Lectin Sensitivity and Intestinal Permeability, An
Applied Kinesiology Approach.
Dr. Michael Lebowitz DC
Dr. Noah Lebowitz DC
Introduction:
In 2017 I read 2 books on Lectins: 1) Cure Your
Autoimmune and Inflammatory Disease by Gregory Barton PhD and 2) Plant Paradox
by Steven Gundry MD. Being a naturalist it made sense to me that plants would
manufacture lectins as protective chemicals to protect itself and its offspring
from insects and over the years through natural selection, the lectin content
of foods could increase. Lectins typically exist in the seed of the plant,
increasing the odds that the plant will survive to undergo successful reproduction.
Root hairs are often also high in lectins (though not the main root). In
certain plants they are also high in the skin of the fruit. In GMO plants
sometimes lectins from one plant are incorporated into another plant to help it
resist certain insects yet rendering the new “hybrid” unhealthy for
consumption. Certain plants do not have lectins or have only very small
amounts. Sometimes a plant does not need them. Take for example a macadamia
nut, where the protective shell is hard enough that the plant doesn’t need
lectins to protect it from prey.
Many lectins are toxic to the nervous system, immune
system, etc. Some, like the lectins in raw kidney beans, can lead to death.
Hypercoagulation, and endocrine disruption are other possible side effects of
eating lectins.
Lectins:
Lectins are carbohydrate-binding proteins found in
your foods. Though they probably exist in all foods to some extent, they are
highest in beans, grains, grain and bean fed animal products, nuts, seeds, and
nightshades. Fruits that are picked before they are ripe (those grown in other
countries and then shipped to the USA) have a much higher lectin content vs.
those that are allowed to fully ripen. There is some debate on which foods are
allowed vs not allowed on a “lectin free” diet, but a fairly comprehensive list
can found in Appendix A.
Lectins are resistant to breakdown by the body’s
digestive enzymes and to most methods of cooking. Eating them in excess or even
in small amounts in susceptible people can contribute to a myriad of health
problems (especially in patients with dysbiosis and/or food sensitivities). One
of the body’s biggest defense mechanisms against lectins is natural mucous
production. This is a reason your nose runs (increased mucous production) after
eating spicy foods.
They are a major contributor to increased intestinal
permeability (“leaky gut”) (1). As a result of leaky gut they can enter the
bloodstream, react with antibodies and lead to various autoimmune “diseases”
depending on your weakened areas, genetics, etc. One study showed specifically
how they interact with enterocytes and lymphocytes, leading to antigenic
stimulation and cause the expression of rheumatoid arthritis (2). They can also
make your body more prone to dysbiosis. New research has even shown lectins to
travel from the gut to the brain via the Vagus Nerve to Substantia Nigra, which can cause damage leading to Parkinson’s
disease (3). Lectins can also interrupt normal neuronal communication in the
gut and brain, causing inflammatory reactions (4). Lectins can also act with
molecular mimicry. One example of this is WGA (Wheat Germ Agglutinin), which
can bind to insulin receptors, but does not get released as insulin does when
the need is no longer present (5).
According to Dr. Gundry, humans have a lectin-binding
sugar lining our blood and enterocytes in the gut, Neu5Ac. WGA and other
lectins bind to these molecules and cause atherosclerosis as well as autoimmune
disease (6). Dr. Arpad Pustazi found that in
Genetically Modified (GM) potatoes in which lectins from a snowdrop bulb were
added to act as an insecticide it led to rats experiencing stunted growth,
deformed intestines, a decreased immune system and smaller brains (7).
Lectins can over stimulate the lymphatic system and
suppress both T cell production and B cells. They also act to stimulate mast
cells and increase histamine release (7). This is one way that lectins can lead
to dysbiosis. Within 24 hours of exposure to lectins “bad” bacteria increased
dramatically and it took 48 hours for the levels to return to near pre-exposure
levels (8).
Methods
and Procedures:
Reading about how lectins could be involved as a
contributing factor in many diseases especially autoimmune ones, we were intrigued
and wanted to use applied kinesiology to see if we could confirm the hypothesis.
We were able to purchase a lectin energetic vial kit from a leading
manufacturer. To our disappointment the vials in the kit rarely tested
positively on our chronic patients. We were aware that some of the most toxic
lectins were found in beans, especially red kidney beans. Knowing that lectins
contribute to increased intestinal permeability, we took some raw red kidney
beans as well as some other raw beans, and put them aside and then pressure-cooked
a small amount of beans from the same batch. According to Dr. Gundry, pressure-cooking
can easily destroy bean lectins (although not other lectins such as in grains).
Using the tensor fascia latae (TFL) as an indicator
muscle, due to its relationship to the large intestine, we tested raw kidney
beans as well as the other beans on a strong TFL. On the vast majority of our
chronic patients the pressure-cooked beans did not weaken the TFL while the raw
beans did. There could be a number of reasons for that but lectins could be an
obvious reason.
