What toxic compound must be deactivated through proper cooking before navy beans are safely consumable?

Phytohemagglutinin, which can cause red blood cell clumping.

Raw navy beans, like many legumes, contain potentially harmful compounds that necessitate thorough preparation before consumption. The primary toxin that must be neutralized is phytohemagglutinin, a type of lectin. If consumed raw or undercooked, this compound can cause adverse reactions, notably leading to the clumping of red blood cells, which interferes with normal bodily function. Proper cooking methods, such as boiling or simmering for the appropriate duration after soaking, effectively deactivate this toxin and negate the harmful properties of the lectins, rendering the beans safe and unlocking their full nutritional potential.