The surprising truth about lectins | Dr. Will Bulsiewicz

[@skyyy1977]

I’m Indian and we’ve been eating red kidney beans forever. They literally cannot be consumed raw or semi cooked unless you are wanting to torment yourself. We always soak them overnight and pressure cook them until they are properly soft and properly delicious with all the spices we add to our beloved ‘rajma’. And we eat them with white rice. It’s about balance and well tested food combinations.

[@sh8736]

Always used tinned ones to ensure they are cooked

[@henk3202]

Blue zones with the most centinairies eat a lot of legumes/beans but try to tell that to the guy with the dominant hip coloured glasses: mr Gundry

[@minalevinneugass1196]

Amen my brother. I agree the Man is a charlatan and should be ashamed of himself, but he's more concerned about amassing millions of dollars. I'm certain that's his focus. He could care less about the misinformation he's spreading around and it's really sad on so many levels. 😊

[@christinehayes4659]

❤

[@saud1963-]

Unfortunately, we, as general audiences, observe conflict opinions about the lectines. So we are lost.

[@leninlau9583]

I’m from Central America and we eat beans there every day at least twice a day, and never got sick, and I’m still eating black beans, red beans, all kinds of beans, never gotten sick❤

[@lynnecameron6645]

I was told by my grandmother that dried beans need to be soaked in boiling water overnight then boiled for around an hour and a half to ensure they are safe.

[@BlessedSaved-1x]

Eat the human friendly carnivore diet then you don't get these issues. No impacted fiber reverse type 2 and metabolic disease and reduce inflammation. Loose visceral fat reduce IBS. Dr Berry and many Dr's have found out animal fat is good nut and seed oils are poison and many plants and fruits eaten are toxic.

[@annemccarron2281]

I eat beans everyday. I'm 72 and never get sick

[@bdmesq]

Modern medicine -sometimes a bit too arrogant -does not relate to tradition! I am an MD but do know the wisdom of tradition. Don't expect too much!

[@gemmab4150]

This podcast has missed the point entirely about lectins. For some there are issues because of gut sensitivity so therefore we have to be careful of legumes and nightshades until our microbiome is sorted out. I found this podcast not helpful at all and the more I'm finding out about Zoe, the more I'm put off doing the programme

[@FawziaTung]

Dr Steven Gundry (obviously the person you did not name) did recommend soaking and pressure cooking for legumes. As a retired medical doctor, I would be reallly interested in looking at the “favorite” study you mentioned. It was probably carried out with “healthy” subjects. I, on the other hand, was so ill that I got my will drawn before I stumbled upon The Plant Paradox. Sorry to rock your boat, but, after going on a low-lectin diet, I’m now healthy and traveling all over the world. I grow my own organic vegetables, and buy organic meat, chicken and eggs from a nearby farmer. After I saw the video on soaking and pressure cooking legumes, I happily made a pot of lentil soup. Well, I became so ill that I’m not touching legumes anymore with a six-foot pole. By the way, legumes and whole grains are not the only culprits. Fruits produced thousands of miles away and shipped to you to be eaten out of season is another large source of “bad” lectins. Not surprisingly, I have now grown a food forest in my backyard, front yard, and side yard. But I’ll stop here. Obviously, you will label me as an anecdote and not part of a controlled study and brush me off. That’s okay. Just saying that every human is an individual entity, and do not all react the same way to all substances.

[@hannakoivula8927]

Yes, Dr Gundry also follows the effects of the diet on his patients and legumes and many other ingredients can be returned to the diet, when the imflammation is under control... It is obvious that Zoe people have not actually read the Plant paradox and later books.

[@angelamcinnis5838]

Me too! The nightshades kill me, they are just a no go for me even if deseeded and skinned and pressure cooked. Dairy also a no go, my body says "heck no". And grains and even legumes if pressure cooked are a no go for me. I am so thankful for finding Dr. Gundry, this information literally saved my life. :)

[@marshareed1438]

I have the disease IC which is a bladder inflammation problem. It was chronic! I got a blood test that told me what foods my body sees as toxic.I eliminated all nightshades from my diet & beef. My bladder started to heal immediately & I haven’t had to do any treatments or meds for over 10 yrs. Nightshades are high in lectins… As long as I keep a low lectin diet my bladder is fine but if I slip up on my diet my bladder starts to hurt. Beans tear me up too! I think it’s important for us to listen to our bodies response to food, liquids and chemicals too. I’m allergic to cologne, chocolate, dairy & peanuts. My life isn’t easy!

