<<Disclaimer:  Verify this information before applying it to your situation.>>

In regard to toxic substances in raw beans and peas, Paul Shattock indicated
in a recent posting that lectins and hemagglutinins are the harmful
substances in red kidney beans and chick peas.  I had indicated in my
posting that trypsin/chymotrypsin inhibitors are the main problem in beans
and peas.  In checking with colleagues, I find thatlectins and
hemagglutinins are the most harmful components, with trypsin/chymotrypsin
inhibitors coming in second.  There may also be other toxic substances that
are small molecules (proteins are large) and can be washed out to some
degree. These various toxic components can be found in most (probably all)
beans and peas.   Paul stated also that lectins are destroyed by wet heat,
but will not be affected by dry heat and that beans should be soaked before
cooking to make sure that they are thoroughly hydrated. This will deactivate
the lectins and hemagglutinins, and largely deactivate the inhibitors.

Eating raw beans or bean flour that has never been cooked seems not to be a
good idea.  Perhaps beans could be cooked, dried, and then ground into flour?

Don Kasarda,
Albany, CA


>...Considering the discussion on the
>possible toxicity of raw chick peas, does anyone have a comment on
>how safe this is?...
>
>Jennifer