February 27th, 2012

vegandog

Why didn't I know this? Warning!

As an avid bean lover, you'd think I'd learn more about the lovely tasty little darlings. I'd had a trip through raw food once, where I learned your didn't want to sprout kidney beans, as they were poisonous raw. 
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So, I didn't think anything of making them in my slow cooker. I'm too lazy to soak and drain and then cook, so I always dumped them in with water and walked away for eight hours. I guess I always happened to RE-cook them in the dish I made them in, such as boiling them all mashed up in a daal with spices. I can't believe I've been just one step away from poisoning myself multiple times! 
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As a toxin, it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared kidney beans. Measured in haemagglutinating units (hau), a raw red kidney bean can contain up to 70,000 hau. This can be reduced to safe levels by correct cooking (boiling for at least ten minutes at 100°C). However, cooking at 80°C, such as in a slow cooker, can increase this danger and raise the available hau up to fivefold.
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Poisoning can be induced from as few as five raw beans, and symptoms occur within three hours, beginning with nausea, then vomiting, which can be severe and sustained (profuse), followed by diarrhea. Recovery occurs within four or five hours of onset, usually without the need for any medical intervention.
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Also happens with cannelloni beans.
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I've been a vegetarian and/or vegan for nearly 4 years so if I didn't know, I thought I might raise the alarm. Sorry if I'm just the last to know and everybody already knows!