4 ms·
While you may be right that secondary metabolites can be a problem (the mentioned gossypol being a perfect example), lectins (as any other protein) are not risk
by patall 8y ago
While you may be right that secondary metabolites can be a problem (the mentioned gossypol being a perfect example), lectins (as any other protein) are not risk when you heat your food. I would rather worry that removing the insect toxins from a plant is intended to increase the sale of insecticides.
- tsomctl 8y agoHeat is not a guaranteed way to destroy lectins. It depends on how long you cook it, how hot, and the moisture level. Most of the time, it just reduces the levels.
- gorilla_fight 8y agoConsider if lectins were not a risk when heating food, then castor beans would be completely safe to eat after cooking: the toxic component of castor is ricin, a lectin. The most cooking can do is reduce or mitigate the harmful effects to some extent. Fermentation is another technique but neither reduces the risk to zero. "(as any other protein)" is not true either, consider for example peanut allergies, and related allergies such as tree nuts and soy. Cupins, prolamins, profilins are known protein families which can cause allergic reactions. Hence the warning you may see on food labels: Allergy information: This product was processed in a facility that processes peanuts, tree nuts, soy, wheat, and dairy products. even if they are cooked.