The top 11 foods you should stop eating to avoid inflammation

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The top 11 foods you should stop eating to avoid inflammation
Sunday, May 20, 2018 by: Janine Acero

(Natural News) In 2017, American cardiac surgeon Dr. Steven Gundry released his book The Plant Paradox, wherein he explained that some health-promoting foods such as quinoa and squash contain high amounts of gut-irritating, inflammatory lectins.

Lectins are a kind of protein that can bind to sugar. High levels of lectins can be found in some plant-based foods, such as beans and legumes, whole grains, and certain vegetables.

Lectins are also called anti-nutrients because of their ability to reduce the body’s nutrient absorption. It is said that plants use lectins as natural deterrents to predators; essentially as a toxin that stops animals from eating the plants.

Humans are unable to digest lectins – these proteins travel through the gut unchanged.

High-lectin foods

Now, Dr. Gundry is back with The Plant Paradox Cookbook, wherein he shares his list of lectin-rich foods to avoid.

• Corn – Corn grains are high in lectin. Corn is one of the biggest crops and most common food additive (corn syrup, cornstarch, breakfast cereals, corn chips) which means the typical American eats some form of corn multiple times a day.

• Conventionally raised meat – Farmers use corn, which is high in lectins, for feeding cattle. Opt for pasture-raised cattle and chicken, instead of “free-range” ones which are more likely to have corn in their diet.

• Dairy – Dairy products made from the milk of North American cows – even the grass-fed and organically raised ones – contain a lectin-like protein called casein A1. Opt for dairy products made from goat, sheep, and water buffalo milk, as well as milk substitutes like coconut milk.

• Legumes – Beans, lentils, peas, soybeans, and other legumes/pulses have the highest lectin content of any food group. This is the reason why they tend to cause gas, bloating, and indigestion when eaten in large amounts. Red kidney beans are especially potent with high levels of a type of lectin called phytohaemagglutinin. If you eat them raw or undercooked, they can cause extreme nausea, vomiting, and diarrhea – as few as five beans can spur a reaction.

• Nightshades – Eggplants, goji berries, peppers (bell peppers and hot peppers like chili and jalapeño), potatoes and tomatoes all belong in this popular family of plants. Nightshades all contain high levels of lectins, particularly in their seeds and peels.

• Peanuts and cashews – Peanuts belong to the legumes food group, which means they are also packed with lectins. Cashews, on the other hand, are related to poison ivy, and their shells are known to be highly caustic. Almond butter is a tasty and lectin-free alternative to peanut butter.

• Quinoa – Quinoa has become a popular gluten-free substitute for wheat, but it is also loaded with lectins. To enjoy quinoa without the potential toxicity, consider soaking and fermenting it before cooking, the way Ancient Incas, who made quinoa part of their diet, had done.

• Squashes – The vegetables in the squash family, which include acorn squash, butternut squash, cucumbers, pumpkins, and zucchini, are also high in lectins.

• Vegetable oils – Most vegetable oils are made from some of the food items listed above. Corn oil, soybean oil, and sunflower oil are all potent sources of lectins. Moreover, most commercially grown corn and soybeans used to make vegetable oils are genetically modified to produce high levels of insect-resistant lectins.

• Wheat – Raw wheat, especially wheat germ, is high in lectins, with around 300 mcg per gram. However, cooking and processing may help eliminate most of the lectins.
Limiting your lectin intake

The way you cook and prepare your food can affect its nutrient content. Some methods decrease the levels of lectins in food, such as:

• Boiling
• De-seeding
• Fermentation
• Peeling
• Pressure cooking
• Sprouting

Dr. Gundry recommends the following foods for people trying to limit their lectin intake:

• Asparagus
• Avocado
• Celery
• Cooked sweet potatoes
• Cruciferous vegetables (Brussels sprouts, broccoli)
• Garlic and onion
• Leafy greens
• Mushrooms
• Olives or extra virgin olive oil
• Pasture-raised meats

Sources include:

Everything you need to know about the lectin-free diet
https://www.medicalnewstoday.com/articles/319593.php

https://www.mindbodygreen.com/articl...igh-in-lectins

https://www.healthline.com/nutrition...igh-in-lectins

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Potato, tomato and rice lectins may cause as much inflammation as wheat

(NaturalNews) One of the most detrimental physical impediments to good health is inflammation - not the acute kind, which takes place as a result of physical injury or infection, but the chronic, long-term kind that affects body systems and internal organs, and causes the immune system to attack healthy cells, thereby creating a vicious cycle of continual inflammation.

Regular health foodies and naturalists already know that wheat and other grains contain a gut irritant known as lectin, which in turn causes inflammation of the gut lining - not a good thing. The wheat lectin, also known as Wheat Germ Agglutinin, has been found to have a number of potentially ill effects besides causing inflammation. It may also be immunotoxic, neurotoxic, cardiotoxic and could interfere with gene expression, according to Medline.

But new data indicates that other fruits, veggies and grains may contain just as much lectin as wheat and could be; therefore, equally damaging to your system.

Inflammation and osteoarthritis common

Sayer Ji, founder of GreenMedInfo.com, says tomatoes, rice and potatoes are particularly lectin-heavy. That's especially problematic, he says, because "while the 'nightshade' (potato and tomato) connection with inflammation has been known about for quite some time anecdotally, rice has rarely been considered problematic and has become something of a poster child for the wheat/gluten free industry which often substitutes it for gluten-containing ingredients."

"The discovery that chitin-binding lectin is broadly distributed throughout cereal grasses sheds light on how the grain-free diet produces health results superior to that of eliminating wheat and gluten containing grains alone," he continued.

These three foods are extremely prevalent in the West's diet, which could help explain another phenomenon: why the incidence of osteoarthritis, a degenerative joint disease, is so widespread, Ji says.

It all begins with gluten, however.

"Gluten's inflammatory effect in the gut causes intestinal cells to die prematurely and causes oxidation on those cells," writes health enthusiast Sebastien Noel at Paleo Diet Lifestyle. "This effect creates a leaky gut and a leaky gut can allow bacterial proteins and other toxic compounds to get in the blood stream, which can also lead to autoimmune attacks on the body. A leaky gut also means that food as not digested properly and nutrients are not absorbed fully, which can lead to nutrient deficiencies."

And much of that gluten is found in wheat, which one cardiologist has recently likened to a "chronic, perfect poison."

But there is another sinister element found in today's GM wheat, which he explained.

Modern wheat is "an 18-inch tall plant created by genetic research in the '60s and '70s," Dr. William Davis told CBS' "This Morning" program in a recent interview.

Gluten, lectin and gliadin

"This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten," he said.

"I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate," Davis continued. "This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year."

Speaking of gluten sensitivities, the problem is growing, but since it's not a disease, there is no cure.

"Gluten sensitivity is triggered by eating products containing gluten. The only way to avoid its complications is to stay away from food products containing gluten," writes Natural News' Craig Stellpflug.

He says gluten affects everyone in a negative manner, but sometimes the negative effects don't show up for years.

"Gluten-free is a lifestyle choice for health of body and mind. If we choose a gluten-free lifestyle for obvious health reasons, we are intentionally avoiding trouble both now and in the future," he says.

Unfortunately, that may now include other foods.

http://www.greenmedinfo.com/blog/ric...ammatory-wheat