Have never cooked these before. Instructions on packet say soak in water 12
hours, then cover with fresh water and boil vigorously 10 mins then simmer
45 mins. I'm not too keen on boiling in water because won't some of the
nutruients leech out in the water? I've always read it's best to steam
vegetables. Is it possible to steam kidney beans or will that not kill the
toxins.
Thanks
David

On Fri, 18 Jan 2008 19:34:06 -0000, "david" <nospam@nospam274503>
wrote:

>Have never cooked these before. Instructions on packet say soak in water 12
>hours, then cover with fresh water and boil vigorously 10 mins then simmer
>45 mins. I'm not too keen on boiling in water because won't some of the
>nutruients leech out in the water? I've always read it's best to steam
>vegetables. Is it possible to steam kidney beans or will that not kill the
>toxins.
>Thanks
>David
>


The beans are dried, they must be soaked to rehydrate them and then
they have to be boiled and simmered so they regain their shape and
texture. If done properly you won't wind up with a lot of excess
water at all- just scoop the beans out onto your plate and enjoy.
I do not have the vaguest idea about your comment re toxins- what
are you talking about?? If you think a bag of dried beans is full of
toxins I'd suggest you are
a) Misinformed
b) Paranoid
c) Listening to the wrong people

Jimson

"david" <nospam@nospam274503> wrote in message
...
> Have never cooked these before. Instructions on packet say soak in water
> 12
> hours, then cover with fresh water and boil vigorously 10 mins then simmer
> 45 mins. I'm not too keen on boiling in water because won't some of the
> nutruients leech out in the water? I've always read it's best to steam
> vegetables. Is it possible to steam kidney beans or will that not kill
> the
> toxins.
> Thanks
> David
>
>
I've never seen a prepartions method of steaming in connection with dried
legumes. I would think steaming would take a very long time to get them
soft for a recipe. Sounds like something with which you should try
experimenting and report back.

Lynne

wrote:
: I do not have the vaguest idea about your comment re toxins- what
:are you talking about?? If you think a bag of dried beans is full of
:toxins I'd suggest you are
: a) Misinformed
: b) Paranoid
: c) Listening to the wrong people

Or D) right on?

Kidney beans contain a toxin called phytohaemagglutinin. Consumption
of this toxin causes nausea, severe vomitting, and diarrhea. It's
rarely fatal, but it's supposed to be very unpleasant. Symptoms start
a few hours after ingestion, and last for a few hours. The toxin is
destroyed by proper cooking (and canned kidney beans have already been
treated), but cooking to a low temperature can increase the toxicity
substantially. Only a tiny (four or five) number of beans need to be
eaten to cause the poisoning.

On Fri, 18 Jan 2008 20:43:34 +0000 (UTC), David Scheidt
> wrote:

wrote:
>: I do not have the vaguest idea about your comment re toxins- what
>:are you talking about?? If you think a bag of dried beans is full of
>:toxins I'd suggest you are
>: a) Misinformed
>: b) Paranoid
>: c) Listening to the wrong people
>
>Or D) right on?
>
>Kidney beans contain a toxin called phytohaemagglutinin. Consumption
>of this toxin causes nausea, severe vomitting, and diarrhea. It's
>rarely fatal, but it's supposed to be very unpleasant. Symptoms start
>a few hours after ingestion, and last for a few hours. The toxin is
>destroyed by proper cooking (and canned kidney beans have already been
>treated), but cooking to a low temperature can increase the toxicity
>substantially. Only a tiny (four or five) number of beans need to be
>eaten to cause the poisoning.


And if this is so, why are the innumerable bags of dried beans I
see every day when I am shopping not in the landfill where they
belong? Kidney beans, white beans, Navy beans, black beans, pinto
beans, Garbanzo beans, ad infinitum? Surely they would at least post
warning labels on the product. I've grown and eaten kidney beans for
40 years (most of which I have dried for consumption thru the winter
and early Spring months). Paranoia strikes deep, and you are a real
clear example of it.

