Still researching lectins and found this article:
http://www.nikigratrix.com/would-it-be- ... free-diet/
This ties in several of the diets many of us have had success with scd, paleo, low carb, etc.
Researched heat deactivating lectins which is apparently why we can eat well cooked foods, but not raw.
Apparently dry heat (such as baking bread) does not destroy lectins while moist heat will. This may very well be why breading on meats & seafoods doesn't bother me at all. Anyone that has ever had a grease burn can assure you that oil gets much hotter than water. Deep frying would probably really destroy lectins (even in wheat).
http://www.ansci.cornell.edu/plants/tox ... ctins.html
My next science experiment will be to try a donut which is basically fried flour and sugar.
Lectins one more time
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Lectins one more time
Theresa
MC and UC 2014
in remission since June 1, 2014
We must all suffer one of two things: the pain of discipline or the pain of regret. ~Jim Rohn
MC and UC 2014
in remission since June 1, 2014
We must all suffer one of two things: the pain of discipline or the pain of regret. ~Jim Rohn
You are probably the only one here (who tested positive to gluten sensitivity) who is not bothered by breading. The key to lectin tolerance may be water-solubility of certain lectins. That's why soaking dry beans overnight (and discarding the water) before cooking helps so much to make them easier to digest. Many of the lectins leach out into the water. However, wheat gluten is also a lectin, so this obviously doesn't work for all lectins, otherwise we would all be able to soak gluten overnight and discard the water to make the soaked food digestible. Unfortunately, water-solubility provides incomplete removal, making most lectins a dosage issue.Theresa wrote:Apparently dry heat (such as baking bread) does not destroy lectins while moist heat will. This may very well be why breading on meats & seafoods doesn't bother me at all.
But lectins in general very likely have nothing to do with the reason why you are not reacting to gluten. Spontaneous remissions are somewhat common with Crohn's disease and UC, but rather rare with MC. IMO you are experiencing a spontaneous remission of UC, and since UC is a dominant IBD (relative to MC), as far as your immune system is concerned, the UC remission is therefore dominant, and provides a free pass for your MC (IOW, your MC is secondary to your UC), as long as your UC is enjoying a spontaneous remission.
At least that's the way I see it. Of course I could be all wet.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Apparently I have wasted the last year either because I would have gone into remission anyway, or because I should have researched lectins sooner.
lectins are exactly the part of plants being modified to make them more resistant to diseases and insects.
lectins are exactly the part of plants being modified to make them more resistant to diseases and insects.
Theresa
MC and UC 2014
in remission since June 1, 2014
We must all suffer one of two things: the pain of discipline or the pain of regret. ~Jim Rohn
MC and UC 2014
in remission since June 1, 2014
We must all suffer one of two things: the pain of discipline or the pain of regret. ~Jim Rohn