Lectins danger in eating
The Dangers of Our Modern Food Supply
While some changes to the human diet have taken place over millions of
years, other shifts in the way we eat are quite recent. Over the past five
decades, “innovations” to our food supply have created new threats to our
health. For example, processed foods, which first gained popularity in the
1950s, are often made from grains and oils that are high in lectins. We tend
to over-rely on certain foods that happen to be lectin-rich, like corn, soy,
and wheat. These items are also added to processed food as fillers or
stabilizers, often to make foods cheaper.
Furthermore, many foods that are extremely high in lectins, such as tofu,
whole grains, brown rice, low-fat dairy products, and vegetable oils, are
touted as health foods. As the obesity epidemic (which is directly related to
eating processed food) has reached a critical point, we’ve been increasingly
encouraged to eat these foods, which, ironically, do more damage to our
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bodies than good. At the same time, we also don’t eat as many of the foods
that are truly beneficial to our gut buddies, like leafy greens and fermented
vegetables.
The animals we eat represent another facet of the problem. First of all,
we eat much more meat now than ancient humans ever did. While we
introduced significant amounts of animal protein into our diets around five
million years ago, our consumption of plants goes back a lot farther than
that. But putting aside the fact that we consume too much animal protein,
the sources of that protein have also changed. No longer are animals
allowed to roam freely, eating the diet they are genetically designed to eat.
Today many of the animals we consume are fed corn and soy—some of the
biggest lectin offenders in existence. This diet is so unnatural to the animals
that cows develop heartburn from it, just like humans do. And just as our
doctors prescribe medication to make us more comfortable, farmers douse
their feed with calcium carbonate, the active ingredient in Tums. In the case
of both humans and animals, “we are what we eat.” When we consume any
animal or animal product (e.g., dairy, eggs, etc.), we are also consuming
what that animal has eaten. Eating lectins indirectly through animal
products inflicts significant damage on our gut, our microbiome, and our
immune system. Finally, most of our animals today are given doses of
antibiotics in their feed to make them grow bigger and fatter. Those
antibiotic residues remain in the meat that you eat and decimate the friendly
gut bugs that ultimately protect you.
finally able to resolve their autoimmune disease by giving up organic freerange chicken. Let’s just say it doesn’t shock me anymore, since organic
chickens are fed organic corn and soybeans, not their normal food which is
insects. The lectins in the corn and soybeans are incorporated into the
chicken’s meat. Remember my motto: You are what you eat, but you are
what the thing you are eating, ate!
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