Post by candice on Sept 15, 2011 0:59:52 GMT -9
There is a lot of information on legume toxicity in its uncooked state out there, just by doing google searches you can find a ton of info! Here a few of my favorite sources. Remember that rats and mice share more genetic commonalities with humans than other species, which is why they are sought after for research.
Red Kidney Bean Toxicity -
www.foodreference.com/html/artredkidneybeanpoisoning.html
Other legume uncooked toxicity links and snippets from them -
"However, most legumes in their mature state are non-digestible and/or toxic to most mammals when eaten in even moderate quantities. I refer interested readers to:
Liener IE (1994) "Implications of antinutritional components in soybean foods." Crit Rev Food Sci Nutr., vol. 34, pp. 31-67.
Gupta YP (1987) "Antinutritional and toxic factors in food legumes: a review." Plant Foods for Human Nutrition, vol. 37, pp. 201-228.
Noah ND et al. (1980) "Food poisoning from raw red kidney beans." Brit Med J, vol. 2, pp. 236-237.
and
Pusztai A et al. (1981) "The toxicity of Phaseolus vulgaris lectins: Nitrogen balance and immunochemical studies." J Sci Food Agric, vol. 32, pp. 1037-1046.
These references summarize the basics about legume indigestibility/toxicity; however, there are hundreds if not thousands of citations documenting the antinutritional properties of legumes."
- www.beyondveg.com/cordain-l/grains-leg/grains-legumes-1a.shtml#legumes
On cooking:
"The toxic compound phytohaemagglutinin, a lectin, is present in many varieties of common bean but is especially concentrated in red kidney beans. Phytohaemagglutinin can be deactivated by cooking beans at 100 °C (212 °F) for ten minutes. However, for dry beans the U.S. Food and Drug Administration (FDA) also recommends an initial soak of at least 5 hours in water; the soaking water should be discarded."
en.wikipedia.org/wiki/Phaseolus_vulgaris#Toxicity - (See references at bottom of wiki.)
books.google.com/books?id=Fo087ZxohA4C&pg=PA92&lpg=PA92&dq=legumes+toxicity+and+cooking&source=bl&ots=7TQzNNOd_7&sig=qoNyZzpv7ObNe7uRTX8o_CxdT7g&hl=en&ei=K-CbTc_lNY_6sAPGu4WABA&sa=X&oi=book_result&ct=result&resnum=2&ved=0CBsQ6AEwAQ#v=onepage&q=legumes%20toxicity%20and%20cooking&f=false
books.google.com/books?id=-Mlq4-JYXlIC&pg=PA608&lpg=PA608&dq=legumes+toxicity+and+cooking&source=bl&ots=MioHiG0whl&sig=PZdKH7zgjI_cWRsKC8sSI1Edcns&hl=en&ei=K-CbTc_lNY_6sAPGu4WABA&sa=X&oi=book_result&ct=result&resnum=5&ved=0CCgQ6AEwBA#v=onepage&q=legumes%20toxicity%20and%20cooking&f=false
On Lectin:
"Lectins are found in ALL foods, certain foods more than others, and the same food may contain varying amounts of lectins depending on processing, when and where the plant was grown, and species.
The most common potentially 'toxic' lectin containing food groups are legumes (all dried beans, including soy and peanuts" -
www.krispin.com/lectin.html
Red Kidney Bean Toxicity -
www.foodreference.com/html/artredkidneybeanpoisoning.html
Other legume uncooked toxicity links and snippets from them -
"However, most legumes in their mature state are non-digestible and/or toxic to most mammals when eaten in even moderate quantities. I refer interested readers to:
Liener IE (1994) "Implications of antinutritional components in soybean foods." Crit Rev Food Sci Nutr., vol. 34, pp. 31-67.
Gupta YP (1987) "Antinutritional and toxic factors in food legumes: a review." Plant Foods for Human Nutrition, vol. 37, pp. 201-228.
Noah ND et al. (1980) "Food poisoning from raw red kidney beans." Brit Med J, vol. 2, pp. 236-237.
and
Pusztai A et al. (1981) "The toxicity of Phaseolus vulgaris lectins: Nitrogen balance and immunochemical studies." J Sci Food Agric, vol. 32, pp. 1037-1046.
These references summarize the basics about legume indigestibility/toxicity; however, there are hundreds if not thousands of citations documenting the antinutritional properties of legumes."
- www.beyondveg.com/cordain-l/grains-leg/grains-legumes-1a.shtml#legumes
On cooking:
"The toxic compound phytohaemagglutinin, a lectin, is present in many varieties of common bean but is especially concentrated in red kidney beans. Phytohaemagglutinin can be deactivated by cooking beans at 100 °C (212 °F) for ten minutes. However, for dry beans the U.S. Food and Drug Administration (FDA) also recommends an initial soak of at least 5 hours in water; the soaking water should be discarded."
en.wikipedia.org/wiki/Phaseolus_vulgaris#Toxicity - (See references at bottom of wiki.)
books.google.com/books?id=Fo087ZxohA4C&pg=PA92&lpg=PA92&dq=legumes+toxicity+and+cooking&source=bl&ots=7TQzNNOd_7&sig=qoNyZzpv7ObNe7uRTX8o_CxdT7g&hl=en&ei=K-CbTc_lNY_6sAPGu4WABA&sa=X&oi=book_result&ct=result&resnum=2&ved=0CBsQ6AEwAQ#v=onepage&q=legumes%20toxicity%20and%20cooking&f=false
books.google.com/books?id=-Mlq4-JYXlIC&pg=PA608&lpg=PA608&dq=legumes+toxicity+and+cooking&source=bl&ots=MioHiG0whl&sig=PZdKH7zgjI_cWRsKC8sSI1Edcns&hl=en&ei=K-CbTc_lNY_6sAPGu4WABA&sa=X&oi=book_result&ct=result&resnum=5&ved=0CCgQ6AEwBA#v=onepage&q=legumes%20toxicity%20and%20cooking&f=false
On Lectin:
"Lectins are found in ALL foods, certain foods more than others, and the same food may contain varying amounts of lectins depending on processing, when and where the plant was grown, and species.
The most common potentially 'toxic' lectin containing food groups are legumes (all dried beans, including soy and peanuts" -
www.krispin.com/lectin.html