[@lorenesquires8825]

I am starting to believe that whether lectins are good or bad DEPENDING on WHICH BACTERIA are contained in your GUT MICROBIOME. Different gut bacteria eat different things.

[@littleme3597]

Allergic reaction.

[@ionutmiron8087]

I would like to present you my case: 4 years ago, I practiced bodybuilding and had a diet rich in lectins: red beans, oatmeal, soy, wholemeal bread (I admit, not very well cooked) After about 2 years of the diet, the problems started, the joint pains in the legs started, two toes swelled, and the doctors' conclusion was reactive arthritis. After a year and some treatments, I managed to calm the disease (with a gluten-free, no ultra-processed, nseed oil-free, dairy-free diet). Now, if I exaggerate even with gluten-free bread, adverse reactions begin to appear.

[@san.magic007]

Growing up in Eastern Europe we ate cocked beans almost every day. In other words, we survived eating beans, potatoes, fruits and very small portions of meat. I can’t understand anyone believing that beans are dangerous food:))

[@nothanks1945]

What, we eat LOTS of meat 😀there’s not a day or a meal without meat.

[@CarolineRoss-u7z]

My knowledge of beans in general is...that some need soaking, the soak water discarded...& Most are only safe if boiled infast boiling water for 15 mins FIRST during the cooking process. It may be different if co 10:40 oked in pressure cooker. Canned beans are already safely cooked. This was common knowledge in rationed, wartime. England Sent 2.30pm 3/11/23

[@annemccarron2281]

You have to be careful who you believe. Some people like to promote click bait. Beans are a super food.

[@johnnyroadcrew3841]

A human with no beans is no human .. .. ..

[@harrygrideout8798]

Are we going to have registration for zoe access in canada thru USA ?

[@mak12578]

I am African and beans are a staple in our diet. Beans ( all different types) are consumed 2/3 times per week and has been a staple for centuries. We soak beans overnight and are fully cooked until soft before consuming. It’s crazy how foods we have lived off and enjoyed for decades here in Africa are vilified in the west.

[@johnnyroadcrew3841]

Vilified may be a tad too strong, misunderstood I would say ??

[@banicata]

​​@@johnnyroadcrew3841 they are vilified by some people for sure

[@stevelanghorn1407]

That’s so true. I think cultures that have traditionally grown and eaten legumes / beans know how to cook these properly. Trouble for us Brits (for example), is that we (maybe still) haven’t quite “cracked it”. The 60s Hippy Trailers probably began the problem, bringing back foreign, but distorted, “Wholefood / Healthy / Veggie” cookery notions that became fashionable among trendy youngsters and have remained with us. Trouble is they often didn’t cook the new cuisine properly and, together with Muesli, it became gut-tormenting fodder instead of a beneficial food.

[@ambershinault3792]

The issue is that we don't prepare our food properly in the west.

[@Sally4th_]

@@stevelanghorn1407 the irony is, until the potato took over as our staple source of carbs, the poorer classes of northern Europe subsisted mostly on legumes, particularly beans and peas.

[@RhaniYago]

Some weeks ago I watched a video by an MD who really condemmed beans and other foods because they contain lectins. First I was shocked because as someone not eating meat I need my proteins coming from somewhere and I really love my beans. And who on earth would eat kidney beans raw? I later found some information about this MD showing that he was not really very reputable. I am glad I got more indepth information from Zoe. Thanks a lot for this.

[@j.obrien4990]

You need to realize that MD's have no training in nutrition and a lot of them are idiots.

[@ZsuzsaKarolySmith]

I always leave a comment on “dr” Gundry’s videos asking him to stop scaremongering. It annoys me so much! He’s got a whole marketing machine behind him - he sells his own overpriced supplements called lectin guard. He created a fictional problem so that he could sell his supplements. This should be illegal!

[@Caladcholg]

Just because it's more in depth doesn't make the lectins go away. Just be careful; they can add up and you can't do a half ass job of cooking them, otherwise they can be quite painful. Gut health is very important.

