What are lectins? ‘Sticky’ proteins found in plants that protect plants from predation but can damage human tissue Why are they problematic? They can damage the gut lining and cause ‘leaky gut’ We have evolved to deal with some high lectin foods better than others Grasses, grain, and bean lectins we are less evolved to deal with
A protein that is found in wheat, barley, and rye, gluten is the substance that makes most breads stretchy and elastic. As the name indicates, this gluten protein acts as a kind of “glue” to hold the bread together. And while gluten is great for making baked goods taste yummy, it is the only protein that is completely unable to be digested by the human body.
Studies reveal modern food processing techniques and additives cause food to become more allergenic and create or contribute to intestinal permeability (“leaky gut”) and generalized inflammation involving histamine, mast cells and more.