Why Some Lectins Are Heat-Stable
For decades, cooking has been treated as the great equalizer of plant foods. Heat, we’re told, neutralizes harmful compounds, makes foods safer to eat, and improves digestibility.
Year: 2026
Gut-Calming Breakfast Bowls
Breakfast is often treated as a mechanical event. Eat something fast, get calories in, move on with the day.
Hidden Lectins in “Clean Label” Foods
There is something deeply reassuring about a clean label. A short ingredient list feels honest. Familiar words feel safe.
Pressure Cooking vs. Canning: What’s the Difference for Lectins
For anyone exploring a low-lectin way of eating, cooking methods quickly become more than a culinary preference.
Cassava Flour Pizza Crust: A Low-Lectin Take on a Familiar Comfort
Pizza is one of those foods that lives at the crossroads of culture, comfort, and convenience.
Low-Lectin Snack Plates for Long Days
Long days have a way of exposing the weak points in our eating habits. Skipped meals turn into frantic snacking.
Why Lectins Are Hard to Study in Humans
Lectins sit in an uncomfortable space between nutrition, immunology, and everyday lived experience.
Why Sous-Vide Is Not Ideal for Lectin Reduction
Sous-vide cooking has earned a reputation as one of the most precise and gentle ways to prepare food.
Lectins in Animal Feed and Why It Matters
When people hear the word lectins, they usually think about human nutrition. Lectins are often discussed in the context of grains, legumes, and vegetables and how they interact with digestion and immune function.
Why Baking Reduces Lectins Differently Than Roasting
When people begin paying attention to lectins, cooking quickly becomes part of the conversation. It is not just what you eat, but how you prepare it.