There are two types of lectins: prolamins (amino acid proline), such as gluten, and agglutinins, which promote cell agglutination, such as red blood cells. Sensitivity to lectins is often confused with sensitivity to gluten. For a proper balanced diet, we recommend Download FatSecret on mobile devices.
Is gluten harmful or not
The harm of gluten is unambiguous in celiac disease (gluten enteropathy), when digestive disorders are observed as a result of damage to the villi of the small intestine by cereal proteins. It is noted that there are only about one percent of such people. For most people, the harm of gluten has not been proven, and it is believed that moderate consumption of gluten is harmless for a healthy person. The consequences of gluten consumption have not been fully studied to date.
What is gluten and where is it found
Many people at https://antiage.click/en/ know that gluten is nothing more than gluten, which is found in huge quantities in bakery and pasta products. This protein is found in many cereals: wheat, rye, barley, spelt, emmer and others. In addition, gluten is found in such products as: some cereals, ready-made breakfasts, flour, baking powder, bread, pastries, cakes, pastries, cookies, candies, crackers, pasta, muesli, cereals, ketchup, mayonnaise, sauces, sausages, hot dogs, artificial caviar, crab sticks, processed cheese, ice cream, beer, coffee substitutes, instant cocoa, soups and broths in bags, dairy products with thickeners and stabilizers, canned fish, meat, vegetable, fruit, dairy, vegetable and fruit mixtures, food additives E 636, E 953, E 160b, E 965, E 150a and 150d, E 621 (sodium glutamate) and others.
Proven harm gluten
A hundred years ago, there was about five percent gluten in cereals. Today, the gluten in wheat is between thirty and fifty percent. Gluten allergies and gluten intolerances are becoming more common. Some people https://antiage.click/en/ consciously decide to switch to a gluten-free diet.
Today, science associates gluten with such diseases and negative manifestations as:
- asthma, arthritis, osteoporosis, anemia, allergies,
- intestinal problems (gas, diarrhea, constipation),
- increased appetite, obesity, diabetes,
- infertility, spontaneous abortions,
- skin problems,
- nasal discharge,
- sleep disorders.
Even if there is no gluten intolerance, the problem may be in the amount of gluten in the average person’s diet. The share of gluten-containing products can exceed half of the daily diet. Firstly, these are bakery and confectionery products, pastries, pasta, cereals; secondly, this is hidden gluten in sausages, ketchups, sauces, yogurts, sweets. Do not forget about the high calorie content of flour, sweet and fatty products.
If you add here https://antiage.click/en/gluten-en the average excess of sugar and salt consumption, then the reasons for the increase in waist and hip volumes, an increase in the percentage of visceral fat and the accumulation of water in edema under the skin and in the internal organs will become clear. As a result – unwanted weight gain, insulin resistance, hormonal imbalances and other negative consequences.
Gluten as a drug
Consumption of gluten-containing products stimulates the production of hormones of happiness. Addiction to gluten is no different from addiction to any other stimulant, such as coffee, tea, cocoa, chocolate, cigarettes, alcohol, some drugs. Giving up bread is accompanied by the same withdrawal symptoms as giving up drugs.
Just like with alcoholism, https://antiage.click/en/gluten-en demineralization of the body occurs. Phytic acid from cereals reduces the absorption of minerals and vitamins in the gastrointestinal tract.
Harm of lectins
Lectins interact with carbohydrates at the cellular level and can perform receptor and immune functions. Lectins are immunotoxic, neurotoxic and cytotoxic. The human body cannot effectively break down lectins into amino acids. When intestinal microperforation occurs, lectins (in the form of undigested protein molecules) and other particles penetrate the bloodstream through the damaged intestine and stimulate inflammation and allergies. Lectins increase blood viscosity, “break” the endocrine system, create CPG, and induce apoptosis. By interacting with insulin receptors, lectins are able to imitate insulin. This effect on the body slows down the burning of fat in the body and causes an increase in fat reserves. As a result, metabolic syndrome and obesity occur.
Lectins are found in many plants: legumes, peanuts, seeds, corn, millet, wheat and other cereals, milk (from cattle ngrain-fed), dairy products, cheeses, tomatoes, etc. nightshade. Lectins are found in GMOs and some seafood. Whole grains and wheat germ contain more lectins than refined white flour. Lectins are water-soluble, so soaking is an effective method of reducing them.