These 50 Foods Are High In Lectins: Avoidance or Not?
SuperfoodlyOctober 8, 2017
GMO & other PROCESSES…to “stabilize” FOR SHELF LIFE…
NOT NECESSARILY FOR OUR THE QUALITY OF OUR LIVES…
FACTORS “NOT CONSIDERED” BY RESEARCHERS…
It “MAY NOT BE” …The food in its “NATURAL STATE”…
BUT THE GMO & OTHER “Altering Processes”…
BY Heat … (Pasteurization & Roasting)…
& EXCESS of them all
IT SEEMS HIGHLY LIKELY that be the CAUSE THE UN-NATURAL LEVELS
OF GLUTEN & LECTINS…
That are “Naturally Occurring” in the vegetable, fruit or grain…
FREQUENTLY ASKED QUESTIONS…
The most common thing you’ve never heard of
What are lectins?
What types of food contain the most lectins?
Not always bad?
Why they affect us differently
Different effects within same species
Why are lectins bad?
Diseases caused by lectins
Wheat lectin vs. Celiac disease
Lectin avoidance diet?
IT MIGHT JUST BE EASIER TO REMOVE
GMO or Milling, Heat Altering (Pasteurization & Roasting of Raw nuts)
& Excess of them all!
THE UNITED STATES IS ONE OF THE LAST COUNTRIES TO BAN GMO…
TAKE ACTION NOW!
How to reduce or remove lectins
According to Dr. Gundry, the RECOMMENDED foods …
for people trying to limit their lectin intake & AVOID ALLERGIES…
** Pasture-raised meats (not “Trucked to Market (Cortisol Factory & Fed GMO)…
** A2 milk (Pastured & Not pasteurized which created a “Load of Dead Bacteria”)
** Cooked sweet potatoes.
** Leafy, green vegetables (not in demand to be sold enough $$ .. to be “GMO”…
** Cruciferous vegetables, such as broccoli and Brussels sprouts.
asparagus, garlic & onion, celery
(sold in Raw Natural State) …
(THESE VEGETABLES ARE NOT-SO-MUCH in demand to be sold enough $$…
NOT LIKELY CANDIDATES FOR “GMO”…
Lectin-free diet: Benefits, risks, and foods to eat and avoid
However, the actual part of a food we can potentially be allergic to are the proteins and their pollens.
Not all foods have those, or at least not in high concentrations …
(MAY NOT BE GMO)
Can you be allergic to apples (GMO or in natural state)? NOT LIKELY!
Yes but since they contain so little protein content, even if you are allergic, it’s unlikely you will have noticeable side effects like a skin rash, hives, or sneezing. Among those eaten, Gala apples have the least amount of protein and Starking have the most (1). The latter also tends to trigger more pronounced results in skin prick tests…
Arctic “Gala apples” could be approved in 2018. Jan 24, 2017
The GMO Arctic Apple Will Hit Grocery Stores This February
Unlike non-GMO apples, no chemical additives are used.
The packaging also won’t declare the apples as GMO,
information that will only be revealed by scanning a QR code.
Along with the Golden Delicious apples, the USDA has approved Granny Smith and Fuji apples and, additionally,
Vote & Support “Forward Thinking” Candidates FOR THE LEGISLATURE…
Who are NOT “under the “Thumbs”…of the Pro GMO Lobbyists!
It’s “NOT JUST A COINCIDENCE”…That the 8 Most Common Food Allergens …
are All Heat-Altered (Pasteurized or Roasted)…creating allergies
& are mostly commonly now are “GMO” –
Genetically Modifies (Normal become Toxic)…
Which according to “scientists” make the grain more abundant ….