On Jan 18, 3:43�pm, David Scheidt > wrote:
> wrote:
>
> : � I do not have the vaguest idea about your comment re toxins- what
> :are you talking about?? �If you think a bag of dried beans is full of
> :toxins I'd suggest you are
> : a) �Misinformed
> : b) Paranoid
> : c) Listening to the wrong people
>
> Or D) right on?
>
> Kidney beans contain a toxin called phytohaemagglutinin. �Consumption
> of this toxin causes nausea, severe vomitting, and diarrhea. �It's
> rarely fatal, but it's supposed to be very unpleasant. �Symptoms start
> a few hours after ingestion, and last for a few hours. �The toxin is
> destroyed by proper cooking (and canned kidney beans have already been
> treated), but cooking to a low temperature can increase the toxicity
> substantially. �Only a tiny (four or five) number of beans need to be
> eaten to cause the poisoning. �

The toxin present in raw beans is rapidly destroyed with heat... there
are many plant foods that contain toxins that need to be subjected to
heat before consumption. Dried beans have already been subjected to
adequate heat necessary for destroying the toxin in the dehydration
process.

One time on Usenet, said:
> On Fri, 18 Jan 2008 20:43:34 +0000 (UTC), David Scheidt
> > wrote:
> wrote:

> >: I do not have the vaguest idea about your comment re toxins- what
> >:are you talking about?? If you think a bag of dried beans is full of
> >:toxins I'd suggest you are
> >: a) Misinformed
> >: b) Paranoid
> >: c) Listening to the wrong people
> >
> >Or D) right on?
> >
> >Kidney beans contain a toxin called phytohaemagglutinin. Consumption
> >of this toxin causes nausea, severe vomitting, and diarrhea. It's
> >rarely fatal, but it's supposed to be very unpleasant. Symptoms start
> >a few hours after ingestion, and last for a few hours. The toxin is
> >destroyed by proper cooking (and canned kidney beans have already been
> >treated), but cooking to a low temperature can increase the toxicity
> >substantially. Only a tiny (four or five) number of beans need to be
> >eaten to cause the poisoning.
>
>
> And if this is so, why are the innumerable bags of dried beans I
> see every day when I am shopping not in the landfill where they
> belong? Kidney beans, white beans, Navy beans, black beans, pinto
> beans, Garbanzo beans, ad infinitum? Surely they would at least post
> warning labels on the product. I've grown and eaten kidney beans for
> 40 years (most of which I have dried for consumption thru the winter
> and early Spring months). Paranoia strikes deep, and you are a real
> clear example of it.

If he's paranoid, he's not alone:

http://en.wikipedia.org/wiki/Phytohaemagglutinin

http://www.cfsan.fda.gov/~mow/chap43.html

http://www.paa.com/pha.html

http://cancerweb.ncl.ac.uk/cgi-bin/o...haemagglutinin

I guess ignorance is bliss...

--
Jani in WA

wrote:

> On Fri, 18 Jan 2008 20:43:34 +0000 (UTC), David Scheidt
> > wrote:

> > Kidney beans contain a toxin called phytohaemagglutinin.
> > Consumption of this toxin causes nausea, severe vomitting, and
> > diarrhea. It's rarely fatal, but it's supposed to be very
> > unpleasant. Symptoms start a few hours after ingestion, and last
> > for a few hours. The toxin is destroyed by proper cooking (and
> > canned kidney beans have already been treated), but cooking to a
> > low temperature can increase the toxicity substantially. Only a
> > tiny (four or five) number of beans need to be eaten to cause the
> > poisoning.
>
>
> And if this is so, why are the innumerable bags of dried beans I
> see every day when I am shopping not in the landfill where they
> belong? Kidney beans, white beans, Navy beans, black beans, pinto
> beans, Garbanzo beans, ad infinitum? Surely they would at least post
> warning labels on the product. I've grown and eaten kidney beans for
> 40 years (most of which I have dried for consumption thru the winter
> and early Spring months).

