FYI, many of these so-called anti-nutrient proteins have antioxident qualities
. Below, there's a study on how the buckwheat prolamine inhibited the oxidation of linoleic acid. They aren't all evil.
scroll down to post #4 or go to the pdf http://lnmcp.mf.uni-...h/2001s-629.pdf
cites some details on prolamin/lectin content of seeds like quinoa and buckwheat. and that 'Buckwheat prolamin was found to exhibit antioxidative effect in powder model systems and radical scavenging activity
.' it inhibits the oxidation of linoleic acid.
And that prolamines are alcohol soluble. Perhaps another soaking medium to look into? The article also states that the prolamin content of buckwheat is less than 5%
Article about measuring the anti-nutrient protein content in seeds HOW TO DETERMINE COELIAC DISEASE ACTIVE PROTEINS IN CELEALS AND PSEUDOCEREALS http://www.foodinnov...va/docu2/49.pdf
Proteins of cereals are classified into three fractions depending on their solubility. The first
fraction are albumins and globulins, which are soluble in salt solutions, mainly in NaCl, the
second part – prolamins are proteins soluble in alcohol (ethanol) solutions and the last fraction
are glutenins, which are soluble in alkali solutions, for example in NaOH (Ciccocioppo et al.,
2005). Albumins and globulins are constitutional proteins with enzymatic activity, prolamins
and glutelins are consider to be grain-storage-proteins (Wieser, Koehler, 2008).
See, that's interesting because MesoAmericans soak corn in an alkaline solution when preparing it for use as a grain in tortillas and such. I don't know how widespread that practice is beyond the Mesoamerican, tortilla eating world.
And this was posted a few pages earlier, but worth noting again as I'd forgotten it.
Dairy may be potentially more harmful in pasteurized, processed milk because of the reduction of SIgA, an immunoglobulin that binds dangerous lectins , Biol Neonate 1991;59(3):121-5 Davin JC et al The high lectin-binding capacity of human secretory IgA protects nonspecifically mucosae against environmental antigens.),
So not only does grain fed dairy have more lectins, it has less of what binds them up and protects us from them.
Article on various antinutrients in plant proteins. It's actually about animal feed, but still somewhat useful:http://www.pjbs.org/...ine/fin1709.pdf
Edited by alternativista, 10 January 2013 - 11:48 AM.