How to inactivate most lectins by cooking with a pressure cooker

Published on 08/17/2021 by Dr. med. Christian Gersch
Dr. Gersch is a Kaiserslautern based concierge physican

To many people, pressure cookers seem like they come from another time - our grandparents' generation used them for cooking. For energy-saving reasons alone, pressure cookers should have a clear significance in the kitchen, but above all they can do something special: Cook at over 100 °C / 212 °F - and thus destroy lectins in food that are retained by normal cooking.

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