We started to have these patients avoid major lectins
in their diets. The results were dramatic in a number of cases. Knowing that
mucilaginous substances as well as a few other herbs could bind lectins, we
wanted to test them out as a possible remedy. A mixture of these not only blocked
the raw bean finding on muscle testing, but also if the patient took this as a
supplement it allowed the patient to reintroduce these foods in moderation
without a recurrence of their symptoms while beforehand, they could not.
The
Technique:
1) Screen
the patient on the “master lectin” vial, composed of a mix of high lectin foods.
It may weaken or cause hypertonicity of a strong indicator muscle
2) If
the test is negative but you suspect lectins- test on a strong TFL or over the
B&E point for the large intestine (LI-21) or over a symptomatic area of
your patient.
3) If
positive, assume there is a lectin issue especially if the reaction is blocked
by a lectin binding agent such as Lectin Protect by Supreme Nutrition Products.
4) Put
the patient on a lectin restriction diet for 3-4 weeks and see if symptoms
improve
5) Put
them on a lectin binding agent )Lectin Protect) during this time to help remove
lectins that are already bound to gut tissue
6) On
subsequent visits once the lectin vial no longer tests
positive have the patient slowly reintroduce lectin-containing foods. It is
possible that as soon as they reintroduce them, the lectin vial will again test
positive in which case more permanent avoidance is ideal. If it doesn’t cause
recurrence of the test finding they may be able to eat them with a low to
moderate intake.
From a laboratory-testing standpoint Adiponectin and
TNF-α have been shown as potential markers for lectin sensitivity. Eight
hundred patients with a personal or family history of autoimmune disease tested
and all 800 showed elevated levels of Adiponectin and 760/800 showed elevated
TNF-α levels. All the people followed a lectin free diet and within 6
months 100% had their TNF-α levels return to normal (Adiponectin remained
elevated in 790/800 individuals). Based off this study Adiponectin can be used
as a marker for lectin sensitivity in individuals and TNF-α is a way to
measure exposure levels in those with autoimmune disease and/or elevated Adiponectin
levels (9).
Conclusion:
In addition to giving mucilaginous substances to bind
lectins, we still have the patient follow a low lectin diet for optimal
results. Lectins are high in beans that aren’t pressure-cooked, grains (some
researchers feel you cannot destroy grain lectins), animal products in animals
fed beans or grains (most non grass fed animals are fed corn and soy both high
in lectins), nightshades, seeds, and nuts. Squash, cucumber etc. have fairly
high lectin content in their seeds. Depending on genetics and ethnicity each
individual might have a different tolerance for certain lectins. For example,
someone of Latin American ancestry may have a higher tolerance of corn lectins
as it has been in their diet for more generations.
Adequate HCl and a healthy micro biome will to varying
degrees help lectin tolerance. Many cultures instinctively developed food prep
methods to decrease lectin content in their food. Fermentation of soy decreases
its lectin content (most forms of soy eaten in Asia are fermented), refining of
wheat removes one of two harmful lectins (Wheat Germ Agglutinin) and white rice
removes some of the lectins found in whole brown rice. It is interesting in
places like Italy when they eat tomatoes they often remove the seeds and skin,
which are the two highest lectin concentrations in the plant. Traditional
sourdough bread has a lower lectin content than modern bread since the microbes
used to cause fermentation will digest much of the gluten from wheat.
Lectins have become important enough in patient
outcome that we screen for them routinely in patients and we have seen
resolution in symptoms as diverse as chronic sinus issues, Asperger’s syndrome,
season allergies, chronic lumbar disc issues, arthritis, etc.
References:
1. De Punder, Karin, and Leo
Pruimboom. "The dietary intake of wheat and
other cereal grains and their role in inflammation." Nutrients 5.3 (2013):
771-787.
2. Cordain, Loren, et al.
"Modulation of immune function by dietary lectins in rheumatoid
arthritis." British Journal of Nutrition 83.3 (2000): 207-217.
3. Zheng, Jolene, et al. "Dietary Plant Lectins
Appear to Be Transported from the Gut to Gain Access to and Alter Dopaminergic
Neurons of Caenorhabditis elegans, a Potential Etiology of Parkinson’s
Disease." Frontiers in nutrition 3 (2016): 7.
4. Pierini, C. 2009. Lectin
lock: Natural Defense against a hidden cause of digestive concerns and weight
gain. http://www.vrp.co.za/Public/ViewArticle.aspx?ArticleID=102.
5. Fälth‐Magnusson, K., and
K‐E. Magnusson.
"Elevated levels of serum antibodies to the lectin wheat germ agglutinin
in celiac children lend support to the gluten‐lectin theory of celiac
disease." Pediatric Allergy and Immunology 6.2 (1995):
98-102.
6. Gundry, Steven R., and Olivia Bell Buehl. The Plant Paradox: the Hidden Dangers in
"Healthy" Foods That Cause Disease and Weight Gain. Harper Wave,
an Imprint of HarperCollinsPublishers, 2017.
7. Barton, Gregory. Cure Your Autoimmune and
Inflammatory Disease. Amazon.com, 2010.
8. Pusztai, Arpad. Plant
lectins. Cambridge University Press, 1991.
