Soak, sprout, and ferment grains and legumes to remove toxic lectins

The best ways to mitigate the toxic effects of lectins are traditional food preparation methods, which include soaking, sprouting, and fermenting grains and legumes. You can ferment flour before cooking with it. Sourdough bread and a traditional flatbread from India called dosa are both made from fermented flours.

Fermenting dairy, and even nightshades before using them in a meal, will also reduce the harmful effects of lectins in the body.

And studies have shown that lectins break down when processed or cooked, so the risk of adverse health effects arising from lectinrich foods.

Tomatoes are high in fiber and rich in vitamin C, with onetomato providing approximately 28% of the recommended daily intake. They are also a good source of potassium, folate and vitamin K1. … Tomatoes also contain lectins, though there is currently no direct evidence they have any negative effects in humans.

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