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Eating Zucchini Raw: Benefits and Possible Dangers

Eating zucchini raw is actually very healthy. But is it true that raw zucchini can be poisonous? Here you can find out everything you need to know.

Eating zucchini raw: these are the advantages

Basically, there is nothing wrong with eating zucchini raw, quite the opposite: zucchini eaten raw is considered to be particularly healthy. It contains iron, a lot of vitamin C and vitamin A – if it is heated, many nutrients and vitamins are lost.

Zucchini should also not be peeled, as the peel contains most of the vitamins. If you wash the shell thoroughly, you can eat it without hesitation.

Due to their high water content, zucchinis are also filling and have comparatively few calories. But what about the rumor that you can’t eat zucchini raw?

When not to eat zucchini raw?

The problem with zucchinis are bitter substances called cucurbitacins:

Like other cucurbits, zucchini naturally contains cucurbitacins. In large quantities, these bitter substances can lead to digestive problems or even food poisoning.
Commercially available zucchini are special breeds that do not contain cucurbitacins. You can eat these without hesitation.
Be careful with homegrown zucchini. In your own garden, under certain circumstances, backcrosses can form, which again contain cucurbitacins.
Cucurbitacins are heat resistant and poorly soluble in water. Therefore, they are also preserved during cooking.
You can recognize an inedible zucchini by its strongly bitter taste.
Store-bought zucchini can always be eaten raw. If you grow your own zucchini, do a taste test first. Bitter-tasting zucchini contain poisonous cucurbitacins and should not be eaten raw or cooked.

Not just with raw zucchini: be careful with these fruits too

Legumes like beans and chickpeas contain phasin. This is a protein that is absorbed into the blood via the intestines and, in high doses, can cause the red blood cells to stick together. It can also cause indigestion and vomiting. Boil chickpeas for at least 15 minutes, then the phasin will become harmless.
Raw potatoes that have sprouted or green spots may contain solanine. This alkaloid causes various symptoms of intoxication in high doses. However, if you remove the affected areas of the potato, you can cook and eat it as usual.
Eggplants also naturally contain solanine. Due to targeted breeding, dangerous amounts are rarely contained here, but to be on the safe side you should only eat ripe, dark purple fruits.
Rhubarb is one of the plants that contains a particularly large amount of oxalic acid. In addition to other symptoms of poisoning, this can promote the development of kidney and bladder stones. The leaves of the rhubarb contain the most oxalic acid, you should definitely not eat them. The sticks lose the toxic substance when cooked.
Elderberries contain the toxin sambunigrin, which releases hydrocyanic acid and can cause abdominal pain, nausea and vomiting. Again, you should only eat ripe fruit that has had the stems, leaves, and seeds removed. The fruits of the elder are only harmless after they have been boiled for at least 20 minutes.
Overall, few types of fruit and vegetables are inherently poisonous. For many, however, it depends on the right maturity and preparation.

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Eating Raw Potatoes: Toxic or Safe?

Even as a child you learn not to eat raw potatoes. But what is behind it? Are raw potatoes toxic or even healthy? We have put together the most important information for you.

Eating raw potatoes – poisonous or not?

Anyone who has ever tried to eat potatoes raw will have noticed that they don’t taste very good. On the one hand, this is due to the starch, which uncooked has a very floury taste and is difficult to digest.

On the other hand, raw potatoes taste unpleasantly bitter. Like other nightshade plants (e.g. aubergines), they contain toxic alkaloids. In potatoes, it’s solanine. This toxin is a natural protection of the plant against putrefaction pathogens, pests, predators and fungal infestation.

A lot of solanine accumulates, especially under the skin and in green and germinating areas. Green potatoes can reach solanine levels averaging 35 milligrams per 100 grams. So, eating too much raw potatoes can be harmful. Possible symptoms of poisoning are, for example:
Nausea,
Vomit,
Diarrhea,
breathing problems and
Cramps.
Children are particularly at risk.
Store the potatoes properly to prevent them from sprouting and forming solanine. A dry, cool, dark place is best.

Proper handling of potatoes: Avoid solanine

It is therefore advisable not to eat potatoes raw. Boiled potatoes are usually edible. When you peel the potatoes, be sure to remove sprouted and green areas generously. Such spots indicate a high solanine value – potatoes that germinate strongly are not edible even after cooking: solanine is heat-resistant and does not become harmless even through cooking

Raw potatoes – are they healthy?

