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a sufficient temperature long enough to completely destroy the toxin. Cooking at the lower temperature of 80 °C, such as in a slow cooker, is insufficient to denature the toxin and has been reported to cause food poisoning. As few as five raw beans or a single undercooked kidney bean (as cooking them at insufficient temperatures increases the level of toxic compounds) can cause severe nausea, diarrhea, vomiting, and abdominal pains. Canned red kidney beans, though, are safe to eat straight from the can, as

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