Auckland City Harbour News - - FRONT PAGE -

Lectins are pro­teins found in an­i­mals and plants, par­tic­u­larly grains, legumes, nuts and seeds. They have many pro­tec­tive func­tions, from recog­nis­ing pathogens to help­ing reg­u­late pro­tein lev­els in the blood.

How­ever, lectins can con­fuse the im­mune sys­tem in some peo­ple, and drive it to cre­ate an­ti­bod­ies. Lectins can also mimic other pro­teins typ­i­cally present in blood. Al­most ev­ery­one has an­ti­bod­ies to some di­etary lectins, so our re­sponses to lect­in­con­tain­ing food can vary. Eat­ing a va­ri­ety of foods re­duces the im­pact and some peo­ple ben­e­fit from fer­mented foods, such as sauer­kraut and kom­bucha. Cook­ing, sprout­ing or soak­ing your grains, legumes, nuts and seeds helps de­crease lectins.

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