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?