Food lectins in health and disease

Posted on

Most people, including doctors, have no idea how the food they eat can contribute to their chronic illness, fatigue, and digestive symptoms.
Animal and plant sources contain complex proteins called lectins. The agglutination process occurs when someone receives the wrong blood type during a blood transfusion. In fact, red cell agglutination specific to each individual or group of people is the basis of blood group testing. There are indications that blood types may influence the way people react to certain foods, even though no specific blood group regimen has been demonstrated. The binding or binding of some food lectins can trigger a variety of cell-specific effects. These reactions can mimic hormones or cause changes in cells. The human digestive system was created to treat a variety of plant and animal proteins through the digestive and elimination process. Some plant and animal proteins and lectins are very toxic to humans and can not be consumed without death, such as castor oil and some mushrooms. Preparations may consist of exfoliation, prolonged soaking and cooking such as beans. Other foods may be poorly tolerated due to genetic predisposition or pre-existing food allergy or food intolerance. For some people, food can become unbearable if their immune system has changed or the gut has been damaged by another cause.
The research supports the great possibility that this stimulation can be accentuated by the interaction of bacteria with food lectins.