Please Watch this Video. We need to fix our leaky guts.

[Bolt_Upright]

This covers lectins but SO MUCH MORE. Every minute of this video is interesting.

youtu.be/mjQZCCiV6iA(Not working as expected?)

[Hidden]

Read this comment. Cured of his autoimmune ailments after diet change.

Comment

[Bolt_Upright in reply to Hidden]

I know that in 2018 I almost died of the flu. I weighed almost 230 lbs at the time. I went no sugar, no caffeine, no gluten, no processed foods and lost about 60 lbs in8 months and never felt better. Another thing I cut out was beans! My whole life I was bloated and irregular. On this diet I was normal! This is not a scientific study, but it is something. Too bad I did not stick to the diet. I was backsliding by fall of 2020.

I don't know if I will go full carnivore. Probably a meat heavy Specific Carbohydrate Diet with no honey and no lectins. I am on the fence on eggs and cheese (only hard cheeses if I stick with cheese).

[Hidden in reply to Bolt_Upright]

I was a “healthy” vegetarian. I ate a ton of grains, seeds, veges. Everything was organic. Low sugar, absolutely no fast food or garbage. When I cut out grains my brain came back to life. I had no clue how inflamed I had been. When I went grain free I had to buy all new shoes because I decreased a shoe size. My ring size decreased 2 sizes. I have cheekbones I hadn’t seen in years.

Now I am going to try lectin free and see how that goes.

I truly understand that some think this extreme, even draconian and I contemplate that as well. But when your brain is at stake maybe being draconian is justified.

But, it’s imperative we feed our gut for SCFA production. I should start a leek, onion, dandelion green farm because I eat as much of them as I can for SCFA production.

[Hidden in reply to Hidden]

Additionally, Rescuema points out that sprouting your grains greatly reduces the lectins. I’ve read that the longer you sprout, the less lectins.

[rescuema in reply to Hidden]

No, soaking/sprouting isn't enough to reduce lectin. You need to cook/steam/boil to inactivate lectin.

[Hidden in reply to rescuema]

“Sprouting decreased lectins by up to 85%” I don’t know if this source is credible but that’s what it says.

healthline.com/nutrition/sp...

[rescuema in reply to Hidden]

Yes, sprouting will reduce it but you need to further cook it to reduce it further. For example, if you eat sprouted uncooked kidney beans, you'll end up in ER Have you been eating uncooked grains/legumes?

[Hidden in reply to rescuema]

I tried a couple tablespoons of sprouted grains. Oddly enough, in the morning I had puffy eyes which I had not had since eating gluten.

So you cook them after sprouting them? I thought you did one or the other.

[rescuema in reply to Hidden]

😱 I apologize I wasn't more specific! I told you I use my rice cooker and simply assumed people will cook the sprouted legumes and grains as in all traditional preparations. You can even add a pinch of baking soda while soaking to remove it further.

"Cooking, especially with wet high-heat methods like boiling or stewing, or soaking in water for several hours, can inactivate most lectins. [6] Lectins are water-soluble and typically found on the outer surface of a food, so exposure to water removes them."

hsph.harvard.edu/nutritions...

[Hidden in reply to rescuema]

I thought it was sprouting instead of cooking (which is part of why I was worried and iffy on it) That explains it!

But uncooked sprouted grains are sold in stores now.

[rescuema in reply to Hidden]

Yes, they sell sprouts of all kinds and it was a big fad during the raw diet trend. I tried sprouted raw lentils years back and it definitely didn't make me feel well. COOK all your legumes and grains. I use the long brown rice cook program on my Zojirushi rice cooker.

[CaseyInsights]

The title of this video by Dr. Paul Mason is 'How lectins impact your health - from obesity to autoimmune disease'. A better title would be 'How leaky gut affects your health - from obesity to autoimmune disease', because a leaky gut is postulated to be at the center of all the auto-immune conditions that arise.

I think if you have a leaky gut you need to fix it: a lot of bad things happen. But it seems to me a little wrong headed to blame lectins, as they are not the principal cause of a leaky gut. Seems that wheat bears a lot of the blame as a dietary provocateur.

I do believe beans are here to stay: pure economics. In this fast-pace world where everything is instant, soaking your beans for 24 hours before cooking them, seems to be a time wasting, ancient rite. But that is what low income families have always done, and what I still do, to avail myself of this inexpensive protein source.

