I was wondering about the effects of the trypsin inhibitors in beans and their effects. I have seen from doing research that these can cause permanent complexes in the body with digestion. I was wondering if anyone has much information about these trypsin inhibitors, and I know there are several types but I wanted to know more information for the typical trypsin inhibitor in beans as many have a very similar type. Also, how much cooking or soaking is required to deactivate or destroy them? Thank you for anyone who has any advice or who has tried to help.
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