http://www.nikigratrix.com/would-it-be- ... free-diet/
This ties in several of the diets many of us have had success with scd, paleo, low carb, etc.
Researched heat deactivating lectins which is apparently why we can eat well cooked foods, but not raw.
Apparently dry heat (such as baking bread) does not destroy lectins while moist heat will. This may very well be why breading on meats & seafoods doesn't bother me at all. Anyone that has ever had a grease burn can assure you that oil gets much hotter than water. Deep frying would probably really destroy lectins (even in wheat).
http://www.ansci.cornell.edu/plants/tox ... ctins.html
My next science experiment will be to try a donut which is basically fried flour and sugar.
