Anti-nutrients, including lectins, oxalates, phytates, goitrogens, phytoestrogens, and tannins, are plant toxins that can have both negative and positive effects on the body depending on the type and dose consumed. Lectins, which are primarily found in legumes, grains, seeds, and nuts, have various functions in plants and can act as a defense mechanism. While some lectins have been identified to have serious negative effects, others are being researched as treatments for diseases. Cooking, soaking, and fermenting foods containing lectins significantly reduce the amount present, thus diminishing potential negative impacts. High amounts of isolated lectins in animal studies have shown potentially harmful effects on the GI tract, leading some to suggest that lectins could harm the gut and contribute to leaky gut.