Do dietary lectins cause disease?
David L J Freed, Allergist.
14 Marston Road, Salford M7 4ER
This paper can be accessed at: http://www.bmj.com/cgi/content/extract/318/7190/1023
The paper states: In 1988 a hospital launched a "healthy eating day" in its staff canteen at lunchtime. One dish contained red kidney beans, and 31 portions were served. At 3 pm one of the customers, a surgical registrar, vomited in theatre. Over the next four hours 10 more customers suffered profuse vomiting, some with diarrhoea.
No pathogens were isolated from the food, but the beans contained an abnormally high concentration of the lectin phytohaemagglutinin.
Lectins are found largely in:
Legumes (all beans including kidney, chickpea, soy, and peanuts)
Grains and seeds (wheat, quinoa, rice, buckwheat, oats, rye, barley, millet and corn)
Nightshades (potatoes, eggplants, tomatoes, peppers)
They can also be found in:
Nuts
The Allium family (onions, leeks, garlic, shallots)
Some vegetables (cabbage, herbs, celery, cucumber), peas, squashes, and fruits
Freed comments: "In the past two decades we have realised that many lectins are (a) toxic, inflammatory
, or both; (b) resistant to cooking and digestive enzymes; and (c) present in much of our food. It is thus no surprise that they sometimes cause food poisoning".AMAZON UK Honest Nutrition: A Descent into the Ocean of Nutritional Prattle and Coming Up for Air
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