cblj_backup | (no subject)

(no subject)

Kidney beans do not agree with me. In fact, we are having a major disagreement.

*curls up under blankets*

Imma watch some TV.

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Huh. This, I did not know!

I got them from a can, but I wonder about the can.

The canning process ought to render them safe.

Even cooked kidneys have small amounts of the poison though... So there is at least a logical reason why kidney beans in particular might not agree with you. I don't care for them very much myself, but I think that might have more to do with cafeteria red-beans-and-rice as a small child.

Edited 2010-01-26 01:25 (UTC)

I usually use pinto beans. I think I will go back to them....

I made a list in another response, but I'll repeat it here for your benefit. Phytohaemagglutinin is present in most beans, but kidney, cannellini (white kidney), fava, and broad beans, and some varieties of green beans, have much higher levels. They should be safe if they're boiled for long enough (10 minutes), but even that doesn't completely remove all of the toxin.

Maybe you just have a tender tummy.

Well, that is also true, I tend to get food poisoning fairly easily. :)

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