[@nas3426]

Yesss me too!! Dr Grundy!!! Just so he can sell his products at the end of the video!! 🙄😡

[@sparkey337]

Gundry isn’t completely wrong….SOME people are affected by lectins, but it is not as scary as he makes it out to be. His recommendations are not benign, just ferment your breads and pressure cook your beans or potatoes and it is all good. Cheers

[@simonearantes5996]

I was diagnosed with Hashimoto’s thyroiditis in Dec21 with ANTI TPO over 1300 and FAN over 140. So I did included some vit D, B6, B9, Mg and mainly took all lectins rich food from my diet and I was vegetarian! By Dec 22 FAN was negative and Anti TPO below 100. I was still vegetarian and many others did benefit from a almost lectin free diet (taking out the lectin rich foods - not all legumes are lectin rich, there are plenty of legumes to be eaten on a “lectin free” diet. I get more studies should be carried out and again there are plenty of legumes to eaten that are lectin free or very low in lectins. That is my experience and I am so grateful for all the research and discussions that Zoe does.

[@Anita-wh4vr]

I went to three gastroenterologists (in Switzerland) because of severe gastrointestinal issues, and I thought it was gluten. Non of them told me about fructans, only that there was nothing showing gluten sensitivity! I discovered by myself by doing an elimination diet and the FODMAP App by the Monash University. If gastroenterologist and doctors in general don’t take those things seriously including the patients, no wonder people listen to lonely wolfs. Patients often are by themselves!!!!

[@stargazerbird]

That’s shocking.

[@stevelanghorn1407]

I’ve heard repeated first-hand reports that a low-carb, meat-based diet has resolved many intestinal issues, be they inflammatory (due to intolerances etc), or auto-immune.

[@Anita-wh4vr]

@@stevelanghorn1407 I was keto for a year. No bloating! But it messed up my hormones. And raised my chatecholamins, which is bad for slow COMT as I am. It‘s like the snake biting its tail…

[@stevelanghorn1407]

Wonder if that was due to growth hormones in the meat? Europe banned those about 3 decades ago.@@Anita-wh4vr

[@ZsuzsaKarolySmith]

@@stevelanghorn1407 meat based diets seemingly work because they eliminate everything else that could be causing the problems, but what are the long-term consequences considering that the gut microbiome needs fibre to thrive?

[@AntidoteX2]

Once I was short of potassium and, as a result, prone to infections and allergies. Every time I ate shop-bought canned beans, my arms itched. However, my own well-soaked and pressure cooked beans didn’t cause any symptoms.

[@bencyber8595]

@AntidoteX2 why . .

[@brendadouglas9833]

Thanks for sharing. I just started eating beans. I purchased black beans in a can. I have been waking up to itchy spots on my arms, and even the back of my hands. They are gone now, so I will cook my own and see how it goes. Who knows!

[@mettejensen8653]

interesting

[@littleme3597]

@@bencyber8595 lol

[@aravindk8243]

I was told quinoa is superfood and started consuming since 2015. I started seeing eczema on legs since 2016 and in early 2021 i had urticaria on neck. I had sleepless nights. But lately realized quinoa is the issue. I cut the quinoa for last 2 weeks and see lot of difference. It took 7 years to realize the issue. I spent 1000s of dollars in finding allergy tests and skin tests.

[@miracoli16]

What is your intention? You have developed a food allergy. This can happen with any food.

[@Tony-un3vf]

Growing up, I never heard of anyone having allergies. However, over the years, we have been using so many chemicals in agriculture and elsewhere that I’m not surprised that many people today suffer from some type of allergy. We use pesticides, herbicides, and other chemicals like defoliants on cotton fields to make the plants drop their leaves. We use chemical fertilizers and many of these chemicals get into the soil and then are taken up by the plants via their roots. We have plastic molecules floating around in our drinking water and our soil. I’m pretty sure, pollution has a lot to do with people’s health.

