Lectin-Free Diet, The New Diet In Town - No Diary, Legume, Nightshades Etc

[Jarman]

A new diet is in town and it already triggers a lot of hate in mainstream media and medicine. It tells to avoid things that Ray Peat already mentioned beforehand, such as legumes, beans, soy, nightshades, potatoes. But at the same time it says to avoid all A1 milk and dairy because it's very high in lectin. Maybe this is why a lot of Peaters don't do very well in milk and potatoes? Milk seems to make things worse so this diet might explain that phenomenon.

Sweet potatoes and Southern Europe A2 milk are still okay in the diet.

15 Ways to Reduce Lectins in Your Diet
https://selfhacked.com/blog/elimination-diet-safest-foods-people-sensitive-everything/
http://drjockers.com/why-you-should-avoid-lectins-in-your-diet/
These 50 Foods Are High In Lectins: Avoidance or Not?

The hate is strong in this diet:
Perspective | Going ‘lectin-free’ is the latest pseudoscience diet fad
Beware this latest weight-loss craze - it could cause you harm
http://www.news.com.au/lifestyle/he...t/news-story/e559288d4a34e58e8ad2b276dc62d5e9
http://www.cookforyourlife.org/lectin-free-diet-just-another-fad/

What do you guys think?

 

[B-styles]

Ignore the haters. They will always be there.

Yup, this is a solid diet to use as a GUIDELINE. It's legit. Dairy is very problematic for a lot people. No need for it anyways. Can get plenty of calcium and protein from other foods.

 

[Elysium]

What other foods?

 

[B-styles]

Most leafy greens, seaweed, molasses, sardines with bones, nuts and seeds( properly soaked to reduce lectins / phytic acid )

 

[Elysium]

You're in the wrong forum cowboy

 

[B-styles]

Not a cowboy but thanks . I definitely am

 

[CoolTweetPete]

The majority of my diet is A2 milk, potatoes cooked in coconut oil, cheese, some meat, and fruit juices. I find it convenient with very little allegergenicity. I did have some initially with the milk and potatoes but it dissipated as I stuck to it.

I still make it a point to avoid the sun spotted parts of the potato (solanine).

 

[Mito]

The majority of my diet is A2 milk

Where do you get your A2 milk?

 

[Westside PUFAs]

It's not new. Loren Cordain talked about this in 2002 with his paleo nonsense and Paul Jaminet was talking about this in 2011 with his nonsense.

 

[Ella]

If we were to eliminate every food due to lectins, we would cease to exist. Peat along with traditional cultures have known about toxic substances in foods. Peat avoided mushrooms for a very long time only to reintroduce them knowing that if you cooked them for 3 - 4 hours you neutralised the toxins. Mushrooms have valuable properties that are too good to leave out of the diet and can be exploited if we know how to neutralise these toxins. If you are going to eat wheat to make bread, then you better subject the grain to a long fermentation process. Nixtamalised corn is safer and healthier. Beans can be eaten if properly soaked to encourage to sprout to remove anti-nutrients. Who on earth is so stupid to eat beans raw?? Peanuts butter is very popular, so apparently these people exist. Raw vegetables are indigestible and irritate the gut lining. Cooking potatoes for minimum 45 min - 1 hour makes eating potatoes safer. Peeling them removes most of toxins in the skin. White rice safer than brown rice. Refined better than unrefined to remove irritants. People have ruined their digestion due to lack of knowing how to eat properly prepared foods and now we see a resurgent of pressure cooking in young people. Granny skills have not gone by the wayside and it looks like we will have to pull granny out of agecare to learn these skills before it is too late.

 

[James IV]

stephan guyenet wrote an informative article on lectins recently.

 

[Elysium]

Who cooks mushrooms for 4 hours?

 

[Jarman]

If we were to eliminate every food due to lectins, we would cease to exist. Peat along with traditional cultures have known about toxic substances in foods. Peat avoided mushrooms for a very long time only to reintroduce them knowing that if you cooked them for 3 - 4 hours you neutralised the toxins. Mushrooms have valuable properties that are too good to leave out of the diet and can be exploited if we know how to neutralise these toxins. If you are going to eat wheat to make bread, then you better subject the grain to a long fermentation process. Nixtamalised corn is safer and healthier. Beans can be eaten if properly soaked to encourage to sprout to remove anti-nutrients. Who on earth is so stupid to eat beans raw?? Peanuts butter is very popular, so apparently these people exist. Raw vegetables are indigestible and irritate the gut lining. Cooking potatoes for minimum 45 min - 1 hour makes eating potatoes safer. Peeling them removes most of toxins in the skin. White rice safer than brown rice. Refined better than unrefined to remove irritants. People have ruined their digestion due to lack of knowing how to eat properly prepared foods and now we see a resurgent of pressure cooking in young people. Granny skills have not gone by the wayside and it looks like we will have to pull granny out of agecare to learn these skills before it is too late.

Nah, lectin-free diet doesn't eliminate all food, that's just overreaction :) Lectin-free diet food lineup is very similar to Peat: avoid soy, legumes, starches, beans, nightshades. The only main difference is that lectin-free diet also avoids A1 milk and dairy in general. I've seen much more limiting diet posted in Peat community: taking only OJ, sugar, milk, cheese, coffee and gelatin everyday with lots of supplements to compensate missed nutrients.

