Tue, Dec-17-19, 07:34
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Senior Member
Posts: 876
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Plan: Protein Power/Atkins
Stats: 250/167/175
BF:
Progress: 111%
Location: Prescott, Arizona, USA
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The point about rice not having the same reactions as other grains makes a lot of sense since rice is hulled rather than ground like all other grains. And if the lectin is in the outer protective hull of grains, they would contain the lectin in the hull.
What about cream, yogurt and cottage cheese? Do they contain the same amounts of lectin as milk? I guess I will have to look them up.
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