LEGUMES

1. Saponins

1.1. Like lectins, plants use them in defence.

1.2. Strongly present in Legumes.

1.3. Interact strongly with cholesterol which can lead to bacteria & toxins passing into bloodstream.

1.4. Can cause inflammation.

1.5. At high levels can cause hemolysis (destruction of red blood cells which carry oxygen around body).

1.6. Remain stable during cooking.

2. General info

2.1. Not totally bad but not much nutrition either. A carby 'filler' food.

2.2. Commonly thought to provide protein and minerals.

2.3. BUT, once cooked, lose much of nutritional value.

2.4. Any minerals remaining don't get absorbed due to high phytate levels.

2.5. Phytates bind to minerals acting like a 'blocker' = body unable to digest.

3. Lectins

3.1. Plants use them to protect from being eaten.

3.2. Especially present in Legumes and tubers, i.e. potatoes.

3.3. Can cause toxins, inflammation.

3.4. Resistant to cooking and digestive enzymes.

3.5. Can strip away protective mucous layer from your digestive tract and respiratory system.

3.6. Not everyone is affected but can amplify existing conditions such as diabetes, rheumatoid arthiritis and ulcers.

4. What are they?

4.1. Beans - Soya, Lupin, Kidney, Green beans

4.2. Peas - Chickpeas, Green peas

4.3. Lentils

4.4. Peanuts