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.