If you're wondering what lectins are and why to avoid them, here's a layman's explanation. Good and bad lectins exists in almost all foods. The goals is to avoid the bad ones!
Eat more leafy greens, cruciferous plants, root vegetables, onions, garlic, grassfed, pastured meats, berries, tree nuts and oils. Avoid grains, legumes, nightshades, grain-fed meats, dairy from grain-fed cows, oils from high-lectin plants and sugar.
What Are Lectins?
Lectins are glycoproteins. Many families of lectins exist — some good, some bad. Lectins bind to carbs, specifically sugars in your blood. And if your body doesn't like them, they may bore holes in your digestive tract or attach to cells. They can cause inflammation or even cell death. That's because your immune system wants to kill them and the cells they are attached to, like a toxin or infection.
How Do Bad Lectins Hurt You?
Studies reveal lectins may be at the root of many autoimmune diseases. Some of the diseases include scleroderma, psoriasis, Crohns, Hashimoto's, MS, Parkinson's, lupus, Celiac and more. In my case, I have a rare form of psoriatic disease that only presents in my fingernails. Eight of my nails are pitted, weak, and the cuticles are gone. The skin around those nails looked inflamed and peely.
Just one week into the lectin-free lifestyle, I began to notice that the skin was less inflamed. After about a month, my nails are stronger. I am definitely seeing the disease is no longer progressing. Now if I can grow cuticles again, I think we will have a small food miracle testimonial.
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