Legumes, pseudo-grains, potatoes, red wine.
Different results in studies for soaking, cooking and fermentation. Cholesterol and bile.
Leaky-gut, disturbs digestive enzymes.
Lectins (phytohaemagglutinins): Phytohaemagglutinins or lectins are glycoproteins widely distributed in legumes and some certain oil seeds (including soybean) which possess an affinity for specific sugar molecules and are characterized by their ability to combine with carbohydrate membrane receptors (Pusztai, 1989). Lectins have the capability to directly bind to the intestinal muscosa (Almeida et al., 1991; Santiago et al., 1993), interacting with the enterocytes and interfering with the absorption and transportation of nutrients (particularly carbohydrates) during digestion (Santiago et al., 1993) and causing epithelial lesions within the intestine (Oliveira et al., 1989). Although lectins are usually reported as being heat labile, their stability varies between plant species, many lectins being resistant to inactivation by dry heat and requiring the presence of moisture for more complete destruction (Ayyagari et al., 1989; Poel et al., 1990; Almeida et al., 1991).