You eat them without cooking? Bleah.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Fri, 18 Jan 2008 13:23:38 -0800 (PST), Sheldon >
wrote:

>On Jan 18, 3:43?pm, David Scheidt > wrote:
>> wrote:
>>
>> : ? I do not have the vaguest idea about your comment re toxins- what
>> :are you talking about?? ?If you think a bag of dried beans is full of
>> :toxins I'd suggest you are
>> : a) ?Misinformed
>> : b) Paranoid
>> : c) Listening to the wrong people
>>
>> Or D) right on?
>>
>> Kidney beans contain a toxin called phytohaemagglutinin. ?Consumption
>> of this toxin causes nausea, severe vomitting, and diarrhea. ?It's
>> rarely fatal, but it's supposed to be very unpleasant. ?Symptoms start
>> a few hours after ingestion, and last for a few hours. ?The toxin is
>> destroyed by proper cooking (and canned kidney beans have already been
>> treated), but cooking to a low temperature can increase the toxicity
>> substantially. ?Only a tiny (four or five) number of beans need to be
>> eaten to cause the poisoning. ?
>
>The toxin present in raw beans is rapidly destroyed with heat... there
>are many plant foods that contain toxins that need to be subjected to
>heat before consumption. Dried beans have already been subjected to
>adequate heat necessary for destroying the toxin in the dehydration
>process.



Yeah- like Sheldon said.

On Fri, 18 Jan 2008 15:40:39 -0600, Sqwertz >
wrote:

>On Fri, 18 Jan 2008 13:19:00 -0800, wrote:
>
>> On Fri, 18 Jan 2008 20:43:34 +0000 (UTC), David Scheidt
>> > wrote:
>>
wrote:
>>>: I do not have the vaguest idea about your comment re toxins- what
>>>:are you talking about?? If you think a bag of dried beans is full of
>>>:toxins I'd suggest you are
>>>: a) Misinformed
>>>: b) Paranoid
>>>: c) Listening to the wrong people
>>>
>>>Or D) right on?
>>>
>>>Kidney beans contain a toxin called phytohaemagglutinin. Consumption
>>>of this toxin causes nausea, severe vomitting, and diarrhea. It's
>>>rarely fatal, but it's supposed to be very unpleasant. Symptoms start
>>>a few hours after ingestion, and last for a few hours. The toxin is
>>>destroyed by proper cooking (and canned kidney beans have already been
>>>treated), but cooking to a low temperature can increase the toxicity
>>>substantially. Only a tiny (four or five) number of beans need to be
>>>eaten to cause the poisoning.
>>
>> And if this is so, why are the innumerable bags of dried beans I
>> see every day when I am shopping not in the landfill where they
>> belong? Kidney beans, white beans, Navy beans, black beans, pinto
>> beans, Garbanzo beans, ad infinitum? Surely they would at least post
>> warning labels on the product. I've grown and eaten kidney beans for
>> 40 years (most of which I have dried for consumption thru the winter
>> and early Spring months). Paranoia strikes deep, and you are a real
>> clear example of it.
>
>Sounds like somebody's upset because he was proven wrong.
>
>-sw


Sounds like squirts is up to his usual waste of time.
How many usenet groups do you infest, squirts?
Do you have a job, squirts?
Do you have a life, squirts?
Do you have a family, squirts?

Nawwww wrong on all 3 counts.

On Jan 18, 4:19�pm, wrote:
> On Fri, 18 Jan 2008 20:43:34 +0000 (UTC), David Scheidt
>
>
>
>
>
> > wrote:
> wrote:
> >: � I do not have the vaguest idea about your comment re toxins- what
> >:are you talking about?? �If you think a bag of dried beans is full of
> >:toxins I'd suggest you are
> >: a) �Misinformed
> >: b) Paranoid
> >: c) Listening to the wrong people
>
> >Or D) right on?
>
> >Kidney beans contain a toxin called phytohaemagglutinin. �Consumption
> >of this toxin causes nausea, severe vomitting, and diarrhea. �It's
> >rarely fatal, but it's supposed to be very unpleasant. �Symptoms start
> >a few hours after ingestion, and last for a few hours. �The toxin is
> >destroyed by proper cooking (and canned kidney beans have already been
> >treated), but cooking to a low temperature can increase the toxicity
> >substantially. �Only a tiny (four or five) number of beans need to be
> >eaten to cause the poisoning. �
>
> � �And if this is so, why are the innumerable bags of dried beans I
> see every day when I am shopping not in the landfill where they
> belong? �Kidney beans, white beans, Navy beans, black beans, pinto
> beans, Garbanzo beans, ad infinitum? �Surely they would at least post
> warning labels on the product. �I've grown and eaten kidney beans for
> 40 years (most of which I have dried for consumption thru the winter
> and early Spring months). �Paranoia strikes deep, and you are a real
> clear example of it.

