Give Lupins to the poor...
"Dennis Moore...Dennis Moore...Dennis Moore..."
Posted on 01/23/2018 11:00:08 PM PST by nickcarraway
About 7 percent of Americans suffer from some sort of gluten sensitivity, but one cardiologist feels there is an even bigger dietary challenge with a protein group known as lectins.
"Gluten is the most famous of the lectins but I've discovered tons of other lectins," said Dr. Steven Gundry. "Even gluten-free is actually full of lectins. Lectin is a plant protein that is actually designed to make us fat."
Gundry looks at certain whole grains, beans, tomatoes, peppers, eggplant and potatoes to name a few as foods that resist digestion and cause gut challenges, inflammation and weight gain.
But dietitian Ashley Koff says there are quite a few lectin foods to like.
"Whether it's fruits and vegetables that have seeds in them, so cucumbers, tomatoes as well as your beans. Beans are so incredibly healthy for you," said Koff.
If you feel lectins are causing an issue, she recommends working with a health pro on an elimination diet to first find out if any or all lectin foods are challenging to you.
"We have to figure out what works for you specifically," Koff said.
"In my judgement, there's probably less than 10 percent of the population is lectin-sensitive," said nutrition expert Dr. Jonny Bowden.
Bowden says the Paleo community boosted the lectin-free craze. They avoid legumes like lentils and beans, which he finds unfortunate due to the nutrition benefits they have.
"Beans are so powerful as antioxidants and sources of fiber, that I would hate to see people not having beans and legumes," Bowden said.
Fiber is key to weight loss, even though most of us don't get enough. The recommended daily intake is 25 to 38 grams. Currently, Americans average just 11 grams daily.
Lectinstein?
I am mildly familiar with a Dr. Steven Gundry. In everything I have seen on him he is on a jihad against LECTINS——NOT LEPTINS.
LEC not LEP
They have nothing to do with each other.
Ehh? Is ABC misreporting this?
I found his theory/view of nutrition and diet to be quite interesting-—without in any way endorsing them, using them, or even saying they belong to that class of things we call “realities”. It is well thought out and plausible, though, IMO.
Something new to worry about when you eat.
Remember Cyclamates? These were part of a particular artificial sugar. People were warned about them in the late 70’s.
Agreed. Too much confusion between LEC and LEP too. It is a compelling position. Plants protect themselves from predators. The class of plants (nightshade) have been normalized in the American diet. Haven’t had time to take a deep dive into. Just another endeavor on the bucket list.
Give Lupins to the poor...
"Dennis Moore...Dennis Moore...Dennis Moore..."
This article says elections, not leftism.
This article says lectins, not leftism.
All the above should be removed from the diet of those who suffer from kidney stone development. (Although the potatoes listed are the lowest in oxalate content).
Ain’t that the truth.
More craziness.
Humans have eaten these foods for thousands of years.
Now they are problems?
Welcome to today’s “you’re all going to die unless you eat, drink and/or do exactly what I say” story.
Brought to you by Dr. Stephen Gundry.
“Gundry looks at certain whole grains, beans, tomatoes, peppers, eggplant and potatoes to name a few as foods that resist digestion and cause gut challenges, inflammation and weight gain.”
***************
If certain foods resist digestion, how does that cause weight gain? I have come across this before and it has me wondering. It seems like if it passes through undigested, it would not cause weight gain because you aren’t absorbing the calories and carbs.
How much of these supposed allergies or sensitivities are actually from the MODIFIED food we all now eat? Or the preservitives used in packaged food. I’d be more worried about them. And FDA approved Organics may not be all that great a choice, as they are usually grown not far from the ‘modified’ varitey and get cross pollanated via bees and insects.
We have gone from 80% rural to 20%. Less ‘truck’ or home gardens and Farmer’s markets.
When we grew and canned/perserved our own foods, we didn’t have this level of ‘sensitivies’ to food, with the exception of Sea Food and Dairy. There again Milk is no longer from the small glouble Jersey Dairy Cows that produce less milk per gallon, but from the Large glouble Holsteins who produce a larger amount. Big difference in taste, Jersey is sweeter, where Holstien is slightly bitter.
These new Hybrid’s don’t reproduce the next year’s crop from their seeds. Only Heirloom seeds do. Hybrids were bred to LOOK good in the grocery store.
I must have completely hallucinated that, LOL. I read the article as lePtins, I thought “huh?” then went to go look @ Gundry material [The Plant Paradaox, it is all over YouTube] and when I came back the article read leCtins. My system must have purged the emails and I can get back to you at a later date.
Seriously, though, IMO it (Gundry, the Plant Paradaox) is quite a fascinating theory, and well argued, that plants learned to generate toxins eons ago to paralyze insects that fed on them (they were here a lot earlier than we humans were) and when we eat [some] of those toxins, we, or some of us, experience the influence of those toxins.
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