There's an increasing body of evidence pointing out that some people suffer horrible digestive and autoimmune issues because their body has trouble dealing with the natural lectin content of their diet. While one option for dealing with this is simply avoiding all high-lectin foods (like a fruit-based raw diet), people are often counseled to soak or otherwise process their beans, nuts, seeds, and grains to reduce the lectin content of their diets. In this video we look at the research into the subject to see which methods do the best job of reducing lectin content. We examine soaking, baking soda, sprouting, fermenting, boiling, and pressure cooking.