The toxins in beans are destroyed in the dehydration process. Some of
the nuts in that can of Mixed contained toxins before being roasted,
raw cashews are very toxic.

http://en.wikipedia.org/wiki/Cashew

Cashew apple wine is lovely.

On Fri, 18 Jan 2008 16:01:07 -0600, Sqwertz >
wrote:

>On Fri, 18 Jan 2008 13:50:45 -0800, wrote:
>
>> Yeah- like Sheldon said.
>
>You must be new here.
>
>It's funny watching you back pedal. First you said the whole
>idea was preposterous, and now when proven wrong, you're acting
>like the expert on the subject (while agreeing with a fool).
>
>-sw


It's even funnier watching you (Squirt, the Supreme Commander of
this News Group). Yeah, I am new here but I've been watching this NG
for quite some time- and you are nothing more than a bully, Squirter.
And an asshole to boot. You're shown up in other NG's as well,
like fastfood. You remind me of other losers who have to nymshift
frequently so they can keep their sad and pathetic lives on usenet
'cause they can get no recognition anywhere else.
Enjoy your so-called life, prick.

"david" <nospam@nospam274503> wrote:

> Have never cooked these before. Instructions on packet say soak in water 12
> hours, then cover with fresh water and boil vigorously 10 mins then simmer
> 45 mins. I'm not too keen on boiling in water because won't some of the
> nutruients leech out in the water? I've always read it's best to steam
> vegetables. Is it possible to steam kidney beans or will that not kill the
> toxins.

The instruction on your packet are the standard and approved ones. See
<http://www.eatwell.gov.uk/healthydiet/nutritionessentials/eggsandpulses/pulses/>.

Victor

On Jan 18, 6:34�pm, jay > wrote:
> On Fri, 18 Jan 2008 16:56:59 -0600, Sqwertz wrote:
> > On Fri, 18 Jan 2008 22:18:49 GMT, jay wrote:
>
> >> Stick to the subject not who said it.. he was right.. right?
>
> > Nope. �See my other posts.
>
> >> OBEatiNG: �Beef stew.. the Costco stew meat is great. �Scraps of all choice
> >> cuts. 3.19lb but good stuff.
>
> > I buy the boneless beef chuck "ribs". �I don't think I've seen
> > the stew meat recently, but this was only $2.79/lb and I think
> > has a better texture.
>
> The stew meat is not one cut.. scraps from all cuts including filet mignon..
>
> > All this except the onion, celery, and bay leaf came from CostCo.
> > See alt.binaries.food for complete description of the
> > ingredients. �Should be done in about an hour. �It's currently in
> > a 250F oven.
>
> >http://i27.tinypic.com/eaf9li.jpg
>
> > -sw
>
> Looks good.. mine only has 2 celery stalks and I didn't use those bullet
> carrots. �I'm pretty sure my stew will be better.
>
> � :0)

Something about his muddied broth that's repulsive... what're all
those friggin' filthy bits, looks like septic water... looks like the
meat burned during browning, shoulda at least strained out the
carborization before proceding... I'm positive yours will be much
better, anyone can do better than sqwertz in their sleep while
dreaming, he has no sense of aesthetics, sqwertz produced a
nightmarish brew... those stupid carrots look like suppositories

wrote:
>
> On Fri, 18 Jan 2008 20:43:34 +0000 (UTC), David Scheidt
> > wrote:
>
> wrote:
> >: I do not have the vaguest idea about your comment re toxins- what
> >:are you talking about?? If you think a bag of dried beans is full of
> >:toxins I'd suggest you are
> >: a) Misinformed
> >: b) Paranoid
> >: c) Listening to the wrong people
> >
> >Or D) right on?
> >
> >Kidney beans contain a toxin called phytohaemagglutinin. Consumption
> >of this toxin causes nausea, severe vomitting, and diarrhea. It's
> >rarely fatal, but it's supposed to be very unpleasant. Symptoms start
> >a few hours after ingestion, and last for a few hours. The toxin is
> >destroyed by proper cooking (and canned kidney beans have already been
> >treated), but cooking to a low temperature can increase the toxicity
> >substantially. Only a tiny (four or five) number of beans need to be
> >eaten to cause the poisoning.
>
> And if this is so, why are the innumerable bags of dried beans I
> see every day when I am shopping not in the landfill where they
> belong? Kidney beans, white beans, Navy beans, black beans, pinto
> beans, Garbanzo beans, ad infinitum? Surely they would at least post
> warning labels on the product. I've grown and eaten kidney beans for
> 40 years (most of which I have dried for consumption thru the winter
> and early Spring months). Paranoia strikes deep, and you are a real
> clear example of it.

