Dis­cov­ered: GMOs pack on fat Yale M.D. un­cov­ers a shock­ing rea­son healthy di­ets fail—and the easy kitchen fix that will erase hunger, ban­ish aches and melt flab fast

First For Women - - Nutrition -

Call to mind a rose, so fra­grant and lovely that it’s nearly im­pos­si­ble to re­sist the urge to pick it and take it home. But watch out for the thorns! Na­ture is full of such de­fense mech­a­nisms de­signed to help plants sur­vive and thrive so they can spread their seeds. And while we all know the tiny dag­gers on a rose’s stem can cause us pain, sci­en­tists have re­cently made a star­tling dis­cov­ery: The plants we eat have in­visible-to-the-eye pro­tec­tive mea­sures that can cause havoc

in­side the hu­man body too. As Steven Gundry, M.D., the Yale-ed­u­cated di­rec­tor of the Cen­ter for Restora­tive Medicine

in Palm Springs, Cal­i­for­nia, ex­plains, pro­teins called lectins are one of plants’ main de­fen­sive sys­tems—akin to cel­lu­lar thorns. Over thou­sands of years, hu­mans have evolved to de­velop bi­o­log­i­cal re­sis­tances to the lectins in most com­mon foods that ren­der them harm­less, notes Dr. Gundry. This has al­lowed us to eat plants for cen­turies with­out worry…un­til re­cently, that is.

The prob­lem: Ge­net­i­cally mod­i­fied or­gan­isms (GMOs) har­bor lectins that are new to the hu­man diet. “GMOs are cre­ated by in­sert­ing for­eign genes into plants to make the plant pro­duce more of the lectins that en­hance its abil­ity to re­sist in­sects and other pests,” ex­plains Dr. Gundry. As a re­sult, in­sects don’t eat the GMO plants and farm­ers save money on pest-con­trol prod­ucts. “This sounds like a re­ally good idea, but the prob­lem is, this prac­tice is in­tro­duc­ing new lectins into our diet,

and the lectin load on hu­mans is now higher than it’s ever been be­fore.”

This in­flux of lectins sets up a cy­cle of creep­ing weight gain. “Harm­ful plant lectins hack into our cel­lu­lar com­mu­ni­ca­tion sys­tems,” says Dr. Gundry. One key way lectins do this: “They mimic the blood sugar–reg­u­lat­ing hor­mone in­sulin, so they’re able to dock to in­sulin re­cep­tors through­out the body and give cells wrong in­for­ma­tion.” When lectins bind to in­sulin re­cep­tors on fat cells, for ex­am­ple, they in­struct the cells to store in­com­ing blood sugar as fat. Lectins also pre­vent blood sugar from en­ter­ing mus­cle cells—and with­out the nec­es­sary sugar to fuel their func­tions, mus­cles shrink. “The more harm­ful lectins we eat, the more mus­cle wastes away,” says Dr. Gundry. As a re­sult, the body thinks it’s starv­ing and turns up hunger hor­mone pro­duc­tion. But if you give in to those crav­ings? In­com­ing calo­ries are stored as fat. The cu­mu­la­tive re­sult is less me­tab­o­lism-revving lean mus­cle and ever-grow­ing pock­ets of fat.

Com­pli­cat­ing mat­ters: Even women who avoid GMO fruit and veg­eta­bles are af­fected. Ac­cord­ing to the Cen­ter for Food Safety, a non­profit con­sumer ad­vo­cacy group, at least 75 per­cent of pro­cessed foods con­tain GMO in­gre­di­ents. And sci­ence pub­lished in the In­ter­na­tional Food Re­search Jour­nal re­veals GMOs are in all pro­cessed foods that con­tain soy­bean oil, soy lecithin and corn­starch. Sim­i­larly, GMO corn and soy are fed to the poul­try, cat­tle and even fish in our food sup­ply. “Most of the corn fed to live­stock in the United States is ge­net­i­cally mod­i­fied,” Dr. Gundry as­serts. “When you eat the meat from those an­i­mals, harm­ful lectins make their way into you.”

For­tu­nately, it’s pos­si­ble—and even easy—to min­i­mize lectin in­take. Dr. Gundry says sim­ple changes to how you shop for gro­ceries and prep meals can elim­i­nate the ma­jor­ity of harm­ful lectins in your diet. “You’re not go­ing to elim­i­nate all lectins from your diet but you are go­ing to con­trol which ones you con­sume and how much,” he adds. The rea­son: “Not all lectins are harm­ful—we ac­tu­ally use our own lectins in the hu­man body to com­mu­ni­cate in­for­ma­tion be­tween cells.”

In just days, you’ll see the change, prom­ises Dr. Gundry, who lost 70 pounds by avoid­ing lectins. Women who fol­low his food for­mula drop up to 4 pounds in 3 days. And the fat keeps fall­ing off. In fact, an animal study in the jour­nal Nu­tri­tion & Me­tab­o­lism sug­gests that the diet im­proves the body’s abil­ity to prop­erly re­spond to in­sulin, which is a sign that the vi­cious cy­cle of creep­ing weight gain has halted. In­deed, an­i­mals in the study that were put on a lectin-free diet weighed 22 per­cent less and had 43 per­cent less jig­gly sub­cu­ta­neous fat than those on a stan­dard diet.

As the fat melts away, the ben­e­fits mul­ti­ply. “Your body has the abil­ity to re­store it­self once you elim­i­nate the foods that pre­vent it from heal­ing,” Dr. Gundry says. “My au­toim­mune and arthri­tis pa­tients revel in their newly pain-free and en­er­gized lives.” Sci­ence also shows that a low-lectin diet eases in­flam­ma­tion by 82 per­cent, and women FIRST spoke to report free­dom from brain fog as well as glow­ing skin. Read on for the plan that can help you look and feel decades younger!

“Once women be­gin the pro­gram, weight loss is al­most in­evitable.” —Steven Gundry, M.D.

Steven Gundry, M.D.

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