Ask Dr Libby

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Lectins are proteins found in animals and plants, particularly grains, legumes, nuts and seeds. They have many protective functions, from recognising pathogens to helping regulate protein levels in the blood.

However, lectins can confuse the immune system in some people, and drive it to create antibodies. Lectins can also mimic other proteins typically present in blood. Almost everyone has antibodies to some dietary lectins, so our responses to lectincontaining food can vary. Eating a variety of foods reduces the impact and some people benefit from fermented foods, such as sauerkraut and kombucha. Cooking, sprouting or soaking your grains, legumes, nuts and seeds helps decrease lectins.

OXALATES

Leafy green vegetables, nuts, seeds, most berries, certain other fruits, soy, meat and dairy all contain small amounts.

The main area of concern for oxalic acid is in relation to kidney stones. Approximately 80 per cent of kidney stones are composed of calcium oxalate. Oxalic acid binds

123RF Soaking beans overnight is an effective way to reduce their phytic acid.