Destroying Lectins with my Magefesa® Practika Plus Super Fast pressure cooker!

[Bolt_Upright]

I have been almost entirely Gluten and Lectin free for at least a year. Cutting out Lectins was a real challenge, and then I read (from Gundry and others) that you can mostly destroy the lectins in black beans, potatoes, and tomatoes by pressure cooking them. Other beans might be okay too, but I am going from memory and I am sure about black beans.

Not all foods with lectins can be made safe by pressure cooking. Mostly just the 3 items I listed. Please do your own research.

Gundry says not to eat these things every day, just occasionally. Personally I eat one meal a day of pressure cooked beans, potatoes, and (grass fed and finished) beef about 5 days a week.

  dvoranel asked me to post on my pressure cooker. I LOVE IT! If you get one, message me and we can talk on the phone and I will share advice about it. Or join one of Marc's Zoom calls!

Magefesa® Practika Plus Super Fast pressure cooker, 4.2 and 6.3 Quart, 18/10 stainless steel, suitable induction, excellent heat distribution, encapsulated heat diffuser bottom, 5 safety systems $119 - amazon.com/gp/product/B0018...

You get 2 pots and one lid. I use the smaller pot to cook fish. You can cook a frozen cod fillet in about12 minutes. I use the larger pot to make my beef and beans.

Nowhere did I find how long to pressure cook beans to destroy the lectins, but I did find most people pressure cook beans for about 15 or 20 minutes. So I pressure cook my beans on the high setting (14.5 PSI) FOR AN HOUR!

Here is my beef and bean and potato recipe:

1: Put a big gob of coconut oil in the pot.

2: This slice a russet potato and throw it in the pot.

3: Cut up a few onions and throw them in the pot.

4: Add your spices and cook this stuff for a while on the burner. I use a metal spatula as I am just frying in the pan.

5: Once you get bored of cooking and turning the potato and onions, go ahead and add a pound of grass fed grass finished ground beef and mix it in and cook it all together until the beef is cooked.

6: Add the pound of black beans you soaked in water with salt and rinsed more than a few times into the pot, mix it all together and add enough water so the water is about an inch and a half above the beans and stuff. WARNING: THERE IS A MAX FILL LINE INSIDE THE POT. DO NOT EXCEED IT.

7: Here you need to read the instructions on the pressure cooker. Basically put the lid on and lock it and set the pressure to high (14.5 PSI) and put the heat to medium.

8: When the pressure cooker reaches the correct pressure a red button pops up on the lid. This is a good time to make sure no steam is escaping from the side of your lid. If steam is escaping from the side of your lid, what I do is turn the heat off and wait for the red button to drop (indicating you are not under pressure anymore), take the lids off and reset the gasket and try again. I have to do this about 1 time out of 5 when I pressure cook. It is no big deal at all.

8B: So you are under pressure and all is well, so you can now probably turn the heat down a little. Not too much or you will lose pressure, and then wait. For me, the clock starts on my hour of pressure cooking when the red button pops up.

9: Personally, I hang nearby for the hour I am pressure cooking. I don't think it will blow up, but I don't want to be too far away if there is a problem. After the red button has been up for an hour I turn off the heat.

10: So once you turn off the heat that red button is going to stay up for 15 or 20 minutes. Wait for the red button to drop and you are done! The lid is actually designed not to let you open it until the red button drops.

I love it.

[Boscoejean]

bluezones.com/2020/03/the-t...

"The good news is that cooking or soaking beans destroys active lectins. Dried beans have to be soaked and then boiled for at least ten minutes. But it takes about an hour to cook most beans so that they are edible. Dr. Greger of NutritionFacts notes, “Without presoaking, it takes 45 minutes in a pressure cooker to get rid of all lectins, but an hour to make kidney beans edible. So basically… cooking beans to the point where they are considered edible is more than sufficient to destroy virtually all lectin activity.”

“…cooking beans to the point where they are considered edible is more than sufficient to destroy virtually all lectin activity.”

[Bolt_Upright in reply to Boscoejean]

I am wary of that advice. The people that think you don't need to pressure cook to get the lectins down to a safe (almost no lectins) level are the same people that don't think lectins are bad for you or might cause PD.

I have a high school degree, so take my opinion for what it is worth.

[Bolt_Upright in reply to Boscoejean]

This is what Gundry says:

gundrymd.com/remove-lectins/

If you have to cook with beans tomatoes, or potatoes, your best bet for destroying the lectins is a pressure cooker. It won’t get every last lectin – and it won’t come close to knocking out the lectins in wheat, oats, rye, barley, or spelt – so avoid those entirely. That said, pressure cooking can do a pretty good job with certain veggies and legumes. So, get used to cooking with pressure.

Just soak in a few changes of water (for beans), then pressure cook according to the manufacturer’s instructions on YOUR pressure cooker. It’s that easy.

[Boscoejean in reply to Bolt_Upright]

so I was wondering how and why the pressure cooker would eliminate the lectins

"How does cooking destroy lectins?

Cooking, especially with wet high-heat methods like boiling or stewing, or soaking in water for several hours, can inactivate most lectins. [6] Lectins are water-soluble and typically found on the outer surface of a food, so exposure to water removes them. An example is dried beans."

[MBAnderson]

Will you marry me?🙂

[dvoranel]

thank you so much!

[Gymsack]

I am not sure whom MBA was proposing to. He seems to have replied to Bolt under Boscoe and it looks like dvoranel has responded. This could be tricky.

[Bolt_Upright in reply to Gymsack]

You should join Marc's wild and crazy Thursday night Zoom calls. The less said, the better.

