BE CAREFUL, LECTINS: WHAT PROTEINS ARE HARMFUL AND WHERE THEY ARE CONTAINED
BE CAREFUL, LECTINS: WHAT PROTEINS ARE HARMFUL AND WHERE THEY ARE CONTAINED
Lectins are proteins that are almost incapable of being absorbed by the body. Our digestive enzymes simply can't handle them. We understand what happens to undigested lectins in the body, what foods contain them and who definitely should exclude it from the diet.
1. HARM OF LECTINS:
Enzyme-resistant lectins freely enter the intestine and bind there with glycosyl groups of cell membranes lining the digestive tract. Simply, they attach to cells like suckers. As a result of this interaction, a number of harmful local and systemic reactions are triggered (about 5% of lectins that enter the body with food enter the bloodstream).
Lectins act as real antinutrients and even toxic substances:
▫️interfere with the digestion and absorption of nutrients;
▫️stimulate changes in the bacterial flora of the intestine, which inevitably affects the state of the immune system;
▫️violate the metabolism of lipids, carbohydrates and proteins;
▫️disrupt the functioning of internal organs and tissues;
Very interesting and detailed info about lectins in the book by Stephen Gundry "Plant Paradox”. The hidden dangers of "healthy" food: how food is killing us, depriving us of health, youth and beauty.
The immune system perceives lectins as pathogens and develops antibodies against them. The problem is that in our body there are cells that are similar in structure to lectins (for example, proteins of the thyroid gland or joints). So, trying to eliminate lectins, the body begins to attack itself, resulting in the development of autoimmune diseases - celiac disease, multiple sclerosis, type 1 diabetes, Hashimoto's disease and others.
2. WHERE ARE LECTINS FOUND?
The largest amount of lectins is found in the following food groups: grains (especially whole grain wheat, whole flour, brown rice); legumes (especially soy); nuts and seeds; dairy products; nightshade (tomatoes, peppers, eggplant, potatoes); seafood (shellfish, halibut and flounder)
3. HOW TO REDUCE THE LECTIN CONTENT IN FOOD:
Lectins can be virtually eliminated by cooking. Here are some effective ways:
▫️Soak - soak food in water, beans - 12-24hours, chickpeas - 12-24hours, brown rice - 12 hours, wheat - 12 hours, oatmeal 8 - 12 hours, white rice - 9 hours, rye - 8 hours, lentils - 8 hours, wild rice - 5 hours.
▫️Fermenting or pre-treating foods with enzymes or beneficial microorganisms also helps to reduce the amount of lectins in food.
▫️Peeling and Seeding - The peel and seeds contain the highest amount of lectins, so vegetables and fruits are best peeled and seeds removed. Tomatoes are champions in the amount of dangerous protein, it is advisable to put them out a little. And, of course, it is better to use seasonal vegetables and fruits - if they ripen naturally, without the use of chemicals, they contain less lectins.
Lectins are proteins that are almost incapable of being absorbed by the body. Our digestive enzymes simply can't handle them. We understand what happens to undigested lectins in the body, what foods contain them and who definitely should exclude it from the diet.
1. HARM OF LECTINS:
Enzyme-resistant lectins freely enter the intestine and bind there with glycosyl groups of cell membranes lining the digestive tract. Simply, they attach to cells like suckers. As a result of this interaction, a number of harmful local and systemic reactions are triggered (about 5% of lectins that enter the body with food enter the bloodstream).
Lectins act as real antinutrients and even toxic substances:
▫️interfere with the digestion and absorption of nutrients;
▫️stimulate changes in the bacterial flora of the intestine, which inevitably affects the state of the immune system;
▫️violate the metabolism of lipids, carbohydrates and proteins;
▫️disrupt the functioning of internal organs and tissues;
Very interesting and detailed info about lectins in the book by Stephen Gundry "Plant Paradox”. The hidden dangers of "healthy" food: how food is killing us, depriving us of health, youth and beauty.
The immune system perceives lectins as pathogens and develops antibodies against them. The problem is that in our body there are cells that are similar in structure to lectins (for example, proteins of the thyroid gland or joints). So, trying to eliminate lectins, the body begins to attack itself, resulting in the development of autoimmune diseases - celiac disease, multiple sclerosis, type 1 diabetes, Hashimoto's disease and others.
2. WHERE ARE LECTINS FOUND?
The largest amount of lectins is found in the following food groups: grains (especially whole grain wheat, whole flour, brown rice); legumes (especially soy); nuts and seeds; dairy products; nightshade (tomatoes, peppers, eggplant, potatoes); seafood (shellfish, halibut and flounder)
3. HOW TO REDUCE THE LECTIN CONTENT IN FOOD:
Lectins can be virtually eliminated by cooking. Here are some effective ways:
▫️Soak - soak food in water, beans - 12-24hours, chickpeas - 12-24hours, brown rice - 12 hours, wheat - 12 hours, oatmeal 8 - 12 hours, white rice - 9 hours, rye - 8 hours, lentils - 8 hours, wild rice - 5 hours.
▫️Fermenting or pre-treating foods with enzymes or beneficial microorganisms also helps to reduce the amount of lectins in food.
▫️Peeling and Seeding - The peel and seeds contain the highest amount of lectins, so vegetables and fruits are best peeled and seeds removed. Tomatoes are champions in the amount of dangerous protein, it is advisable to put them out a little. And, of course, it is better to use seasonal vegetables and fruits - if they ripen naturally, without the use of chemicals, they contain less lectins.
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