[@Linda-ot1ss]

@@miracoli16 Ease up on that person's comment, please. I tried both red and white quinoa when I was on the Gundry scam diet for a year (2017 -2018). Quinoa just never set well with me. Someone native to Peru said to always pressure cook them but when I tried that I still felt weak after eating them so finally quit trying and felt much better. My stomach never hurt. I didn't get gas, etc. I just felt lousy a few hours after eating them so I stopped. Some people may get a warning signal or any other food by the way of rashes, so it is very unkind of you be so judgemental. My real warning signal came in the form of a con-man taking my money in exchange for cheap vitamins and entertaining recipe performances on KZbin. I applied Gundry's technique to the letter but never lost any weight or solved any other symptoms. I finally realized the doctor I had idolized, just singled out one or two lab-rat studies as unique his way of building a multimillion-dollar Quackery Book/vitamin program. Gundry is a con-artist. I finally found amazing results from the recipes on MedicalMedium.com. I used it to dissolve growths on my thyroid and cure my Hoshimoto's Thyroiditis. Without dieting, I ate all I wanted and was never hungry, yet lost 50 lbs over a year. With Gundry, the only way to lose weight was intermittent fasting and depriving the body of an array of healthy foods.

[@RochelleMitterwald-Sanders]

Quinoa has to be soaked two or three times over hours and hours with the water changed out with then pressure cooked. look it up on how those were traditionally prepared.

[@anahirsch-toth7807]

I grew up eating veggies, 1 oz of meat a week!! Lots of beans. Post WWII Europe. Yes, beans were were soaked overnight, boiled with some baking soda for 1 hour or so in the morning, and then another 2-3 at the low temp. My brother had 3rd bowl of bean soup and bread...and is still 6"2 , all teeth but one at the age of 84. Zero CV issues, no degenerative disorders. Writes books, teaches postdoctoral students,and works in his orchard and vineyard.

[@MM-wu6fl]

I went on a wfpbdiet for 1 year and I ate legumes every day. I had a lot of diarrea and bloating. I lost weight and started to have thyroid problems and joint pain. I discontinued the diet and started the Mediterranean diet. I don't eat legumes, glutine, pork. I eat fish 4x week, chicken 1x week and have goat/sheep cheese and kefir, eggs 5x week and I eat a lot of vegetables, rice, nuts, fruits and seeds and 2 tblsp evo. I am feeling much better and I don't look or feel sick anymore.

[@astridrs4024]

And lots of legumes. Mediterranean diet is loaded with them

[@AlexShiro]

@@astridrs4024there are variations of every diet, one can eat the non-lectin part of the Mediterranean Diet and adapt it slightly.

[@MM-wu6fl]

​@@MajesticArtimusyes I am aware and I eat red meat once a month.

[@SuzanneU]

Humans aren't clones!

[@d2row96]

Sounds like a well balanced diet

[@joshdog1648]

Before discrediting Mr Gundy for promoting his insights/opinions contained in his books, it may be sensible to remember that Mr Bulsiewicz also has books to sell. For those not familiar with statistics in scientific papers it might interest you to understand the numbers: For the muesli bar experiment the difference in symptoms between placebo and fructan is 5%. There is also no mention of what else the participants ate throughout their days. While the result is 'significant', this just means the participants ,on average, experienced more symptoms during the week they were assigned the fructan bar. Not that the fructan bar is the cause (although it may be). Placebo is important for any experiment but here, without a complete meal plan, there are too many unknown variables. As for the heart disease (CHD and CVD) study, consuming 400g of beans per week is "associated" to a decreased CHD & CVD risk by 6% and 10% respectively. So it cannot be said that eating beans directly lowers your risk by these tiny amounts. Maybe a sensible question is 'What is it about people who consume lots of beans that results in lowered risk?' Credit is due for actually including links to the research referenced in this video....but I fear approximately 8,000 viewers are now flocking to the bean& lentils aisle to purchase 400g of beans for no good reason.

[@marksturgess2040]

Tinned beans are absolutely fine to eat. They are pressure cooked so the lectins are broken down. They save you a hell of a lot of time in cooking & with the cost of electricity/gas make it the easiest choice.

[@billhamilton7524]

pressure cookers are cheap , and last forever ,not the electric ones ,and cook beans in 5 minute ,among a ton of other foods ,,can food sucks

[@marksturgess2040]

Takes more than 5 mins for sure! I only buy organic black beans & they are cooked to be soft & healthy so yeah you are wrong again.@@billhamilton7524

[@Linda-ot1ss]

The only legume canned bean manufacturer that pressure cooks beans is Eden Foods.

