liveonearth (liveonearth) wrote,

Lectins in Potato, Tomato, Barley, Rye, Rice Prevent Wt Loss ?

avoid these for loss of visceral fat, less DM2, CVDz
Mercola is saying that these foods have "similar properties to wheat"
they contain chitin-binding lectins which act similarly to wheat lectin (WGA)
chitins = n-acetyl-glucosamine in long polymers (where are these? on nerve cells?)
WGA and these foods bind them
sprouted wheat contains the most WGA and also BA's (benzoxazinoids, toxic)
he's getting his info from greenmedinfo
(I'm not a member yet but this is a site I plan to join when I'm out of school)
consult his site for links to studies:
must run, this saved for future research
*new tag: lectins
Tags: biochemistry, diet, gluten free, inflammation, lectins, mercola, nutrition, toxins, weight loss

  • Post a new comment


    Comments allowed for friends only

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded