What are lectins and when to limit or avoid them?
Joanna Sochan2022-05-02T10:39:20+10:00Lectins are a type of protein present in most plants, especially in legumes, beans and root vegetables. This type of protein can bind to carbohydrates and human cells such as intestinal cells, causing cellular damage. These compounds can be resistant to digestive enzymes. The best known and most problematic lectin is gluten. Plants use lectins [...]