cooking beans

djm · Post by **djm** » Tue Jul 04, 2006 7:25 am

Lambchop wrote:Remember your mama telling you not to eat green potatoes? Ooooh! Just look at this!

wiki wrote:Deep-frying potatoes at 170° C (306° F) will effectively lower glycoalkaloid levels, but microwaving is only somewhat effective and boiling is not.

YYYYEEEEESSSS!!!! I just knew there was a reason I am so attracted to fries.

djm

Lambchop · Post by **Lambchop** » Tue Jul 04, 2006 3:53 pm

Here are some more choices for a well-rounded poisonous diet.

This charming list includes fruit pits, zucchini, bamboo shoots, AND MORE!

I nearly forgot about aflatoxins!

FDA wrote:In the United States, aflatoxins have been identified in corn and corn products, peanuts and peanut products, cottonseed, milk, and tree nuts such as Brazil nuts, pecans, pistachio nuts, and walnuts. Other grains and nuts are susceptible but less prone to contamination.

Jack · Post by **Jack** » Tue Jul 04, 2006 3:55 pm

I didn't know that kidney beans are poisonous. Thanks for telling me. Does that apply only to kidney beans or to others as well? I'm assuming just kidney beans, right?

Post by **Nanohedron** » Tue Jul 04, 2006 3:59 pm

Cranberry wrote:I didn't know that kidney beans are poisonous. Thanks for telling me. Does that apply only to kidney beans or to others as well? I'm assuming just kidney beans, right?

Remember, it's the raw or undercooked condition that's the issue. Sprouting included. Kidney beans are merely the most hazardous compared to others, but the others count, too.

Aware of the toxicity of some beans, I went on a search. From rawfoods.com:

"Large beans: Anasazi, Black, Fava, Kidney, Lima, Navy, Pinto, Soy, etc. Except for soy, these are irrelevant to the sprouter - raw flavor is truly horrible. Also, serious toxicity/allergy/digestibility issues with these raw beans. Except for soy (edible raw if grown long enough), these beans must be cooked to be digestible, hence are not of interest to the raw-fooder."

Redwolf · Post by **Redwolf** » Tue Jul 04, 2006 3:59 pm

Cranberry wrote:I didn't know that kidney beans are poisonous. Thanks for telling me. Does that apply only to kidney beans or to others as well? I'm assuming just kidney beans, right?

Only un-/undercooked ones. If they're cooked thoroughly, they're perfectly fine.

Redwolf

Jack · Post by **Jack** » Tue Jul 04, 2006 4:01 pm

It is ironic and very much like me to be poisoning myself and not even know it, in fact all the while thinking I am eating very healthily!

I'm glad I know better now.

Lambchop · Post by **Lambchop** » Tue Jul 04, 2006 4:04 pm

Redwolf wrote:
Cranberry wrote:I didn't know that kidney beans are poisonous. Thanks for telling me. Does that apply only to kidney beans or to others as well? I'm assuming just kidney beans, right?
Only un-/undercooked ones. If they're cooked thoroughly, they're perfectly fine.

Redwolf

That's right. Thoroughly cooked beans are ok. However, as the article I cited notes, beans cooked at temperatures that are too low, i.e., crockpot range, have MORE of the evil substance than raw!

Terrifying Article wrote:Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80 degrees C. may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75 degrees C.

Also, don't eat moldy bread.

Sliabh Luachra · Post by **Sliabh Luachra** » Tue Jul 04, 2006 4:29 pm

Wow! I'm learning all kinds of interesting things today. . .

Mark

SteveShaw · Post by **SteveShaw** » Tue Jul 04, 2006 5:03 pm

I grow broad beans in my veg plot (the green or white Vicia faba jobbies, such as Green Masterpiece). Whenever I'm out there I'm inclined to chomp them raw with gay abandon and apparent impunity. Even worse when I'm shelling 'em. I can easily get through a quarter to a half-pound. I have known no consequent suffering.

Post by **Nanohedron** » Tue Jul 04, 2006 5:14 pm

SteveShaw wrote:I grow broad beans in my veg plot (the green or white Vicia faba jobbies, such as Green Masterpiece). Whenever I'm out there I'm inclined to chomp them raw with gay abandon and apparent impunity. Even worse when I'm shelling 'em. I can easily get through a quarter to a half-pound. I have known no consequent suffering.

Just because it's a bean doesn't mean it's a problem raw. Mung beans aren't a problem. Looks like the Faseolus species are more likely to be culprits.

I can't stand the flavor of any raw bean as it is. Blech. Ack.

dubhlinn · Post by **dubhlinn** » Tue Jul 04, 2006 6:39 pm

SteveShaw wrote: with gay abandon ...

That's cool Steve.

Each to their own

Slan,
D.

SteveShaw · Post by **SteveShaw** » Tue Jul 04, 2006 6:51 pm

dubhlinn wrote:
SteveShaw wrote: with gay abandon ...
That's cool Steve.

"Gay abandon" is a fine term that I'm not about to give up. "Cool" means not hot, not cold but not as warm as tepid. Any time I can help with the language, just give me a shout.

dubhlinn · Post by **dubhlinn** » Tue Jul 04, 2006 6:55 pm

SteveShaw wrote:
dubhlinn wrote:
SteveShaw wrote: with gay abandon ...
That's cool Steve.

"Gay abandon" is a fine term that I'm not about to give up. "Cool" means not hot, not cold but not as warm as tepid. Any time I can help with the language, just give me a shout.

I will indeed.

Your command of the English language is admirable and I salute you on it.

Your knowledge of football is another matter ..

Slan,
D.

izzarina · Post by **izzarina** » Tue Jul 04, 2006 6:58 pm

dubhlinn wrote: Your knowledge of football is another matter ..

Hey, who's up for another round??

izzarina · Post by **izzarina** » Tue Jul 04, 2006 7:00 pm

Lambchop wrote:Also, don't eat moldy bread.

But it seems to give PB&J that je ne sais quoi....