Here's my quandary. I've heard that mature seeds of legumes, such as dry beans, should not be eaten raw or undercooked because they contain cyanogenic compounds. A wee bit of browsing the 'Net suggests to me that the problem is probably more complex and less universal than the way I just put it. But if it actually is that simple, then I have lots of questions:
- Does sprouting break down these compounds?
- Does it matter if a few unsprouted seeds remain in my batch of sprouts?
- At what point do these compounds develop? What if I let my peas get a little old and starchy?
- Since Eleutheros eats dried green beans, does that mean that the cyanogens develop only as the seeds are allowed to fully mature?
- Or does it mean that Eleutheros is tough?
- Or does it mean that cyanogens aren't a problem in all legumes, just some?
- Or does it just mean that this problem is overstated by overcautious food experts?