Ok something else I need advice on

[artteacher]

Hi,

I just wanted to put in a word about lectins: there are 4 major families of lectins I've read . . . legumes, dairy, nightshades, and grains. They are toxins, and the main problem (with dairy and nightshades in particular, if I remember correctly) is that they resemble human tissue, and it's possible for your body to mount an autoimmune response mistakenly when you eat these foods. It's possible to only have a problem with one family of lectins and not others. Castor beans are one of the most well known - that is where ricin comes from, and you know how poisonous that is. It's possible to have a problem with beans that has nothing to do with lectins: beans are just hard for many people to digest unless special measures are taken.

And, all that said, I can't eat beans at all, no matter how they're prepared, except for canned green beans (I haven't tried fresh or frozen) and my MoonRose soymilk. Go figure. Some lectins (like bananas, and I have no idea which family they're supposed to fit into) actually get more active when heated (as in making a banana bread). Soy is supposed to be one of the most resistant lectins to get rid of - I guess even really high temperatures don't completely neutralize them. It's a difficult subject to learn about, I think. I have searched and search the internet. So if anyone has links, please pass them on. I'd be glad to be the keeper of the lectin links.

Love, Marsha