Thu, Dec-26-19, 08:11
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Senior Member
Posts: 19,221
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Plan: atkins, carnivore 2023
Stats: 200/211/163
BF:
Progress: -30%
Location: Massachusetts
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By sprouting the lectin levels change. And the seed coat is removed.
Cooking also significantly lowers the lectin levels.
This was my conclusion after going down the rabbit hole some time ago.
Details from the above source which also includes great detail on preparing these foods for consumption:
Raw kidney beans are dangerous.
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The poisoning is usually caused by the ingestion of raw, soaked kidney beans
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Certain foods can even become intolerable to someone after an immune system change or the gut is injured from another source.
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My interpretation is....Lectins are absorbed after damage to GI lining.
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Raw kidney beans contain from 20,000 to 70,000 lectin units, while fully cooked beans usually contain between 200 and 400 units.
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The average North American diet is highly grain-based: bread, pasta, rice, cereals, etc. are everywhere, especially in processed foods.
Was the body ever equipped to deal with that type of grain onslaught?
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Soaking, fermenting, sprouting and cooking will decrease lectins and free up the good nutrients
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A very lengthy description of each treatment follows.
Imo. We have caused great intolerance to kectin because of the overconsumption of lectin rich foods. Our GI is damaged by SAD, allowing lectins to pass into blood stream. And proper processing makes lectin rich foods safe to eat.
Obviously, lectin rich foods become a real problem for those with a super sensitivity to them.
Processing these and a proper diet can prevent sensitivty issues.
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