Even if you shouldn’t eat potatoes raw, eating a small piece of peeled raw potato probably won’t hurt. In juice form, raw potatoes may even have health benefits:

In the case of stomach problems such as heartburn, freshly squeezed potato juice can provide relief if taken regularly.
Raw potato juice contains a particularly large number of antioxidants because the phytochemicals have not been destroyed by heating.
There are raw foodists who like to eat raw potatoes. They point out that one would have to eat over five kilograms of raw and unpeeled potatoes before a lethal dose of solanine is reached. In principle, however, the frequent consumption of raw potatoes is not recommended.

Potatoes are so healthy

Potatoes are a very healthy food. They are a good source of carbohydrates and make you feel full for a long time. Due to the high water content of 80 percent, they are also low in calories. Potatoes contain high levels of protein, potassium, magnesium and iron, as well as vitamin B1, vitamin B2 and vitamin C. Potatoes contain folic acid, which supports cell renewal.

In addition, the potato belongs to the category of basic or base-forming foods. This means that when potatoes are metabolized in the body, bases are formed. In contrast to acid-forming foods, these have positive effects on the body.

In the case of gastrointestinal complaints such as diarrhea, mashed potatoes can have a calming effect. It is easily digestible and the starch content binds acids and toxins.

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Eating Ginger Raw: Benefits and Possible Side Effects

Many people cannot imagine eating raw ginger. But the spicy root is very healthy and raw you can benefit even more from the nutrients in ginger.

Eat ginger raw – you should pay attention to that

If you want to eat ginger raw, you should remember that conventionally grown ginger has usually been treated with pesticides. In this case, it is important to peel ginger. However, most of the nutrients are hidden directly under the skin. That’s why we definitely advise you to buy the root from controlled organic cultivation or to plant ginger yourself.

Due to its sharpness, raw ginger is not for everyone. But: This effectively protects against an overdose, which could only be achieved with large quantities. Because if you eat too much raw ginger, this can sometimes lead to diarrhea, flatulence or heartburn. In general, you should not eat more than four grams of ginger per day for long periods of time.

Important: Contrary to popular belief, ginger does not thin blood.

Tip: A dried fig or prune goes great with raw ginger and softens the sharp taste.

Eating ginger – the benefits of the miracle tuber

The root, which comes from the Far East, is becoming increasingly popular, mainly because of its health effects. Rightly so: raw ginger in particular can provide valuable nutrients and help with numerous ailments.

Ginger provides magnesium, calcium, iron, phosphorus, potassium and sodium. In addition, it is rich in vitamin C and healthy essential oils. Gingerol is primarily responsible for the sharp taste.

Many of these nutrients are heat sensitive, so it’s worth trying raw ginger. Vitamin C, for example, is one of the most heat-sensitive vitamins and can be lost significantly at high temperatures. The healthy gingerol is also particularly highly concentrated in raw ginger. Studies have shown this pungent substance to be useful in the fight against cancer cells.

This means that if you eat ginger raw, the fewest nutrients are lost. On the other hand, it is also particularly sharp.

Whether as ginger tea, ginger water or raw ginger: the rhizome has an antibacterial effect and inhibits the multiplication of viruses. It stimulates digestion and is good for the intestinal flora. In addition, ginger can promote blood circulation and stimulates the circulatory system. And since it protects against vomiting, a piece of ginger in your luggage is always a good idea. You can then eat it raw quickly on the train or bus without having to boil water first.

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Eating Radish Leaves

You can eat radish leaves: They have a strong taste and are suitable for many different dishes. We give you an overview of how you can use radish greens in the kitchen.

Radish leaves often end up in the kitchen waste, but they can be used in many ways when cooking and are even healthy: like radishes themselves, they mainly contain mustard oils, which can help the body fight off bacteria and viruses. They also promote digestion.

The taste of radish leaves is strong and spicy. They can complement dishes, but also provide the main aroma. In this article we summarize what you should pay attention to if you want to eat radish leaves and in which dishes they are best used.

Eating radish leaves: You have to pay attention to this

In order for you to eat radish leaves, they should be as fresh and intact as possible. When shopping, make sure you choose a bunch of radishes with as few wilted or broken leaves as possible. Then use the green as quickly as possible. This is especially important if you want to eat the radish leaves raw, for example in the form of a salad. Then use leaves that are as young and crisp as possible. But even for recipes in which you have to puree the leaves, they should still be green and firm – wilted radish leaves have already lost a lot of their taste.

