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soy.net |
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resources and information on soy(Copyright 2009 soy.net) |
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Soy Lectins Lectins may bind intestinal epithelial glycoprotein receptors interfering with some absorption of nutrients. Lectins are heat labile and their effect is eliminated in cooked soyfoods. Phytohemagluttinin glycopeptides promotes clots, a small amount is found in peas, faba beans, chickpeas, lentils, common beans and soybeans, and the highest amounts are found in uncooked red kidney beans. Lectin is nearly completely eliminated during fermentation, microwaving, and precipitation processing, except in the common bean.
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All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. We cannot and do not give medical advice. These statements have not been evaluated by the Food and Drug Administration. Content is not intended to diagnose, treat, cure or prevent any disease. |
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