[@marksturgess2040]

Not so. Not only are the beans cooked first but the canning process means they are cooked in the can also, that is why they are so soft. @@Linda-ot1ss

[@riptoff433]

My father lived a relatively healthy life until he was 94. I asked him what was his "special diet". His response "Everything in moderation" Our family was brought up on many kinds of meats, fish, vegetables and fruits, along with some but not many packaged foods like cereals, cheap white bread, milk(mostly powdered to save money), canned soups, veggies beans. Not super sugary cereals like Captain Crunch, but Pablum, CornFlakes, and Shredded wheat types. Many families we knew ate lots of Kraft dinner, drank a lot of coca cola, ate bags of chips etc. Dad hated that stuff. Thanks Dad. Going on 68, stopped smoking feeling great and haven't been to a doctor in over 20 yesrs. Many doctors are wrong, but no way to know till you're suffering from their bad advice.

[@douglasjrhodes]

Really appreciate bringing clarity back to the goodness of beans, other legumes and eliminating my paranoid approach to lectins after reading this cardiologist’s anti-lectin book, watching his videos, etc. I did catch him personally, as I live in Italy of one aspect of eating only tomatoes without the skin and seeds. Crazy stuff! We eat pomodorini or cherry tomatoes in our pasta several times a week, usually with all of the skin and seeds.

[@biscuit4259]

These questions are much better than they used to be, interviewer getting out of the way more than before and fewer inane interjections, and less worried about viewers ability to comprehend what’s being said - well done 👍🏾 this is now a channel that’s a bit more tolerable which is good cause the info is superb!

[@ethelclarke7885]

It bothers me too. Been eating beans for all of my 81 years and Dr. B is right - just some misinformation out there about beans.

[@Linda-ot1ss]

Dr Gundry had to have a gimmick to sell his cheap vitamins. That said, this presentation was not based on much science and should have pointed to the studies online so we could truly come to our own conclusions.

[@joseph_wei]

But diet of high legumes does not mean high lectins, because cooking destroyed most of lectins. But there are lectins such as in wheat products that could not be destroyed by cooking. So depends on how you interpret the legume experiment, those who ate a lot of legumes could be eating a lot less wheat products, that could be the reason for the results. The whole grain study also could be interpreted in a different way, which is the results are compared to those not eating whole grain, but still eating about the same amount lectins, it was just fibre doing the work. Also lectins restricted diet was meant for people already having leaky guts, trying to repair them. And we know for people have leaky guts consuming whole grain wheat is only going to cause more problems, because gluten can go through gut wall and considered by our body as viruses, and that is how auto-immune diseases started, by an over-active immune system. If your gut walls are OK, gluten is not going to do much harm. Also the anti-lectins club claims leaky gut causes all the problems, not lectins, it is just lectins could cause leaky guts, this is not addressed by any of the arguments or researches in the video. So if you are serious about lectins please do a more thorough research on the subject, because I want to know more, since I have auto-immune diseases such as arthritis and skin eczema, and I want to hear a second opinion on lectins, just not this.

[@happytrails.]

Thanks for your comment! I'm thinking I have leaky gut and trying to figure this out. I feel like this podcast was oversimplified and just saying the opposite of what the other group was saying, which is hardly useful. Might as well be two political parties arguing rather than actually getting to the bottom of things.

[@MsCalliopeK]

I love love love Dr. Bulsiewicz's enthusiasm (and his nerdiness)! And how clearly and succinctly he explained the issue. Thank you so much

[@lemunbalm3731]

When I followed Dr Gundry’s low lectin food recommendations, within two weeks, my fat MELTED away, I wasn’t hungry, and I was bursting with energy! That was no coincidence.

[@pennylacombe4763]

All I know is that after I went carnivore my twenty year long diabetes disappeared in one month and my doctor took me off all medications, including insulin. Prior to that I was eating lots of lectins mostly because of my finances. Beans rice pasta potatoes whole multi grain bread etc. Five years in and I’m still non diabetic, take zero meds and am a slim 82 year old woman with the energy and constitution of my youth.

