Dr. Don and Professor Ben talk about the risks from cooking dry beans in slow cookers. Dr. Don - risky ☣️ Professor Ben - risky ☣️ <ul> <li><a href= "https://cfaes.osu.edu/news/articles/chow-line-dry-kidney-beans-need-be-boiled"> Chow Line: Dry kidney beans need to be boiled | CFAES</a></li> <li><a href= "https://ucanr.edu/sites/mfp_of_cs/files/362156.pdf">Cooking (and Canning) Kidney Beans</a></li> <li><a href= "https://nchfp.uga.edu/blog/canning-dry-beans-it-matters-how-they-go-in-the-jar"> Canning Dry Beans: It Matters How They Go in the Jar - National Center for Home Food Preservation</a></li> <li><a href= "https://www.fda.gov/files/food/published/Bad-Bug-Book-2nd-Edition-%28PDF%29.pdf"> FDA Bad Bug Book</a></li> <li><a href= "https://www.tandfonline.com/doi/abs/10.1080/0142968X.1982.11904243#:~:text=The%20legumes%20containing%20large%20amounts,after%20consumption%20of%20the%20beans."> Toxicity of Kidney Beans (Phaseolus Vulgaris) With Particular Reference to Lectins: Journal of Plant Foods: Vol 4, No 1</a></li> <li><a href= "https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1986.tb13837.x?casa_token=V6WG8yybTF8AAAAA%3AltD6vC7PzJxKNreKhqLT0rddqYKsq4VoQLPULFCykHwTLCN_f0roP-GzVDblDnUr-6SENhuzezvwlUA"> Differentiating the Lectin Activity in Twenty‐Four Cultivars of Dry Beans (Phaseolus vulgaris L.) - KOEHLER - 1986 - Journal of Food Science - Wiley Online Library</a></li> </ul>

668. Using a Microwave Because They Are Contaminated With Bacteria

Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.