9. Gundry, Steven R. "Abstract P354: Elevated
Adiponectin And Tnf-alpha Levels Are Markers For
Gluten And Lectin Sensitivity." (2014): AP354-AP354.
Appendix
A:
Low Lectin Foods (allowed)
OILS
§ Coconut, Olive, Macadamia, MCT, Avocado, Perilla,
Walnut, Red palm, cod
liver.
Sweeteners
§ Stevia (SweetLeaf), Just Like
Sugar (chicory root), Inulin, Yacón, Monk fruit, Luo han
Nuts & Seeds (½ cup/day)
§ Macadamia, Walnuts, Pistachios, Pecans
,Blanched Almond, Coconut,
Coconut milk/cream (unsweetened),
Chestnuts, some do better with no nuts
§ Olives
Beans
§ ALL beans (peanut and soy are not allowed). Beans must
be pressure cooked!
Vinegars
§ All (without added sugar)
Herbs & Seasonings
§ All (except chili pepper flakes & paprika)
Flours
§ Coconut, Blanched Almond,,
Chestnut, Cassava, Green banana, Sweet potato, Tiger nut, Grape seed, Arrowroot
Foodles
§ Shirataki, Miracle Noodles, Miracle Rice
Fish
§ (any wild caught, 4oz ./day)
Whitefish, Freshwater bass, Alaskan halibut, Alaskan salmon, Hawaiian fish,
Sardines, Anchovies
Fruits
§ Avocado, Blueberry, Raspberry, Blackberry, Strawberry,
Cherries, Crispy pear (Anjou, Bosc, Comice),
Pomegranate, Kiwi, Apple, Citrus (no juice), Peach, Nectarine, Plum, Apricot,
Figs, Dates
Vegetables
§ Cruciferous –
Broccoli, Brussels sprouts, Cauliflower, Bok Choy, Napa cabbage, Chinese
cabbage, Swiss Chard, Arugula, Watercress, Collards, Kohlrabi, Kale, Green/Red
cabbage, Radicchio
§ Other - Celery, Onions, Leeks, Chives, Scallions
Chicory, Carrots (raw), Carrot greens, Artichokes, Beets (raw), Radish, Daikon
radish, Jerusalem artichokes/sunchokes, Hearts of palm, cilantro, Okra,
Asparagus, Garlic, Mushrooms
§ Leafy Greens – Romaine, Red & Green leaf lettuce, Mesclun, Spinach, Endive,
Dandelion greens, Butter lettuce, Fennel, Escarole, Mustard greens, Mizuna,
Parsley, Basil, Mint, Purslane, Perilla, Algae, Seaweed, Sea Veggie
Resistant Starches
§ (In Moderation) – Green plantains, Green bananas, Baobab fruit,
Cassava (Tapioca), Sweet potatoes or yams, Rutabaga, Parsnips, Yucca, Celery
root, Glucomannan – konjac root, Persimmon, Jicama, Taro root, Tiger nuts,
Green mango, Millet, Sorghum, Green papaya, carob
Pasture-Raised Poultry (not free-range
– 4oz./day)
§ Chicken, Turkey, Ostrich, Pasture-raised or omega-3
eggs (up to 4 daily), Duck, Goose, Pheasant, Grouse, Dove, Quail
Meat (grass-fed & finished –
4oz./day)
§ Bison, Wild game, Venison, Boar, Elk, Pork (humanly
raised), Lamb, Beef, Prosciutto
High Lectin Foods (not allowed)
Refined, Starchy Foods
§ Pasta, Rice, Potatoes, Potato chips, Milk, Bread,
Tortillas, Pastry, Flour, Crackers, Cookies, Cereal, Sugar Agave, Sweet One/Sunnett, Splenda, NutraSweet, Sweet ’n Low, Diet drinks,
Maltodextrin
Vegetables
§ Peas, Peas Protein, Sugar snap peas, Legumes, Green
beans, Chickpeas (including in hummus), Soy, Tofu, Edamame, Soy protein,
Textured vegetable protein (TVP)
Nuts & Seeds
§ Pumpkin, Sunflower, Chia, Peanuts, Cashews, sesame,
other nuts not in yes category
Fruits/Vegetables
§ Cucumber, Zucchini, Pumpkins, Squashes, melons,
Eggplant, Tomatoes, Bell peppers, Chili peppers, Goji berries
Milk Products
Kefir Grains, Sprouted Grains,
Pseudo-Grains, & Grasses
§ Wheat, Einkorn wheat, Kamut,
Oats, Quinoa, Rye, Bulgur, White Rice, Brown Rice, Wild Rice, Barely,
Buckwheat, Kashi, Spelt, Corn, Corn products, Cornstarch, Corn syrup, Popcorn,
Wheatgrass, Barely grass
Oils
§ Soy, Grape Seed, Corn, Peanut, Cottonseed, Safflower,
Sunflower, Partially hydrogenated vegetable oil, Canola
CAFFEINE
§ Coco, Chocolate, Cola, Guarana, Coffee, Black Tea,
Green Tea, White Tea, Oolong, Acai Berries, Yerba Mate