@questforhealth
“Dr Peat talks about Phytohaemagglutinin being so scary and dangerous but its really deactivated by cooking and soaking the beans beforehand…
‘Special preparation is needed to reduce the toxicity of seeds, and in the case of beans, these methods are never very satisfactory.” -Ray Peat’ – What? People in the middle east have been eating all sorts of funny legumes for thousands of years and they were a pretty advanced society at times????
Boiling for 10 minutes deactivates it. I don’t understand why he was talking about it as if we are eating raw beans…”
I like beans and they give me no issues, but a person need to have a lot of other nutrients to balance plain old soaked beans. I see nothing wrong with having a little beans like Ray enjoyed a little hummus, I just wouldn’t trade high quality proteins for them. Many cultures get by well sprouting them, not just soaking them, turning them into a vegetable instead of a starch. Opening a can of beans and eating them are not the same.…
“In reality, sprouting is one of those pieces of ancient wisdom that was almost forgotten in society’s rush to transform food into a processed, convenient, mass-marketed commodity.”
“Credit for discovering the value of sprouted seeds traditionally goes to the Chinese, who learned to germinate legumes many centuries ago. They carried mung beans on their ocean-going ships, sprouted them throughout their voyages and consumed them in sufficient quantities to prevent scurvy. The Chinese instinctively knew that an important factor missing in nongerminated seeds was produced during the sprouting process — that substance is vitamin C . . .
Certain old French cookbooks recommend sprouting dried peas before using them in soups. Bulgur, used extensively in Middle Eastern cooking, is made from coarsely ground sprouted wheat. According to enzyme specialist Dr. Edward Howell, in the past we ate most of our grains in partially germinated form. Grain standing in sheaves and stacks in open fields often began to sprout before it was brought into storage. Modern farming techniques prevent grains from germinating before they reach our tables.”
Author
Cari