Before you process radish leaves, you should therefore first sort them. Discard wilted, yellow, or rotten specimens. Collect the fresh and green leaves in a sieve and then rinse them thoroughly under running water.

Tip: Vegetables from conventional cultivation are usually treated with chemical-synthetic pesticides, residues of which can still be found on the finished product. If you cook with radish leaves, be sure to use organic quality or use vegetables from your own garden. In our guide we will show you how easy it is to plant, care for and harvest radishes.

Eat radish leaves: raw in salads, in smoothies or as pesto

When the radish leaves are young and fresh, they taste particularly good raw. You can use them, for example, as an addition to a green salad or a wild herb salad. With their spicy taste, they are an interesting addition to other leaf salads. But you can also prepare a pure radish leaf salad. An unobtrusive dressing like a simple vinaigrette goes best with this, so that the natural flavor of the leaves is not lost.

By the way: The slight hairiness of the radish leaves can feel unusual when you eat them. If this bothers you a lot, you can make sure to use the smaller leaves for salads: they are the youngest and not as hairy.

You can also use raw radish leaves in a green smoothie instead of in a salad. However, you should also add other ingredients here so that the flavor of the leaves does not take over.

Another tasty way to use up the greens is radish leaf pesto. You can simply use our basic recipe for pesto as a guide: Make pesto yourself: Healthy recipe with simple ingredients. Use about 100 grams of radish leaves for a jar of pesto.

Eat radish leaves warm: A good substitute for spinach

You can use radish leaves in the warm kitchen in a similar way to spinach. The easiest option is to sauté them in a little oil and diced onion and garlic, if you like, until they wilt. You can get suggestions here: Cooking spinach: this is how it works. You can also prepare the radish leaves like creamed spinach or use them instead of spinach in other dishes – for example in spaghetti with spinach or a vegetarian casserole.

In addition, radish leaves are good to eat in the form of soups: you can mix smaller amounts with vegetable soups, for example. If you want to emphasize the flavor more, you can also try a radish leaf soup with few other ingredients:

To do this, sauté a bunch of radish leaves with a chopped onion in a little oil, add two chopped potatoes and pour a liter of vegetable stock over the whole thing.
Let the soup simmer for about 20 minutes, then puree and season to taste.
If you like, you can top it off with some cream or a plant-based cream substitute.

Eat radish leaves as a snack

You can also eat radish leaves in the form of vegetable chips. Just follow our basic recipe: Make your own vegetable chips – this is how it works. A delicious herb quark goes well with this as a dip – if you like, you can add chopped raw radish leaves to it.

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Eating Raw Tofu: Is It Healthy?

Can you eat tofu raw? We explain to you what you should consider. You will also learn how to use raw tofu in dishes.

Eating tofu raw: possible without hesitation?

Tofu is a good plant-based source of protein and can be easily and versatilely integrated into the diet. Many recipes call for frying, baking, frying, or even grilling the tofu. But you can also eat tofu raw and thus make many dishes more nutritious – because tofu contains many other healthy nutrients in addition to proteins. You can read more about the ingredients here: Tofu: The soy product is so healthy.

Actually, tofu is never “raw”: tofu is made from boiled soy milk that is curdled using calcium sulfate, magnesium chloride or nigari (a seawater salt). This causes the soy protein in the liquid to flocculate. This can then be separated from the liquid and pressed into blocks. By the way: You can also make tofu yourself.

Like almost all legumes, raw soybeans contain lectins, proteins that are toxic to humans. However, you can destroy lectins by heating them. As described above, tofu is made from cooked soy milk and therefore no longer contains any lectins.

Eating tofu raw simply means that you use and eat it without further heating.

Eat tofu raw: delicious recipe inspiration

Eat natural tofu raw

Tofu comes in many different consistencies. This is due to the different moisture contents and processing methods. There are natural tofu with various textures, from soft and silky to dry and rather crumbly. The taste of these varieties is very unobtrusive. You can use natural tofu raw in many dishes without the soy flavor being the main focus.

Protein-rich smoothie: As a filling basis for your morning breakfast smoothie, you can simply add some raw natural tofu to the blender. This not only makes the smoothie particularly creamy, but also keeps you full for longer thanks to the protein in tofu.
Fluffy mousse au chocolat: This recipe for mousse au chocolat proves that raw silken tofu makes a wonderful, vegan dessert without cooking.
Dips, dressings and sauces: You can also eat silken tofu raw in the form of sauces, dips and dressings. To do this, puree it into a cream. This can serve as the basis for a vegan sour cream or an American dressing, for example. You can also use it to make a plant-based quark alternative.
Vegan feta alternative: You can marinate raw firm tofu in oil with Mediterranean herbs, making it a vegan alternative to feta cheese.

