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?
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.
Found this link studying cooking methods for peas: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-45TRX96-8&_user=10&_coverDate=05%2F31%2F2002&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_searchStrId=1458735704&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=71e37ac207a49db37da9448ed0ab6efb&searchtype=a
Can't access the full study, but got the impression that pressure cooker was best but did not fully remove all toxins.
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!)
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