In response to one such review of the evidence, based largely on laboratory rodents, one peer-reviewer cautioned that we should not draw conclusions about the involvement of dietary lectins in the cause “of diseases without definite and positive proof.” That was written more than a quarter century ago, and such clinical proof has yet to materialize. What we do have, however, is ever-growing evidence that legumes—beans, split peas, chickpeas, and lentils—are good for us, associated with a longer lifespan, a significantly lower risk of colorectal cancer (a leading cancer killer), considered part of “a natural, cost-effective, and free from side effects solution for the prevention and treatment of [type 2 diabetes].” Randomize people to eat five cups of lentils, chickpeas, split peas, and navy beans a week, and you can see the same benefits in terms of weight loss and metabolic benefits that you do with caloric-restriction portion control. And, the whole lectins theory is based on lectin-containing foods being inflammatory.
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I have had success making your meatloaf, pizza crust, and muffins but I have to do the mini muffins or the middle stays kind of soggy. I was able to make your biscuits that were wonderful. 🙂 I also had a few breads stay soggy in the middle but beautifully crispy on the outside. So… can you please help me get the breads and larger muffins to bake all the way through??? How do I do that? I’d love to have a good sandwich bread in a loaf not just rolls. I’ve tried your psyllium husk bread twice… now on I make it in rolls. It’s wonderful. I just want it to be a big yummy loaf like your picture. Sorry my one question turned into three. THANK YOU for any help you can give me!