Eat smoked and marinated tofu raw

Smoked tofu has a firmer consistency than plain tofu. There is now also a range of tofu products that provide variety with a delicious marinade or additional ingredients such as herbs, nuts and spices. You can eat all of these types of tofu raw.

Smoked tofu sandwich: If you have an appetite for a hearty snack, you can use raw smoked tofu as a topping. In addition to a smoky aroma, this tofu also has a good bite. It is best to bed the smoked tofu on a delicious spread, lettuce and slices of tomato or cucumber.
Tofu as an ingredient and topping: Diced smoked tofu and other types of tofu are good in salads, stews or as an ingredient in soups. Because you’re using the tofu raw, you hardly need to spend any time preparing these toppings.

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Eating Rhubarb Raw: Toxic or Harmless?

Can you eat rhubarb raw? Opinions differ on this question. Here you can find out whether raw rhubarb is poisonous or harmless.

A common piece of advice is that raw rhubarb should be cooked before eating. The fact is that raw rhubarb contains a lot of oxalic acid. This is a naturally occurring fruit acid that can be harmful to the body. When rhubarb is cooked, much of this oxalic acid migrates into the water and thus disappears from the vegetable.

However, rhubarb itself is not poisonous and oxalic acid is not harmful per se. We explain why this is so and in what quantities you can eat raw rhubarb.

Eating rhubarb raw – unhealthy or healthy?

In fact, the human body itself produces oxalic acid during certain metabolic processes. We also absorb them every day from many plant-based foods – not just from rhubarb. This is what oxalic acid does:

In the body, oxalic acid combines with minerals such as calcium, potassium, sodium, magnesium or ammonium. As a result, these can only be absorbed by the intestinal mucosa to a limited extent or are withdrawn from the body.
The combination of oxalic acid and calcium in particular can prove problematic. The crystals it forms can eventually deposit and lead to kidney stones. They also reduce the absorption of nutrients from food.
In particular, the absorption of iron in the intestine can be inhibited. If you are prone to kidney stones or iron deficiency, you should (temporarily) avoid foods that contain a lot of oxalic acid or only consume them in very small amounts.
Important: If in doubt, you should seek medical advice and clarify whether you can eat foods high in oxalic acid, such as rhubarb, raw or even eat them at all.

Recommendation: Only eat raw rhubarb in small quantities

Raw rhubarb is therefore only toxic to the body in a few cases. Above all, it depends on how much raw rhubarb you eat and how ripe it is:

You can easily enjoy one or two stalks of raw rhubarb.
But make sure that you eat red stalks if possible: the riper the rhubarb, the less oxalic acid it contains. Incidentally, the rhubarb leaves contain the most oxalic acid – so you should never eat them raw.
If you eat (raw) rhubarb together with dairy products, the oxalic acid is better processed by the body. In this way, it combines with the calcium in milk and not in the body.

Do you know that furry feeling on your teeth after eating rhubarb? It occurs because oxalic acid and calcium react with each other in the mouth and their compounds are deposited on the teeth. This attacks your tooth enamel. Therefore, after eating rhubarb, you should wait 30 to 60 minutes to brush your teeth.
If you want to eat rhubarb raw and still want to reduce the oxalic acid, you can peel the rhubarb.
By the way: If you don’t cook rhubarb, many good nutrients are retained. For example, rhubarb is high in vitamin C.

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Eating Beetroot Raw: What Speaks for and what against

Beetroot is healthy and versatile, and therefore a very popular vegetable in Germany. But can beetroot also be eaten raw? We explain what you should consider.

Raw beetroot: A superfood full of vital substances

Beetroot is full of important micronutrients such as phytochemicals, iron, vitamin C and B vitamins. Just 200 grams cover around 50 percent of your daily folic acid requirement.

However, this only applies to raw beetroot. When you boil or fry them, many important nutrients are lost. Most adults should therefore eat the power vegetable raw from time to time. For example, you can enjoy the beet in a salad, as a beetroot carpaccio or in a smoothie. But not everyone should eat raw beetroot – because unfortunately the vegetable also has a few disadvantages.