[@jimdaikh9381]

Now we have one doctor claiming Lectins are bad to sell a book and another thinks they're great for us because he has favorite studies and get emotional about the subject. Neither of them showed nor evaluated if the studies were done correctly so we didn't learn anything here. Zoe please try to host research scientists who evaluate the studies and show the data without bias.

[@jimdaikh9381]

​@@MajesticArtimusthese are all good considerations but I need to see controlled studies on humans. Vegetarian food also have oxalates and Phytic acid so we don't know if one or all cause issues for all humans. Hope some university funds a large study someday. I think for people who eat variety of foods are fine but for vegetarians, it might be an issue.

[@stevelanghorn1407]

Agreed. And I think Zoe has morphed into something a little bit too veggie-biased and commercial too. I noticed the strategically placed books by Dr Bulsiewicz nicely “in-shot”.

[@mystrength5640]

I agree. Please could you GIVE us Full Scientific Evidence about Lectins, Fodmaps, High Oxalates foods. Causing High Inflammatory Reactions on one’s Body. Especially in people who can’t tolerate high Sulphur foods, for example ALL fish and High Histamine Foods! PLEASE give us information on helping TO prevent, and Keep PARASITES out of our Bodies! Apparently PARASITES are taking over our Bodies, and are are ONLY Seen By MORTICIANS in Morgues! Main Stream MEDICINE and DOCTORS are IGNORANT about how Parasites are destroying our health and Causing certain CANCERS! Thank you, interesting Info., ! 🎉

[@tidan888]

@@stevelanghorn1407 Shit, are they also sponsoring Lord of the Rings? 😂

[@courag1]

Any radical change in a diet, can cause a bad reaction as the microbiome aids in the digestion of the food we eat, and not all gut bacteria digest the same foods. But , if foods you have not consumed regularly, are introduced slowly, as any well tolerated foods are reduced, gives the microbiome the time for the specific gut bacteria to develop enough to be able to handle the amount you have in mind to do. If you are planning a trip to Mexico but you don’t eat this cuisine often or at all, then if you follow the suggested change in diet for 2 weeks, slowly introducing more, then you will be able to enjoy your trip with no Montezuma’s Revenge. Hope this helps you.

[@robinhart1390]

I believe it’s the lack of fiber in our diet that’s causing all the negative symptoms. Beans are full of fiber, and it takes more calories to burn them and then what’s in them from what I understand. What people don’t seem to understand is it you have to start slow and easy with beans and build up so your gut builds microbiome. That way you don’t get so gassy .😊

[@reimaravalk7679]

Dear gentlemen. Thank you very much for addressing the topic of fodmaps and fractals as opposed to lectins in this podcast. It really provides clarification to people about their food sensitivities, including myself. Many people do not realise that it is actually the fructans that they are sensitive to and not gluten or lectins. I learned this about myself and now I adjust my diet accordingly. Looking forward to the next episode addressing ibs and fodmap. Kind regards Reimara

[@GTwistingTale]

Fascinating. 9 months on the Zoe programme, a lot of beans, and a recent blood test showed normal levels of inflammatory markers. I have an autoimmune disease, Sjogrens, and my main symptoms have always been chronic pain & fatigue. All symptoms have reduced dramatically and I have halfed the dose of dmards I am taking. Firstly, thank you! One trigger that remains constant is gluten. OMG, I regret that delicious Yorkshire pudding I ate last weekend! So maybe it's fructans. Definitely would like to hear your findings on FODMAPS & fructans specifically. And yes I am a nerd too, not one with many letters after my name, but a proud & unapologetic nerd!

[@pribandara9293]

Avoid wireless radiation - RF microwave radiation by using wired devices. You will be surprised.

[@mirandahovey8342]

Would love to see an episode about oxalates. I feel into the scare tactics of Sally Norton and her "toxic Superfoods". However most of those vegetables are extremely high in nutrients, vitamins and minerals and I'd much rather prefer eating those in real food form then supplements. What's your take on oxalates and experience?

[@tor5457]

Most nutritional scientists and RDs don't consider oxalates in everyday food a problem. Sally Norton is an influencer who generates orthorexia. The phenomena is similar to the lectin fear mongering.

[@amandajane8227]

Yes I would love to know about oxalates as I have a lovely big patch of rhubarb in my garden that I really don't want to waste.

