Just saw this very recent report on lectins:
http://www.krispin.com/lectin.html
It is interesting that they talk about lectin sensitivity being either permanent or reversible.
I think one reason I have done so well in recent years with diet alone is because I have been mostly paleo, which eliminates so many of the major lectins.
Pat, my bet is that it is the quinoa (lectins) that are giving you problems. But I hope not.
Love,
Polly
Lectins 101
Moderators: Rosie, JFR, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh, mbeezie
Lectins 101
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Lectins are always the number one suspect, but we generally can tolerate some lectins, and that will be different for each person.
Pat, since you are seeing some improvement and have stopped Immodium, we have at least taken out some reactive foods. Whether quinoa is reactive remains to be seen. The only way you will know is to take it out for a few day, see what happens, and then re-test it, allowing 3 full days to measure response. I was hopeful that we had finally found a calorie source for you, but maybe it is contributing. Sigh.
Mary Beth
Pat, since you are seeing some improvement and have stopped Immodium, we have at least taken out some reactive foods. Whether quinoa is reactive remains to be seen. The only way you will know is to take it out for a few day, see what happens, and then re-test it, allowing 3 full days to measure response. I was hopeful that we had finally found a calorie source for you, but maybe it is contributing. Sigh.
Mary Beth
"If you believe it will work out, you'll see opportunities. If you believe it won't you will see obstacles." - Dr. Wayne Dyer
Mary Beth,
Is there some kind of list somewhere that lists the amount of lectins in each food? IOW, would it help to eliminate those foods with the most lectin activity? Or is there a difference in the TYPE of lectins that is the problem?
Polly
Is there some kind of list somewhere that lists the amount of lectins in each food? IOW, would it help to eliminate those foods with the most lectin activity? Or is there a difference in the TYPE of lectins that is the problem?
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
If I understand it correctly, each plant species has it's own unique lectins, though the lectins of plants in a family group usually have somewhat similar characteristics. Of course, all species, (not just plants), contain lectins of some type, but the lectins from the plant world seem to be the most troublesome.
Love,
Tex
Love,
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.
Got this from the article:
"The most common potentially 'toxic' lectin containing food groups are
•grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn.
•legumes (all dried beans, including soy and peanuts),
•dairy (perhaps more so when cows are feed grains instead of grass, a speculation based on research showing transference of lectins into breast milk and dairy.
•nightshade (includes potato, tomato, eggplant and pepper)."
It seems that these cover the most troublesome foods for us MC'ers???
Love,
Kari
"The most common potentially 'toxic' lectin containing food groups are
•grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn.
•legumes (all dried beans, including soy and peanuts),
•dairy (perhaps more so when cows are feed grains instead of grass, a speculation based on research showing transference of lectins into breast milk and dairy.
•nightshade (includes potato, tomato, eggplant and pepper)."
It seems that these cover the most troublesome foods for us MC'ers???
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
Hey all
The Lectin connection made a huge transformation in my well being when it was brought up years ago. I am so thankful that i discovered it. Many of my links disappeared when my hard disc crashed but do remember the one that Polly noted.
As Wayne so wisely said many foods contain lectins so it becomes a matter of being aware of which ones are a problem and avoiding the worst of them .
Hope it helps others as much as it helped me.
Matthew
The Lectin connection made a huge transformation in my well being when it was brought up years ago. I am so thankful that i discovered it. Many of my links disappeared when my hard disc crashed but do remember the one that Polly noted.
As Wayne so wisely said many foods contain lectins so it becomes a matter of being aware of which ones are a problem and avoiding the worst of them .
Hope it helps others as much as it helped me.
Matthew
Well, because of all my intolerances if I eliminate Quinoa the only carbohydrate I would have is zuchinni and yellow squash. I have tried just eating meats and vegetable before and there just aren't enough calories, even eating 5 or 6 times a day. I am better today, so far, eliminating most of the oil and not eating the pancakes with baking soda and cream of tartar. 
I had horrendous results yesterday from that. This is definitely trial and error, but at least I think I am doing better. Small steps forward even though some big steps backwards at times.
