Lectins are a type of protein found in many plants, particularly in legumes, grains, and some vegetables. They can bind to carbohydrates and are thought to play a role in plant defense against pests and pathogens. While lectins are present in many foods, cooking and processing can reduce their levels, making them safer to consume. Some people believe that consuming high amounts of lectins can lead to digestive issues and other health problems. However, research on the effects of lectins is ongoing, and many foods containing lectins, such as beans and whole grains, are also rich in nutrients and beneficial for health.