[Reetpetitio]

Someone tolde me a pressure cooking protocol for cooking lentils and beans to destry lectins; I do recall that it involved soaking them overnight (or perhaps even longer, you'd have to google!) and discarding the soak water.

[LAJ12345]

I wonder if canned ones are pressure cooked. I imagine they are.

With soaking I usually put them on to soak the night before while making dinner. Next morning I drain and put on to pressure cook next day well before dinner. Then when dinner time comes they are ready to go. I usually do extra and freeze for another night.

[Bolt_Upright in reply to LAJ12345]

The thing about canned beans is, maybe they are probably pressure cooked and could be okay. If you believe lectins are a problem, then you would really rather be sure. To me the only way to be sure is: 1) If the can says it was pressure cooked and should be free of lectins, or 2) If I process the beans myself.

[Jojaku123]

Hey, thanks for your informative post. I never knew about this lectin thing before. I did have a question. I don’t know anything about Gundry, but I looked online and found this quite detailed very critical review of his book… Maybe you should check it out? I’m not trying to start trouble… Truly. I just wanna learn about this disease. It sucks for all of us. But I read this and I felt compelled to share it with you. Feel free to comment and tell me if this is just ridiculous because I eat a lot of lentils and I need to know about this!… But this review concerned me. What do you think?

nutritionstudies.org/the-pl...

[Bolt_Upright in reply to Jojaku123]

Thanks for mentioning this. I take no offense.

Dr Gundry is very controversial. He is not my God. I pick and choose from his various opinions. He is an iconoclast, and I like iconoclasts.

Also, he is not alone in his views.

Dr. Paul Mason - 'How lectins impact your health - from obesity to autoimmune disease' youtu.be/mjQZCCiV6iA?si=JyA...(Not working as expected?)

Gut-brain axis: Review on the association between Parkinson’s disease and plant lectins healthunlocked.com/cure-par...

[Jojaku123 in reply to Bolt_Upright]

thank you for your reply! I really appreciate it. I will take a look at this.

[Jojaku123 in reply to Bolt_Upright]

so here’s a question. I don’t eat beans that often but I eat lentils a lot. Do you think 24 hours soaking is sufficient, or do they need to be cooked in a pressure cooker as well? What about sprouted versus regular lentils? Just wondering if you knew about that…

[Bolt_Upright in reply to Jojaku123]

Are lentils high in lectins?

Some foods that contain higher amounts of lectins include beans, peanuts, lentils, tomatoes, potatoes, eggplant, fruits, and wheat and other grains.Sep 14, 2018

How to remove lectin from lentils?

Cooking, especially with wet high-heat methods like boiling or stewing, or soaking in water for several hours, can inactivate most lectins. [6] Lectins are water-soluble and typically found on the outer surface of a food, so exposure to water removes them.

[Jojaku123 in reply to Bolt_Upright]

yes. Intuitively, I feel that lentils are easier to break down than beans… So maybe I don’t need a pressure cooker to get rid of the lectins but I just need to soak them for a full day…

[Gymsack]

Here is a lead to another doctor who believes lectins need to be controlled . He was fired also apparently.

ncbi.nlm.nih.gov/pmc/articl....

Basicly I eat cereals , potatoes and beans with tomato sauce all over it .

I need to start paying attention.

[Bolt_Upright in reply to Gymsack]

That's an EXCELLENT paper! One thing people don't talk about is that back in the 80s and 90s modifying crops to have more lectins was a thing. Lectins repel bugs, so they thought they were making healthier crops that would repel bugs without pesticides. The road to hell...

[Gioc in reply to Bolt_Upright]

”Lectins repel bugs, so they thought they were making healthier crops that would repel bugs without pesticides. The road to hell...”

Sorry Bolt_Upright, but this is just ridiculous.

But also the first part…

No horticulturist believes that lectins repels bugs , much less “modifying crops to have more lectins ”.

here is a good traditional mexican recipe for cooking style beans, note the preparation to remove the lectins.

The fact that beans need to be soaked for 24 hours has always been the method for removing lectins. Everyone here knows this, even me that as a child I helped my grandmother peel the beans.

ricette.giallozafferano.it/....

[Esperanto in reply to Gioc]

Great advice, Gio. The Mexicans sure know their stuff! 🌮 🫘🌯🫔 However, it's also mentioned in our family cookbook. Gently simmering beans and adding bicarbonate of soda during soaking reduces cooking time and makes the beans softer. Bicarbonate of soda raises the pH level of the soaking water, allowing the beans to soak and cook more quickly, as well as reducing the gas-forming effect and lectins in beans. It's important, though, to use bicarbonate of soda sparingly (just a pinch) to avoid a bitter taste.

[LAJ12345]

then on the other hand we have this guy saying eat lots of beans and lentils to live longer

amazon.com/How-Not-Age-Scie...

[Bolt_Upright in reply to LAJ12345]

But he is not targeting people with PD. I think a lot of generally good advice does not apply once you have a condition. For instance, generally peanuts are good for you, but not if you have a peanut allergy.

I don't think peanuts are good for us either.

[LAJ12345 in reply to Bolt_Upright]

True

[Ghmac]

So due to lectins we have been avoiding beans, esspecially canned beans which have the additional complication of nano plastics from the can lining. I do a lot of pressure canning during the summer of vegtables from the garden, and was considering starting from dry beans, then adding some herbs and spices and pressure canning them. You just gave me the push I needed to start the process. Thanks Bolt.

[Esperanto]

Any nuance, the nutritious lectins are not inherently bad for everyone. Some people may have specific sensitivities or intolerances to lectins, while others may not experience any negative effects. When it comes to slow cooking, the prolonged cooking time and low temperatures may help to reduce the lectin content in foods. Also slow cooking can break down the lectins and make them less biologically active, potentially reducing their negative effects.