Light, Serena
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5THE ULTIMATE GUIDE TO RECOVER FROM INFLAMMATORY PAINS
Do you find it hard to find great recipes that are lectin-free but still provide great taste?
If the answer to these questions is YES, the keep reading
The importance of proper cooking nowhere as poignant as it is when it comes to cooking with foods that contain lectin. Cooking methods which use moist heat as the most useful when it comes to getting rid of as many lectins as possible before the food is consumed. High temperatures break down starch and simpler carbohydrates. This is great, because lectins attach themselves to carbs, and in a healthy body, would remove themselves along with the carbs as long as they can be digested. But when high moist temperatures break down the carbs, they also break down most of the lectins, which now have nothing to hold on to.
Although some people believe that cooking lentils for a long period of time will destroy the lectin protein's chain, this is not true. Lectin doesn't care how long you cook your food, as long as you cook it at very high temperatures. This is the only way to get rid of this protein and aid your digestion. It is also the reason why slow cookers are not at all recommended for those who have a problem with lectin, because pressure cooker cook food for long periods of time but at low temperatures, meaning that they do nothing to alter the chemical structure of lectin. In this book, you will find the following recipes:
Cassava flour pancakesMoroccan broccoli chickenItalian mushroom roastCuban beefBasil scallopsSweet potato with spicy guacamoleSimple chocolate mousseAnd many more...
Even if you never approached to this kind of diet, you will be able to prepare perfect recipes simply following the instructions inside this book.
Scroll up the page and click the BUY NOW button
Do you find it hard to find great recipes that are lectin-free but still provide great taste?
If the answer to these questions is YES, the keep reading
The importance of proper cooking nowhere as poignant as it is when it comes to cooking with foods that contain lectin. Cooking methods which use moist heat as the most useful when it comes to getting rid of as many lectins as possible before the food is consumed. High temperatures break down starch and simpler carbohydrates. This is great, because lectins attach themselves to carbs, and in a healthy body, would remove themselves along with the carbs as long as they can be digested. But when high moist temperatures break down the carbs, they also break down most of the lectins, which now have nothing to hold on to.
Although some people believe that cooking lentils for a long period of time will destroy the lectin protein's chain, this is not true. Lectin doesn't care how long you cook your food, as long as you cook it at very high temperatures. This is the only way to get rid of this protein and aid your digestion. It is also the reason why slow cookers are not at all recommended for those who have a problem with lectin, because pressure cooker cook food for long periods of time but at low temperatures, meaning that they do nothing to alter the chemical structure of lectin. In this book, you will find the following recipes:
Cassava flour pancakesMoroccan broccoli chickenItalian mushroom roastCuban beefBasil scallopsSweet potato with spicy guacamoleSimple chocolate mousseAnd many more...
Even if you never approached to this kind of diet, you will be able to prepare perfect recipes simply following the instructions inside this book.
Scroll up the page and click the BUY NOW button
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