Lectin Free Cookbook: 50 Quick & Easy Lectin Free Recipes for Rapid Weight Loss, Better Health and a Sharper Mind (7 Day Meal Plan To Help People Create Results, Starting From Their First Day)

By Clarissa Fleming

If you want to stop unexpected bloating, get rid of inflammations, eliminate indigestion and get rid of excess fat then keep reading...

If your stomach constantly hurts after a meal or you suffer from a bad case of digestive disorders, leaky gut, and inflammation and you're tired of letting your condition ruin an otherwise perfect or productive day, then this guide is for you.

If you answered yes to any of the questions above, then lectins could be responsible for your problems. If you haven't heard of lectins before, then pay attention, as this might save you or a loved one from suffering. Lectins are proteins that help plant cells interact with each other and defend the plants from insects, pests, and other microorganisms. This is all fine and dandy, just one problem.

They are resistant to digestion when consumed by humans.

This property of lectins comes with harmful side effects. They often block the absorption of useful nutrients, damages the fragile lining of the intestines, lead to flatulence and all kinds of nasty stuff.

Not good.

In this guide, Clarissa Fleming lucidly explains why seemingly healthy foods can wreak havoc on your body system and why eating fewer carbs and more veggies and plants may not be all that healthy, especially if you suffer from lectin-induced symptoms.

You're also going to learn how to avoid lectins in your daily meals with loads of scrumptious lectin-free recipes for all times of the day to help you live a longer, healthier life.

Among the insights contained in the Lectin-Free Cookbook, you're going to find:

• Everything you need to know about lectins—their effects on our bodies and how they interact with our body cells
• The 7 deadly disruptors found in foodstuff, fast foods, and modern personal care items that quietly cause harm and major damage to people's health and how to avoid them
• 4 wholesome, life-changing benefits of switching to the lectin-free lifestyle to help you improve your digestion and stop diseases like inflammation, leaky gut, and even cancer in their tracks
• The three phases of switching over to the lectin-free diet to help you minimize or eliminate the pain of withdrawal from lectin-loaded foods
• The ultimate grocery list of recommended lectin-free foods for losing weight, maintaining an ideal body shape, and improving your gut health from oils and seeds to fruits and veggies
• Foods that should be taken in moderation when on the lectin-free diet
• 50 mouthwatering, lectin-free recipes with breakfast, lunch, and dinner ideas as well as a collection of healthy snacks to satisfy your sugar cravings
• Surefire tips to help you adhere to the lectin-free diet while in a restaurant or on a vacation
• ...and more!

Whether you're looking for a permanent solution to your gut-related problems or you're looking for a healthier alternative to mainstream diets, this guide contains everything you need to know about the lectin-free lifestyle.

 

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• Language: English
• Publisher: Clarissa Fleming
• Release date: Nov 16, 2021
• ISBN: 9798201373337

Book preview

Introduction

Lectin is a kind of protein that binds to the cell membranes. It is sugar-binding and becomes the glyco part of the glycoconjugates on these membranes. It helps the cells to interact with each other.

Lectin defends the plants from pests, insects, and other microorganisms. It contains nitrogen, which is required for plant growth. It is abundantly available in grains and raw legumes. It is also present in certain vegetables and dairy products. It is resistant to digestion in human beings and enters the bloodstream without any modification.

Effects of Lectins in Our Bodies

Lectins play an essential role in the growth and death of cells, as well as the immune system and fat regulation of the body. They can have an impact on a person’s health in various ways, such as the following:

●  The red blood cells can be clustered together because of them.

●  Lectins can block the absorption of nutrients. Therefore, they are referred to as anti-nutrients.

●  The stomach may get upset because of lectins. This happens when some plant foods are eaten without cooking. That is why it is dangerous to eat undercooked legumes. Eating undercooked or raw red kidney beans can cause bean poisoning. The lectin called phytohaemagglutinin present in these beans causes this problem. According to the Food and Drug Administration (FDA), the consumption of just four raw beans may cause symptoms like severe nausea, diarrhea, and vomiting. Raw beans contain 20,000–70,000 lectin units, while properly cooked beans have 200–400 units.

●  They arouse the immune response in human beings. Since lectins are not digested, human beings produce antibodies to combat them. The responses may vary. Particular foods may be intolerable for a person after a gut injury or a change in the immune system.

●  Consumption of lectins can lead to flatulence.

●  Lectins may damage the lining of the intestines. Usually, when the food goes through a person’s gut, the damage caused to the intestinal lining is negligible, and the cells are able to repair it quickly. Since the work of the lining of the intestine is to allow only the beneficial stuff to pass and to stop the harmful stuff from going further, it is important that the repair system works efficiently. Lectins can hamper this reconstruction process. The cells cannot regenerate as quickly as they should to make the lining of the intestine secure. So the natural defenses of the gut are compromised, and it becomes leaky, allowing unwanted stuff to pass through the lining. Another consequence of this is that the body is not able to absorb minerals and vitamins properly.

●  When a certain amount of lectins are taken in, they can give a signal to evacuate the contents of the gut. This causes diarrhea, cramping, and vomiting. This is quite similar to what happens when a person consumes a large quantity of alcohol and the intestinal lining is damaged, leading to the evacuation of the gut.

●  When the intestinal wall is affected by the lectins, the defenses of the body may move in and attack the intruders. The immune system may respond in various ways. There may be skin rashes, general inflammation, and joint pain.

Beneficial Lectins

There are a number of lectins that should not be consumed by anyone because they do not have a conducive impact on the body. However, there are some beneficial lectins too. They promote good health and reduce the incidence of particular diseases. They also help to perform certain basic functions in the body, like adherence of cells to one another and inflammatory modulation.

Chemicals Added to Food

Nowadays, people do not want their food to just taste good; they want it to look good. Food companies take advantage of this and add countless chemicals to add flavor and color to the food that they sell. They also add various substances to process, preserve, and package the food items. In order to make the food appear more fresh and attractive and to make it last longer food, producers use around 14,000 additives made in the laboratory.

Not much control is exercised over what the manufacturers add to their products. It is not mandatory for them to list all the ingredients that they add. Many of these chemicals are not tested or are inadequately tested. As a result, they pose a threat to the health of the consumers.

Under the garb of promoting good health and weight loss, they supply highly processed foods that have a negative impact on the health of people. Although some additives may be harmless, others can cause hives, nausea, headaches, and even asthma.

Some chemicals that are added by food companies are as follows:

Methylcyclopropene

It is also known as SmartFresh. It is a gas that is pumped in banana and apple crates so that they do not produce ethylene, a hormone that ripens fruit. This helps to preserve the bananas for a