Are there other commonly found food items with similar unsafe quality as kidney beans?

“Cooking red kidney beans in crock pots or slow cookers may not heat them enough to destroy the toxin and may actually potentiate it. Heating to a temperature of 176 degrees Fahrenheit may increase the toxin levels by as much as five times, FoodReference.com reports. Crock pots often don’t reach temperatures greater than 167. Using dry heat to cook the beans does not appear to inactivate the toxin. ....”

http://www.livestrong.com/article/409651-danger-of-raw-red-kidney-beans/