Lectin
might
be a new word for you, or perhaps not.
Science has known about lectins for a long time, but it wasn’t until Dr. D’Adamo
began his research with food lectins and how we react to them that their
significance really gained momentum. A lectin is just a small protein
and these proteins are naturally occurring in several
species of plants and sometimes animals. Plant lectins are used as a
defense system to kill fungus and small insects. Some lectins are bad for
everybody,
like the ones in castor beans. If you extract castor bean lectins, you
end up with a well known biological poison called Ricin. Other
lectins are blood type specific, meaning they only affect one or two blood
types, but not the others. This works because lectins are like Velcro to
your blood cells. If you eat a protein, fruit
or seed with a lectin that likes your blood type, it will cause your blood
cells to stick together. Lectins
can clot your blood cells together, cause acute and chronic
inflammation, destroy intestinal microvilli, attach to
insulin receptors and cause cells to become insulin resistant and store fat, and
it can also slow the absorption of protein and other nutrients. You can learn more about lectin pros and cons
in Dr. D’Adamo Live
Right 4 Your Type Book.