Nuff said! Greetings from the 'third world'.

🌺

[rescuema in reply to CaseyInsights]

I concur. I don't know of anyone who cooks unsoaked beans because they stay hard, and they're great for glycemic control. My related thought was posted earlier below.

healthunlocked.com/cure-par...

[CaseyInsights in reply to rescuema]

I don't know any one either, who does not soak their beans before cooking. But I did see a recipe on-line that suggested it does not matter, if you have an electric pressure cooker.

Not too sure about that approach.

[rescuema in reply to CaseyInsights]

A pressure cooker will work to cook/soften the beans or you'll have to boil for hours, which is not ideal - this is probably the method the canning industry uses?

Soaking/sprouting (reducing antinutrients) and then cooking for a shorter time works better just as in the old traditions.

[Hidden in reply to rescuema]

How to reduce lectins in beans and grains :Can we create easy steps for all interested so as to reduce anti nutrients and increase good nutrient absorption ?

1. Sprout them By doing ____________(?)

2. Soak overnight or up to 12 hours (that’s what I do anyways )

3. Cook (simmer) on stove - length of time varies depending on grain

Why a pressure cooker or Instant pot when soaking is simply just letting them sit there in water?

And have you heard of Himalayan Tartary Buckwheat? I wonder if it really is any better than buckwheat. Dr. Mark Hyman seems to think so.

Himalayan Tartery Buckwheat

[rescuema in reply to Hidden]

Here's the old thread (with you) that contain the detail of most of the answers including how long I soak and why I use sprouted basmati brown rice (low in arsenic) as a staple for safe resistant starch in a combination of other grains in varying portions when cooking them together.

healthunlocked.com/cure-par...

1. I use 32 oz wide-mouth masons jars to soak/sprout everything. You can get 12 count pack from Walmart for around a dollar a jar. I also simplify rinsing and draining by using the "sprouting lids" from Amazon, and they make the process much more efficient. I measure out grains (anywhere from 2-3 cups) in varying combinations and place the grains in the jar. I rinse it out until the water runs clear, then soak the grains in water. I also add NutriBiotic GSE ( grapefruit seed extract) when soaking to help kill off pathogens but often skip this step. If you're concerned about mold exposure depending on your grain source, use GSE. At this time, you may also add a pinch of baking soda if you want to deactivate more lectin if desired - I don't bother. I generally prefer low-oxalate grains/legumes personally or use them in a limited small portion compared to the rest on rotation.

2. I soak most grains for 3-6 hours and beans for a day. I rinse the grains 1-2 times daily until they sprout, usually ready in 2 days, but shoot for 3 for certain grains such as barley and rye.

3. I cook them all together (often sprouted together) in my rice cooker using the brown rice cycle, which takes longer at 85-110 minutes, and rice cookers keep cooked grain warm for days of use. You may use an InstanPot pressure cooker to cook the grains (non-toxic SS inner pot), but it does a terrible job at keeping warm so you'll want to store uneaten grains in the fridge in portions. The only legume I don't feel comfortable cooking together is kidney beans - I choose to boil them separately for longer or you can use a pressure cooker to reduce the time to deactivate phytohaemagglutinin, a type of active lectin. A pressure pot becomes necessary for kidney beans if someone chooses to skip the soaking step instead of boiling for hours. See table 2 on the below article that I shared with you (1 of 3) again for food preparations that reduce different antinutrients.

ncbi.nlm.nih.gov/labs/pmc/a...

Yes I heard of Himalayan Tartary Buckwheat but I didn't bother since buckwheat is one of the high oxalate grains. Buckwheat is the only crop that contains the bioflavonoids rutin, and HTB contains 400 times more. I simply add quercetin powder to my foods and don't bother sourcing the grain. I have cabinets full of beans and grains varieties already.

[Hidden in reply to rescuema]

Great!! Your knowledge exceeds that of the nutritionists I’ve met! So grateful to you!!🌸

[Bolt_Upright in reply to CaseyInsights]

I agree. I don't know why he even put "lectins" in the title.

On the other hand, just showing how lectins can travel up the vagus nerve is enough for me to rethink my diet.

[rescuema in reply to Bolt_Upright]

I literally cringed when he used vagotomy alpha-synuclein research for the biased presentation on lectin. Dig deeper.

