Canned beans are very obviously already cooked. If you’ve ever eaten beans out of a can vs beans that have been soaked, you’ve noticed the difference. I don’t think it’s a so much a matter of making them safe (as it’s done with all beans) as it’s much more convenient to just dump cooked beans into whatever you’re making instead of having to simmer them for a couple of hours.
yes. the canning process cooks them. this is only a concern with raw or dry beans.
It’s not a “common food” by any measure, but it always fascinated me. The May Apple is a low plant that produces a fruit that is comically disproportionate in size, considering how small the plant is. Its fruit is fine when ripe, but poisonous when green.
http://www.wildwoodsurvival.com/survival/food/edibleplants/mayapple/index.html
We had a lot of them growing at my Boy Scout camp. I never tried eating them, because I could never remember when the fruit would be ripe. It turns out that the season for the ripe fruit is well after the times we were camping, so it never would have been safe to eat.
And it turns out that the seeds, even of the ripe plant, are toxic.
Bon apetit!
So says a Huffpost article regarding lab rats. I doubt soaking instead of boiling is going to make much of a difference in regard to a very common food that is soaked instead of boiled by millions becoming poisonous and this not being a common occurrence.
Before googling, I assumed that this was another name for the “maypop”, but it isn’t. Maypop fruit are edible, too. (They have a slight sweetness to them, but nothing good enough to bother with.)
(ETA: And I see from the wiki that eating maypops can interact with some medications, so fitting with the OP.)
Attempting to survive on a diet of straight rabbit results in death from rabbit starvation- protein poisoning.
Wild Almonds are poisonous, and cultivated almonds are descended from mutants lacking the poison producing gene.
It’s not the protein that is poisonous. Although there surely is some upper limit of protein consumption, it is not the protein amount that is of first concern; it’s the lack of fat. Fat is an essential nutrient, and it’s severely lacking in rabbit meat. However, you can survive on a diet of straight rabbit for some time by eating the organs, the fat around it and cracking the bones and eating the marrow.
What about gay rabbits?
Or, of course, you can live on a diet of mostly rabbit, supplemented with a little of something fattier. While you do need some fat, it’s not very much compared to your need for protein.
So what you’re saying is that Elmer needs to shoot both Bugs and Daffy?
So, it’s homeopathic poke.
Wow, I am learning fun new facts from this thread. And I’m reminded of two more -
It stretches the idea of “common,” unless you are a Pacific Island dweller hellbent on eating green leaves no matter what, but taro leaves contain oxalic crystals and while the leaves are edible, you do have to boil the crap out of them in several changes of water to avoid itchy throat symptoms.
Pineapple contains raphides (oxalic crystals again, basically) - enough for eating pineapple to be a problem for some people.
What some people didn’t know is that many parts of the pine tree are edible.
They’re only free if you don’t value your own time. Sure, they don’t cost money, but they sure do cost you hours of time!
Back in the old days they might cost you pumping a lot of water out of the well, too.
(Shrug) fill a boiler with poke and water. Put it on the stove top, turn it on. Go read a book for 10 or 20 minutes. Go replace the water. Read some more. Repeat. It takes time, but not constant attention.
You don’t soak OR boil beans to prepare them, you soak AND boil them. Though soaking beans has been shown to be pretty pointless.
And there are lots of warnings out there about boiling your kidney beans for ten minutes before cooking them in a slow cooker. I think more people get sick off of improperly cooked kidney beans than they realize. Since the symptoms are similar to food poisoning, people just assume the deviled eggs or potato salad had been in the sun too long. All along it was the BEANS!
I had previously heard about boiling red kidney beans.
I didn’t know Lima beans had the same requirement. That’s important to know.
None of your links mention anything about the need to cook beans regarding toxins, specifically, phytohaemagglutinin in red kidney beans. Those articles were more about flavor and quickness of cooking than safety.
Apple seeds contain cyanide but probably not enough to hurt you if you eat the whole apple as some people do.
Doritos are flammable. If you light them, they burn.
For some of you maybe. I haven’t been forced to try to choke down a Lima bean since I went off to college. Ugh.