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German federal government body
Most high‑lectin foods become much safer after proper wet‑heat cooking: red kidney beans in particular can drop from ~20,000–70,000 HAU raw to ~200–400 HAU after thorough cooking (FDA figure cited in ...
Common foods with the most heat-stable lectins include certain grains (notably wheat through wheat germ agglutinin), some legumes and oilseeds (peanuts, certain beans), and a handful of mushrooms and ...
Consumers can reduce BPA exposure mainly by choosing BPA-free materials like stainless steel or glass for bottles and avoiding known BPA uses such as epoxy-lined cans; many brands now sell BPA-free bo...