Re: lectins and gluten sensitivity (was Candida connection)

[Guest guest]

--- Eating that raw chicken liver is probably what messed up my

digestion. Are there lectins in there? Dennis

In , " Suze Fisher " <s.fisher22@v...>

wrote:

> >>>> Try doing a

> search on " gliadin glucosamine " . Or click on the link below ...

> http://bmj.com/cgi/content/full/318/7190/1023

>

Clipped>>>>>>>>>>>>>>>>>

[Guest guest]

>---> i wonder if FOS (fructo *oligosaccharides) block any harmfulf lectins,

>and if so, if that could be part of it's reported benefits to gut health?

I suspect a lot of the " food combinations " that people traditionally eat,

block lectins. Maybe FOS too. People eat something, it feels good, they

share the idea -- it is how folks work!

> >>>>Wheat gliadin, which causes coeliac disease, contains a lectin like

>substance that binds to human intestinal mucosa,6 and this has been debated

>as the " coeliac disease toxin " for over 20 years. "

>

>---->i think this may (in part) address chris' question of HOW gliadin

>damages intestinal walls. on the same subject from krispin sullivan

>(<http://www.krispin.com/lectin.html#Plain%20English):>http://www.krispin.com/l\

ectin.html#Plain%20English):

I agree. It also goes a long way toward figuring out the

Gottschall/tradional celiac debate. Lectins can be harmful, whether or not

you have an abnormally large immune reaction toward them! The issue is

largely one of scale. I react to TINY TINY amounts of gluten -- my husband

and daughter get sick off it only in larger amounts (like, eating lasagne!).

-- Heidi

[Guest guest]

Acc. to Dorland's medical dictionary lectin is " a general term

applied to hemagglutinating substances present in saline extracts of

the seeds of certain plants, which specifically agglutinate

erythrocytes of certain blood groups " . So apparently lectins or

their derivatives get to the blood stream and cause adhesion of red

blood cells. That could affect oxygen carrying ability of the blood

to most anywhere in the body I suppose causing fuzzy brain and lack

of energy. Body functions are complex, eh? Dysfunctions too???? Dennis

In , Heidi Schuppenhauer

<heidis@t...> wrote:

>

> >---> i wonder if FOS (fructo *oligosaccharides) block any harmfulf

lectins,

> >and if so, if that could be part of it's reported benefits to gut

health?

>

> I suspect a lot of the " food combinations " that people

traditionally eat,

> block lectins. Maybe FOS too. People eat something, it feels good,

they

> share the idea -- it is how folks work!

>

>

> Clipped>>>>>>>>>>>>>>>>>>>>>>>.

[Guest guest]

Metabolic Typing Diet book has a table of avoid foods by blood typedue to

their

lectin content and reaction.Wolcott finds they act as antigens, clump and

destruct blood cells, interfere with digestion and absorption. Cause other

problems including nutrient deficiencies,food allergies, IBD, diabetes

mellitus, rheumatoid arthritis, psoriasis, infertility, intestinal gas,immune

deficiencies, fatigue, headache, achiness, diarrhea, irratability and anemia.

Wanita

At 11:02 PM 7/2/03 +0000, you wrote:

>Acc. to Dorland's medical dictionary lectin is " a general term

>applied to hemagglutinating substances present in saline extracts of

>the seeds of certain plants, which specifically agglutinate

>erythrocytes of certain blood groups " .  So apparently lectins or

>their derivatives get to the blood stream and cause adhesion of red

>blood cells.  That could affect oxygen carrying ability of the blood

>to most anywhere in the body I suppose causing fuzzy brain and lack

>of energy. Body functions are complex, eh? Dysfunctions too???? Dennis

>

>

>

>

>

>

>

>In , Heidi Schuppenhauer

><heidis@t...> wrote:

>>

>> >---> i wonder if FOS (fructo *oligosaccharides) block any harmfulf

>lectins,

>> >and if so, if that could be part of it's reported benefits to gut

>health?

>>

>> I suspect a lot of the " food combinations " that people

>traditionally eat,

>> block lectins. Maybe FOS too. People eat something, it feels good,

>they

>> share the idea -- it is how folks work!

>>

>>

>> Clipped>>>>>>>>>>>>>>>>>>>>>>>.

>

>

>

>

[Guest guest]

>That could affect oxygen carrying ability of the blood

>to most anywhere in the body I suppose causing fuzzy brain and lack

>of energy.

Not to mention death! People have died, I guess, from undercooked kidney beans,

because of their blood-clumping abilities.

Which makes me wonder about these " bean flours " I keep seeing, and soy powder.

Soy being a bean, I'd imagine it has lectins -- grinding it up and eating it

(without soaking, fermenting etc) seems like a really bad idea.

It seems from what I've read though, that lectins attach to a lot of saccarides

besides those in blood cells, and the IgG in the intestine also disables them.

So mostly they don't get into the blood so much. And I'd expect some traditional

food combinations combine the oligosaccaride with the lectin that attaches to

it? And I think fermenting disables lectins too.

-- Heidi