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Pressure Cooker to Deactivate Lectins in Root Vegetables, Beans

Answered on August 19, 2014
Created September 11, 2010 at 3:22 PM

I bought Staffan Lindeberg's book "Food and Western Disease". I ran across this, "Cooking beans in a pressure cooker deactivates their lectin, which has been shown for Turkish beans, and which is expected to be true for most plant lectins. " (pg. 53) with scientific reference Grant, G, More, LJ, McKenzie,NH, Pusztai, A (1982) "The effect of heating on the haemagglutinating activity and nutritional properties of bean (Phaseolus vulgaris) seeds. J Sci Food Agric 33, 1324-6.

Later, he discusses root vegetables, "Root vegetables are best cooked in a pressure cooker to deactivate the lectins and other bioactive proteins." (pg. 228)

My questions are: 1. Is there enough evidence to use a pressure cooker for cooking root vegetables? 2. Are there disadvantages to using a pressure cooker?

96440612cf0fcf366bf5ad8f776fca84

(19413)

on January 05, 2012
at 04:51 PM

Good to know, but, unless I'm starving, not fasting, and all I have are beans, it's not something I'd consume. But this old post brought up something interesting, wasn't aware that root veggies had lectins to worry about. As I google this, is there a list of which has'em?

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5 Answers

3
B3c62d89cd47b7d7209b6a99243d0ded

on January 05, 2012
at 03:45 PM

I have discovered that pressure cooked beans are more flavorful, and very dramatically remove whatever was giving me GI gas from beans.

Yes, it removed the BOOM from the room.

96440612cf0fcf366bf5ad8f776fca84

(19413)

on January 05, 2012
at 04:51 PM

Good to know, but, unless I'm starving, not fasting, and all I have are beans, it's not something I'd consume. But this old post brought up something interesting, wasn't aware that root veggies had lectins to worry about. As I google this, is there a list of which has'em?

1
C2450eb7fa11b37473599caf93b461ef

on January 05, 2012
at 04:42 PM

Interesting. Lorna Sass (vegan cookbook writer) advocates a lot of pressure cooker use. In fact, her Complete Vegetarian Kitchen cookbook is still on my shelf, years after abandoning vegetarianism, for its usefulness in learning how to use that method. If you want to go that bean-eating way, it's a great book to have. (And her quick pickled beets with apple cider recipe is awesome!)

1
Bebc8909d95205d0f266c839304c7d3c

on September 11, 2010
at 03:57 PM

I don't know about deactivating lectins or bioactive proteins, but I find that root vegetables cooked in the pressure cooker are more flavorful and "lively" than other methods I've tried. Also, the fact you can cook beets in 15 minutes is a major plus.

0
72ed1c1c4db3333d8aa565acd6d56391

(0)

on June 11, 2012
at 08:23 AM

hi. how much pressure cooking deactivelectin in the foods?

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