The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).

My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.

David Evans

Independent Health Researcher

Tuesday, 11 May 2010

Lectins in red kidney beans cause food poisoning

Published in the BMJ 1999;318:1023-1024 ( 17 April )

Do dietary lectins cause disease?
David L J Freed, Allergist.
14 Marston Road, Salford M7 4ER

This paper can be accessed at:
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:
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".

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