What is the lectin content of rice and pea protein?

While we have not lab-tested the lectin content in our Growing Naturals rice and pea proteins (as it is very costly), we have conferred with groups of science experts/chemists in both pulse and rice organizations/councils to confirm that our processing methods would be adequate enough to eliminate most if not all the lectins in the final protein powders.

Lectins are types of carbohydrate-binding proteins found in virtually all plants and animals, with certain foods like raw legumes and grains containing some of the highest amounts, followed by dairy and seafood.  Lectins may be harmful to the body when consumed in high amounts and for this reason, some diets like the Paleo diet advocate for eliminating lectin-containing foods like grains and legumes. However, what is often missed in the discussion is that lectins are virtually eliminated with various cooking/processing methods.  The same principle applies to our rice and pea proteins. Because the rice grains and peas have been soaked, separated, heated (to dry into powder), lectins are no longer an issue in the final protein powders.

As such, generally healthy individuals do NOT need to avoid/limit lectin sources (such as grains and legumes) as most people aren’t consuming them in their RAW format.  Once grains and legumes are processed or cooked, the lectins in them are significantly reduced or eliminated to amounts that do not cause issues in healthy individuals.



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