Proteins called lectins or hemagglutinins are present in many different kinds of organisms, but plants have the highest concentration. Despite the fact that lectins’ physiological role is debatable and that some medical professionals worry they may induce autoimmune diseases and leaky gut syndrome, there are several health advantages to eating foods that contain lectins.
When it comes to people, lectins are resistant to digestion and have the potential to influence the lining of the intestines as well as the absorption of nutrients. A number of lectins are antioxidants, which shield cells from harm that may be caused by molecules that are unstable inside the cell. These molecules are referred to as free radicals.
Some foods contain greater concentrations of lectins than others; lectins are proteins that bind to carbohydrates. Pratima Dibba, M.D., a board-certified gastroenterologist at the Medical Offices of Manhattan in New York City, gives us some hints as to how to prepare lectin-containing foods and their benefits. Read the article.
