Lectins Can Be Deactivated Through Proper Food Preparation Techniques by: Eryn
There is a great book review on Eat Right 4 Your Type by Peter D'Adamo. Sally Eauclaire Osborne, MS, wrote the review in which lectins are discussed.
Here are a few excerpts indicating that proper food preparation techniques such as soaking, fermenting and cooking grains can deactivate lectins. The book review also states a healthy gut can digest lectins.
"A healthy body with full digestive and assimilative capabilities is completely capable of handling food lectins. In fact, this is borne out by numerous studies which suggest that lectins are either dismantled by enzymes - which are abundantly present in raw and fermented foods - or by cooking, which destroys the helpful enzymes but compensates by denaturing complex proteins so that they can more easily be broken down during the rest of the digestive process."
There was also commentary on this review:
"Osborne's point was that these lectins can be deactivated through proper food preparation techniques and by the healthy human digestive system. Rather than focusing on avoiding foods based on one's reactivity to specific lectins, Osborne suggests we should restore our digestive health and properly prepare problematic foods to deactivate lectins."
There are further helpful references at the bottom of the review.
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