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I think they are the same links, but my original post was deleted (because I posted too much info from the Canadian gov't link and apparently the copyright laws are different for public Canadian articles) and I had to revise and repost the info to comply with TMF rules. I might've added a new link to my latest post though that hadn't appeared in the first set of posts.

The bottom line for using dry beans as far as I could tell from everything I read is this: soak overnight, discard the soaking water, rinse in clean water, then boil vigorously at least 10 minutes before simmering or using a slow-cooker--and to be especially careful with red kidney beans (the worst offenders).
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