Lectins affect some people more than others. I'm eating low lectin and low oxalate and quite a few foods have high levels of both.

You're right about potatoes. Years ago we always peeled them and boiled them to mushy and tipped the water off which removed a lot of the lectins. I was eating tomatoes but removing the seeds where most of the lectins are, but it got too fiddly so now I don't eat them. When I drank years ago I had to avoid red wine which gave me a headache, blocked nose and bright red face, likely from the sulphites and higher histamines in it. As you say, what works for one person doesn't for another.

As a child, we had potatoes at every dinner. My mom always peeled our potatoes, but as an educated adult and dietitian, I never peel my potatoes because of the additional benefits of the fiber for your microbiome and the additional nutrients that are lost when you peel them. But, I don't eat russet potatoes, but rather fingerling or the small red potatoes because you get a lot more nutrients with more peeling (same goes for smaller blueberries versus large ones). Also, eating the peeling slows the digestion and absorption, thus decreasing its glycemic index. I should also note that I only eat organic potatoes due to the fungicide used in conventionally grown potatoes. BTW, I eat potatoes at least 4 to 5 times a week. I realize that some state they are sensitive to them, so I won't argue that point.