posted 1 year ago
Raw dry beans, especially kidney beans and some other pulses, contain naturally occurring toxins known as lectins, which can cause gastrointestinal distress if consumed in significant amounts. Cooking beans thoroughly destroys these toxins, making them safe to eat. Sprouting chickpeas and other pulses can reduce lectin levels and enhance digestibility, but it's important to ensure they are cooked afterward for safety.
Generally, even a small amount of raw beans can be harmful, with kidney beans requiring boiling for at least 10 minutes to deactivate toxins; eating just one raw or lightly cooked kidney bean can cause nausea, vomiting, and diarrhea. The "poison" talk refers to these toxins, which can indeed cause gas in some individuals, but reactions vary based on personal tolerance and the type of pulse consumed. If you've eaten pea sprouts or sprouted lentils without issues, you may have a higher tolerance or simply not be consuming enough lectins to experience effects. Always err on the side of caution by cooking pulses properly to avoid any potential health risks.
