Lectin is a type of protein present in many plants human beings rely on as sources of food. This protein ensures that the chemical composition of the plants functions as it should. Nonetheless, a problem arises when people consume plants containing lectin in large amounts. Again, many plants produce contain this protein making it hard to avoid. Actually, 30 percent of foods contain lectin. Thus, it is better that people learn to eat them in moderate amounts.
Examples of foods with high lectin levels
- Farm animal proteins
Apart from the above foods, refrain also from refined starches such as potato chips and rice, grain flour, bread and diet drinks. To be safe from lectins when consuming fruits and vegetables, avoid unpeeled and seeded tomatoes, melons, squashes, ripe bananas, peas and the like. Nuts are also on the list of foods with high lectin content. They include sunflower, cashews, and peanuts. Any animal protein fed on soy or all grain is a bad idea if you are evading this component.
The list of foods to avoid is long. If you are committed to the course, you will keep observing what you eat until you get used to the meals. There is another option to utilize as well. Try Lectin Shield, which helps the body process lectins in a healthier way. If you’re unsure, check out these reviews on Lectin Shield, and see what people have to say about it! You can also check out what Pinterest has to say about Lectin Shield.
How lectins work and their effect on your health
Research shows that human beings do not have the digestive capability to fully digest lectins. This means they are not digested as they make their way past the stomach. Therefore, by the time they reach the small intestines they attach themselves to the lining of your gut. When this happens, expect a problem. Their attachment causes stomach walls to thicken, which prevents them from absorbing nutrients. The other issue is that the length of the digestive tract would also be affected.
If you have a leaky gut, high lectins levels might be responsible for that. When this protein stays on the gut wall, it damages the gut preventing extraction of nutrients from the food you eat. Have you heard of autoimmune diseases? Well, lectins can cause them by attacking your antibodies, then causing your immune system to attack your body cells leading to the diseases.
However, when lectins are eliminated or reduced, their effects on the gut reverse. Not all is lost though. Lectins can promote the growth of the pancreas and release of enzymes for digestion. Unfortunately, they affect your body’s ability to sustain its cells.
It is clear that lectin shortcomings outweigh its benefits by far. That is why it is recommended that you avoid them as you prepare meals. Abdominal pain, vomiting, and diarrhea are some of the signs that you may have a lectins-related problem.
Lowering or eliminating lectin consumption
Food is life for human beings. It is hard to avoid produce you have been consuming for years just because it contains the harmful protein. There are two options to help with this. You can either lower or eliminate it in the food you eat to lower the risks. Here are some of the means to help with that. You can also check out lectin avoidance recipes using Lectin Shield on Pinterest.
Increasing the sprouting period
As you plant your garden in the backyard, for example, be keen on the sprouting time of seeds, grains, and beans. The longer it takes them to sprout, the more you are able to lower or eliminate lectin content. This is because much of it is in the seed coat. Therefore, when the seed takes long to germinate, its coat is broken down entirely and used by the plant in germination. This neutralizes the health risks already mentioned. Therefore, it would be nice that you avoid quickening the sprouting of your plants.
Soaking before cooking
For foods such as beans and legumes, soaking them overnight before cooking is helpful in reducing lectins. Ensure you change the water often, drain and rinse before boiling the beans or legumes.
Fermentation takes days. During this period, bacteria will digest and convert the lectins thus, essentially eliminating it from any food or drink you ferment.
Despite there being methods to assist in dealing with lectins, it is possible to still find them in meals. For some, fermenting, soaking or sprouting is not enough in eradicating them completely. It does not matter how long you soak or ferment your foods. That is why Dr. Gundry of Gundry MD has written books and created supplements to improve your journey to living a lectin-free life.