Potatoes
The starch-rich potato is another common lectin source, with white potatoes exhibiting higher lectin levels than their sweet counterparts. The lectins in potatoes have been linked to inflammatory conditions and digestive issues, highlighting the importance of moderation and proper cooking to reduce lectin exposure.
White potatoes, in particular, are high in solanum tuberosum agglutinin, a type of lectin that can contribute to health issues in sensitive individuals. Opting for sweet potatoes or thoroughly cooking white potatoes can help mitigate these concerns.
Wheat
Wheat and other whole grains are significant lectin sources. These lectins can bind to the kidneys’ filtration barriers, potentially causing or exacerbating kidney issues. Reducing lectin intake from wheat involves cooking, soaking, or dry roasting, which can diminish its lectin content and lower health risks.
The lectins in wheat are a concern for individuals prone to kidney problems. Cooking methods that reduce lectin levels are essential for those looking to include wheat in their diet without incurring potential health risks.
