Hello,
Could you please clarify the situation with broths, specifically those made from legumes? In the lesson on antinutritional substances, you mention that it's not advisable to consume broth containing lectins (found in legumes), yet in this lesson on gut microbiota, you provide a tip at the end for supporting gut biome nutrition by using broths, such as bone broth, as well as grains and legumes. This seems somewhat contradictory to me. Perhaps I just misunderstood :-)
Thank you.
From the perspective of nutrient bioavailability, bone broth is the most advantageous, as it contains the highest concentration of substances (proteins and minerals). However, it is also beneficial to consider a broader context; using plant sources in broths can also provide sources of fiber, which is both an important factor and advantage. The condition (particularly for legumes) is their thorough cooking, ideally in a pressure cooker, which leads to the breakdown of antinutritional components, the release of minerals from their bonds, and the enrichment of the broth with fiber fractions.
Themes: Legumes
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.