Lectins one more time

Feel free to discuss any topic of general interest, so long as nothing you post here is likely to be interpreted as insulting, and/or inflammatory, nor clearly designed to provoke any individual or group. Please be considerate of others feelings, and they will be considerate of yours.

Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh

Post Reply
User avatar
nerdhume
Rockhopper Penguin
Rockhopper Penguin
Posts: 676
Joined: Wed Feb 26, 2014 8:35 am
Contact:

Lectins one more time

Post by nerdhume »

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. :grin:
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
User avatar
tex
Site Admin
Site Admin
Posts: 35067
Joined: Tue May 24, 2005 9:00 am
Location: Central Texas

Post by tex »

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.
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.

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. :lol:

Tex
:cowboy:

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.
User avatar
nerdhume
Rockhopper Penguin
Rockhopper Penguin
Posts: 676
Joined: Wed Feb 26, 2014 8:35 am
Contact:

Post by nerdhume »

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.
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
Post Reply

Return to “Main Message Board”