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.
Tag: low-lectin cooking
How to Pressure Cook Tomatoes for Lower Lectin Levels
Tomatoes occupy a complicated place in many kitchens. They are central to sauces, soups, stews, and countless comfort foods, yet they also belong to the nightshade family, a group of plants often discussed in relation to lectins and digestive sensitivity.
Avoiding Slow Cookers: The Science Behind Too-Low Temperatures
Slow cookers have earned a cozy reputation. They promise convenience, comfort food, and the satisfaction of letting dinner quietly make itself while you tend to the rest of your day.
Peeling and Deseeding Nightshades: Why This Simple Step Makes a Big Difference
For most people, peeling a tomato or scooping seeds from a pepper feels like extra kitchen work or one of those fussy steps that old cookbooks recommend but modern cooking shows tend to skip.