Here's a little article that describes why we need to avoid Grains, Beans and Potatoes. I know you are probably wondering what's left to eat...? I said the same thing when I found out. I love my hummus and sweet potatoes and I was afraid I'd have to give them up. What this article is saying is that it is ok to have your GBP's once and a blue moon, just don't make them a part of your daily intake.
A great book to help you understand how food can either help or hurt you is "the Paleo Solution" by Robb Wolf
. Your nutrition is at the core of your body's ability to recover your health and help you to stay healthy longer.
A great book to help you understand how food can either help or hurt you is "the Paleo Solution" by Robb Wolf
. Your nutrition is at the core of your body's ability to recover your health and help you to stay healthy longer.Grains, Beans and Potatoes (GBP) share the following important characteristics:
·Toxic when raw. Can be extremely dangerous raw or undercooked. These toxins include enzyme blockers, lectins and other types.
· Cooking destroys most but not all of the toxins. Insufficient cooking can lead to sickness such as acute gastroenteritis.
· Rich sources of carbohydrate, and once cooked this is often rapidly digestible-giving a high glycemic index (sugar spike).
· Extremely poor sources of vitamins (particularly vitamins A, B-group, folic acid and C), minerals, antioxidants and phytosterols.
· Cooking destroys most but not all of the toxins. Insufficient cooking can lead to sickness such as acute gastroenteritis.
· Rich sources of carbohydrate, and once cooked this is often rapidly digestible-giving a high glycemic index (sugar spike).
· Extremely poor sources of vitamins (particularly vitamins A, B-group, folic acid and C), minerals, antioxidants and phytosterols.
Diets high in grains beans and potatoes (GBP):
· Contain toxins in small amounts
· Have a high glycemic index (ie have a similar effect to raw sugar on blood glucose levels)
· Are low in many vitamins, minerals, antioxidants and phytosterols- ie they are the original "empty calories"
· Have problems caused by the GBP displacing other foods
· Have a high glycemic index (ie have a similar effect to raw sugar on blood glucose levels)
· Are low in many vitamins, minerals, antioxidants and phytosterols- ie they are the original "empty calories"
· Have problems caused by the GBP displacing other foods
As grains, beans and potatoes form such a large proportion of the modern diet, you can now understand why it is so common for people to feel they need supplements or that they need to detoxify (ie that they have toxins in their system)- indeed both feelings are absolutely correct. Unfortunately, we don’t necessarily realize which supplements we need, and ironically when people go on detoxification diets they unfortunately often consume even more Neolithic foods (eg soy beans) and therefore more toxins than usual (perhaps they sometimes benefit from a change in toxins).
Lectins were first described in 1888 by Stillmark working with castor bean extracts. Many members of the lectinic protein family agglutinate (clump together) red blood cells. Research done by Ehrlich, considered to be the father of immunology, has shown that feeding small amounts of lectin containing seeds to rabbits caused partial immunity to the toxicity demonstrating lectins are also antigenic (able to induce antigen antibody reactions).
High levels of lectins (specialized proteins) may be found in grains (also known as cereals or pulses), legumes (that is 'beans' including peanuts), dairy and plants in the nightshade family. Many other foods contain lectins but are less well studied and the amounts of lectins present are not thought to be as high or as potentially toxic. Lectins purified from the germinating seeds of wheat (Triticumspp.); bind to carbohydrate moieties on cell surface glycoproteins and are used to identify certain cell populations and inhibit or promote some immunological or physiological activities.
High levels of lectins (specialized proteins) may be found in grains (also known as cereals or pulses), legumes (that is 'beans' including peanuts), dairy and plants in the nightshade family. Many other foods contain lectins but are less well studied and the amounts of lectins present are not thought to be as high or as potentially toxic. Lectins purified from the germinating seeds of wheat (Triticumspp.); bind to carbohydrate moieties on cell surface glycoproteins and are used to identify certain cell populations and inhibit or promote some immunological or physiological activities.
Lectins purified are used to determine one's blood type (ABO). Lectins from the castor bean are highly toxic and can kill if ingested in even small amounts. Lectins from kidney beans have been implicated as cause in an outbreak of 'food poisoning' with no known pathogen.
Think of a lectin as a protein containing a key that fits a certain type of lock. This lock is a specific type of carbohydrate. All life forms, plant and animal, insect and fungus have cell membranes that contain carbohydrates that sit within and project from the membrane. If a lectin with the right key comes in contact with one of these 'locks' on the gut wall or artery or gland or organ it 'opens the lock', that is disrupts the membrane and damages the cell and may initiate a cascade of immune and autoimmune events leading to cell death.
