My question is about lectins, and lectins from legumes and beans in particular. I have not seen any study which really discusses the potentially toxic impacts from lectins, including what types of lectins may be ok, or what levels are safe/not safe; can you help?

In raw form, kidney beans can contain high amounts of a potentially toxic substance called phytohemagglutinin. This substance is classified as a lectin glycoprotein, and in preliminary research studies has been reported to disrupt cellular ...



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