Lectins, components of grains act to protect the grain plant and act like anti-nutrients. If you are struggling with celiac disease or other gastrointestinal issues, you need to read about chitin-binding Lectins to understand what is going on and their danger.
Start by linking to this incredibly well researched article called "Opening Pandora's Bread Box: The critical role of wheat lectin in Human Disease" by Sayer Ji.
I learned that sprouted wheat has MORE lectins than regular wheat!
Dr. Mercola writes a wellness newsletter and he shares cutting edge information.
He recently wrote on gluten and lectins:
"Gluten" comes from the Latin word for glue, so named because its adhesive properties hold bread and other baked goods together. Gluten is present in grains such as wheat, rye, and barley. The glue-like properties interfere with the breakdown and absorption of nutrients, including the nutrients from other foods in the same meal. The result is a sticky, constipating lump in your gut, rather than a nutritious, easily digested meal.
This undigested glutinous gut-bomb may trigger your immune system to attack the lining of your small intestine, causing diarrhea or constipation, nausea, and/or abdominal pain. Severe reactions are classified as "celiac disease," and milder reactions fall under the category of "gluten intolerance." Over time, your small intestine can become increasingly damaged and less able to absorb nutrients, such as iron and calcium. This in turn can lead to anemia, osteoporosis and other health problems.
Modern wheat (and other grains) differs greatly from the wheat our ancestors ate. The proportion of gluten protein in wheat has increased enormously as a result of hybridization. Legumes are also loaded with lectins, which is why most who follow a Paleo type diet avoid them.
Lectins: The Plant Kingdom's Weapon of Mass Destruction
Lectins are carbohydrate-binding proteins that are widespread in the plant kingdom. Plants produce lectins to ward off their natural enemies, such as fungi and insects. However, lectins are not just the nemesis of fungi and insects, but are also plaguing humans. Please refer to the excellent video above by Chris Meletis, ND, who discusses the many dangers posed by these glycoproteins.There are many types of lectins.And from the same article....................
Read more here at Mercola.com.Wheat Lectin (WGA) is Cytotoxic, Neurotoxic, Cardiotoxic and ImmunotoxicWheat lectin, or "wheat germ agglutinin" (WGA), is largely responsible for many of wheat's pervasive ill effects. WGA is highest in whole wheat, especially sprouted whole wheat, but wheat isn't the only grain with significant lectin. All seeds of the grass family (rice, wheat, spelt, rye, etc.) are high in Lectins.