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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.

To harvest wild lettuce (Lactuca virosa) for pain tincture, the best time is when the plant is in the flowering stage, typically late spring to early summer, just before or as the buds start to open. At this stage, the sap, which contains the active compounds, is at its highest concentration. While the lower leaves may have less sap compared to last year, you can still gather the sap from the stems and any fresh young leaves. It’s essential to harvest on a dry day to ensure optimal sap production. After harvesting, you can continue your method of blending the leaves and stems with high-proof vodka, allowing it to steep in a dark, cool place for several weeks to extract the beneficial compounds effectively.