Which foods are primarily cited as the source of Lectins, requiring proper cooking to neutralize them?
Answer
Legumes and grains
Lectins represent a diverse category of proteins, and their highest concentrations are typically observed in staple plant foods like legumes and grains. Kidney beans are specifically highlighted as a major source of lectins. These compounds have the potential to interact with the intestinal lining, possibly compromising the gut barrier function or generally impeding the absorption process of various nutrients. Because lectins are heat-sensitive, ensuring dried legumes are cooked thoroughly is crucial for safety and digestibility.
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