Did you know that many plants and vegetables do not want to be eaten?
When a stalk of wheat grows a seed, it wants to drop that seed on the ground so it can grow again the next year. To keep animals from wanting to eat that seed, some plants have a protective shell that contains lectins. You can think of lectins as “anti-nutrients” which sometimes make the animal feel sick. The animal decides to look for food elsewhere, and the plant seed survives to keep the species alive.
Signs of lectin intolerance include:
bloating
diarrhea
gas
constipation
nausea
digestive issues
inflammation
fatigue
It’s not just gluten that’s a culprit, either. Lectins are found in some grains, legumes, nuts, seeds, nightshades, and other vegetables.
How can you safely eat foods with lectins?
If you are sensitive to lectins, you may choose to pressure cook them to nulify the lectins. You could also sprout them to deactivate the hull. Peeling and de-seeding may help, too.
Bottom Line? If you don’t have any digestive problems, then lectins may not bother you. Don’t change a thing! If you experience any of the digestive issues listed above, then you may want to keep a food log to see if your symptoms flare up after eating foods containing lectins.
Want to learn more?
Dr. Steven Gundry wrote a book called The Plant Paradox which fleshes out these ideas further (pun intended).
There is a facebook group that is active and has lots of alternative recipes and ideas. https://www.facebook.com/groups/238224663335121
The Basics of Lectins: https://drgundry.com/lectin-guide/
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