but I wasn't sure what exactly. It is a lectin issue too? Soaking and sprouting also reduces lectins, but kidney beans are much higher in lectins than other beans, and they must be briskly boiled for 15 minutes to deactivate the lectins. Pam . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2009 Report Share Posted August 23, 2009 When I was pregnant, my doctor told me not to eat sprouts because of harmful bacteria known to grow in them. I don't much care for doctors' opinions of nutrition and food, especially when the same doctor told me to load up on white pasta, rice and potatoes in my first trimester because I had not gained any weight, but that is another story. Anyway, after further research I found that conventional sprouts sold in stores are actually treated with chlorine so how healthy can that be? Sprouts that you grow at home have less chance of getting moldy and having bad bacteria because you are sprouting and eating in a short span - whereas when sold they are sprouted, shipped (lots of temperature changes) and then you may keep them for a few days in your fridge all the while they have not been rinsed for a while. When you sprout at home you control the " hygiene " of the situation. I cannot find anything about any health problems to do with sprouting. All the articles I found about sprouts and sprouting are that they are beneficial and often contain more vitamins and minerals than their full grown counterparts. Alfalfa is even used to treat things like anemia. ~ Susan The Gluten Free Vegan Blog & Natural/Crunchy/Unconventional Living and Mothering Blog have combined: http://virgo-vegan.blogspot.com/ " I expect to pass through this world but once. Any good thing, therefore, that I can do or any kindness I can show to any fellow creature, let me do it now. Let me not defer or neglect it for I shall not pass this way again. " -Stephen Grellet On Aug 22, 2009, at 9:24 PM, Deborah Pageau wrote: > I've heard that eating raw alfalpha sprouts is now discouraged, due > to some concern about toxicity... but I wasn't sure what exactly. > It is a lectin issue too? > > Soaking and sprouting also reduces lectins, but kidney beans are much > higher in lectins than other beans, and they must be briskly boiled > for 15 minutes to deactivate the lectins. > > Pam > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2009 Report Share Posted August 23, 2009 Probably. Alfalfa is part of the legume family as well. Nope - a quick search shows it is canavanine, an amino acid, that is of concern in alfalfa seeds. Apparently large amounts can cause joint pain and aggravate lupus. Pam On Sat, Aug 22, 2009 at 7:24 PM, Deborah Pageau<dpageau wrote: > > > I've heard that eating raw alfalpha sprouts is now discouraged, due to some > concern about toxicity... but I wasn't sure what exactly. It is a lectin > issue too? > > Soaking and sprouting also reduces lectins, but kidney beans are much > higher in lectins than other beans, and they must be briskly boiled > for 15 minutes to deactivate the lectins. > > Pam > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2009 Report Share Posted August 23, 2009 If they achieve a rolling boil for fifteen minutes, they should be fine. Some of the older crockpots do not achieve a high enough temp; but all of the newer ones should. (I know you said rice cooker, I'm just throwing it out there for everyone.) Pam On Sat, Aug 22, 2009 at 7:48 PM, katrina eckert<veganivore wrote: > > > I cook unsoaked beans in a rice cooker all the time and I think they do > achieve a high enough temp as the boil gets going pretty good? > > Sent from my BlackBerry wireless device from U.S. Cellular > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 On Aug 22, 2009, at 10:04 PM, pdw wrote: > obably. Alfalfa is part of the legume family as well. > > Nope - a quick search shows it is canavanine, an amino acid, that is > of concern in alfalfa seeds. Apparently large amounts can cause joint > pain and aggravate lupus. ============== they cause me instant RA flares. Shez -- Giving you the latest news and information about homeschooling http://www.examiner.com/x-10127-Norfolk-Homeschooling-Examiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 My son LOVES alfalfa. (no pain or anything after) am I missing something??? Sent from my BlackBerry® wireless handheld Sherene Silverberg <sherene Tue, 25 Aug 2009 19:01:05 Re: Toxins in Beans On Aug 22, 2009, at 10:04 PM, pdw wrote: > obably. Alfalfa is part of the legume family as well. > > Nope - a quick search shows it is canavanine, an amino acid, that is > of concern in alfalfa seeds. Apparently large amounts can cause joint > pain and aggravate lupus. ============== they cause me instant RA flares. Shez -- Giving you the latest news and information about homeschooling http://www.examiner.com/x-10127-Norfolk-Homeschooling-Examiner Quote Link to comment Share on other sites More sharing options...
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