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.
Tag: food preparation science
Why Lectins Are Hard to Study in Humans
Lectins sit in an uncomfortable space between nutrition, immunology, and everyday lived experience.
Why Temperature Thresholds Matter More Than Cooking Time
One of the most persistent myths in nutrition is the idea that food safety, digestibility, and tolerance are mostly a function of how long something is cooked.
The Science Behind Boiling and Discarding Water
One of the simplest instructions you will see repeated in traditional cooking, ancestral food preparation, and modern low-lectin guidance is this: boil the food and discard the water.