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The importance of proper cooking and food processing to reduce lectin risks and ensure food safety.
There is no scientifically established “safe” level of lead ingestion: major public-health bodies state that no blood lead concentration is known to be without harmful effects, and regulatory goals fo...
Zoonotic parasites—protozoa and helminths that move from animals to people—reach humans through a handful of well-established routes: ingestion of contaminated food or water, direct contact with infec...
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...
Dr Hunger appears to be a real, operating restaurant brand or name in multiple cities: TripAdvisor hosts distinct listings for “Dr. HUNGER” in Žilina and “Dr Hunger Cafe” in London with guest reviews ...
Ivermectin residues vary markedly with formulation, route, and species: injectable and long‑acting preparations produce the highest and most persistent tissue and milk residues requiring weeks to mont...
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...