> With these legumes which are edible raw do you know if any are less
> problematic than others as far as antinutrients and lectins?

I would surmise so. However, this gets into a grayer and grayer area
(for me, at least).

First, lectins, from what I've read, are found in prit-near everything.
So, it becomes a question of whether the 'bad' lectins are more or less
concentrated in some legumes (edible raw or not) rather than others.
Which is a question I cannot answer with any authority at all.

Second, it also seems that even the 'bad' lectins are less problematic
for some than they are for others. So that brings into play the
question of whether or not some adaptation has taken place in some
cultures during the past 10,000 or so years.

Example: Although it's not a legume, I know if I eat a potato raw
I end up with *severe* gastric distress and pain. However, there is a
woman I work with who *regularly* eats raw potato pieces with no
apparent ill effects. Why, I don't know.

We have discussed this issue before on the PaleoFood list with no
resolution. Peanuts are apparently eaten in their raw state by some
individuals, as are string beans and peas (perhaps neotonized versions
of something else?). And, the list of legumes covers a range from
small plants like clover, to bushes, to trees. I doubt they could, or
should, all have the same distributions of lectins or anti-nutrients.

And, to make matters worse, some of the anti-nutrients (besides
lectins) that everyone points fingers at - are sometimes found in
foods that are deemed "paleo kosher".

Which is my roundabout way of saying, "I really don't know the answer
to your question :)".

>I know soy is "edible" raw (edadmame)sp? but can pose serious problems
>from a nutrient binding stand point to say nothing of thier estrogenic
>effects and molecular mimicry.

Yuck. I, for one, would not touch that 'pig food', even if it was
determined to be OK raw. I simply cannot understand how anyone can
stomache most soy foods. I'm glad they're verboten.

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