Lectin-free fruits include pomegranates, lemons, beets, blackberries, blueberries, apples, plums, sweet oranges, tangerines, and dates.
Lectin is a carbohydrate-binding protein that can be found in varying amounts in most plants, including beans, pulses, grains, fruits and vegetables (eg, potatoes, tomatoes, sweet potatoes, zucchini, carrots, berries, watermelon), nuts, coffee, chocolate, and some herbs and spices (eg, peppermint, marjoram, nutmeg).
Usually I only recommend green bananas to eat. But here's a healthy way to use to ripe bananas: Banana Tea. All the potassium nutrient benefits, none of the sugar. Slice both ends off, boil in 3 cups of water for 15 minutes.
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.
Eggs Eggs too are included in the lectin-free way of life, but must be pasture-raised.
In addition to cranberries, you can find lectin blockers in many other fruits, especially oranges, peaches, and blueberries.
Still, there are some fruits and vegetables that contain only some amount of lectin-like: apples, arugula, artichokes, asparagus, beets, blackberries, blueberries, broccoli, Brussel sprouts, cabbage, carrots, cauliflower, celery, cherries, chives, collards, kale, leafy greens, leeks, lemons, mushrooms, okra, onions, ...
Cow's Milk: As a reminder from chapter 2, almost all products from cow's milk contain a lectin-like protein called casein A-1, so avoid ice cream, yogurt (even Greek yogurt), and cheese.
Most types of fruit – especially goji berries, cherries and blackberries (seasonal fruit is thought to be lower in lectins). Most types of vegetables – especially butternut squash, pumpkin and 'nightshade vegetables' like: peppers, tomatoes, aubergine, and potatoes.
While bananas do contain lectins, they are not considered to be a major source of lectins. Bananas are a good source of dietary fiber, vitamins, and minerals. They are also low in calories and fat. Lectin is a protein that is found in the pulp of ripe bananas and plantains.
One of the predominant proteins in the pulp of ripe bananas (Musa acuminata L.) and plantains (Musa spp.) has been identified as a lectin.
As lectins reach the small intestine, they can bind to receptors on the intestinal cell lining and cause damage. Larger amounts of lectins are found in certain plant foods like legumes, wheat, seeds, nuts, and some fruits and vegetables.
Damage to the Digestive System
Certain types of lectin may bind with the walls of your digestive system which can lead to serious problems. Eating one particular lectin, phytohemagglutinin, can lead to severe abdominal pain, vomiting, and diarrhea.
The best ways to mitigate the toxic effects of lectins are traditional food preparation methods, which include soaking, sprouting, and fermenting grains and legumes. You can ferment flour before cooking with it. Sourdough bread and a traditional flatbread from India called dosa are both made from fermented flours.
Because lectins can trigger an immune response, they have been linked to autoimmune inflammatory conditions like inflammatory bowel disease, rheumatoid arthritis, and type 1 diabetes.
What You Eat. Whole, unprocessed foods are key, starting with low-lectin vegetables such as greens, carrots and cauliflower, in-season berries, and avocado. Fish, grass-fed beef, and pasture-raised poultry are on the table, as are healthy oils such as olive and coconut.
Not only are avocados lectin-free, but they're also packed with antioxidants. Avocados are also high in good fats and fiber. Broccoli – Not all vegetables have lectins. Broccoli, cauliflower, and Brussels sprouts are also lectin-free.
Lectins everywhere
“Citrus fruits such as oranges, lemons, and grapefruit, and berries, including blackberries, raspberries, and strawberries, and many other fruits like pomegranate, grapes, cherries, quinces, apples, watermelon, banana, papaya, plums, and currants are also sources of dietary lectins.”