To “feed the world”…
But it also MAGNIFIES the volume on the Lectin & Gluten …
& other toxic materials …
That are NORMALLY found in the food “in the natural”…
The Body’S IS NOT DESIGNED to be able to EASILY handle the EXCESS,
FREE RADICALS & NO LONGER Bioavailable substrates… …
THAT GENETIC MODIFICATION … MAGNIFIES…
THE BODY is a “CLOSED SYSTEM:…
** Milk: PASTEURIZED – Heat altered …
WITH A LOAD OF “DEAD BACTERIA”… (the allergin likely)
& fed GMO Alfalfa or other GMO grain
Eggs (chickens fed Corn or other GMO)
Fish… (Farmed & fed GMO)
Crustacean shellfish…(farmed & fed GMO)
Tree nuts (roasted)
Wheat – (Now commonly-GMO)
Corn – (Now commonly-GMO)
Soybeans – (Now commonly-GMO)
Many within these categories are also high lectin foods (likely due to processing or GMO) Is that just a coincidence or do their presence play a part in symptoms?
It’s possible that your side effects might not even be from a soy, nut or dairy allergy…
But the fact that they have GMO, Milled & Heat Altered. (FOR SHELF LIFE)
They might cause one to have an increased sensitivity to a specific form of lectin poisoning – Magnified by the Processed to “Extend Shelf Life”…
The most common thing you’ve never heard of
You could spend a whole year reading nutritional websites, yet never come across this word once.
Now there is. It’s time for some unbiased insight.
Lectin intolerance and toxicity affects all of us to at least some degree.
Lectins were discovered almost 130 years ago, in 1888. That’s well over a decade before aviation, something we have since mastered. Yet these commonly occurring compounds largely remain a mystery. And while you may not be flying everyday, it’s guaranteed that you are eating foods containing lectin on a daily basis.
Seems like something we really ought to know more about, right?
Glyca-binding proteins (GBPs) are a category of proteins which bind specifically to certain sugar molecules. The “glyca” is the same prefix you see in the word glycation. That describes what happens after a protein or fat binds with a sugar molecule (3).
This binding process can cause inflammation and the creation of advanced glycation end products (AGEs), which are compounds associated with numerous age-related diseases. It’s why the apparent anti-glycation benefits of carnosine are so intriguing.
While some is influenced by diet, most of the glycation in your body will take place no matter what you eat.
Source: Department of Chemistry, UC Berkeley (32)
There are two major categories of GBPs:
That last one is more relevant to pharmaceuticals (like heparin, a blood thinning medication) and how some infectious diseases work (like Streptococcus) (4). Since we’re focusing on food here, this second category will have to be a conversation for another time.
What are lectins?
Lectins are a “defense mechanism” which “all life forms appear to have.
Essentially, they are a low-level toxin.
The purpose of lectins is to discourage other animals from eating that life form.
By triggering a negative reaction in the predator, that life form is then viewed as an undesirable food source. Hence, aiding its future survival.
Other names for lectins include agglutinins and hemagglutinins. When it comes to animal lectins, they’re almost always referred to as either agglutinins, glycans, glycan-binding proteins, or glycoproteins.
That’s why if you do a search, almost all of what you will see is related to plant foods.
It has been suggested “intolerance” of lectins is causing Weight Gain, INFLAMMATION, Celiac, Disease, IBS, leaky gut & most major diseases…
That might be happening to some.
LECTINS IN THEIR UNALTERED (HEAT, MILLING OR NOT GENTICALLMY MODIFIES)…
Does Meat like beef, chicken, and turkey have lectins? Yep…
Most Meat (not pastured) is now …
** Fed GMO,
** Forced to live in tight stressful living conditions…(more Cortisol production – saturating the muscle meat & organs)…
**Stressed to Market (Cortisol Factory)..
Dairy is has become a TRIPLE THREAT:
** HEAT ALTERED …
(Pasteurized) leaving a LOAD OF DEAD BACTERIA-no longer Bioavailable …,
** Stressed to Market (Cortisol
** & Fed GMO)
Credit: Division of Molecular Biosciences, Imperial College London (5)
Not only do meats (vertebrate animals) have the same broad types/categories as plants, but they also have others in addition as seen above.
Whether you’re talking about meat, dairy, or eggs, those coming from animals are some of the least studied and most recent to be discovered.
What we do know though is that many of them bind not just to carbs, but also proteins and fats (6). That means overall, the animal forms may actually have a greater biological effect in the human body than those which are plant-derived.
Based on research to date, the highest overall animal source appears to be dairy.
Mammals only produce milk during reproduction to feed their newborns.
