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.
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.
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.
The moment food enters the body, a series of microscopic exchanges quietly begins. Most of these interactions are harmless and routine, fueling the body with nutrients that pass through cells without incident.