Lectins, 2

Lectins may be harmful, at least for some people, if consumed in excess in uncooked or improperly-cooked forms. Some think that the negative effects of lectins are due to gastrointestinal distress through interaction of the lectins with cells in the intestines. Symptoms of toxicity may include diarrhea, nausea, bloating, and vomiting. Some have suggested that there are ways to reduce the toxicity of lectins. For example: soaking legumes and beans for a couple of hours in water with a little added lemon juice and then cooking them in a pressure cooker. Thinking back to my childhood, I recall that my mother always cooked legumes and beans in a pressure cooker. I think I’ll get one and try doing this myself. Can’t hurt!