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As such, you shouldn’t avoid legumes because of lectin activity in raw legumes — as these foods are almost always cooked first. Cooking at high temperatures effectively eliminates lectin activity from foods like legumes, making them perfectly safe to eat. Who should avoid lectins? Some people should consider avoiding lectinsRead More →

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Lectins are naturally occurring proteins that are found in most plants. Some foods that contain higher amounts of lectins include beans, peanuts, lentils, tomatoes, potatoes, eggplant, fruits, and wheat and other grains. Lectins serve a protective function for plants as they grow. Does cooking destroy lectins in tomatoes? But here’sRead More →