reduce lectins

 How to reduce lectins in your favorite foods

You’ll want to avoid high-lectin foods every single day. However, if a special occasion is on the horizon and you know you’ll have to prepare lectin-rich foods, these strategies could help you reduce the lectin content in your dishes.

● Soak — Soaking your legumes and grains may help reduce the content of their plant lectins. Soak them overnight, and rinse them well before you start cooking.

● Pressure-cooking — If your recipe calls for beans, potatoes, or tomatoes, the best way to prep them is in the pressure cooker. A pressure cooker won’t get rid of all the lectins, but it may help significantly reduce the lectins in your food.

● Peel and De-seed — High-lectin foods like squash, cucumber, eggplant, and tomatoes can be easier on your body if you eliminate the skin and seeds. Peel the skin off your high-lectin fruits and veggies, and take out as many of the seeds as you can.

● Fermentation — When you ferment vegetables, fruits, and even legumes, you allow good bacteria to get in there and break down some of the plant’s defenses. While fermenting your food won’t kill all the lectins, it may help significantly reduce them.