Pat
I had horrendous results yesterday from that. This is definitely trial and error, but at least I think I am doing better. Small steps forward even though some big steps backwards at times.Pat
Polly,
I have been afraid to try but I think I will. Mary Beth suggested them too and said to get the ones in oil not vinegar. The only ones I saw were in a little kiosk thing at the grocery store. They are open and you serve yourself. I don't know, the thought of buying something that is open like that and the smell from the whole thing is sort of nauseating. Polly, did you eat the green ones or black? I think the black are canned in oil but the green seem to all be in vinegar. Thanks for the suggestion.
Pat
I have been afraid to try but I think I will. Mary Beth suggested them too and said to get the ones in oil not vinegar. The only ones I saw were in a little kiosk thing at the grocery store. They are open and you serve yourself. I don't know, the thought of buying something that is open like that and the smell from the whole thing is sort of nauseating. Polly, did you eat the green ones or black? I think the black are canned in oil but the green seem to all be in vinegar. Thanks for the suggestion.
Pat
Pat,
I wouldn't write off quinoa so quickly. You'd been tolerating it as cereal in the morning. It may be that you had problems from the zucchini, the olive oil, or the roughness of the quinoa flakes. If you fried them in olive oil, they probably didn't soften up very much.
I'm able to eat almond flour and milk, but each time I eat almond butter, I have a softer stool. It has to be due to the roughness of nut butter.
I love olives and olive oil, but I stopped eating them months ago because they are high in histamines. I might try them again, but not right now.
Gloria
I wouldn't write off quinoa so quickly. You'd been tolerating it as cereal in the morning. It may be that you had problems from the zucchini, the olive oil, or the roughness of the quinoa flakes. If you fried them in olive oil, they probably didn't soften up very much.
I'm able to eat almond flour and milk, but each time I eat almond butter, I have a softer stool. It has to be due to the roughness of nut butter.
I love olives and olive oil, but I stopped eating them months ago because they are high in histamines. I might try them again, but not right now.
Gloria
You never know what you can do until you have to do it.
Pat,
I am eating both green and black olives. Both can be found in cans/jars with only olive oil but it takes detective work in the grocery store to find them. Actually, even the plain ones often have ferrous sulfate or a gluconate added, but these should be OK. I have bought them from an olive bar like you described, but you can only do it if the ingredients for each type are clearly marked. Plus in any self-serve setting, there is always the risk of contamination from something nearby. Good luck and let us know if you try them!
Hugs,
Polly
I am eating both green and black olives. Both can be found in cans/jars with only olive oil but it takes detective work in the grocery store to find them. Actually, even the plain ones often have ferrous sulfate or a gluconate added, but these should be OK. I have bought them from an olive bar like you described, but you can only do it if the ingredients for each type are clearly marked. Plus in any self-serve setting, there is always the risk of contamination from something nearby. Good luck and let us know if you try them!
Hugs,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Kari said
P.S. Olives (without bell-pepper stuffed in the piths) has been a standby for m if I go to a bar and have a drink of wine, I turn down the usual peanuts and crisps and ask for olives to nibble.
I agree, ant"The most common potentially 'toxic' lectin containing food groups are
•grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn.
•legumes (all dried beans, including soy and peanuts),
•dairy (perhaps more so when cows are feed grains instead of grass, a speculation based on research showing transference of lectins into breast milk and dairy.
•nightshade (includes potato, tomato, eggplant and pepper)."
It seems that these cover the most troublesome foods for us MC'ers???
P.S. Olives (without bell-pepper stuffed in the piths) has been a standby for m if I go to a bar and have a drink of wine, I turn down the usual peanuts and crisps and ask for olives to nibble.
----------------------------------------
"Softly, softly catchee monkey".....
"Softly, softly catchee monkey".....
Well, after all this talk about olives, I'm going to shop for some today - can sure use the extra calories. I have some kalamatas in the refrigerator from quite a while ago. Must have picked them up in a self serve bin since they are in a tall plastic container - don't know what's in the brine. I cook exclusively with EVOO, so I know I'm OK with olives.
This MRT board is turning out to be very useful for ideas - thanks guys and have a wonderful week-end
.
Love,
Kari
This MRT board is turning out to be very useful for ideas - thanks guys and have a wonderful week-end
.Love,
Kari
Gloria and Mary Beth,
Vinegar actually contains histamine, since it is produced by fermenting ethanol.
Tex
Vinegar actually contains histamine, since it is produced by fermenting ethanol.
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.