Lectins can be inactivated by specific carbohydrates (technically known as mono and oligosaccarides) which can bind the 'key' and prevent the protein from attaching to the carbohydrate 'lock' within the cell membrane. Glucosamine is specific for wheat lectin and it is this specificity that may protect the gut and cartilage from cell inflammation and destruction in wheat (or gluten) responsive arthritis.
While various foods and supplements may inactivate some of these toxic lectins it is impossible for such substances to protect the body from them completely. The safest path is avoidance of known toxic lectins. Common foods with known toxic lectins include all soy and wheat products including oils from these substance.
In Plain English
Lectins are found in ALL foods, certain foods more than others, and the same food may contain varying amounts of lectins depending on processing, when and where the plant was grown, and species. In most cases, the toxins exist in such low doses they cause no noticeable effect in humans. However, toxins can cause severe reactions such as with raw kidney beans. Other toxins may grow on the surface of the food, though remain invisible to the human eye.
The most common potentially 'toxic' lectin containing food groups are grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn. Legumes (all dried beans, including soy and peanuts), dairy (perhaps more so when cows are feed grains instead of grass), a speculation based on research showing transference of lectins into breast milk and dairy. Nightshade (includes potato, tomato, eggplant and pepper).
Dairy may be potentially more harmful in pasteurized, processed milk because of the reduction of SIgA, an immunoglobulin that binds dangerous lectins , Biol Neonate 1991;59(3):121-5 Davin JC et al The high lectin-binding capacity of human secretory IgA protects nonspecifically mucosae against environmental antigens.),
Each of these groups has a history of being implicated as allergenic. Also note that we are including all foods made from these substances, (these substances in all forms, milled grains, flours, oils, vinegars), peanut butter, cereal or legume oils (soy, canola, corn), additives, thickeners, grain vinegar and products containing grain vinegar, grain alcohol including grain based vodka, and all beers and ales. The only non-grain based alcohols are 100% Agave tequila and 100% potato grain based vodka, and all beers and ales. The only non-grain based alcohols are 100% Agave tequila and 100% potato vodka. Grape based alcoholic beverages are probably allowed if you know you tolerate them. There has been some information that lectins may be inactivated by soaking, sprouting, cooking or fermenting. Soaking legumes over night, draining the water, rinsing and draining again does seem to remove or inactivate many of the lectins. Heating seems to remove others in some foods but not all. There is little data to prove that any of these methods remove lectins completely as few foods have been tested and of those that have lectins many seem to remain after processing.
Each of these groups has a history of being implicated as allergenic. Also note that we are including all foods made from these substances, (these substances in all forms, milled grains, flours, oils, vinegars), peanut butter, cereal or legume oils (soy, canola, corn), additives, thickeners, grain vinegar and products containing grain vinegar, grain alcohol including grain based vodka, and all beers and ales. The only non-grain based alcohols are 100% Agave tequila and 100% potato grain based vodka, and all beers and ales. The only non-grain based alcohols are 100% Agave tequila and 100% potato vodka. Grape based alcoholic beverages are probably allowed if you know you tolerate them. There has been some information that lectins may be inactivated by soaking, sprouting, cooking or fermenting. Soaking legumes over night, draining the water, rinsing and draining again does seem to remove or inactivate many of the lectins. Heating seems to remove others in some foods but not all. There is little data to prove that any of these methods remove lectins completely as few foods have been tested and of those that have lectins many seem to remain after processing.
Potatoes
Leaving a bag of potatoes in a bright place makes them turn green and sprout new shoots. Similarly, some potatoes have a green patch when dug up if they haven't been totally covered in soil. When potatoes turn green they develop more of the toxic substance solanine. According to Purdue University, green potatoes contain seven times the amount of solanine than normal potatoes. Discard green potatoes. In high concentrations, solanine causes nausea, burning sensations and may even lead to death.
Beans
Not all beans contain the same type of toxin or any toxins at all. However, in the home garden a common source of potential risk is the red or white kidney bean. These beans have no toxic effect when soaked and cooked for a length of time. However, when fresh they contain high concentrations of phytohaemagglutinin, or kidney bean lectin. Eating just a few dry beans may trigger vomiting, cramps and nausea. Another bean with a potentially fatal toxin is the castor bean -- from which the poison ricin derives.
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