On Aug 1, 3:32 pm, (Nick Maclaren) wrote:
In article ,"Uncle Marvo" writes:

| In reply to Mary Fisher ) who wrote this in
| , I, Marvo, say :
|
| Spouse insists that on GQT he's heard that you must never, ever, eat
| ANY raw beans. I say it's dried red beans (who would anyway?) but he
| was reluctant to eat some very raw tender, slender runner beans last
| week. He did and we're still here.
|
| Amazing, innit!

Most of the legumes express toxins that target mammals in some form or
other. But they are not very thermally stable so that cooking will
make them safe to eat.In the same vein it is absolutely astonishing
that we can eat soya beans safely given how devastating their
oestrogen mimics are to rodents.
|
| Amazing. There is nothing better than raw young broad beans out of the
| garden with the pods still on. I also reheat chili con carne which is a week
| or so old, and has been only refrigerated. 10 minutes on 40% power in the
| micro, then a minute on ful. I also reheat the rice, which you should NEVER
| do.

Broad beans are not very closely related to French and runner ones,
and I believe do not have the same toxins.

Why shouldn't you reheat rice? I have been doing it for years.

Most of the time you will get away with it, but on the occassion that
you don't it is a potentially nasty form of poisoning as B. cereus
spores can survive cooking and grow in slowly cooled rice (and it is
rather slow to cool in bulk) are the toxins are thermally stable and
not destroyed by reheating or cooking. Compared to its distant cousin
B. anthracis (Anthrax) it is quite benign. Rice cooking safety
instructions online at:

http://www.easthants.gov.uk/ehdc/foo...s/AdviceonRice

They really are not kidding. And anyway freshly cooked rice has better
texture.

Regards,
Martin Brown