Question about kefir and lectins

So when you ferment vegetables, most lectins are destroyed. My question is, when you ferment milk with kefir grains to make kefir, will this destroy the lectins found in the milk?

I cannot absolutely answer the question, but in general, the purpose of fermentation in general and kefir specifically is to make the nutrients more bioavailable. In "Nourishing Traditions", Sally Fallon talks about how the kefir bacteria kill other, dangerous bacteria and break down casein, which is quite difficult to digest. Maybe someone else can more specifically answer the question about lectins.
John S
PDX OR

I am also researching this topic and came across this website i was satisfied that it dose to some extent break down lectins

https://www.precisionnutrition.com/all-about-lectins

J Kerley wrote:I am also researching this topic and came across this website i was satisfied that it dose to some extent break down lectins

https://www.precisionnutrition.com/all-about-lectins

I make my own water kefir.  I was interested in low lectin or lectin free deit.  I love my water kefir!  Do I have to give it up?  I really cannot find the answer anywhere!  I drink about 10 to 12 oz a day.

I would not give up water kefir, lectins are actually necessary for good health, to try and cut out something that is important to the human body is, well not so great a thing health wise.