In the UK most types of beans do in fact state that they should be
boiled briskly for 10 minutes before proceeding with a recipe. Not all
carry the same risk but it is real and documented:

www.cfsan.fda.gov/~mow/chap43.html

On 18 Jan 2008 21:29:30 GMT, "Default User" >
wrote:

wrote:
>
>>
>> And if this is so, why are the innumerable bags of dried beans I
>> see every day when I am shopping not in the landfill where they
>> belong? Kidney beans, white beans, Navy beans, black beans, pinto
>> beans, Garbanzo beans, ad infinitum? Surely they would at least post
>> warning labels on the product. I've grown and eaten kidney beans for
>> 40 years (most of which I have dried for consumption thru the winter
>> and early Spring months).
>
>You eat them without cooking? Bleah.
>
It's probably just like eating Corn Nuts!



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One time on Usenet, "l, not -l" > said:
>
> On 18-Jan-2008, (Little Malice) wrote:
>
> > I guess ignorance is bliss...
>
> and, screwing up the cooking of kidney beans must be very difficult or more
> of us would know of the issue.

Quite true. I'd never heard of phytohaemagglutinin or other phytates
until I starting wondering why we soak dry beans before eating (other
than to help soften them). I've never known anyone who suffered from
overexposure to these toxins. But rather than claim they don't exist
(as "Jimmy" did), I looked it up. Very interesting although as you
say, we must be doing it right or we'd be more aware...

--
Jani in WA

On Sat, 19 Jan 2008 12:57:21 -0600, Sqwertz wrote:

> On Sat, 19 Jan 2008 15:21:34 GMT, jay wrote:
>
>> On Fri, 18 Jan 2008 20:55:42 -0600, Sqwertz wrote:
>>
>>> On Sat, 19 Jan 2008 02:48:39 GMT, jay wrote:
>>>
>>>> On Fri, 18 Jan 2008 18:32:06 -0600, Sqwertz wrote:
>>>>
>>>>>> The stew meat is not one cut.. scraps from all cuts including filet mignon.
>>>>>
>>>>> That indicates that it might be old meat since most all of
>>>>> CostCo's meat is sold cryovaced.
>>>>
>>>> De-nile..B+S the only old *meat* at Costco is walking around..
>>>
>>> It's called logic. Why would they tear open $13/lb fillet mignon
>>> so they could cut it into cubes/scraps and sell it for $3/lb?
>>>
>>> I honestly never even see the stew meat. It might be there,
>>
>> And because you have never seen it .. (I have bought it a number of
>> times).. it MIGHT be there? And you go on to tell me what I bought
>> although you have NEVER even seen it. You are pathetic..again.
>>
>> Maybe you're just THICK.
>
> Talk about pushing buttons and making people dance... How many
> times are you going to respond to that post?
>
> -sw

NOT 13 times like you.

hahahaha

I guess people at the shallow end of the gene pool do stuff like that.

Who in their right mind would put soaked only beans into a salad and
who in their right mind wouldn't at least partially cook soaked beans
before putting them into a slow cooker? It must take them at least a
year for them to cook otherwise.

``````````````````````````````

On Fri, 18 Jan 2008 22:44:43 GMT, "l, not -l" > wrote:

>"The syndrome is usually caused by the ingestion of raw, soaked kidney
>beans, either alone or in salads or casseroles. As few as four or five raw
>beans can trigger symptoms. Several outbreaks have been associated with
>"slow cookers" or crock pots, or in casseroles which had not reached a high
>enough internal temperature to destroy the glycoprotein lectin. It has been
>shown that heating to 80°C may potentiate the toxicity five-fold, so that
>these beans are more toxic than if eaten raw. In studies of casseroles
>cooked in slow cookers, internal temperatures often did not exceed 75°C."


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