Consuming undercooked beans in a slow cooker can increase oxalate absorption. — Whalespan
Consuming undercooked beans in a slow cooker can increase oxalate absorption.
⚠ High risk
The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
◐PARTIALLYSUPPORTED
⚠
High-risk intervention — consult a physician before acting.Drug-drug interactions, dose-dependence, and screening contraindications apply.
“if you're eating a lot of undercooked beans you know like that are slow cooked in a slow cooker like i did i wasn't smart enough with a nutrition degree from cornell to know not to do that you can do stuff like that and you know that increases how much gets into the blood”