Lectins

Lectins are a type of protein found in many plants and some animals that can bind to sugar molecules on cell surfaces. They serve natural roles in plant defense and cell signaling. In some cases, consuming large amounts of certain lectins—found in foods like beans, grains, and nightshade vegetables—can cause digestive discomfort or interfere with nutrient absorption if not properly cooked. However, most dietary lectins are deactivated through proper cooking methods. They are a normal part of many foods and typically not harmful when foods are prepared correctly, but individual sensitivities can vary.