[@buckmurdock2500]

How many people have died from oxalate overload? ZERO. How many people are hospitalized due to oxalate overload? ZERO. It's not an issue. Sally Norton is a paid hack for the beef industry.

[@alexreed1166]

Yes, this. Would like to see this addressed.

[@SpindlyScoundrel]

Nutrition made simple did a good video on his topic.

[@colleenanderson223]

I'm 72 and grew up eating all types beans. Still a big part of diet. I laughed at the nonsense that they are toxic.

[@danielscarbrough4363]

Lectins in beans are easily defeated by pressure cooking, tomatoes by peeling and seeding. It is good to be aware of the harm from seeds of all types, but lectins are only a small of the problem with plants. Oxalate, another anti-nutrient becomes the greater issue! I now avoid all plants, grains and seed oils...on meat and eggs my blood work is great and I feel much better with far less arthritis!!!

[@bf3327]

I've heard will speak several times now . I guess it's because he's Young he sure seems to think he knows a lot more than he does. He never gets into the minute details of science he didn't scratch the surface on anything I've heard him talk about and now we're learning what he doesn't know about legumes and gluten

[@Tony-un3vf]

Here’s one factor that so far hasn’t been addressed; enzyme inhibitors. All seeds have enzyme inhibitors that prevent the enzymes from waking up and activating the seeds to start the sprouting process. The only thing that can rid the enzyme inhibitors from the seeds is water. Soaking the seeds overnight and then changing the water the next day, is enough to get rid of the enzyme inhibitors. If you try to eat dry uncooked seeds like beans, you would have a very bad stomach problem. So not only will you get rid of the enzyme inhibitors but you would also get rid of the lectins in the food. Ancient wheat seeds have been found in Egyptian tombs that were then taken, planted and lo and behold, they sprouted. Enzyme inhibitors held for thousands of years and the seeds became active as if nothing.

[@malcytull]

That was a very enlightening video, thank you. I've been following Dr Gundry & he's been saying how bad lectins are for us. This had made me think twice.

[@leninlau9583]

Lectins are bad, vaut who eats raw beans ?

[@chrisparsonson420]

Hi ZOE, I'm writing here because you sent me a mail asking how I liked your 10 Tips then locked me into a survey thing that seemed to be too rigid to let me say what I wanted to say. So here are some comments. 1. Oats - Your talk about pesticides frightened me as I have only one source of oats and I eat it most days. 2. Fermented Foods - If I can find some I'll give it a go 3. Extra Virgin Olive Oil. Great, except that as a pensioner in this country (South Africa) EVOO pricewise is totally out of reach. Can you suggest an alternative 4. Green tea - need more information. Must water be boiled or not? Is it OK to use tea bags or is the way the paper of the bags procesed toxic? 5. Beans - Yes all the time along with lentils, split peas, and chick peas. One question that is never raised. I believe that because you never find bugs in bulk dry beans, that they are covered in some kind of pesticide so wherever you recommend beans you should emphasise rinsing them thoroughly Enjoy your show and thanks

[@drpathydiotto]

Thank you so much Dr B. It is always a pleasure to hear you. You are such an inspiration! 🥰

[@alinlou9236]

Red beans in can.Drain fluid from can.Wash 3 times in aqua.Then dry beans add olive oil and eat.what Do you think?

[@tor5457]

About as spot-on as it gets. Much appreciated. Sound advice is to soak beans and grains before cooking (not lentils). This reduces lectin content even more than cooking alone, plus improves digestibility.

[@richardnorris7948]

21:56 "the placebo caused more symptoms than the gluten..." But the "placebo" was sugar. How do you figure that's a placebo since sugar can cause such havoc with the body?

[@endgamefond]

I knew about lectins. I always soak my dried kidney/red beans for a day (if your place has mold or grow mold easily dont soak them for more than 24 hours) and change the water every 8-12 hours. Make sure you always have clean utensils and hands. Then, I boil it for around 45 minutes in high then low heat (make sure the water still boiling). I always change the water after 15 minutes cookin then I boil them for the remaining minutes (make sure the water boils). For mung beans, I only soak it for 4-5 hours then I boil it in medium heat until they are soft (around 30 minutes). For other beans (we have this variety called white and brown bean), I know they are gonna be cooked relatively quick, so I only soak them for 4-5 hours). For cucumber, I peel the skin and I dont eat the seeds. For tomatoes, at least I cook them or roast them. Cooking saves us in so many ways.

