Although boiling under significant heat can reduce lectins in food, you can reduce the lectin activity without heat treatment. Soaking seeds and grains before allowing them to germinate, or sprout, can help reduce lectins and phytates. However, be careful when you sprout legumes.
A quart is a unit of measurement for volume. It is a quarter of a gallon or two pints. Because the imperial system and the American system use different gallons their quarts are different too. In the American system there are two different quarts. There is a wet quart and a dry quart. There is only one imperial quart.
A quart is a unit of volume, and an ounce is a unit of weight. So technically, they are not convertible from one to the other. Of course, that doesn't stop cooks from assuming a conversion based on water. There is a concept called one fluid ounce which is the volume of an ounce of water. Here's what I learned decades ago, a little ditty: A pint's a pound, the world around.. So a quart of water is two pints, which makes two pounds (the world around) which is 32 ounces. So there you are: one quart is 32 fluid ounces.