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The topic of cooking methods and their effect on cadmium levels in food, including rinsing and cooking rice with excess water.
Diet is the main source of for most people, with plant-based foods — especially cereals, leafy greens, tubers, nuts and seeds — contributing the bulk of intake, so the most effective consumer-level pr...
Traditional food preparations — cooking, soaking/sprouting, and fermentation — substantially reduce , often by large percentages, making these foods safe and even beneficial for gut health when proper...
Common kitchen methods—soaking, boiling (wet high heat), pressure cooking, fermenting and dehulling—substantially reduce or eliminate biologically active lectins in many legumes and seeds when applied...
Pressure cooking and boiling reliably inactivate the lectins found in most legumes and many vegetables — for example, properly cooked beans show little to no residual lectin activity after pressure-co...
Controlled studies and reviews of processing methods show that fermentation and germination generally reduce lectin activity at least as effectively as soaking and boiling, and in many cases more so —...