Lectins are the reason lentils, beans and other foods like tomatoes and potatoes are out of the green zone. Here’s the science behind it.
Historically, people have used a variety of techniques to try to reduce these food toxins. Cooking sometimes helps, but some lectins are made stronger, such as red kidney beans, which become 5 times more toxic when heated to 80 degrees Celsius.7 Dry heat doesn’t work very well to break down lectins, which is why baking with “gluten free” garbanzo bean flour is a bad idea. The best cooking method to destroy lectins is pressure-cooking.
Cooking them in a small $ 23.00 at Amazon Pressure cooker, makes them safer to eat , as it kills the poison plant protein in the cooking !
Lectins have been shown to bind with the intestinal lining and in particular the villi of the small intestine. The villi are the little pockets that nutrients flow into ..
Lectins are found in high quantities in beans and wheat, which as mentioned earlier reduce nutrient absorption and can cause indigestion, bloating and gas for …
Use Millet , Coconut flour or Almond Flour. Almonds are safe if outer covering is blanched off!