What toxic lectin must be neutralized by soaking and boiling kidney beans?

Answer

Phytohemagglutinin (PHA)

Raw or improperly handled kidney beans contain high concentrations of a toxic substance known as phytohemagglutinin, frequently abbreviated as PHA. This compound is classified as a lectin, and its presence necessitates careful preparation before consumption. Ingesting even a small quantity of undercooked beans containing this lectin can lead to severe gastrointestinal distress, characterized by symptoms such as vomiting, nausea, and diarrhea. The established safety protocol requires soaking the beans, typically for a minimum of five hours, followed by vigorous boiling for at least ten minutes to ensure this toxin is completely neutralized, thereby making the beans safe and allowing the consumer to benefit from their rich nutritional profile without risking acute illness.

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