"This study gives solid evidence that lectins, while in the presence of certain toxins, may be one potential culprit for the cause of Parkinsonism,"

sciencedaily.com/releases/2...

Having said that, if you suspect you have a leaky gut and dysbiosis on top of toxin/metal exposures, a period of avoidance to heal the gut to address inflammation will be beneficial. This is partly why when people drastically shift their diets (vegan to carnivore, etc), they tend to experience favorable results but the results won't last in the long run, again ending up with deficiencies.

[Bolt_Upright in reply to rescuema]

So this confuses me: "if you suspect you have a leaky gut" because I keep seeing studies that say if you have PD you DO have a leaky gut. At least it seems that every time they compare a control group to PD patients the PD patients have leaky guts. That is the theory of why the SCFAs get into the plasma.

So I could be wrong, and there is a good chance I am wrong, but what I have read leads me to think we all have leaky guts.

This does not mean that fixing the leaky gut will fix PD. It may not even be possible for PwP to fix their leaky guts. But it is an angle I think is worth pursuing.

[rescuema in reply to Bolt_Upright]

No, it's more likely that PWP don't all have leaky guts (differing etiology) but many probably do have dysbiosis towards pathogenic microbes if they haven't corrected their eating patterns (sugar, processed foods, refined carbs, etc) and haven't addressed toxic exposures as in the majority of people nowadays with various declining health. Look into understanding the null hypothesis not to be too swayed by the stats-based limited scope research thesis.

For most people, correcting their diets in the trend of removing inflammatory foods will help (best with a clinician), but this doesn't mean excluding natural nutritious organic whole foods containing some minor degrees of hyped antinutrients in the long run. You can tell even from a forum such as HU that most people haven't taken more drastic measures such as a period of fasting and keto-leaning anti-inflammatory diets, and continue to eat sugar-loaded desserts and processed "non-organic" foods. Yes, it's definitely worth pursuing correcting your leaky guts, and this applies to the majority of people nowadays on SAD or processed diets exposed to glyphosate and other pesticides/toxins.

[Skidad in reply to rescuema]

Sounds like paraquat is the real culprit, not lectins.

[rescuema in reply to Skidad]

Definitely one of the culprits for protein aggregation.

[Hidden]

If thinning the mucosal layer leads to gut permeability, could Ambroxol which reduces mucus have a negative effect on the gut?

I think this answers that concern. Given the importance of this, please comment if you think otherwise.

pubmed.ncbi.nlm.nih.gov/405...

[Bolt_Upright in reply to Hidden]

"The effect of ambroxol, a bronchial mucolytic agent, on gastric mucus was investigated in man. Ten patients with bronchial hypersecretion were treated with ambroxol 30 mg t.i.d. by the oral route for 10 days. Before and after treatment the amount of total mucoproteins in the gastric juice was measured and a 'mucoprotective index' was calculated. Neither quantitative nor qualitative changes in gastric mucus were observed after ambroxol treatment. Our results show that the drug does not exert lytic effects on the gastric mucus layer and hence is devoid of damaging activity on the gastric mucosa."

Good stuff, but I have to wonder if it is still the same at 900 mg a day.

[Hidden in reply to Bolt_Upright]

Indeed. I can not find anything at a higher doseI would hope the trials are looking in to this but I doubt it.

Maybe Helen from Cure Parkinson’s will respond? 😀

[FawnLily]

I don’t soak lentils or pinto beans before cooking. Beans are part of a staple diet in many cultures around the world. And there are experts that will say they are a super food. I cook pintos in an instant pot or sometimes stovetop the way a traditional Mexican cook showed me without soaking beforehand. They don’t give me gas or intestinal distress.

[rescuema in reply to FawnLily]

Just as you don't need to soak and sprout brown rice, you don't absolutely need to soak some of the beans as long as you cook long enough to neutralize toxins. Soaking/sprouting helps reduce antinutrients further to unlock more nutrients to improve the bioavailability of minerals along with more fibers & less carbs.

[shoreforsure]

Sorry for the delayed reply. Have you read Dr Gregers book? Also check out his website "NutritionFacts.org" All science based info. youtu.be/ZA9r5RW26gk(Not working as expected?) If my link doesn't work just type lectins in the search box on the website. Also tons of other info tied to facts and studies. And links to all the studies if you want all the data.