I’ve read off google that peanut butter contains lectins but they aren’t able to be destroyed by cooking or roasting is this true? I read off one website were it says 90% of lectins in peanuts are destroyed by cooking while another says lectins in peanuts aren’t effected by cooking.
Antinutrients like lectins are common. Generally if foods are prepared correctly they have negligible effects. Peanut agglutinin is the antinutrient found in peanuts. It binds to certain carbohydrates in the gut. Some studies suggest it can impair the absorption of zinc and iron. Levels in peanut butter are low and are lowered further by roasting and grinding. Peanut butter is a very nutritious food and shouldn’t be avoided because of scant amounts of lectins. A balanced diet reduces risk of nutrient defecits.
Is it me or are lectins overstated? I have a coworker who seems to be obsessed with anti lectins, yet the food she villifies feels amazing to me? They are staples that have kept humanity alive for millenia??