Lentils and beans contain resistant starches that your gut bacteria can break down and produce short-chain fatty acids such as butyric acids to provide fuel for your colon cells. You see, we co-dependant on these good bacteria in our gut. How to reduce lectins in the food so you can still enjoy their amazing health benefits?
Soaking: If you are a legume lover, make sure that you soak beans and legumes overnight, and change the water often. Drain and rinse again before cooking. You can also add some baking soda to the soaking water to help neutralize the lectins further.
Fermentation: You can enjoy some fermented products from legumes and beans, such as tofu, tempeh, tamari, natto, and miso. Fermentation allows beneficial bacteria to digest and convert those harmful substances, and render them to harmless ones. However, keep in mind that not all lectins are completely destroyed by these methods; some still remain in these foods.
Cooking your beans and lentils in a high-pressure pot can also help break down lectins in them. You can also add some herbs such as bay leaves in the lentils during the cooking to help reduce lectin content.
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