Trypsin Inhibitors in Beans
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.
Last edited by Baltimoretsg3984; 01-01-2012 at 01:53 PM.