Food Sensitivity and Alternatives that may help and prevent lectins agglutination and reactions to foods

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Food sensitivity is a common problem today for almost everyone due to the toxic environment and food alteration and processing, and to conditions we might already have, as a leaky gut, or impermeable intestine, for example, all prerogatives to make us sensitive to those foods we really like and enjoy.

Antioxidants are the best natural option to contrast and neutralize oxidative stress and inflammation, and fruits and vegetables the most recommended, but in regard of fruits and vegetables and other foods there are some things to take in consideration.

For example, for the Blood Type Diet principles not all the good foods are good for everyone based on blood type affinity; in addition, foods like the “nightshades”, as potatoes, bell peppers and eggplants, besides being contraindicated for people with arthritis, unfortunately, are probably not good for anyone because of the lectins presence so as tomatoes and spinaches, unbelievably; there have been cases for people very sensitive where this type of foods were causing serious problems.

But most of us are not so sensitive and therefore we keep eating these foods and do not really want, or cannot, for a variety of reasons, listen to who recommends instead of staying away.

In a recent summit that I have been following, “The Food Revolution Summit”, an interesting and well-arranged documentary with a number of trusted professionals, hosted by the Robbins family who are the descendant of the famous “Basket Robbins”, and that paradoxically turned into a plant-based diet as a rejection to a lifestyle choice made from the ancestors, most of the speakers were mentioning substitutes foods for proteins intake like legumes, or soy foods.

Unfortunately, these foods are not appropriate for people with IBS or any other gut issues, so as wheat can be contraindicated for people with sensitivity, or dairy for those with lactose intolerance. Therefore, how these people might overcome problems with overweight, high blood pressure, high lipids profile, or high sugar, or metabolic syndrome besides staying away from the threating foods?

The plant based diet they were talking about is without doubt the best diet for any type of disease, again, for who is capable to do that, to be vegetarian, unfortunately it is not easy for everyone, many of us need to assume some other kind of proteins besides the plant based proteins, despite of the cardiovascular risks, and this is why I think that the Mediterranean diet which allows a little bit of everything with the exception of red meat, eggs, bad fats and sugars in excess, is still the options for those who cannot be vegetarian, but still there may be complications with sensitivity and intolerances, so, what we can do when we eat foods to which we may be sensitive or intolerant?

Digestive enzymes are the first resolution to facilitate the body’s digestion and absorption, but to avoid lectins and toxins in foods cause of the problems there are specific products defined as lectins-binding formulas that help to bind the lectins with their compounds avoiding that the toxins or lectins bind to our own tissues.

What are Lectins?

Rearranged and Slightly Modified from “The Lectin Connection” http://www.D’Adamo.com/Science

“Lectins are proteins found in foods with agglutinating properties that affect our blood and the lining of our digestive tract causing a variety of health problems like irritable bowel syndrome, weight gain and fatigue, as most common. Lots of germs, but also our immune systems use this type of glue for their benefit; additionally, the lectins used by viruses or bacteria can be blood type specific, and this means that when we eat a food containing protein lectins that are incompatible with our blood type antigen, the lectins target an organ or bodily system and can begin to interact with the tissues in that area.

Lectins have a magnetic effect when they target a cell or a tissue agglutinating the cells together and causing a clump, this clumping can cause any type of problem. Lectins can also act as hormones binding to the receptor of a hormone or even blocking the normal action of the hormone.

Some lectins can cause a variety of other problems, especially if they are specific to a particular blood type, fortunately our immune systems protect us from lectins, 95% of the lectins we absorb from our typical diets are washed off by the body, but at least 5% of the lectins we eat are filtered into the bloodstream where they react with and destroy red and white blood cells.

The actions of lectins in the digestive tract can be even more powerful, they often create a violent inflammation of the sensitive mucous of the intestines, and this agglutinative action may mimic food allergies. Even a minute quantity of a lectin can agglutinate a huge number of cells if the specific blood type is reactive.

One common belief is that all lectins in foods are inactivated either by heating, or through the process of digestion. This is true, but only to a certain degree. Some lectins, such as the lectins from beans, are usually made inactive by slow and long cooking, but not all lectins can be inactivated. Studies have shown that a percentage does tend to resist destruction, despite heating. Digestive juices can inactivate lectins, but many people do not have enough stomach acid levels for this. Those suffering with digestive problems are more likely to have some degree of lectin sensitivity.”

The specific formula created by Dr. Peter D’Adamo for this purpose is called “Deflect” and contains elements blood type specific to bind the lectins.

Specifically Deflect A for blood type A which is the one I know better because it is my blood type, has a blend made of glucosamine, chondroitin, and D-mannose, besides few more elements, all blocking sugars that attack to the receptors of lectins preventing them to cause digestive problems and weaking the immune system.

Specifically, N-acetyl-glucosamine or NAG, acts like a magnet and a distractor, for the lectins binds to this sugar in the formula instead of the NAG on our cells, avoiding therefore to interfere with the metabolism and to promote inflammation.

Chondroitin becomes a smaller peptide after breaking down in stomach, resembling the blood type A antigen, this one can bind to a lectin with affinity with the A-antigen preventing so to attach to the real A antigen.

D-mannose has a unique structure that prevents adhesion of certain bacteria, such as E. coli and influenza viruses by binding to them.

Another formula that I know that can bind lectins is from Dr. Steven Gundry and is called “Lectin Shield”, this also seems to contain binding-molecules like, N-acetyl-Glucosamine, and D- mannose, so as in most of all blood type Deflect of D’Adamo formulas, but there are more elements in this formula.

Specifically for wheat sensitivity instead Dr. Tom O’Bryan has a specific formula which contains among the other elements, degradative enzymes, or fungal proteases; this formula can support the assumption of wheat for those who are sensitive aiding with the digestion of wheat and of the bad parts associated with.

Of course, all these doctors do not encourage eating the wrong foods for using their binding formulas, for what I know they all keep repeating to stay away from the foods that we know are sensitive, but the formulas can help if we do not exaggerate.

It is really not easy to overcome these problems with foods for the variety of reasons an individual has to, for reasons of weight, high cholesterol or triglycerides, insulin resistance, high blood pressure, cardiovascular problems, cancer, neurodegenerative diseases, autoimmune diseases, arthritis, food sensitivity, IBS, and more; no matter what, the food we eat is always the number one reason of the most of our problems besides of course the lifestyle, this is repeated to the extent and does annoy myself to mention or to listen repetitively, but it is necessary that we all realize that.

Thanks For Reading

Mariarosaria Malham

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