Category: Anti nutrients

According to research, consuming raw or undercooked lectin-rich foods, such as kidney beans, can cause acute toxicity leading to severe nausea, vomiting, and diarrhea. This stark example highlights why the handling of lectins requires careful consideration, particularly for individuals with gut sensitivities.

Over 99% of the harmful lectins in raw red kidney beans are destroyed by proper cooking, illustrating the power of heat. This principle also applies to grains, and yes, baking does destroy lectins in bread, but the effectiveness depends on preparation methods and temperature.

While fiber is widely hailed for its health benefits, some people are surprised to learn that certain fibers can have "anti-nutrient" effects by interfering with the absorption of other nutrients. This complex dynamic challenges the simple perception of fiber as universally beneficial, prompting a deeper look into its different roles within the digestive system.