stay away from legumes/beans/grains/cereals/rice/potatoes i.e. high load of lectins in general, go carb free if possible....
"Common dietary staples such as cereal grains and legumes contain glycoproteins called lectins which have potent antinutritional properties (Table 1) which influence the structure and function of both enterocytes and lymphocytes (Liener, 1986; Pusztai, 1993). Wheat-germ agglutinin derived from dietary wheat products is heat stable and resistant to digestive proteolytic breakdown in both rats (Pusztai et al. 1993a) and human subjects (Brady et al. 1978) and has been recovered intact and biologically active in human faeces (Brady et al. 1978). Wheat-germ agglutinin and lectins in general bind surface glycans on gut brush-border epithelial cells causing damage to the base of the villi which includes disarrangement of the cytoskeleton, increased endocytosis and shortening of the microvilli (Liener, 1986; Sjolander et al. 1986; Pusztai, 1993). The structural changes induced by wheat-germ agglutinin on intestinal epithelial cells elicit functional changes including increased permeability (Sjolander et al. 1984) which may facilitate the passage of undegraded dietary antigens into systemic circulation (Pusztai, 1993)."
"Legume and cereal lectins alter the microflora of the gut (Liener, 1986; Banwell et al. 1988; Pusztai et al. 1993b), causing both inflammation (Wilson et al. 1980; Liener, 1986; Pusztai et al. 1993b) and increased intestinal permeability (Greer et al. 1985)"
"Maize, like wheat, can alter intestinal epithelial structure and function (Mehta et al. 1972). The biological activities of cereal lectins are similar because they are closely related to one another both structurally and immunologically (Peumans & Cammue, 1986)."
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Loginmoreover, re lectins....
"Lectins are carbohydrate binding proteins present in most plants, especially seeds and tubers like cereals, potatoes and beans. It is now well established that many lectins are toxic, inflammatory, resistant to cooking and digestive enzymes and present in much of our food and sometimes cause "food poisoning." The global pattern of varying prevalence of diseases such as coeliac disease, autoimmune diseases, rheumatoid arthritis, obesity, cardiovascular disease and insulin dependant diabetes mellitus, suggests that some dietary factor specific to plant foods could initiate these diseases. Of the food lectins, grain/cereal lectins, dairy lectins and legume lectins are the most common ones associated with aggravation of inflammatory and digestive diseases in the body and improvement of these diseases and/or symptoms when avoided. Recent research has suggested that these lectins may effectively serve as a vehicle allowing foreign proteins to invade our natural gut defenses and cause damage well beyond the gut, commonly in joints, brain, skin and various body glands. With continued exposure of the gut by these toxic food lectins a persistent stimulation of the body’s defense mechanism in a dysfunctional manner occurs, which manifests as an autoimmune disease. If the lectins in diet are causative in initiating all these diseases, it should be possible to identify the responsible constituents and modify or remove them so as to make the diet healthier. Here we present a brief account of lectin toxicity research and show how these proteins have become the focus of intense interest for biologists."
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