What’s that “binding” idea based on? Is there a reference in the book? Raw egg protein can bind biotin and iron and slow the digestion of other proteins. Cooking them solves this problem (although I’d consider the iron binding an advantage for many). All proteins, including every other food you mentioned, but especially coconut, are potentially allergenic, and it’s no argument for avoiding a food unless it specifically gives you a reaction. It’s worth pointing out that they don’t get into the bloodstream unless there’s a problem with the intestinal brush barrier. This is likely why formula-fed babies or children who receive antibiotics at an early age have an increased incidence of allergies. It’s also worth mentioning that plant proteins come with a number of drawbacks like phytates and phytoestrogens, and need to be prepared thoroughly and ideally rotated.