In a few years, gluten seems to have become the number one enemy of our plates. By real food choice or intolerance, more and more people are adopting the "gluten-free" diet. Indeed, many studies have shown that this protein contained in many cereals and therefore in many products in our diet (bread, pasta, pizzas, pastries, sauces, preserves, etc.) could cause many ailments:bloating, diarrhea, fatigue , headache and even inflammation of the small intestine. Nevertheless, gluten does not seem to be the only protein to be decried by scientists. Lectins, vegetable proteins present in almost all foods, should also be avoided in our diet to adopt a healthier lifestyle. The problem ? Lectins are mainly found in legumes and cereals:soybeans, wheat, beans, peanuts, but also tomatoes, eggplants, potatoes or peppers. So it's hard to miss it when you know all the nutritional benefits of these foods...
But don't worry, the quantities of lectins present in the cereals and legumes that we consume are not large enough to have a real impact on the health of consumers. Plus, most of the lectin-rich foods we eat are almost always cooked beforehand, which is enough to totally eliminate these proteins from legumes and grains. Keep in mind that these lectin-containing foods are rich in vitamins, minerals, fiber, and antioxidants, and these healthy nutrients far outweigh the negative effects of minute amounts of lectins.
Clearly, without lectin, it will be without us!