Since reproduction is an animal’s most important task in life, it’s interesting to note that it also involves their most significant use of lectins – the “mother’s milk is loaded with it”.
This fends of predators – other species – from considering that milk as being their own potential food source.
That ensures the newborn is more likely to get this vital source of food, rather than someone else. Keep in mind that predators include microscopic organisms, like bad bacteria and fungal infections in a baby’s digestive tract.
So why are these milk lectins nutritious for the baby, while being potentially poisonous to another species?
That’s how lectins work.
They ensure the food is good for who should get it, but not good for everyone.
Is lectin the same as lecithin?
No, they sound similar but are completely different things.
While the former is a sugar-binding protein, the latter – lecithin – is a generic term for a broad category of yellowish-brown lipids (fats) which are found in both plants and animals.
What types of food contain the most lectins?
This is what a peanut lectin looks like.
They are a rather large structure, involving dozens of different amino acids pieced together.
That’s not a straightforward answer,
since each plant and animal has a unique type (or several).
However, if you were treating them all as equal and simply basing your answer off of percentage concentrations,
these groups represent some of the highest natural sources identified so far.
Whole grains have more, since they are found in higher concentrations in the outer (GMO) bran …
Nightshade fruits and vegetables – (NOW MOST ARE GMO)…
Such as white potatoes, tomatoes, eggplants, and peppers. Goji berries are also part of the Solanaceae family, which means they’re a nightshade.
Legumes – Beans, lentils, and peas.
Dairy – Pasteurized milk and dairy products may actually be worse because the heat destroys the naturally present SIgA, which is an immunoglobulin that may help neutralize lectins to some degree by binding to them (7).
Nuts and seeds – Excluding grain seeds, there is not much evidence to suggest that humans are sensitive to the types of lectins in tree nuts and most flowering seeds.
Yeast – It’s worth noting that “only a few reports are available” about the activity of yeast lectins (8).
Just because you don’t see a food on the list, that doesn’t mean it’s safe.
Scientists have “only recently” (since the advent of GMO, Milling & Heat Altering (PASTEURIZATION & ROASTING of nuts & seeds for SHELF LIFE)
concluded that they are found in every plant and animal …
BUT ARE MAGNIFIES WHEN THEY ARE Genetical Modifies or Altered (for shelf life)
In fact, scientists have yet to identify a single organism, whether that’s something as large as an animal or as small as an insect or bacteria, which does not produce glycan-binding proteins.
Whenever they have looked for them in a given species, they found them.
For example, research published in 2015 found them in dozens of different fish which were tested, including those we commonly eat like salmon, catfish, trout, tilapia, mackerel, and even eels (9).
Grains, nightshades, and dairy have long been scrutinized as being THE WORST….
However, that might be a premature conclusion.
Scientists initially focused on those because their percentage content was obviously high.
But less doesn’t necessarily mean better, since the types of lectin differ by food (Depending on the amount of “ARTIFICIAL PROCESSING” to bring the food to the Grocery Shelf…
Most have “little to no research” behind them.
Quantity aside, the unique effects of each type need to be evaluated &
Variables are a “moving target” with “ARTIFICIAL PROCESSING” & Profit to be made..
To give you an idea of their diversity, here is a table of lectins which have been discovered.
Of the 50 below…is THE FACTOR of “Modern Farming Practice”s & “ARTIFICIAL PROCESSING” …Taken into Consideration…??? APPARENTLY NOT!
MOST ON THE LIST ARE GMO or victims of “ARTIFICIAL PROCESSING”…
These 50 are just a sampling of the thousands – perhaps tens of thousands – in our diet, most of which are unknown/unstudied. With the exception of dairy and wheat, many foods have only had one type researched even though they may contain several.
Remember the above is ranked table is by alphabetical order.
VIEW IN LINK…
Not many of them have had their exact percentages determined, which makes a list ranked by lowest concentration or potency impossible as of today.
If something does have a higher amount,
that does not necessarily mean it’s the worse type of food.
For example with tree nuts (differ raw or roasted)??
the dietary issues tend to revolve around their high phytic acid content and allergy-producing proteins. (WHICH GMO MAGNIFIES) …
Most research suggests their “LECTIN CONTENT” is not pro-INFLAMMATORY
or causing other effects in humans.
