In the past two decades, there has been very little information regarding lectins. Most will refer to the book, “Eat Right For Your Type” which list the lectins that bind to specific blood types. Of the 119 dietary lectins listed here, about half are panhemagglutinins, which bind to any red blood cells of all blood types. To understand the discrepancy, you must understand the lectin concentration of the vegetable or fruit during the growing, bolting/seed production and at the time of harvest. It was only recently, we have realized that many lectins are:
• Toxic, inflammatory, or both;
• Resistant to cooking and digestive enzymes; and
• Present in much of all plant based food – organic and conventionally grown; homegrown or farm grown.
If you are following the “Eat Right for Your Type” diet and eating out of season vegetables and fruits, you are consuming large amounts of SOFT or Hard Lectins. The Autoimmune Diet Lectin Avoidance Guidelines are an intervention protocol to allow the Gastrointestinal lining time to repair, replenishment of inhibitory neurotransmitters and anti-inflammatory cytokines and reduce Thyroid glandular exposure to lectins. The Avoidance of Lectins will be beneficial for those suffering from an Invisible Illness.
The Autoimmune Diet Lectin Avoidance Guidelines are an intervention protocol to allow the Gastrointestinal lining time to repair, replenishment of inhibitory neurotransmitters and anti-inflammatory cytokines and reduce Thyroid glandular exposure to lectins. The Avoidance of Lectins will be beneficial for those suffering from an Invisible Illness, Cytokine Storms and Cytokine-Induced Sickness Behavior.
These Seasonal-Four Day Rotation Diet Avoidance Guidelines are lifestyle recommendations for those with health conditions, food intolerances, sensitivities, and allergies; impaired immune system responses, gastrointestinal problems and those wanting to improve their overall health.The Seasonal-Four Day Rotation Diet is a complementary to the Primal/Paleo diet.
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Is eating wheat and gluten free enough to obtain optimal health? What is the perfect diet? The answer to the first question is – No, just being wheat and gluten free is not enough. The chances of eating your way back to health is slim. The answer to the second question is:
There is No Perfect Diet.
Being realistic regarding diet is that there is always a sliding scale of lesser evils that we exchange for the experience of enjoying our foods and obtaining the comfort they provide. Because some food toxins cannot be removed from foods and other may be created during processing or cooking, consumption of small quantities of food toxins is unavoidable.
How problematic or reactive lectins are for you depends upon the health of your gastrointestinal lining, the behavior of your microflora and your immune status. If you have a Ghetto Gut where the gut lining is impaired, the microbes are misbehaving, and your ability to produce digestive chemistry is less than optimal, any food you commonly eat will provoke a reaction including organic foods. This combination of factors will change your immune status depleting the inhibitory neurotransmitters and anti-inflammatory cytokines necessary to control the Neuro-Endo-Immune Super-system. When it comes to the immune response, small insignificant changes in lectin exposure can mean the difference between being reactive or not.
What Is a Lectin?
For the purposes of this book the listed secondary metabolites will be referred to as Lectins unless specifically mentioned. Lectins occur naturally in organic and conventionally grown vegetables and fruit. Lectins occur artificially in Genetically Modified and Selectively Bred – organically or conventionally grown vegetables and fruits.
When immature or out-of-season, the seed, grain, vegetable or fruit are protected by chemical deterrents such as lectins to keep themselves from being eaten to extinction. Chemical deterrents in plants are called secondary metabolites, i.e. . . .
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Plant defense against Plant Eaters
Plants invest energy into the production of seed. Plants have evolved to encourage consumption of the fruit or vegetable for seed dispersal but also evolved mechanisms to decrease consumption of fruits when unripe or vegetables when ripe and from . . .
Genetically Modified Vegetables and Fruits
Genetically Modified Foods (GMO) are ordinarily non-toxic food that have become toxic through genetic modification fortified by multiple additions of lectins, alkaloids and secondary metabolites. . . .
Selectively Bred Vegetables and Fruits
Selective breeding (also called artificial selection) is the process by which plants are intentionally bred for particular traits to . . .
