7 reasons to choose Meat over Lentils

Lentils are full of...

1. Phytates (Phytic Acid)

Impact: Binds to minerals such as iron, zinc, calcium, magnesium, and manganese, forming insoluble complexes that are not easily absorbed by the body.

Prevalence: Common in legumes, grains, and seeds.

2. Lectins

Impact: Bind to the intestinal lining, potentially interfering with nutrient absorption and damaging the gut barrier if consumed in large amounts or improperly prepared.

Prevalence: Found in all legumes.

3. Tannins

Impact: Inhibit the absorption of iron by forming insoluble complexes.

Prevalence: Found in varying amounts depending on the type of lentil.

4. Oxalates

Impact: Bind to calcium, forming calcium oxalate, which reduces calcium absorption and may contribute to kidney stone formation in susceptible individuals.

Prevalence: Found in smaller amounts compared to other anti-nutrients.

5. Saponins

Impact: May interfere with the absorption of fat-soluble vitamins by disrupting lipid micelle formation in the intestine.

Prevalence: Present in legumes, including lentils.

6. Protease Inhibitors

Impact: Inhibit digestive enzymes like trypsin and chymotrypsin, which can reduce protein digestion and nutrient absorption.

Prevalence: Common in legumes.

7. Soluble Fiber

Impact: While beneficial for gut health, excessive soluble fiber can trap minerals like zinc and iron, reducing their bioavailability.

Prevalence: Found naturally in lentils.

8. Phenolic Compounds (Polyphenols)

Impact: Can chelate minerals such as iron and zinc, reducing their absorption.

Prevalence: Present in lentils, especially in the seed coat.