Lectins have become one of the most misunderstood compounds in nutrition. Some claim they damage the gut and trigger autoimmunity—others argue they offer protective health benefits. So what does the science actually say?
In this video, Dr. Mark Stengler breaks down peer-reviewed research on lectins, explaining how they function in plants, why raw or undercooked legumes can be problematic, and how simple preparation methods like soaking and boiling dramatically reduce risk. He also explores emerging research suggesting lectins may have antimicrobial and anti-tumor properties.
If you eat beans, grains, or plant-based foods—and want clarity instead of fear—this video delivers a grounded, research-based perspective you can actually use.
CHAPTERS
00:00 What Are Lectins?
00:22 Why Plants Contain Lectins
00:57 Are Lectins Harmful to Humans?
01:24 How Lectins Affect Digestion & Immunity
02:07 Cooking Methods That Deactivate Lectins
02:53 Safety Tips When Eating Legumes
03:02 Surprising Health Benefits of Lectins
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