Science of Lectins

[atomicspacebunny]

What are lectins?

“…Lectins are a defense mechanism which all life forms appear to have. Essentially, they are a low level toxin. The purpose of lectins is to discourage other animals from eating that life form. By triggering a negative reaction in the predator, that life form is then viewed as an undesirable food source. Hence, aiding its future survival1. …”

Seems like something we really ought to know more about, right?

“…Glyca-binding proteins (GBPs) are a category of proteins which bind specifically to certain sugar molecules. The “glyca” is the same prefix you see in the word glycation. That describes what happens after a protein or fat binds with a sugar molecule.

This binding process can cause inflammation and the creation of advanced glycation end products (AGEs), which are compounds associated with numerous age-related diseases. It’s why the apparent anti-glycation benefits of carnosine are so intriguing1. …” https://en.m.wikipedia.org/wiki/Carnosine

1. These 50 Foods Are High In Lectins: Avoidance or Not? https://www.superfoodly.com/foods-high-in-lectins/

2. L-carnosine: A Underutilized Dietary Supplement http://doctormurray.com/l-carnosine-a-underutilized-dietary-supplement/

3. Carnosine: A Possible Drug for Vascular Dementia metal chelator, anti-glycate, anti-neurodegenerative properties
   https://www.omicsonline.org/open-access/carnosine-a-possible-drug-for-vascular-dementia-2329-6925.1000146.php?aid=29082

4. Zinc, copper, and carnosine attenuate neurotoxicity of prion fragment PrP106-126. https://www.ncbi.nlm.nih.gov/m/pubmed/21442127/

5. Involvement of trace elements in the pathogenesis of prion diseases. https://www.ncbi.nlm.nih.gov/m/pubmed/25373386/

6. Neurotoxicity of Zinc: The Involvement of Calcium Homeostasis and Carnosine https://www.jstage.jst.go.jp/article/brte/18/1/18_1_26/_pdf

7. Anti-Aggregating Effect of the Naturally Occurring Dipeptide Carnosine on Aβ1-42 Fibril Formation http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0068159

8. Carnosine inhibits ß-sheet formation of PrP106-126 and protects against its neurotoxicity http://aanddjournal.net/article/S1552-5260(09)00516-0/fulltext

[MelTar]

I believe this is why eating little to no plant matter works for me.

[atomicspacebunny]

I recognize this lady’s comments on this paleo blog when she describes an “opiate level of well-being!”

I experience this also when I stop or reduce (experimenting) the lectins.

Low Lectin no Sugar diet?

[atomicspacebunny]

Best Whole Food Sources of Beta-Alanine

Soy beans / soy nuts
Edamame
Asparagus
Turnip greens
White mushrooms
Watercress
Laver seaweed
Spirulina seaweed

Best Whole Food Sources of Histidine

Edamame
Green peas
Asparagus
soybean sprouts
Broccoli
Mustard Greens
Spinach
Sweet corn
Garlic
Cabbage
Eggplants
Celery
Onions
Carrots
Bamboo shoots
Cauliflower
Daikon (Japanese radish)
Pumpkin
Okra pods
Head lettuce / Butter lettuce
Lotus root
Chinese chives
Green sweet peppers
Chinese cabbage
Tomatoes
Cucumbers

Carnosine and Raw Veganism

[atomicspacebunny]

”…You will hear many health bloggers advocating for an anti-lectin or lectin free diet. That’s hilarious because it would be advocating for your death. …”

“… Why? Because these sugar-binding proteins are found in everything you eat, to at least some degree.

Some of those listed above, particularly the grains and milk, are singled out for having greater concentrations, but don’t interpret that as meaning meat, seafood, fish, and non-nightshade fruits and vegetables don’t contain lectins, because all those do too!

In short, that makes lectin free eating impossible. Especially since some types are not destroyed by heat or gastric acids (more on that below).

Since we’re talking about an unknown number of different types, you can’t put them all under the same umbrella.

If two foods had a 1% concentration – but they were different types – then would you be able to say they are equal?

Not necessarily. …” READ MORE https://www.superfoodly.com/foods-high-in-lectins/

[jilliangordona]

I think it may depend on the person. I’ve noticed dairy, especially heavy cream, makes me feel icky. But my fiancé is fine on it.

[atomicspacebunny]

Yes, I agree, depends on tolerance level in each person and have noticed that too! Just ordered two big bottles of carnosine going to see how that works
Beaker is my hero!

[MelTar]

https://www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/plants-bite-back/

I don’t advocate for plant-free diet. I live it because I feel my healthiest that way.

[atomicspacebunny]

Just wondering if the things they are citing are attributed to sugar burners? You add excessive sugar to either LCHF or Vegan Diet and all that stuff will surely happen with-out question!

[MelTar]

I’m confused by your query. The article says nothing about the effects of anti-nutrients being enhanced by excess sugar consumption. Can you explain what you mean?

[atomicspacebunny]

I am ‘guessing’ that “excessive sugar” is the root cause of the problem from other observations of the issues cited!

[MelTar]

Hmmm. Well, I’m still perplexed. Nowhere is it mentioned in the article that the negative effects of protease inhibitors, lectins, salycylates, etc., are triggered or enhanced by sugar.

[atomicspacebunny]

It did not, as I mentioned before I am ‘guessing!’

It’s called ‘Thinking outside the box.’

[MelTar]

I think it’s simply “guessing”.

[atomicspacebunny]

Shambala

[Rian]

I’ve noticed dairy, especially heavy cream

Some people are more sensitive to dairy than others for sure, there are likely several reasons for that. One of the main reasons is that there are different types of casein (a1 & a2). That being said there is very little casein in cream as most of the protein has been removed. Are you sensitive to all cow’s milk products? One thing to try would be locating cream from A2 cow’s to see if that makes a difference.

[jilliangordona]

Not that I recall. Cream cheese, cheese, yogurt nothing seems to bother me. Heavy cream just makes me feel funky, I can’t explain it.

[Rian]

My girlfriend says the same thing. I wonder what it is about cream? Interesting.

[jilliangordona]

I love the stuff, it’s almost as if it built up over time. I have it sparingly now. I also have been having issues with coffee, so I may just be connecting the two, however I respond better to coffee without heavy cream

[Rian]

I’ve been having big problems with coffee, specifically the caffeine I think. But I’ve noticed that I respond better to decaf when I drink it black than when I add heady cream. It’s very strange but there are a few things that have changed drastically for me since stating keto, the effects of caffeine and alcohol especially. I don’t even want to imagine what would happen if I had a Red Bull vodka or a coffee nudge, I’d be hurting. But I guess needed or wanting less stimulants is a good thing. I wonder if a change in gut microbiome is a factor?