Lectins - eliminate them

[Guest guest]

Some good info I found on lectins and I'm sharing:

Lectins are found in ALL foods, certain foods more than others, and the same

food may contain varying amounts of lectins depending on processing, when and

where the plant was grown, and species.

The most common potentially 'toxic' lectin containing food groups are

grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats,

rye, barley, millet and corn.

legumes (all dried beans, including soy and peanuts),

dairy (perhaps more so when cows are feed grains instead of grass, a

speculation based on research showing transference of lectins into breast milk

and dairy and potentially more harmful in pasteurized, processed milk because of

the reduction of SIgA, an immunoglobulin that binds dangerous lectins , Biol

Neonate 1991;59(3):121-5 Davin JC et al The high lectin-binding capacity of

human secretory IgA protects nonspecifically mucosae against environmental

antigens.), NOTE: Only breast milk is good for babies.

nightshade (includes potato, tomato, eggplant and pepper).

Each  of these groups has a history of being implicated as allergenic. Also note

that we are including all foods made from these substances, (these substances in

all forms, milled grains, flours, oils, vinegars), peanut butter, cereal or

legume oils (soy, canola, corn), additives, thickeners, grain vinegar and

products containing grain vinegar, grain alcohol including grain based vodka,

and all beers and ales. The only non-grain based alcohols are 100% Agave tequila

and 100% potato vodka. Grape based alcoholic beverages are probably allowed if

you know you tolerate them.

There has been some information that lectins may be inactivated by soaking,

sprouting, cooking or fermenting. Soaking legumes over night, draining the

water, rinsing and draining again does seem to remove or inactivate many of the

lectins. Heating seems to remove others in some foods but not all. There is

little data to prove that any of these methods remove lectins completely as few

foods have been tested and of those that have lectins many seem to remain after

processing.

Excerpt from Plant Lectins , Pusztai A, Cambridge University Press 1991 pg.108

 

Lectins are hardy proteins that do not break down easily. They are resistant to

stomach acid and digestive enzymes.

Lectins may bind to the gut wall and damage the gut lining, are not altered by

digestive enzymes, and may alter gut permeability and pass through the gut into

general circulation.

Lectins can cause alterations in gut function that may be related to colitis,

Crohn's Disease, Celiac-Sprue, IBS and gut permeability.

Lectin damage to the gut wall may allow other non-lectin proteins to cross

undigested into general circulation and cause allergic reactions, including

anaphylaxis.

Having gained access to general circulation various lectins may bind to surface

cell membranes in arteries and vessels, organs and glands, including the

thyroid, pancreas, kidney and adrenals, in susceptible animals and humans.

This binding may begin antigen antibody reactions leading to autoimmune

disorders and so-called degenerative diseases.

Different lectins have been implicated in different diseases. Dairy lectins

have been implicated in juvenile onset type I diabetes. Wheat lectins have been

implicated in juvenile nephropathy.

Type or types of lectin and one's susceptibility (genetic susceptibility)

cannot be determined by blood type. D'Adamo tested lectins with blood cells.

Lectin intolerance reactions occur in the gut, general circulation (artery walls

and the like), brain, gland or organ as well as red blood cells. Sensitivity of

one type of cell does not necessarily determine whether another type cell will

or will not react.

SIgA, and other immune factors may, if sufficient in quantity, help protect

against some exposure to toxic lectins. See abstract at end of report.

GM (genetically modified foods) are modified by splicing 'lectins' from one

plant family to another. This is extremely problematic. If you know you react to

a particular plant family but that lectin has been put in a plant not of that

family you may consume the 'toxic to you' lectin, have the reaction/response and

not know the cause.

* genetics, our ancestors just didn't evolve eating this type of food and our

immune system can't handle it;

* a failure of SIgA barrier protection, genetic or environmentally induced;

* bacterial or virus infection, certain bacteria and virus, including the

influenza virus, can damage our cells making them susceptible to lectin

antibody/antigen reactions

* or by the use of NSAIDS (non-steroidal anti-inflammatories) or other drugs

which increase gut permeability and allow lectins to enter general circulation.

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http://www.krispin.com/lectin.html

Elimination Diet:

Remove all suspect lectin families (legumes, dairy, etc) for 7 days. Make sure

to read labels so that you aren't consuming a part of the lectin family hidden

in a food. On day 8 reintroduce several of the family members, such as, if

testing dairy, milk, cheese and sour cream or legumes, soy, kidney bean and

peanut butter. Eat some of the family at each meal. Stop all of the family for

the next two days. That is 7 days off, one day on and 2 days off. Check your

symptoms on the day of testing and the following 2 days. Look for changes in

energy, appetite, bowel function, mood, sleep, skin, digestion, anything

suspicious. Test only one 'family' at a time. You may remove as many groups as

you feel are suspect but only reintroduce one family at a time. If you find you

must eliminate one or more lectin families retest every six months to see if the

intolerance is genetic or induced.

 

Common groups: Dairy; legumes (includes soy and peanuts); nuts; seeds;

nightshades, includes potato, tomato, eggplant; eggs; grains, esp. gluten grains

such as wheat, rye and barley but corn can be an antigen too. Millet, wild rice

and plain white rice are usually safe substitutes while testing grains. 

 

Most persons are aware that there are certain foods they seem to 'react' to.

Symptoms could be obvious, such as gas, bloating, diarrhea or constipation (or

both, alternating). Less obvious symptoms may include headache, fatigue,

'indigestion', skin problems including hives, psoriasis, swollen joints or water

retention.  While some symptoms while 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.

 

Some symptoms may occur chronically and may seem in no way related to a gut/food

or lectin intolerance reactions. This group of symptoms includes the so-called

degenerative diseases and autoimmune diseases like those mentioned in the list

at the beginning of this report including atherosclerosis, hypertension,

osteoporosis, senile dementia, osteoarthritis and rheumatoid arthritis,

inflammatory joint diseases, fibromyalgia, chronic fatigue, and adult onset

diabetes. Obesity has been associated with consumption of 'enemy' lectins.

 

If your condition responds to elimination of one or more of the high lectin

groups, consider your intolerance to be at minimum, induced by the environment

(infection or medication induced), and continue to restrict your diet for one

year before testing a food-lectin group for re-inclusion. If you again react

consider your intolerance a probable genetic inheritance and avoid this type of

lectin containing food group as completely as you are able.

 

For severe symptoms or conditions eliminate all of the major suspect groups, all

grains, all legumes, and all dairy. Add the nightshades, potato, tomato,

eggplant and pepper, to your restricted list if your symptoms are associated

with rheumatic or arthritic complaints. If you respond to this elimination diet

by a resolution of symptoms keep out the food group/s for a minimum of six

months to one year before reintroducing the group/s. If symptoms reappear

consider lifelong avoidance. Rarely does a person have to eliminate more than

one or two of the lectin families on a long-term basis. You must let your body

decide. 

 

 

We are or become lectin sensitive because of