In this episode, Leif and Daphne dive into the science behind antinutrients - Lectins, Phytates, and Oxalates. Are antinutrients as scary as some people would lead you to believe, or is there a safe way to consume them?

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EPISODE REFERENCES
Binding and the effect of the red kidney bean lectin, phytohaemagglutinin, in the gastrointestinal tract of suckling rats
Red kidney bean poisoning in the UK: an analysis of 50 suspected incidents between 1976 and 1989
Plant lectins in cancer therapeutics
Associations between plant-based dietary patterns and risks of type 2 diabetes, cardiovascular disease, cancer, and mortality
Phytic Acid: From Antinutritional to Multiple Protection Factor of Organic Systems
Dietary factors and the risk of incident kidney stones in younger women: Nurses' Health Study II
Urinary phytate concentration and risk of fracture determined by the FRAX index in a group of postmenopausal women
Phytate Decreases Formation of Advanced Glycation End-Products in Patients with Type II Diabetes: Randomized Crossover Trial
Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate
Calcium oxalate in plants: formation and function
Oxalate intake and the risk for nephrolithiasis
A Study of Diet and Lifestyle and the Risk of Urolithiasis in 1,519 Patients in Southern China
Risk of Kidney Stones: Influence of Dietary Factors, Dietary Patterns, and Vegetarian–Vegan Diets
Dietary intake of fiber, fruit and vegetables decreases the risk of incident kidney stones in women
Dietary oxalate and kidney stone formation

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