EFSA Warns: Undercooked Beans with Lectins Can Cause Serious Illness
A new warning targets a common kitchen mistake. The European Food Safety Authority says undercooked beans pose a serious health risk. The danger comes from harmful proteins called lectins.
This assessment was requested due to a rise in foodborne illnesses. More people are choosing raw or minimally-cooked plant-based diets. Consuming properly processed and prepared beans, however, eliminates the risk.
Understanding the Lectin Risk
Lectins are natural proteins found in many plants like beans and grains. They help protect plants from pests. Most lectins are harmless, but some in raw pulses can cause problems.
The most toxic lectin in common foods is called phytohemagglutinin (PHA). It is found in beans. EFSA scientists concluded that eating beans where half the lectins remain active is a health concern for all ages.
Symptoms of exposure include nausea and vomiting. Abdominal pain and diarrhea are also common. The most critical effect observed in studies is damage to the small intestine.
The Simple Solution: Proper Preparation
The good news is that the risk is easy to eliminate. You can process foodstuffs to deactivate lectins completely. Proper soaking and boiling are the only reliable methods.
First, soak beans in water for 6 to 12 hours until they soften. Then, discard that water and boil the beans in fresh water. They must boil for at least 30 minutes at 100°C (212°F).
Other home cooking methods are less effective. Steaming, microwaving, or roasting may not destroy the toxins. Always cook beans until they become completely soft for safety.
Next Steps and Awareness
Based on this scientific opinion, the European Commission will consider new measures. The goal is to better inform and protect consumers from this preventable risk.
The report highlights that this is a known hazard with a clear solution. By following proper cooking instructions, everyone can enjoy the nutritional benefits of beans safely.
