Frank Roberts - Lectin Free Meal Prep Cookbook: Easy and Fast Lectin Free Meal Prep Recipes for Beginners

Lectins are principally those proteins which have the responsibility of binding cell membranes together. They are having a sugar binding nature and are actually the glyco section of the glycoconjugates existing on the cell membranes. It supports the cells to join together without the help of the immune mechanism. It is credited as the compulsory element for intercellular bindings.

Lectins comprises of a considerable amount of raw grains and legumes and is ordinarily present in that exceptional part of the seed i.e. cotyledon, which converts into the leaves after the sprouting and growth of the plant. It is to note hereby that the quantity of lectins in the food is roughly constant but with the arrival of cross breeding and different genetic and biological experimentation have caused the amount of lectins to differ from plant to plant.

Lectin proteins are found in the foods such as plants, grains and beans. They tend to bind with the carbohydrates which can help communicate the cells to interact with each other. They are the proteins that cause inflammation and weight gain and they are found in plants. Lectins are found in many foods and they are ubiquitous in nature. Lectins might get disabled by the use of some specific monosaccharides and oligosaccharides. They bind to ingest lectins from the grains, nightshade plants. They prevent them from binding with the carbohydrates and hence are useful for neutralizing lectins.

The most efficient way of eliminating or lowering down the quantity of lectins in plants are those cooking processes which work in moist heat. The starches in plants are substantially and effectually fragmented down into carbohydrates by cooking which are much simpler in nature. Lectins are associated to these carbs, which are then befittingly taken out of the human body prior to their detrimental and undesirable impacts and effects. The reason for not having a preference to slow cooking for the preparation of kidney beans is the fact that the lower temperature is being effective enough for the exclusion of lectins. The most effective and well-suited ways for the removal of lectins are elucidated as follows:

• Peeling

Peeling is a procedure that involves the removal of skin, peel or husk of various fruits, vegetables and grains that possess lectins.

• Deseeding

Deseeding is a procedure that involves the elimination of seeds from various lectin possessing fruits and vegetables. After the removal of the seeds, the fruits and vegetables become free of lectin, as the seeds contain most of the lectin proteins.

• Boiling

Boiling the lectin-carrying fruits and vegetables, like tomatoes, remove the remaining lectins from them.

• Fermentation:

Fermentation is a procedure that comprises of consenting advantageous bacteria for the human body which is effective in digestion and transmuting different harmful substances into safe ones. This is the motive for the wide usage of fermented soy substance i.e. natto, tamari, tempeh and miso by many healthy people across the world. Vegetables like cabbage, etc. after fermentation carry minor quantities of anti-nutrients. Those entities who have objections regarding intake of grains have considered applying the procedure of fermentation for treating grains. This technique is one way or another effective in elimination of lectins, but it is stated that a few hardcore natured lectins are not influenced by the process of fermentation.

• Sprouting:

The quantity of lectins is significantly lowered in beans, grains and seeds after they are sprouted. This procedure is highly effective if the sprouting is performed over a longer time span. In certain rare cases the amount of lectins and their effectiveness is increased after sprouting (considering the case of alfalfa). The seed coats of certain seeds and grains contain lectins, when they are germinated, the coating is metabolized and this results in the removal of lectins.

• Pressure cooking and Soaking:

The sole factor for boiling, rinsing and soaking of beans is reducing the amount of lectins present in them. This process has been adapted for since a long time now and has somehow proved to be effective. Beans and legumes are soaked overnight and the water is repeatedly changed for the effective removal of lectins present in them. On top of this, addition of baking soda to the soaking water can enhance the effects of removing lectins from the beans.

There are many benefits of lectins too in addition to its harmful effects. A smaller quantity of lectins is considered to be beneficial for the bacteria which are present in the human digestive system. According to a scientific research, lectins are well-thought-out to be very effective for the diagnosing and identification of cancer. A research is being carried out which sheds light for the role of lectins in discontinuing cancer cells from multiplying. They are many studies being conducted by medical experts and scientists for the role of lectins in playing a defensive mechanism, remedy and even as a treatment against various medical complications and ailments which are instigated by several fungi, bacteria and viruses.