Paul Saladino· MD
we were working with them on beans and rice but we're using pressure cookers to make them they lent the lectins less of a problem for them right
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
we were working with them on beans and rice but we're using pressure cookers to make them they lent the lectins less of a problem for them right
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but certainly there's other ways of getting rid of someone's compounds in uh in such a soaking for instance you can get rid of phytic acid right and sprouting and uh you might reduce fatty acid in beans by 80 to 90 percent
for instance um uh phytic acid you know is not completely reduced oxalate get rid of lectins pretty difficult to get rid of unless you pressure cook something
sadly pressure cooking your beans will not eliminate all of the lectins in them
now that's the phytic acid component and there are ways to mitigate it but phytic acid is only really degraded partially by cooking meaning if you cook the Oats not going to get rid of it