If blame nuts for weight gain,
it looks like that will fall squarely on their high fat and calorie characteristics FROM HEAT ALTERING & MILLING & NOT GENETIC MODIFICATION..
& RAW NUTS ARE MOST LIKELY “ROASTED” FOR SHELF LIFE!
ALSO LOOK AT THE PROCESSING & FARM PRACTICES…
THESE SHOULD BE CONSTANTS IN RESEARCH??
You will hear many “health bloggers” advocating for an
“anti-lectin or lectin free die” …
(Similar to the “flawed” Gluten Free & Fat-Free diet fads)…
That’s hilarious because it would be advocating for your death…
Some of those listed above, particularly the grains and milk,
are singled out for having greater concentrations…(GMO??)…
APPARENTLY…WHAT IS “”Not BEING FACTORED IN”
IS… “GENETIC MODIFICATION” (Genetic ‘Magnification’)…
(Magnification of both …
Good & Bad of the normal-“vital” found NORMALLY in the “natural state”…
& Altering them creates …
IT IS LIKELY THAT THE EXCESS…MAKING THEM TOXIC…
but don’t interpret that as meaning meat, seafood, fish, and non-nightshade fruits and vegetables don’t contain lectins,
Because all those do too!
(GMO & ALTERING FOR SHELF LIFE CAUSES ALLERGIES & DISEASE….
In short, that makes lectin free eating impossible.
EATING Non-GMO & not Altering for Shelf life
(which increased the LOAD OF DEAD BACTERIA…REQUIRING …
MORE ENERGY FOR STORAGE IN THE BODY…
A CLOSED SYSTEM.
Especially since some types are not destroyed by heat or gastric acids (more on that below).
Since we’re talking about an unknown number of different types, you can’t put them all under the same umbrella.
If two foods had a 1% concentration –
but they were different types –
then would you be able to say they are equal?
Some types appear to have no effect in humans, while others (GMO, HEAT ALTERED (PASTEURIZED & ROASTED), MILLED & EXCESS OF THE ALL…
Maybe inflammatory or even deadly.
Ricin is one of the most deadly poisons known to mankind.
It is a lectin found in castor beans.
Just an isolated speck of it might be all it takes to kill you.
On the other hand, you could eat 10,000 times that amount in a meal of black beans… but it’s a “different type”…
(GMO OR NOT PROPERLY SOAKED) that are being eaten.
Now you may wish you were dead from all the gas and bloating after that Chipotle burrito, but it’s not going to stop your heart from beating.
Not always bad?
What about their beneficial effects?
Any buzz you may hear is that lectins are really bad for you. IT IS THE EXCESS…
That their intolerance makes you fat or has inflammatory side effects.
What they often fail to mention is that depending on the type OF PROCESSING OR MODIFICATION…
GMO & OTHER FORMS OF ALTERING FOR SHELF LIFE…
GROWING STATS ARE NOW SHOWING THAT GMO HAS NOT BEEN
“PROVEN”SAFE FOR “HUMAN CONSUMPTION”…
OBESITY, HOMELESSNESS, DIABETES…
“Lectins” can be healthy and good for you!
IT IS THE EXCESS BY GMO THAT IS LIKELY THE PROBLEM…
You can’t paint them all with the same brush.
It’s kind of like people who start with the premise that bacteria are bad. True, many are dangerous to humans, but many are beneficial and actually necessary for our survival. Without your gut flora, you would not be able to digest nutrients and would die.
You can’t avoid lectins entirely. Common sense tells us that if their consumption was entirely bad for us, then no one – humans or animals – would have them in literally everything they eat.
Why they affect us differently….
CHALLENGE: Could it be the Genetic Modification (Magnification of undesirable as well as desirable traits?
& Other processes …employed to “stabilize” for ‘SHELF LIFE”….
Not necessarily for OUR LIVES!!!
JenCare BCE …
Reversal & Prevention
& Disease & Dysfunction
Caused by SAD Diet….
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htwagner@jencarebce..com (under construction)…
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