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The Nutrition Science Podcast
Anti-Nutrients and Plant Toxins: The Truth About Lectins, Phytates, Oxalates, and More...
Apr 22, 2024
26:12
Snipd AI
Exploring plant toxins and anti-nutrients in foods, dispelling myths about their harmful effects. Discussing lectins, oxalates, goitrogens, and phytates found in plant foods. Highlighting cooking methods to reduce risks and the overall health benefits of consuming these compounds. Emphasizing the need for scientific understanding in dietary choices.
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Quick takeaways
- Cooking, soaking, or fermenting legumes and grains reduces harmful lectin levels for improved health.
- Balancing calcium intake alongside high-oxalate foods is crucial to prevent kidney stone formation.
Deep dives
Lectins in Plant Foods
Lectins, found in legumes like beans and grains, can have varying effects on the body. While some lectins can be harmful if consumed raw, cooking, soaking, or fermenting these foods significantly reduces lectin levels. Consumption of beans, whole grains, nuts, and seeds with reduced lectin content has shown positive health effects in studies.
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