The Secret Vegetable Toxins You’re Eating Every Day Destroying Your Health

Bad Vegetables

Bad Vegetables

Dr. Steven Gundry delves into the real dangers of lectins to your health.

This video covers everything you need to know about these dangerous plant proteins designed to poison you.

Gundry explains what lectins are, how they affect your body, and which foods contain the most lectins so you can avoid them.

If you love foods that are high in lectins, don’t worry! Doctor shares several ways to reduce their lectin content, making your favorite foods safer to eat.

Learn how to protect your health while enjoying your meals.

The Secret Plant Toxins You're Eating Every Day: Lectins in Diet

Summary of the video:

1. What Are Lectins?

Lectins are proteins used by plants to protect themselves from being eaten by animals and insects. Since plants cannot physically defend themselves, they create chemical defenses, one of which is lectins. These proteins bind to sugar molecules (glycans) in the bodies of animals and humans.

Lectins are designed to seek out sugar molecules present in various parts of the body, including the gut lining, blood vessels, joints, the brain, and even the nerves. When lectins bind to these molecules, they can cause inflammation, similar to what happens when a splinter irritates the skin.

2. Lectins and Gut Health

Dr. Gundry highlights a research that shows how lectins, such as gluten (which is a type of lectin), can damage the gut lining. Lectins stimulate the production of zonulin, a protein that breaks down the tight junctions in the gut, leading to “leaky gut syndrome.”

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This allows lectins and other harmful substances to pass into the bloodstream, where they can cause further damage.

Once in the bloodstream, lectins can bind to sugar molecules in other parts of the body, triggering immune responses. This inflammation can lead to various health issues, including joint pain, neurological problems, and autoimmunity, as the immune system attacks tissues where lectins have attached.

3. Historical and Evolutionary Context

According to Dr. Gundry, lectins were not part of the human diet until the agricultural revolution, about 12,000 years ago, when humans began eating grains and beans. Before that, humans primarily consumed lectin-free foods.

The introduction of grains, beans, and legumes, which are rich in lectins, coincided with a decrease in human height by about a foot over 2,000 years.

Many common foods that we consume today, such as corn, tomatoes, potatoes, and peppers (nightshade family), were not part of the human diet until 500 years ago.

These “New World” plants were introduced during the Columbian exchange, and humans have had limited evolutionary time to adapt to them. Dr. Gundry compares this to “speed dating” in evolutionary terms, explaining that our bodies haven’t had enough time to fully adjust to these lectin-rich foods.

4. Modern Disruptions to Our Natural Defenses

The human body once had natural defenses against lectins, mainly through gut bacteria that could break them down. However, the introduction of broad-spectrum antibiotics in the 1970s has disrupted this balance by killing off many of the beneficial bacteria that used to help us digest lectins.

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In the past, higher levels of stomach acid helped break down lectin proteins. But the widespread use of acid-reducing drugs has weakened this natural defense, making it easier for lectins to enter the bloodstream.

Dr. Gundry likens NSAIDs (Nonsteroidal Anti-Inflammatory Drugs), such as ibuprofen, to “swallowing hand grenades” because they damage the gut lining, allowing lectins to penetrate and cause inflammation. These drugs can create a vicious cycle, where people take them for pain, but the drugs worsen the condition by promoting leaky gut and more inflammation.

Glyphosate, a common herbicide used in farming, is another disruptor. It can kill beneficial gut bacteria and further contribute to leaky gut syndrome. Glyphosate’s effect on the gut is particularly concerning because it inhibits the body’s ability to defend itself against lectins.

5. How to Manage Lectin Intake

Dr. Gundry acknowledges that many cultures consume grains and beans without apparent issues, but he points out that traditional food preparation methods like fermentation and pressure cooking help neutralize lectins. These processes reduce the harmful effects of lectins by breaking them down before they can cause damage.

By using certain cooking methods (e.g., pressure cooking), people can reduce the lectin content in foods like beans and grains. Dr. Gundry emphasizes the importance of understanding how to detoxify foods high in lectins to avoid their negative health impacts.

A healthy gut microbiome plays a critical role in defending against lectins. Dr. Gundry suggests that restoring gut health by avoiding broad-spectrum antibiotics and incorporating fermented foods can help rebuild natural defenses.

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6. Evidence of Lectin Impact

Dr. Gundry mentions that he tests his patients for antibodies to lectins and finds that most of them have high levels, indicating the body’s immune response to lectins.

In the end, the video encourages viewers to either avoid or detoxify lectin-rich foods to protect their health and reduce inflammation caused by lectins.

*Summary created by AI and edited by author

Vegetables That Are Bad For You

The Secret Vegetable Toxins You’re Eating Every Day Destroying Your Health

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