Lectins.

Mark · 2021-06-21 04:48:32

Lectins in plants, are toxic to eat, they are the plants defence system against being eaten:

https://gundrymd.com/lectin-toxicity/

https://gundrymd.com/signs-lectin-sensitivity/

https://gundrymd.com/dr-gundry-diet-food-list/

Could this be the "secret" of what to eat?

I was living after the socalled bloodtype diet, and still I had problems with digestion (rice e.g).

Last edited by Mark (2021-06-21 04:50:34)

Diego De La Vegan · 2021-06-21 09:34:33

Don't think so.
They say:
"Legumes
Tomatoes, Cucumbers, Peas, Sugar snap peas, Green beans, Chickpeas, Soy, Tofu, Edamame, Soy protein, beans, bean sprouts, lentils, squashes, melons, eggplant, bell peppers, chili peppers

Nuts And Seeds
Pumpkin, Sunflower, Chia, Peanuts, Cashews"

For me, fruits are meant to be eaten. it's part of the dissemination strategy of the plant. They give the fruit so that the creatures that consumed it, are able to carry the seeds away from the original plant.
So, the theory that they produce a substance to avoid its fruits to be eaten, doesn't make sense to me.

At least for the fruits.

Mark · 2021-06-22 05:56:46

That's also what they say, that most fruits are meant to eaten, and the seeds go through the digestion system (birds, etc.).

But I also think that it could be genetic manipulated, so that it becomes toxic to eat for us.

I think many, plants is made by them, or brought to Earth by them.

Loohan · 2021-06-22 08:59:52

I think there is a lot of truth in what Gundry says [Edit: and then again, maybe not] here BUT some of the foods he recommends are very high in oxalates.
I already avoid the worst ones. I used to eat a lot of them, and had serious gastrointestinal problems like 30 years ago. Then i gave up gluten but still ate some potatoes. Then i gave up potatoes but ate lots of squash, especially summer squash full of seeds. Lately i have been cooling toward squash a lot but eating lots of beans (carefully prepared). And more recently, i have been making tempeh with non-soy beans in an Instant Pot. Also, adzuki beans are lower in anti-nutrients.
But now i may be cooling toward beans somewhat, as my craving for starches continues to go downhill. If i have lettuce in my diet, i no longer desire starches much.

I gave up peanuts and peanut butter like 20 years ago. These are something a vegan or vegetarian craves, because they have lots of protein and fat and are thus quite satiating. But the fat is too high in omega-6, and they have lots of antinutrients and often aflatoxin.
Peanut butter tastes great, too.
I watched a vid by Dr Berg where he points out that the "nuts" lay on the surface of the ground where they absorb pesticides. Also he says Valencia peanuts have less aflatoxin. So the only way to eat peanuts is organic Valencias. But even then, limit quantities. Some keto people are into it but i think the quality of the fat is not good.

I was surprised to see cukes on the list of foods to avoid:
https://gundrymd.com/cucumbers-lectins/
I eat lots of lemon cuke salads in the summer, and juice any i can't eat in a slow-speed juicer. Always make me feel great as they are very healthy in the summer heat when my lettuce is shot. And lemon cukes can't realistically be skinned or de-seeded.
In fact there aren't any summer veggies i can grow that i like to eat raw, except cukes and basil.

I grow a few tomatoes but eat less every year. I only eat them raw when i have plenty of basil to go with them. Any i don't eat raw i use to add 1 small/medium tomato, frozen or not, to a pot of beans/squash. But i don't even need that.

I was listening to an interview by the guy who invented bulletproof coffee and popularized MCT oil the other day:
https://www.youtube.com/watch?v=C2T7tTiKnNE&t=3441s
(Human, incidentally, though countless Egyptoids have jumped on the bandwagon.)
And he is really down on KALE. I would have to agree that RAW/juiced kale is bad (tastes horrible, too) but my belly really likes blanched and cooked kale in cooler weather. A lot.

