Does cooking destroy or neutralize lectins?

In some cases, yes but in other cases, such as tomatoes, the lectin activity is enhanced by cooking. The recommendations for foods are inclusive of whether the food is eaten raw or cooked, unless explicitly stated otherwise. Although most of the lectins found in food are destroyed by cooking, digestive enzymes, or are inactivated within the gut, at least 5% of the lectins we take in through our diet are absorbed into the bloodstream, and some of these are incompatible with our blood type.

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Keywords: Blood type diet lectin

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