Why raw beans can be toxic
Legumes like kidney beans contain lectins, specifically phytohaemagglutinin, which act as a chemical deterrent against predators. In their raw state, these proteins act as an antinutrient, binding to the lining of the small intestine and disrupting absorption.
While boiling beans is necessary to denature these proteins, insufficient heating can actually increase their toxicity. It is a prime example of why culinary preparation is fundamentally a chemistry lab experiment designed to neutralize toxins before ingestion.
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