Sometimes you have to remember to take these factoids with a grain of salt.
Consider how many people eat red beans and rice and have a very healthy lives.
Do you freak out about eating corn like this? That's a more legit freak out. Corn that is not treated with lye (nixtamilizing?) has a good portion of its nutrients still locked up in undigestible combinations. Native Americans knew this but we do not.
Just as with corn, proper preparation of beans is essential.
Canned beans have already been prepared. (I.e. Soaked and cooked.)
If you were starting with dry beans, then soaking and cooking will be in the instructions on the bag.
If you are growing your beans fresh in your garden, then you need to figure this out for yourself or read about it. :)
FYI, all seeds have some degree of protection like this to prevent fungus from eating them while they wait to sprout as well as to prevent early sprouting and other things. Some seeds have way more, some way less.
Soaking and rinsing is the number one way of dealing with these things, followed by cooking.
Soaking (aka sprouting) simulates spring rains which activates the seeds natural enzymes that break down these compounds automatically in nature.
I still eat beans every now and then, but I wasn't freaking out about them making me unhealthy, I just don't want to deal with the IBS that comes with them :D
Does it mention a duration to soak them to minimize the symptoms? I usually soak dry beans overnight, and honestly I don't notice any difference in the symptoms as when I have cooked them right out of the bag