Yesterday I wrote briefly about some of the challenges with Lectins. It is important for you to know that I’m still learning about these proteins that are widely distributed in commonly consumed foods. Some health experts hypothesize that it is no happenstance that the top eight foods that people are allergic to are also the same ones that contain the highest Lectin content. These foods are wheat, soy, peanuts, tree nuts, dairy (when grain fed), eggs, shellfish, and fish. We never want to talk about a problem without suggesting START SOMEWHERE solutions.
It makes no sense to me at this point for people to totally avoid any foods that contain Lectins. Let’s explore five strategies to deal with them:
1. Broaden your world of food. The effects of Lectins can be reduced by eating a wide variety of vegetables and fruits rather than eating high quantities of just one type of food. This also promotes
2. a wider diversity of beneficial bacteria in the gut.
Enjoy fermented foods. Traditionally fermented foods are one of the best ways to minimize the toxic effects of Lectins. The beneficial bacteria in this tasty cuisine help maintain gut health.
3. Eat fewer grains. We eat grains year round rather than seasonally and the North American diet is especially grain-based. Minimizing or avoiding corn products and corn-fed meat is a great START SOMEWHERE.
4. Learn to sprout in your own kitchen. Generally, Lectins inactivation increases the longer the duration of sprouting. One exception to this is Alfalfa Sprouts because sprouting actually increases Lectin activity. Food science can be so confounding…
5. Soak your legumes. Remember how grandma soaked, rinsed, and boiled beans before actually cooking them? I thought it was just to decrease gas!
Here’s the basics on decreasing Lectin concentration in beans:
- Soak beans for at least 12 hours before cooking and frequently change the water. Adding baking soda during this soaking process will neutralize lectins further.
- Rinse the beans and discard the soaking water.
- Cook beans for at least 15 minutes on HIGH heat.
- Avoid any recipe calling for dry bean flour because oven heat doesn’t destroy the lectins efficiently.
- A pressure cooker is the best way to destroy Lectins. Avoid slow cookers
NOURISH LIFE with small changes. Ponder these Lectin strategies and use what works in your life. Give your body more of the real food that it needs for vitality. You can do it. I will help you.
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