The Science of Fasting

mjcouvi said

Let them sprout. Then cook them. They’ll taste better and they’ll be far less toxic.

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Did some research and it's confusing at best. I've found a study by the NIH which discusses white kidney beans, but not red. Conflicting statements from what I'd consider unreliable sources alternate between sprouts themselves are full of liver damaging toxin and it's fine so long as you cook em.

I think I'll try to sprout some, but will still make sure to cook em right. I suspect the soak itself needed to sprout beans takes away the bulk and the sprout process will break down even further. Still tho, the legit articles I found said it'll take days of sprouting and still up to 50% of the lectin remains.

I do want to try it tho as it seems it can work with the taste and texture of the bean giving it more flare than standard.