Eating beetroot raw: the disadvantages

In addition to many positive ingredients, beetroot also contains oxalic acid. If you eat too much of it, kidney stones can form. The acid also makes it harder for your body to absorb calcium. Cooking the beets lowers their oxalic acid content.

Beetroot also contains nitrate. The salt is initially completely harmless to health. However, if it is stored unfavorably or has to be transported long distances, it converts to nitrite. This substance is very dangerous, especially for infants. Therefore, children should only eat nitrate-rich vegetables in moderation.

Conclusion: The dose makes the poison!

Beetroot is a very healthy food that provides your body with many important nutrients. The beetroot is particularly rich in nutrients when it is raw. Therefore, there is nothing wrong with eating the vegetables raw from time to time.

To keep your food low in oxalic acid and nitrate, you should buy fresh, local produce and not store it for too long. You can get beetroot from German cultivation between June and March. If you only cook or blanch the vegetables for a short time, the oxalic acid content will already drop significantly. However, be careful not to cook it for too long – otherwise valuable ingredients will be lost.

Note: Raw beetroot is less suitable for people with kidney problems and small children. In this case, seek medical advice beforehand.

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Eating Peas Raw: Is That Possible?

Eating peas raw is usually not a problem. We will explain which dishes are suitable and what you should consider when buying the vegetables.

Eating peas raw: That’s why it works

You can eat peas raw or boiled. According to the NDR, the vegetable does not contain any toxic ingredients such as phasin, as is the case with many other legumes. Phasin belongs to the lectins and can be harmful to red blood cells and intestinal cells.

In principle, there are three types: sugar peas, wrinkled peas and pate peas. You can not only eat sugar snap peas raw, but also with their shell. For the other pea varieties, we recommend removing the pod before consumption. Although this is not poisonous, it is inedible due to the existing pigment layer. Young peas taste particularly good because they have a sweet taste.

With their crunchy consistency, you can use raw peas in quick salads or as a topping for soups or sauces. However, you should eat raw peas in moderation. Because of the high proportion of indigestible fiber, raw peas are less well tolerated than cooked peas, especially for people with a sensitive stomach.

You should keep this in mind when buying peas

If you want to eat peas raw, it is worth buying them fresh. Vegetables are in season from June to September. You can find other seasonal times of different types of fruit and vegetables in our Utopia seasonal calendar. When planning your meal, keep in mind that fresh peas can only be kept in the fridge for up to two days and you should therefore eat them promptly. If you want to keep them for a longer period of time, peas can also be frozen well.

The pea has its origins in the oriental region. Nowadays it is mainly grown in Canada, the USA, Russia and Chile. But there are also important growing areas in Europe, for example in Spain, France and Germany. We recommend purchasing peas from German cultivation as seasonally as possible in order to avoid long transport routes and thus high CO2 emissions.

When buying, also pay attention to organic quality if possible. Organic peas come from ecological agriculture that works in a resource-saving manner and avoids chemical-synthetic pesticides.

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Eating Pak Choi Raw: You Should Know That

You can also eat the Chinese type of cabbage Pak Choi raw: its digestibility and mild spiciness make it a delicious addition to salads and the like. Here you can find out what you should look out for when eating raw Pak Choi.

Pak Choi, also Pak Choy or Pok Choi, is a vegetable closely related to Chinese cabbage. In German it is known as Chinese mustard cabbage or Chinese leaf cabbage. Originally from China, pak choi has long been one of the most popular ingredients in Asian cuisine. But we can also find it more and more often on domestic markets.

The bok choy forms green leaves with crisp white stems surrounding a white head. As the name “mustard cabbage” already suggests, its stems have a mild spiciness. The green leaves bring a tart aroma. Pak Choi can be prepared in many different ways. You can roast, steam and grill it. It is particularly popular in wok dishes or as an ingredient in ramen, a Japanese noodle soup. But it is also possible to eat Pak Choi raw without any problems.

Eating Pak Choi raw: why it is healthy and what you should pay attention to

Pak choi not only tastes good in hot stir-fries: the crunchy cabbage is also good as a raw vegetable.

When you eat pak choi raw, its healthy ingredient content remains highest. These include

a number of vitamins such as vitamin A, vitamin C, and folic acid.
Cabbage also contains potassium, calcium, magnesium, sodium, flavonoids and carotene.
The relatively high amounts of folic acid in particular make pak choi a vegetable that should not be missing in nutrient-rich cuisine. 100 grams contain about 66 micrograms of folic acid. A good portion of pak choi can make a significant contribution to covering the daily folic acid requirement of 300 micrograms.

