[VLM]

That was very interesting, thanks for pointing that out. I've never owned a cheap slow cooker that didn't end up boiling the product, so if ten minutes of boiling is safe, then 5 hours or whatever of boiling should be safe. I can see where a much more expensive theoretically "better" wanna be sous vide rig of a slow cooker could actually poison you by not getting hot enough due to extremely accurate temperature control. Its always interesting to see a scenario where doing a "worse" job is surprisingly "better".

I once read that a slow cooker that doesn't boil/simmer was dangerous and assumed with no evidence it was because of chicken salmonella and the other usual undercooked contaminated protein problems but that rule may have actually been due to this bean toxicity.

This could be a serious issue for people fooling around with sous vide rigs. I have not taken that plunge yet.