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Live Well: Many ‘normal’ foods are highly dangerous

Lectin is a natural food component that is linked to inflammation and weight gain. Lectins are proteins produced by plants. In his book, The Plant Paradox , Dr.
Yucca and chanterelle dough ravioli
Yucca and chanterelle dough ravioli with walnut and pistachio cheddar filling, pine nut and cilantro aioli. The Sensitive Vegan photo

Lectin is a natural food component that is linked to inflammation and weight gain. Lectins are proteins produced by plants.

In his book, The Plant Paradox, Dr. Steven Gundry explains that plants have evolved these complex lectin defence systems over millions of years, inflicting disease on many who consume them [Gundry, 2017]. Lectins, which produce arthritis symptomology for many, commonly referred to as “ouchie-fuel” by yours truly, are abundant in grains, legumes and seeds. Do you notice a change in your body after eating any of these popular lectin grenades?

The nightshade family is another source of inflammation: alkaline rich plants containing a natural pesticide professionally referred to as a glycoalkaloids [Osman, 2013]; but referred to by The Sensitive Vegan as “man killers.” Many members of the nightshade family are, unfortunately, ultra yummy and easy to overdose on. White potatoes, eggplant, peppers, and tomatoes are some examples.

But why do plants produce lectins and glycoalkaloids? Because plants are only after one thing: reproduction. Lectins and glycoalkaloids are vicious protectors of seeds (plant babies).

When fruits/berries/vegetables ripen, plants visually communicate a drop of toxicity with the colour change of ripeness; the internal seeds have matured and the plant may be safely consumed. However, this doesn’t mean ripe foods are free of lectins and glycoalkaloids, it just means considerably lower toxicity levels.

Like many others, I suffer from food sensitivities. I can tell you firsthand that overconsumption of lectins build up in the body, causing inflammation, pain and other symptoms.

It gets worse. The non-sensitive types are not immune. In an interview, Dr. Gundry, told MyDomaine: "My research and others suggest that lectins cause most heart disease, arthritis, dementia, diabetes, and all autoimmune disease.” [Strebe, 2019].

Everyone has a unique biochemistry. I believe the way our bodies process and recognize food is carried through our genetics and largely shaped by the nutritional habits of our ancestry. And what about the effects of countless preservatives and pesticides?

Everyone and their momma seems to have intolerances and allergies popping up. Why are we surprised? Mass consumption of grains is a relatively new practice. Italians have removed seeds from tomatoes for hundreds of years; we don’t dream of it today.

Genetically modified soy and corn are so abundant in “food products” it’s uncommon not to eat them. The marketing behind food abundance has influenced our diets so much, nutrition and quality are contemporary myths.

I discovered the dangers of inflammatory foods over the last couple years, and I’ve used my history as a chef to adhere to a highly restrictive diet, and keep things interesting. I don’t eat grains, nightshades or most seeds. I haven’t forgotten about the rest of you, and I share my recipes and techniques on YouTube.

If you struggle with health issues, diet may be playing a key role. My advice: Don’t go looking for a magical healing superfood. Take a skeptical look at these inflammatory foods and try cutting them out for a week at a time.

Let me know how you feel.

The Sensitive Vegan is a Powell River-based health and wellness blogger and internet chef who creates recipes consistent with an anti-inflammatory vegan diet. Follow on Instagram @thesensitivevegan or subscribe on YouTube.

 

Gundry, S. R., & Buehl, O. B. (2017). The plant paradox the hidden dangers in "healthy" foods that cause disease and weight gain. New York, NY: Harper Wave.

Osman, A. M., & Chittiboyina, A. G., & Khan. I., A. (2013). Foodborne Infections and Intoxications (Fourth Edition) Chapter 32. Plant Toxins. Science Direct, 435-451.

Gundry, S. R. (2019). The One "Healthy" Food a Doctor Would Never Eat (It's Not Dairy)/ Interviewer: [Strebe, S.] MyDomaine. Retrieved from mydomaine.com/what-is-lectin-dr-steve-gundry