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The reduction of biologically active lectins in legumes through various cooking methods.
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 —...
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...