Lectin-free eating has been all the rage lately and for good reason. Lectins are a protein found in many foods, which can cause inflammation and harm our gut lining when not cooked or processed correctly. So, what’s the deal with canned lectin food? Is it better for you? Let’s dive right into it.
First things first, canning does not change the lectin content in foods. However, two brands of canned beans are pressure-cooked and safe to eat. You might have heard of the most popular one, Eden, but a new one from Italy called Jovial comes in a glass jar. Both brands work great and make for a convenient way to incorporate beans into your diet.
As a renowned doctor, I advocate a vegetarian diet with many leafy greens, vegetables, and pressure-cooked beans and lentils. Many of my patients are vegan and have plenty of options regarding being lectin-free, even when excluding grains containing lectins, such as wheat, rye, barley, and oats.
Now, let me tell you a short, humorous story. One of my patients, a nurse, used to make a tomato and squash/zucchini relish that she canned at home. She suffered from blinding migraine headaches and couldn’t figure out why. When we discovered she was eating lectin-rich foods, including her favorite relish, we had her try pressure-cooking half the next year and canning the other half. Surprisingly, the pressure-cooked version didn’t bother her, but the canned relish gave her a massive migraine headache. This shows you how crucial it is to process your foods correctly to avoid lectin-induced inflammation.
In conclusion, canned lectin food is not necessarily better for you, and canning won’t solve a lectin problem. However, pressure-cooked beans and lentils are safe to eat and offer a delicious and nutritious way to add more plant-based protein. So, next time you’re in the grocery store, consider picking up some pressure-cooked beans from Eden or Jovial and incorporating them into your next meal. Your gut will thank you.
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Summary of Transcript:
The video discusses whether canned lectin food is better for you. The answer is no; canning does not change the lectin content. However, two canned beans are pressure cooked and safe to eat: Eden and Jovial. Both work great, and pressure cooking is recommended for beans and lentils to remove lectins. Canned goods can retain lectins, as shown in a case of a patient who got migraines from a canned tomato and zucchini relish containing lectin. The grains of wheat, rye, barley, and oats cannot be pressure-cooked to destroy the lectin content. Eating a vegetarian diet is possible, and vegan and vegetarian recipes are available in books like “The Plant Paradox.”
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Summary of Description:
The article advises avoiding lectin-rich foods, but cutting them out ultimately can be difficult. It suggests ways to significantly reduce or remove lectins if avoiding them is impossible. The article also includes a discount code for products and social media links for Gundry MD. The article hashtag is #GundryMD #Beans #Lectins.
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Source Description
It can be hard to cut out lectin-heavy foods from your diet entirely… especially if we’re talking about dietary stables you depend on. Now, you should try to avoid lectin-rich foods as much as possible – but if that’s not an option for you, you can do a few things to significantly reduce or remove lectins in certain foods.
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#GundryMD #Beans #Lectins
