Cucumber contains a protein called lectin which Dr Steven Gundy, a respected heart surgeon and cardiologist, has studied in great detail and has found a link between memory loss and lectins.
Many of the cucumber's lectins can be found in their skin. By taking off the skin, you limit the number of lectins you're putting in your system. Another way to reduce the lectins in this diet food is to cut the seed-laden center out. There's a good amount of 'meat' to the cucumber that doesn't contain seeds.
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).
But, eating cucumber with meals can cause indigestion for some people because of the compound called cucurbitacin (class of biochemical compounds). Also, cucumbers must always be eaten with its skin on after it is washed thoroughly.”
Pinto beans (Phaseolus vulgaris) were used as a positive reference food due to their high lectin content. In contrast, blueberry (Vaccinium corymbosum) and raspberry (Rubus idaeus) were used as negative food references, with their direct consumption being approved as a result of their low lectin content.
They are anti-inflammatory.
Cucumbers are chock full of antioxidants, like lignans, and minerals, such as potassium and magnesium, that Dr. Boling says can have anti-inflammatory effects on your body when you eat enough of them.
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.
Studies show that boiling legumes, soybeans, and even kidney beans (which have extremely high lectin levels when raw), greatly reduces and often completely eliminates lectin activity.
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.
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.
Sauerkraut, yogurt, tempeh, and kombucha are well-known food sources that undergo the fermentation process. The fermentation process has shown to reduce lectin content up to 95 percent.
"Cucumbers are loaded with minerals that aid in keeping you hydrated, but they also have a feature that interferes with the absorption of Vitamin C," says Tanya S. Kapoor, nutritionist, and dietitian, Wellness by Tanya. Therefore, most of the time, the combination of cucumber and tomato is advised to be avoided.
Fruits like cucumber and watermelon improve digestion if taken in the right way. If water is consumed after taking these fruits, it can upset your digestion. This is because water containing food smoothens the digestion process and makes the bowel movement easy.
Cucumbers contain an ingredient called cucurbitacin, which can lead to indigestion in some people who have underlying health and digestive issues. In some cases, eating excessive cucumber can lead to bloating, indigestion and discomfort.
Does oatmeal have lectins? Yes, oats and oatmeal are high in lectins. But don't worry, there are plenty of delicious lectin-free alternatives to oatmeal. You can make porridge with millet, sorghum, teff, and fonio.
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, ...