Editing Bean (section)

=== Toxins ===

{{Main|Phytohaemagglutinin|Soybean agglutinin}}

Some kinds of raw beans contain a harmful, flavourless toxin: the [[lectin]] [[phytohaemagglutinin]], which must be destroyed by cooking. Red [[kidney bean]]s are particularly toxic, but other types also pose risks of [[food poisoning]]. Even small quantities (4 or 5 raw beans) may cause severe stomachache, vomiting, and diarrhea. This risk does not apply to canned beans because they have already been cooked.<ref>{{Cite web |title=Natural toxins in food |url=https://www.who.int/news-room/fact-sheets/detail/natural-toxins-in-food |access-date=2022-04-07 |website=www.who.int |language=en}}</ref> A recommended method is to boil the beans for at least ten minutes; under-cooked beans may be more toxic than raw beans.<ref name="FDA">{{cite web |title=Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin |url=https://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071092.htm |url-status=live |archive-url=https://web.archive.org/web/20090709183309/https://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071092.htm |archive-date=9 July 2009 |access-date=11 July 2009 |work=[[Bad Bug Book]] |publisher=United States [[Food and Drug Administration]]}}</ref>

Cooking beans, without bringing them to a boil, in a [[slow cooker]] at a temperature well below boiling may not destroy toxins.<ref name="FDA" /> A case of poisoning by [[Lima bean|butter beans]] used to make [[falafel]] was reported; the beans were used instead of traditional [[broad bean]]s or [[chickpea]]s, soaked and ground without boiling, made into patties, and [[Shallow frying|shallow fried]].<ref name="falafel">{{cite web |author=Vicky Jones |date=15 September 2008 |title=Beware of the beans: How beans can be a surprising source of food poisoning |url=https://www.independent.co.uk/life-style/health-and-families/features/beware-of-the-beans-how-beans-can-be-a-surprising-source-of-food-poisoning-931862.html |access-date=23 January 2016 |newspaper=The Independent}}</ref>

Bean poisoning is not well known in the medical community, and many cases may be misdiagnosed or never reported; figures appear not to be available. In the case of the UK [[National Poisons Information Service]], available only to health professionals, the dangers of beans other than red beans were not flagged {{As of|2008|lc=y}}.<ref name="falafel" />

[[Fermentation (food)|Fermentation]] is used in some parts of Africa to improve the nutritional value of beans by removing toxins. Inexpensive fermentation improves the nutritional impact of flour from dry beans and improves digestibility, according to research co-authored by Emire Shimelis, from the Food Engineering Program at Addis Ababa University.<ref>{{Cite journal |last1=Shimelis |first1=Emire Admassu |last2=Rakshit |first2=Sudip Kumar |date=2008 |title=Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.) |journal=International Journal of Food Science & Technology |language=en |volume=43 |issue=4 |pages=658–665 |doi=10.1111/j.1365-2621.2006.01506.x |issn=1365-2621}}</ref> Beans are a major source of dietary [[protein (nutrient)|protein]] in Kenya, Malawi, Tanzania, Uganda and Zambia.<ref>Summary: [http://www.scidev.net/fr/climate-change-and-energy/tsunami/news/actualit-s-d-afrique-sub-saharienne-en-bref-du-25-.html Fermentation 'improves nutritional value of beans'] {{Webarchive|url=https://web.archive.org/web/20130522113641/http://www.scidev.net/fr/climate-change-and-energy/tsunami/news/actualit-s-d-afrique-sub-saharienne-en-bref-du-25-.html|date=22 May 2013}} (Sub Saharan Africa page, Science and Development Network website). Paper: [https://archive.today/20130105080106/http://www3.interscience.wiley.com/journal/119409208/abstract?CRETRY=1&SRETRY=0 Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)]</ref>