I was wondering about the effects of the trypsin inhibitors in beans and their effects. I have seen from doing research that these can cause permanent complexes in the body with digestion. I was wondering if anyone has much information about these trypsin inhibitors, and I know there are several types but I wanted to know more information for the typical trypsin inhibitor in beans as many have a very similar type. Also, how much cooking or soaking is required to deactivate or destroy them? Thank you for anyone who has any advice or who has tried to help.
Ah, this is less a paleo question than a Weston Price one ... paleo folks avoid beans for a variety of reasons, not just trypsin inhibitors. This article on the WAPF site -- Plants Bite Back -- talks briefly about the benefits of cooking and fermentation.
If you're going to go the WAPF route, I'd suggest getting Nourishing Traditions for all the info you'd need about cooking and soaking beans and graings.