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BTD Forums  /  SWAMI Xpress  /  "beans" vs "beans, sprouted" for O+ Hunter
Posted by: BHealthy, Sunday, September 9, 2012, 11:32pm
My SWAMI lists some beans with the modifier "sprouted" after them.  Sometimes both versions are rated the same ('lentils, all' and 'lentils, sprouted' are both neutral) and sometimes they're different ('pinto beans' are a superfood but 'pinto beans, sprouted' are a neutral).

According to Livestrong, http://www.livestrong.com/article/305368-list-of-foods-that-contain-lectin/, "A number of beans contain orally toxic lectin. Beans that show oral toxicity include kidney beans, navy beans, pinto beans, lima beans and broad beans. Broad beans are also known as field beans or fava beans."

According to Mark's Daily Apple, http://www.marksdailyapple.com/lectins/, the best way to eliminate them is to "Take up old traditions like soaking, sprouting and using bacterial fermentation techniques for any moderate/high lectin foods like beans you choose to keep in your diet. Fermentation methods are especially effective, virtually eliminating lectins in one study of lentils."

Since reducing lectins is one of the purported goals of my diet (and I gave them up 2 years ago for that reason) why are beans included at all, and why don't all them require sprouting or fermenting?  

Why are sprouted pinto beans neutral, and regular pinto beans a superfood, exactly the opposite of what I would expect?

Do the beans in my SWAMI not agglutinate type O+ Hunters?

Posted by: Lloyd, Sunday, September 9, 2012, 11:54pm; Reply: 1
Some lectins are beneficial. For example, some lectins have anti-cancer properties.

Please do not assume that lectin = bad.

Also, agglutination is not the only factor in the rating. There may be some cases where some agglutination is a worthwile tradeoff for other features.
Posted by: purlgirl, Monday, September 10, 2012, 1:24am; Reply: 2
Lentils & Lentil Sprouts as well as Pinto beans & Pinto beans Sprouted are all Diamonds for me.

So if you have two dif ratings its specific to your personal SWAMI but I don't know why  ::)

Interestingly those are the only sprouts listed in my SWAMI
Posted by: BHealthy, Tuesday, September 11, 2012, 2:57am; Reply: 3
I have spent most of the day reading through Dr. D's blog and science writings.  They're a bit over my head but I was still able to glean some insight from them.

The lectin articles shed some light on my concerns so I will add the black and pinto beans back to my diet gradually, after soaking them for at least 12 hours, and then cooking them at no less than 100 centigrade.

I first thought that all canned beans were out because I had no idea whether they're soaked first or not but when I checked Eden Foods website, http://www.edenfoods.com/store/product_info.php?products_id=102980, which are the only beans I buy because they're sold in BPA-free cans, it states that they're soaked overnight and then 'thoroughly cooked'.
Posted by: Dianne, Tuesday, September 11, 2012, 1:33pm; Reply: 4
I soak my beans for 8 hours and then sprout them for 2 or 3 days and then cook them in a slow cooker and freeze in portions.  :)
Posted by: BHealthy, Tuesday, September 11, 2012, 3:47pm; Reply: 5
Quoted from Dianne
I soak my beans for 8 hours and then sprout them for 2 or 3 days and then cook them in a slow cooker and freeze in portions.  :)

the science writings indicate that the temperature of the slow cooker is not high enough to deactiveate the lectins.

Quoted Text
Phytohaemagglutinin (PHA) in kidney beans (haricot or navy beans) resists mild cooking in the whole beans, surviving up to 4 hours at 70'C with no loss of activity and retaining some activity even at 90 C after 3 hours. Beans that had been presoaked overnight before cooking lost all lectin activity after 10 minutes at 100'C, but if they were boiled without this pre-soaking some activity remained after 45 minutes. Young rats reared on a diet that contained part-cooked beans (80'C, 3 hours) went into negative nitrogen balance and lost weight instead of growing. 'Slow cookers', which can cook beans to perfect culinary standards, operate at 60-85'C, which is well within the danger range for PHA.


Sprouting is not mentioned.  It may remove the lectins that remain after soaking so that the higher heat is not required.



Posted by: geminisue, Thursday, September 13, 2012, 8:03pm; Reply: 6
Diane- You soak beans for 8 hours, you sprout for two days, can you please explain this part to me, I tried and failed.

Do you drain water, cover with cheese cloth, and let set two days?

or do you rinse, three or four times a day, drain completely and continue that for the two days  or?

what kind of beans have you successfully sprouted?
thank you Linda
Posted by: Bekki Shining Bearheart, Wednesday, December 26, 2012, 10:46pm; Reply: 7
Fascinating thread.

I can't seem to digest most beans and I like a number of them, so I'm hoping that more folks "in the know" will contribute to this thread.

Lentils (all types, plus sprouted) are superfoods , but not diamonds, for me, as are pintos and black beans.

Also hoping someone out there knows if fermenting them would be beneficial. I love Chinese food and would like to make my own bean pastes, since I can't have soy, so most of the commercial bean pastes as well as tamari are avoids for me.
Posted by: ruthiegirl, Thursday, December 27, 2012, 12:17am; Reply: 8
Lectins are blood type specific. The lectin in kidney beans, for example, is toxic to Os but just fine for Bs. The inverse is true for black beans.

So, I feed black beans to the Os in the family but not to the B, and I feed him kidney beans that the rest of us don't eat. I don't worry about deactivating lectins via cooking methods because we're already eating the foods that have only "safe" lectins for each of us.

I wouldn't feel secure in eating kidney beans even after soaking and cooking at high temperatures- what if I didn't deactivate ALL the lectins? I won't chance it. Meanwhile, there's no need to deactivate the lectins in compliant beans.
Posted by: Christopher1, Thursday, December 27, 2012, 1:51am; Reply: 9
Black beans are diamonds for me. I feel really good after eating them. Such an improvement after going pure "paleo," which avoids all beans.
Posted by: Dianne, Thursday, December 27, 2012, 4:39pm; Reply: 10
Quoted from geminisue
Diane- You soak beans for 8 hours, you sprout for two days, can you please explain this part to me, I tried and failed.

Do you drain water, cover with cheese cloth, and let set two days?

or do you rinse, three or four times a day, drain completely and continue that for the two days  or?

what kind of beans have you successfully sprouted?
thank you Linda


Yes, after the initial 8 hour soak, (I use filtered reverse osmosis water), I drain them and rinse them 2 times. I use screen material that is used for screens for windows/doors. The cheesecloth would harbour bacteria. If you don't have a water filter, use spring water. Rinse 2 or 3 times daily, depending on temperature and turn upside down. I have these individual utensil organizers that I place on the counterag ainst the wall and turn the jars upside down on those for draining.

I have successfully sprouted adzuki beans, lentils, pinto beans and barley (I don't consume barley anymore) with success. The sprouting increases the beneficial properties of the particular food that is sprouted.

I hope this answers your questions.  :)
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