Lectins are present in around 30% of the foods we eat. These natural substances, found in plant foods, bind to carbohydrates and slow down the absorption of food. Because of this, they are referred to as "antinutrients." However, depending on how you interpret this term, it might be a little confusing. Lectins are active in certain plants unless they are cooked, when they become inactive. But do you really need to avoid them?
Click on to discover everything you need to know about lectins, and the plant foods that contain them.