I agree with you that pressure-cooking, water-soaking, and fermenting them will reduce lectin lectin except the hard ones like hard legumes and beans. But if we don't have the time to do any of those, might as well avoid them. White rice is definitely the better than most starches, BTW.

Interesting trivia: in Breaking Bad (TV show), there're episodes where the main character can kill someone using processed lectin from beans called ricin:

Ricin - Wikipedia



There's no doubt that A1 milk and diary are problematic to a lot of Peaters here. There are so many posts with digestion issues, skin issues, hormonal issues etc. from consuming milk. I can browse this forum all day and will stumble on posts mentioning problems with milk. So I think that the high level of lectin in A1 dairy has something to do with it.

 

[LUH 3417]

Where do you get your A2 milk?

Amishbiofarm.com
All their milk and dairy products come from a2 cows

 

[DaveFoster]

I think you should proof read your titles.

 

[ellingerfarmer]

Who cooks mushrooms for 4 hours?

My crockpot

 

[Sativa]

Lectin consumption is something worth being aware of, especially in the context of bringing balance to the organism (immune system, digestive integrity etc).

Aside from the already mentioned sources of lectins (soy, legumes, beans, nightshades, grains) there are others to be aware of, mainly egg white!

• Egg white - see www.thepaleomom.com/whys-behind-autoimmune-protocol-eggs/ for more insight.
  

  One of the main functions of the white of the egg is to protect the yolk against microbial attack while the embryo grows. It achieves this worthy goal by using proteolytic enzymes (or proteases), enzymes that can cleave proteins into shorter chains of amino acids (typically rendering those proteins inactive/useless in the process).
  ...
  The specific protease in egg whites that those of us with autoimmune disease (or severe allergies or severely leaky guts) need to be concerned with is called lysozyme.
  Lysozyme is specific for bacterial membranes, works very quickly, is very resistant to heat, is stable in very acidic environments (so it’s still active even after cooking eggs thoroughly and digestion!).
  ...
  Humans also produce lysozyme as part of our normal defense mechanisms against bacterial infections. It is present in our saliva, tears and mucus (including the mucus layers in the intestines). So, if we already make our own lysozyme, why is it a problem in egg whites?
  
  Lysozyme has the ability to form strong complexes with other proteins. So, lysozyme from egg white typically passes through our digestive system in large complexes with other egg white proteins. Many of the proteins present in egg whites are protease inhibitors
  ...
  This means that the lysozyme/egg white protein complexes are resistant to digestion by our digestive enzymes
  The egg white protease inhibitors that are most likely to be bound to lysozyme are ovomucin and ovastatin, which are a trypsin inhibitors (trypsin is one of our main digestive enzymes), cystatin, which is a cysteine protease inhibitor, and ovoinhibitor, which is a serine protease inhibitor.
  
  Lysozyme has an unusual chemical property (it maintains a positive charge) that allows it to cross through the enterocytes by electrostatic attraction to negatively charged proteins imbedded in the enterocyte cell surface (proteoglycans). Research confirms that consumed lysozyme gets into the circulation even in healthy individuals (even in conjunction with food intake, although the amount that enters the circulation is lower).
  Absorption of pure egg white lysozyme by itself into circulation is likely not problematic
  
  It’s also important to point out that the ability of lysozyme to cross the gut barrier (carrying potentially immunogenic proteins along with it) is a fairly small effect. In normal, healthy individuals, lysozyme is not likely to cause significant damage to the healthy lining of the gut or cause a substantial immune response.
  
  ... The problem is the other proteins that piggyback on lysozyme across the gut enterocyte barrier. It is this 'leak' of other egg white proteins that is the reason why egg allergy is so common. Any other proteins present in the digestive tract can potentially bind in the lysozyme complex and get helped across the gut and into the blood stream (or lymph). And because lysozyme binds bacterial wall proteins, these are likely to 'leak' across the gut enterocyte layer as well. These foreign proteins are believed to contribute to a molecular mimicry response where the body, in its attempt to form antibodies against these foreign invaders, accidentally creates an antibody that also recognizes a normal protein in the human body.

• Cows milk - I gather that cows (possibly goats?) milk does contain some lectin-like substances, the best explanation i could find is -

  "Dairy, in particular, is a group of foods that isn’t usually associated with lectins, but the lectins in milk are actually “designed” by nature to cause leaky gut, since infants who are drinking milk actually need to get a mother’s hormones and antibodies directly into their bloodstream in order to develop their immune system (thanks to Sarah (The Paleo Mom) for pointing this out)."

 

[General Orange]

Lectin consumption is something worth being aware of, especially in the context of bringing balance to the organism (immune system, digestive integrity etc).

Aside from the already mentioned sources of lectins (soy, legumes, beans, nightshades, grains) there are others to be aware of, mainly egg white!

• Egg white - see www.thepaleomom.com/whys-behind-autoimmune-protocol-eggs/ for more insight.
  
• Cows milk - I gather that cows (possibly goats?) milk does contain some lectin-like substances, the best explanation i could find is -

Bacteriophobic paleo mom is scaring people but, does not understand that germs, do no harm in a good environment per sé, or change their function from bad to good, even, if surviving the stomach acid first.
Eat your eggs, drink your milk.
Just prepare and cook you damn food well and dont eat high lectin food every day so your gut can repair itself and then there are no problems.