Overconsumption can only be determined on a case by case based depending on the various factors involving the health of your gastrointestinal, Neuro-Endo-Immune Super-system and your immune status.
Damage Caused By Lectins:
- Lectins are toxic to wounded cells and inhibit the natural repair system of the GI tract.
- Lectins are known to “unlock” (breakthrough) the barrier variables of the GI lining and allow large undigested protein molecules into the bloodstream.
- Lectins serve as a “Trojan horse” allowing intact or nearly intact foreign proteins to invade our barrier variables (natural gut defenses) and enter behind the lines causing damage well beyond the gut and into the joints, brain and skin of affected individuals provoking cytokine immune responses.
- They can bind to red blood cells causing the cells to clump together resulting in a form of anemia.
- They can damage collagen and connective tissues in joints.
- They are directly related to Rheumatoid Arthritis.
- They can bind to the stomach lining even when the pH is 3 or less.
- They stimulate abnormal thickening of the pancreas interfering with exocrine cells production of enzymes and endocrine cells production of insulin.
- They stimulate abnormal thickening of the lining of the gut.
- They damage the villi lining the gut.
- They stimulate the shift the microbial ecology promoting the overgrowth of E. coli.
- The abnormal thickening of the pancreas and gut lining plus the microbial shift exacts a nutritional penalty on the absorption of nutrition.
- They can provoke IgG and IgM antibodies causing Type 2 Hypersensitivity immune responses.
- They bind to the thyroid TSH-receptors acting as long-acting thyroid stimulator (LATS) stimulating the activation of TSH-receptor antibodies.
- They provoke a direct cytokine driven immune response causing cytokine storms, invisible illness symptoms and cytokine-induced sickness behavior.
How are Lectins affecting your thyroid health issues?
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Lectin Exposure Symptoms
Symptoms could be obvious, such as gas, bloating, diarrhea, or constipation (or both, alternating). Less obvious food related symptoms may include headache, fatigue, ‘indigestion,’ skin problems including hives, psoriasis, acne, swollen joints, or water retention. While some symptoms will resolve quickly after eliminating an offending family, other symptoms may take 6-12 months. Be patient. If you are genetically intolerant, you will never be able to consume that group of foods safely. . . .
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In-Season versus Out-of-Season Vegetables and Fruits
Vegetables and fruit have certain months when they are “in-season.” In-Season produce that are fresh will taste better because the lectins will be at their lowest toxicity when vegetables are ‘ready to eat’ and fruit are ripe. The greater the distance out-of-season vegetables and fruits are transported – the greater the need to either use preservatives or harvest when lectins are more toxic.
The greater the distance food is transported –
The greater the need to either use preservatives or
Lectins: Heat’em before You Eat’em
Many lectins are relatively resistant to both heating and digestion. Many have a high thermal stability (158° F > 30 min), and do not completely degrade with cooking. Some are also relatively resistant to stomach acid and digestive enzymes. Thus, while some lectins are degraded and others pass through the gut, about 1% to 5% absorb into the blood stream, which is considered a significant amount, sufficient to cause an immune response. The Hard Lectins in legumes resist cooking in whole beans, surviving up to four hours with no loss of activity and if boiled can survive over three hours with reduced levels of activity.
Eating seasonal raw foods from will increase exposure to moderate levels of SOFT LECTINS.
Eating out-of-season raw food from will increase exposure to HARD LECTINS.
Cooking methods with a mind toward maximizing overall nutrient value and minimizing your exposure to lectins are key to restoring health.
Consumption of Raw Foods
Plant lectins are quite resistant to human digestion. Some fruits and vegetables are best enjoyed raw, but raw foodism as a dietary practice raises serious questions. Especially for those with impaired barrier variables, AKA “Leaky Gut.” Most of the lectins found in food are destroyed by cooking. Even when cooked at least 5% of the lectins we take in through our diet are absorbed into the bloodstream. This is enough to cause serious health issues. . . .
Order your copy to see the 11 Lectin Avoidance Guideline graphics like the Fruit and Potato consumption rules below.
AVOID CONSUMPTION OF HARD LECTINS.
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