Post by Loupy on Nov 6, 2011 15:18:52 GMT -7
New information...at least for me. Wanted to pass this along to others.
There is an interesting phenomena with phytohaemagglutinin and slow cookers / Crock Pots™.
Phytohaemaggglutinin causes severe gastric distress.
The potency of the toxin in kidney beans can actually increase by 5x if the beans are heated only to 80°C or 176°F¹. When you simmer on the stove, the temperature is 185°F – 205°F or 85°C – 96°C and it's quite easy to turn the stove up a little for ten minutes after the beans have begun to soften.If you must use your slow cooker, adjust the recipe to accommodate canned or thoroughly cooked kidney beans.The FDA recommends:Soaking for at least 5 hours, discarding the water, and boiling in fresh, clean water for at least 10 minutes, before using a slow cooker.FYI: The toxin is also found white kidney beans at about 1/3rd the concentration and broad beans at about 5 to 10%.
Use your common sense with these beans, too.
www.home-ec101.com/cooking-kidney-beans-slow-cooker-crock-pot/
There is an interesting phenomena with phytohaemagglutinin and slow cookers / Crock Pots™.
Phytohaemaggglutinin causes severe gastric distress.
The potency of the toxin in kidney beans can actually increase by 5x if the beans are heated only to 80°C or 176°F¹. When you simmer on the stove, the temperature is 185°F – 205°F or 85°C – 96°C and it's quite easy to turn the stove up a little for ten minutes after the beans have begun to soften.If you must use your slow cooker, adjust the recipe to accommodate canned or thoroughly cooked kidney beans.The FDA recommends:Soaking for at least 5 hours, discarding the water, and boiling in fresh, clean water for at least 10 minutes, before using a slow cooker.FYI: The toxin is also found white kidney beans at about 1/3rd the concentration and broad beans at about 5 to 10%.
Use your common sense with these beans, too.
www.home-ec101.com/cooking-kidney-beans-slow-cooker-crock-pot/