Some people do not tolerate raw collards well due to the high fiber content and suffer from stomach and intestinal problems after eating them. However, pak choi has slightly less fiber (1.7 grams per 100 grams) than other varieties such as broccoli (3 grams per 100 grams). Eating pak choi raw is therefore more digestible than other types of cabbage.

Attention: For people with a thyroid disease and iodine deficiency, the following generally applies to the consumption of daisy family: only in small quantities and preferably in cooked form. Cruciferous vegetables contain an enzyme that affects the production and secretion of thyroid hormones. If you suffer from any of these conditions, you should rarely eat pak choi raw.

Eat pak choi raw: This is how you can prepare cabbage as raw food

Preparing raw Pak Choi is very easy. First you should clean and prepare the cabbage well:

Remove the woody part of the stalk so that the individual leaves separate. If necessary, remove wilted leaves.
Then wash the leaves thoroughly with water.
You can chop the green leaves into fine strips like lettuce.
You can cut the stalks into bite-sized pieces.
Then you have different ways to eat the raw Pak Choi. For example, process it

with a Mediterranean salad with olives, pickled tomatoes and artichokes or
to an Asian-inspired salad with rice noodles, cucumber, tofu and roasted peanuts.
Use the stalks to dip into tasty dips.
Give your smoothie an extra helping of veggies with pak choi.
Top your ramen soup with fresh pak choi.
Add raw pak choi to your Buddha bowl.

Pak Choi: tips for purchasing and storage

Raw bok choy tastes best when it’s young and fresh. Young pak choi is no larger than 15 centimeters and tastes the most tender. You can recognize pak choi that is no longer quite as fresh by the fact that the green leaves are somewhat leathery and tough. However, you can still eat them. Simply chop them very finely and mix them with other vegetables.

It is advisable to buy Pak Choi from regional and organic farms if possible. In the meantime, cabbage is no longer only grown in Asia, but also in the Netherlands (though in greenhouses) and outdoors in Spain in summer. Thanks to the relatively short transport routes from the European growing areas, the Pak Choi arrives fresher here than from far away regions. Organic bok choy is advisable because conventionally grown bok choy is often heavily contaminated with pesticides.

Store bok choy in the crisper of the refrigerator. There it stays fresh for between seven and ten days and you can eat your Pak Choi raw.

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Eating Beans Raw: Why It’s Not a Good Idea

Eating beans raw is not a good idea, although many other vegetables are fine to eat raw. Uncooked, legumes contain phasin, which has many undesirable side effects.

That’s why you shouldn’t eat beans raw

Raw fruit or vegetable sticks are considered a healthy snack. Unlike carrots or cucumbers, however, it is better not to use raw beans. It is also not advisable to try a piece of uncooked bean when preparing it.

This is because raw beans contain phasin, according to the Bavarian consumer advice center. This is a mixture of lectins, a toxic protein compound. It consists of the amino acids glutamic acid, aspartic acid, serine, alanine, tyrosine, lysine and arginine. Phasin is found in raw vegetables, especially kidney beans and other legumes such as red and white kidney beans.

Phasin is toxic to humans because it causes red blood cells to stick together. Above a certain dose, the consumption of green beans leads to vomiting, diarrhea, stomach and intestinal problems or headaches. According to the Bavarian consumer center, five to six beans are enough for children to show symptoms. With red kidney beans, adults can experience side effects after eating four to five seeds, while with kidney beans it has to be a good handful. Symptoms of poisoning usually appear two to three hours after consumption.

In the worst case, fatal poisoning is also possible. However, this requires a very large amount of beans.

You should keep this in mind when eating beans

So that you can enjoy your beans without side effects, we have a few tips for you below:

Boil the beans for at least 10 minutes. According to the Bavarian consumer advice center, the phasin is destroyed and you run no risk of poisoning yourself.
Discard the bean water after soaking, as it contains phasin. You can reuse the cooking water: Use bean water: 5 surprising ways.
Be careful with sprouting beans or legumes. Sprouting reduces the phasin content, but you should still blanch or boil them briefly. Due to the lower phasin content, blanching would also suffice here.
Keep small children away from uncooked beans. They are more prone to side effects due to their light weight and don’t yet know that uncooked beans are not good for them.

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