The Lectin Zoomer identifies sensitivities to a variety of lectins and aquaporins. This is the serum version of the test. It is also available as a blood spot test. This test cannot be ordered for patients under two years of age.
Symptoms of Lectin Sensitivity
These include: Digestive problems: the most common symptoms of food sensitivity, these can present as bloating, nausea, diarrhea, and flatulence [R, R]. Brain fog, which reduces mental sharpness and clarity, learning, memory, and concentration [R].
Symptoms can include:
skin rashes, joint pain, and general inflammation. Ingesting lectins can cause flatulence as legumes and grains in their raw form can even result in nausea, diarrhea and vomiting.
Because lectins, based on the damage they do to the lining of the GI tract and their hypertrophic effect, have been implicated in, respectively, celiac disease (Weiser and Douglas, 1976) and cancer (Evans et al., 2002), knowledge of this mechanism may have implications beyond a better understanding of food poisoning.
Almonds and lectins are one of the most confusing health topics out there. That's because almonds are considered a high-lectin food. However, there is a relatively easy way to remove lectins in almonds and enjoy this superfood in moderation.
Lectin-containing foods include nightshades, like tomatoes and potatoes; vegetables with seeds, like squash and cucumbers; grains including wheat, rice, and oats; and legumes, including non-pressure-cooked beans, split peas, and lentils. These foods are highest in lectins when consumed raw.
In most cases, cooking these foods with “wet” heat, such as stewing, boiling, cooking in sauce, or mixing into dough and baking, breaks down lectins to negligible levels. Simply avoid eating raw legumes, grains, or potatoes, and eat these foods cooked instead.
While bananas do contain lectins, they are not considered to be a major source of lectins. Bananas are a good source of dietary fiber, vitamins, and minerals. They are also low in calories and fat. Lectin is a protein that is found in the pulp of ripe bananas and plantains.
The trick is to limit or remove these foods, not all lectins. If you absolutely must consume these foods then reduce the overall lectin load by soaking and sprouting your nuts/seeds, grains, and legumes, and be sure to slow-cook them for longer durations on low heat. Both sprouting and heating reduce the lectin load.
As lectins reach the small intestine, they can bind to receptors on the intestinal cell lining and cause damage. Larger amounts of lectins are found in certain plant foods like legumes, wheat, seeds, nuts, and some fruits and vegetables.
Peanuts and cashews
They are legumes, and as such are loaded with killer lectins.
Lectins everywhere
“Overall, the lectins found in zucchini, carrots, rhubarb, beets, mushrooms, asparagus, turnips, cucumbers, pumpkin, sweet peppers, and radishes, whether cooked or consumed raw, do not appear to cause significant GI problems,” assures Gomer.
Whole, unprocessed foods are key, starting with low-lectin vegetables such as greens, carrots and cauliflower, in-season berries, and avocado.
Lectin – the appetite suppressor hormone
Lectin is made by the fat cells in the body. Again, it is a hormone transported through the bloodstream to the hypothalmus, which tells us that there is enough fat in storage, so can stop eating (so should help to prevent overeating).
The lectin-free diet impacts many healthy foods, and this diet lacks essential nutrients like fibre and may differ based on the type of fruits. Lectin-free fruits include pomegranates, lemons, beets, blackberries, blueberries, apples, plums, sweet oranges, tangerines, and dates.
The lowest lectin content options are asparagus, garlic, celery, mushrooms and onions. Cooked root vegetables like sweet potatoes, yucca and taro, along with leafy greens, cruciferous vegetables, avocados, olives and olive oil are all examples of healthy foods that do contain some lectins.
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.
Guide to lectin-free, gluten-free flours: the grain flours. There are three ancient grains considered lectin-free and gluten-free: sorghum, millet, and teff. Although we don't know them that well in the western world, they are common crops in Africa and Asia and staples for billions of people worldwide.
According to Dr. Gundry, author of The Plant Paradox, white basmati rice has fewer lectins than other varieties. He also states cooking white basmati rice in a pressure cooker (an Instant Pot is a type of pressure cooker) can reduce the remaining lectins by up to 50%.
Casein, one of the proteins found in cow's milk, is high in lectins. Specifically, casein A1 which is a type of casein. Even if you buy organic, you won't escape the casein.
You will find lectin in milk, fruit, nuts, whole grains, beans, peas, and tomatoes.
Cucumber contains a protein called lectin which Dr Steven Gundy, a respected heart surgeon and cardiologist, has studied in great detail and has found a link between memory loss and lectins.