Sorry to disagree Rocquie, but raw beans (like other members of the same botanical family - Leguminosae) have also a trypsin inhibitor. Trypisin is a pancreatic enzyme related to the digestion of proteins (proteases). Thus, I wouldn't recomend eating raw or under cooked beans, soybeans, chickpeas, peanuts, and other Leguminosae (or Fabaceae).
Answers
January 22, 2010
Here's a good article: www.hpj.com/archives/2004/nov04/nov15/Eatingrawundercookeddrybean.cfm
January 26, 2010
Nothing other than not enjoying them very much.
January 27, 2010
Sorry to disagree Rocquie, but raw beans (like other members of the same botanical family - Leguminosae) have also a trypsin inhibitor. Trypisin is a pancreatic enzyme related to the digestion of proteins (proteases). Thus, I wouldn't recomend eating raw or under cooked beans, soybeans, chickpeas, peanuts, and other Leguminosae (or Fabaceae).