Anyway, it seems very complex to navigate around all the bad foods (which often contain many highly desirable nutrients as well) but if one avoids the worst ones, and properly prepares others, and does some intermittent fasting or other fasting occasionally, and restores one's gut health, one can consume a few antinutrients.
I have even read that your own body will produce some oxalates, because they have a function in the body.

Loohan · 2021-06-22 09:42:59

Some tips on TEMPEH:

Tempeh can be made from any beans, lentils, even some nuts and seeds. It is a fungal culture that forms fuzzy mycelium that eats the beans and reduces antinutrients while adding nutrients. It requires incubation at a certain temperature. Easiest for most of us to do this with an instant pot. Amazon sells ceramic coated inner pots that go into the Instant Pot, which avoids cooking in steel.
There are instructions online. Most of the instructions say to put the cooked beans in plastic bags with holes punched in it, but this is BS. There is no need for plastic at all.

I have only done this 3 times so far. The first time, the recipe i read said there is no need to to pre-soak the beans, so i assumed that the culture would take care of the antinutrients. WRONG! I made a batch that way using commercial organic "small red beans" (not adzuki and not that small once cooked) and it ripped my guts out, plus had no flavor. I ended up keeping most of that batch just to use as a starter for future batches.

The next batch i used organic pinto beans, and pre-soaked them 24 hours in changes of water with a bit of baking soda added. Then rinsed and pressure-cooked them as usual, added crumbled up pieces from the first batch, and this turned out pretty good. Had good flavor and aroma (except that fresh tempeh smells a bit like rotting garbage).
I accidentally curtailed this process too early, so i had a crumbly substance with white fuzz on it instead of a tight cake. But no matter! The beans had already been well cooked and were quite edible that way.

The 3rd batch i used commerical organic "pink beans" and let the fermentation continue longer, to form a rigid cake. This came out fine. But the rotten garbage smell was stronger. This is the only thing that bothers me about tempeh. But what i do is break some off the chunk (which can be frozen) and let it sit in a pot with some tamari and a bit of ACV for some time before i add bone broth, garlic, Parmesan, etc and re-heat it. The outcome smells and tastes good.

I hate to shill for Instant Pot as it is a repticlone product, but it is very useful for making tempeh and yoghurt. Also one can make NATTO with it, a rich source of K2 and other desirable nutrients. But reputedly putrid. I have not tried this yet.
And ceramic liners are available for both sizes of the pot.

Diego De La Vegan · 2021-06-22 10:07:36

I just let the beans in water like 24 hours (i change the water like 3 or 4 times in that period).
I've read somewhere that most of the toxic substances are purged this way.

Then i boil them on a pressure pot for half an hour.

Use them from plain to chili beans recipe.

At least, feels fine. Doesn't correlate to any symptom that i recall.

Loohan · 2021-06-22 16:54:45

I just remembered, some credible sources claim that lectins are harmless, except for the ones in beans.

Mark · 2021-06-23 07:59:08

I was also surprised that cucumbers was on the list, as they don't feel bad for me to eat (fresh and juicy).

Rice (high on lectins) on the other hand, are problematic for me.

So are Bell Peppers (nightshade), and Buckwheat (which I heard was Gluten free, but has lectins).

shriza · 2021-06-23 20:04:10

Anytime i have stomach issues ... i eat cucumber and it just helps
clear it.

Loohan Forums

#1 2021-06-21 04:48:32

Lectins.

#2 2021-06-21 09:34:33

Re: Lectins.

#3 2021-06-22 05:56:46

Re: Lectins.

#4 2021-06-22 08:59:52

Re: Lectins.

#5 2021-06-22 09:42:59

Re: Lectins.

#6 2021-06-22 10:07:36

Re: Lectins.

#7 2021-06-22 16:54:45

Re: Lectins.

#8 2021-06-23 07:59:08

Re: Lectins.

#9 2021-06-23 20:04:10

Re: Lectins.

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