Gluten, the protein found in grass grains, can cause autoimmune issues for some individuals. The gluten-free industry has capitalized on this sensitivity and offers many products without gluten.
Lectin is a highly toxic protein that is found in plants. Gluten is just one variety of lectin. Lectins are found in many gluten-free products, still resulting in symptoms.
Plants don’t want to be eaten. They are living organisms that populated the planet before us. Since they can’t run from us or battle for survival, they can cause us to think twice before eating them. Some plants produce lectins to urge us to eat something else.
All grains contain lectins. Corn and quinoa don’t contain gluten but do contain lectins. Beans have the highest lectin content. Peanuts and cashews are filled with lectin. More plants that are rich with lectins include sunflower, pumpkin and chia seeds, potatoes, tomatoes, peppers, squash, cucumbers, and zucchini.
Reducing consumption of these foods can reduce inflammation.
The only way to eliminate lectins besides gluten from foods is by pressure cooking. You can reduce lectins in beans by soaking them longer. Avoid sprouted foods because of the higher lectin levels.
What should you eat? Cooked tubers and plant leaves are the best options. You should also eat lots of healthy oils and fats. Avocado, pistachios, pecans, and walnuts are all great for your diet. Flaxseeds, hemp seeds, sesame seeds and fruits have no or few lectins. Sourdough bread is the safest bread choice.
Listen as Dr. Steven Gundry joins Dr. Susanne Bennett to discuss what lectins are doing to your body and how to make smart eating choices to reduce inflammation.