Are Lectins in Food Good or Bad for You?
Channel: NutritionFacts.org
Date: 2017-09-18

Might lectins help explain why those who eat more beans and whole grains have less cancer?

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This is the last in a 3-video series on lectins. If you missed the first two, check them out here: Dr. Gundry’s The Plant Paradox is Wrong (http://nutritionfacts.org/video/Dr-Gundrys-The-plant-Paradox-is-Wrong) and How to Avoid Lectin Poisoning (http://www.nutritionfacts.org/video/how-to-avoid-lectin-poisoning).

Lectins are starting to remind me of the phytate story, other bean and whole grain components thought at first to be harmful but more recently evidence suggesting the opposite is coming to light. Check out  Phytates for Rehabilitating Cancer Cells (https://nutritionfacts.org/video/phytates-for-rehabilitating-cancer-cells/) and Phytates for the Prevention of Osteoporosis (https://nutritionfacts.org/video/phytates-for-the-prevention-of-osteoporosis/).

What else may explain the protective effect of beans? See, for example, Gut Dysbiosis Starving Our Microbial Self (https://nutritionfacts.org/video/gut-dysbiosis-starving-microbial-self). Soy beans may be particularly protective against certain cancers. For instance: BRCA Breast Cancer Genes and Soy (https://nutritionfacts.org/video/brca-breast-cancer-genes-and-soy/).

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-Michael Greger, MD FACLM

Image credit: Kristina DeMuth

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