Have been researching more about lectins. Apparently lectin is a plant's natural defense against being eaten. So GMO plants have been produced with even more lectins to ward off insects?
I am wondering how lectin sensitivity fits with most of our symptoms. Grains & legumes are the worst offenders, especially wheat & soy.
Cooking or fermenting 'disarms' most of the lectin.
http://www.precisionnutrition.com/all-about-lectins
Lectins again
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Lectins again
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
Theresa,
Every few years someone rediscovers lectins. Lectins first came up on this board when Polly mentioned them in connection with gut permeability in this old thread from over 9 years ago:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=2960
A search of the archives will turn up almost 2 hundred "hits".
But yes, this is one of the reasons why we have to stay away from raw vegetables and fruits. Not only is the fiber a problem, but overcooking helps to deactivate many/most of the lectins. The primary reason why we are sensitive to lectins (IMO) is because they cause increased gut permeability, and that is one thing that we absolutely have to try to minimize with MC, because leaky gut is the cause of many of our symptoms. Incidentally, did you know that gluten (specifically wheat germ agglutinin) is a lectin?
Tex
Every few years someone rediscovers lectins. Lectins first came up on this board when Polly mentioned them in connection with gut permeability in this old thread from over 9 years ago:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=2960
A search of the archives will turn up almost 2 hundred "hits".
But yes, this is one of the reasons why we have to stay away from raw vegetables and fruits. Not only is the fiber a problem, but overcooking helps to deactivate many/most of the lectins. The primary reason why we are sensitive to lectins (IMO) is because they cause increased gut permeability, and that is one thing that we absolutely have to try to minimize with MC, because leaky gut is the cause of many of our symptoms. Incidentally, did you know that gluten (specifically wheat germ agglutinin) is a lectin?
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 cooking or fermenting changes the food to be more digestible and less of a problem. Perhaps this is why I can eat New York Cheesecake and not the kind that is NOT baked for an hour. Also why I can eat real aged cheeses, but not the soft cheeses.
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
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jessica329
- Adélie Penguin
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Tex,
From what I've read cooking doesn't change lactose, but it does change lectin. That was my point about the cheesecake.
I tried aged cheese after reading about the lactose and starting SCD.
From what I've read cooking doesn't change lactose, but it does change lectin. That was my point about the cheesecake.
I tried aged cheese after reading about the lactose and starting SCD.
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
Hi Theresa,
Yes, I believe you are correct. My post was in response to this question:
Yes, I believe you are correct. My post was in response to this question:
TexTheresa wrote:Also why I can eat real aged cheeses, but not the soft cheeses.
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.