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So when discussing the nutritional benefits of a legume. Should we be more focused on it in its raw form or the form that people eat it in (almost certainly coo
by aconbere 16y ago
So when discussing the nutritional benefits of a legume. Should we be more focused on it in its raw form or the form that people eat it in (almost certainly cooked). Cooking is absolutely part of the point. Which is why any article you read about lectin in grains and legumes should discuss the effect of cooking on lectins.
- awolf 16y agoSome lectins break down better than others, but for the most part lectins are extremely durable. The lectins in legumes are a lot less of a big deal compared to the lectins in wheat (gluten).
- aconbere 16y agoThat sounds reasonable. I wasn't trying to dismiss the effects of lectins en mass, but rather provide a reasoning to the parent that perhaps it's worth linking to actual research on the topic. I actually have to tip my hat to you, after a couple of books and some google tinkering, the article you linked to is by far the most comprehensive scientific look at the topic that I've found.