|Posted on March 4, 2018 at 2:55 PM|
HOW DO LECTINS MAKE ME FAT?
Lectins are carbohydrates that are bound to proteins. Plants make them to protect themselves from insects and diseases. They are found in high, potentially “toxic”, concentrations in wheat, rye, barley, wheat germ, quinoa, rice, oats, millet and corn.
Also legumes, all dried beans, soy and peanuts. Dairy, especially from grain-fed cows as opposed to grass-fed cows. Nightshades like potato, tomato, eggplant and pepper contain them as well.
Lectins have been documented to cause “food poisoning” in people without any bacteria or pathogen being found.
Lectins are toxic, inflammatory, or both. They are resistant to cooking and digestive enzymes so they aren’t easily broken down.
Lectins in wheat, kidney beans, soybeans and peanuts are known to increase intestinal permeability (a leaky gut). This allows proteins, bacteria, amino acids, undigested food, and viruses to crossover into the body.
Usually the immune system is quick to attack and eliminate these foreign invaders. However, Lectins also impair the immune systems ability to fight off these fragments that leak into the body.
Some intestinal bacteria, immune system proteins, food proteins, and body tissues, have the same protein sequences, further confusing the immune system. This causes the immune system to attack itself and the body’s tissues as if they are invaders!
Enter, autoimmune diseases!
Also, wheat contains gluten, which compounds the Lectins problem!
There are natural dietary ingredients that can be used to block harmful lectins in diet, like Anti Lectin Supplement. N-Acetyl Glucosamine (crab, shrimp), Bladderwrack whole plant, Okra Fruit, D-Mannose, Mucin, Sodium Alginate, and Pepsin in Vegetarian Capsule.
It is feasible to protect your gut lining and health with Anti Lectin supplement, because Lectin-free diet may be difficult to follow, since legumes, nuts, seeds, and whole grains provide the main plant-based protein.