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.
  No. Dry mustard is a powedery preparation of dried mustard seeds. Dijon mustard is a wet mustard, of a recipe traditional to the Dijon region of France. The two are diff â¦ icult to interchange as Dijon mustard is much saltier than dried mustard and, being wet, will not combine readily with dry ingredients. think the answer is in the question. Wet mustard is not the same as dry mustard. Wet and dry are mutually exclusive. Wet mustard is usually found in jars, whereas dry mu â¦ stard is a yellow powder sold in tins. Another way at looking at it is: Mustard seeds are ground up to make a powder: Dry Mustard.