[@harrparr8988]

I'm thinking of getting a pressure cooker.

[@Suehuskins]

@@harrparr8988just don’t ever put lentils in a pressure cooker. My Gma-in-law did and one got caught in steam hole and exploded. She wasn’t hurt, thankfully.

[@sdmitch16]

Can I soak beans, boil them, and soak them again?

[@AntidoteX2]

@@sdmitch16, why would you soak them after cooking? They won’t taste good. Soak them well and then pressure cook them. Pressure cooking reduces lectins considerably, it’s quick and saves energy.

[@forbrillianthealth6070]

I soek beans 3 days and change water regularly it's anyway not helping. Beans definitely not my food.

[@robynanna7236]

Wait! I eat lots of legumes, have done so all my life, and I've long been suspicious of the anti-lectin haters like Dr G. But I've also always obeyed a couple of widespread rules I learned from the cooking community over the years. Specifically, I should never cook raw kidney beans (and possibly a couple other types) in a slow cooker, as the temperature doesn't get high enough to prevent serious intestinal distress. Am I wrong about this?

[@anitahamlin2411]

Dr. Gundry's book "The Plant Paradox" is where the fear of lectins may have come from. I read it and immediately thought this doesn't seem right. Thanks for your take.

[@cyromartinsbicudo]

But unfortunately for you Dr. Gundry is right

[@grachiepernosa588]

​​@@cyromartinsbicudo His statements (Dr Gundry's) are ultimately intended to sell his own products

[@jacquelineanderson5509]

Thank you so much for getting the good science based diet advice out there and making it accessible to non scientists. It’s so badly needed.

[@TheClaudiaraks]

Epidemiological studies are not science. Only randomized control studies. I think he quoted one RTC?

[@mineralchief]

most sane people are not blaming inflammation on lectins but rather on seed oils, artificial sweeteners, high omega 6 nuts and seeds. (and the glyphosate sprayed on everything)

[@jeffg4686]

lectins are broken down, but typically only like 90% from boiling - unless super long cook times. So, still cause issues. Slippery elm, turmeric, cranberry extract, and bladderwrack all can help.

[@asr9217]

Great podcast ... Would be grateful if you could discuss phytates/ oxalates as well. Phytates similarly have great health benefits but they do bind minerals eg iron zinc magnesium and calcium which under normal circumstances not too much of a problem but for the 10 million adults with osteoporosis these minerals are vital to maintain healthy bones. Can Dr WIll give a talk on the bioavailability of these minerals in the context of a high phytate diet especially in legumes and wholemeal seeded bread. Thanks

[@toseltreps1101]

Phytates and oxalates serve no purpose in a proper human diet, for the exact reason you mentioned.

[@Leo-Bassment]

From what I read , the negative point of lectins is not about food sensitivities, or digestion problems only ! It was because they caused leaky gut, which in turn caused all the inflammation , poisoned your blood and weakened your immune system , and made it difficult to deal with all the bad side effects and more serious health problems that can derive from that. I still believe that too much of a good thing is not good for you ! Balance you diet from all major food groups, avoid chemicals and artificial flavours , choose fresh and real foods , eat the right amounts and at right times , exercise, move your body, get in touch with nature, smile and laugh , take care of yourself and others ! There’s more to health than a proper diet ! The Chinese who love and love to eat have a saying : “ Take care of your stomach the first 40 years of your life and your stomach will take care of you the other 40 years! “ . The Tibetans on the other hand say : “ Eat less! Move more! Laugh a lot! Love without end!” .

[@abhayagarwal5097]

Leaky gut one is strange especially if you see people eating legumes and beans for years every day without no problem. Maybe the method removes the high amount of lectins that could be harmful.

[@SueCrerar]

What happened to individual difference and personalisation in this discussion?

[@susanswinny588]

My mother and her mother were big on lunch my grandmother prepared (3-4 times a week due to leftovers): Greens: spinach or collards or turnips Beans: pinto beans Bread: cornbread My mother continued the pinto bean and cornbread tradition...invariably a cast iron pot of pinto beans on the stove several times a week. A family favorite.

[@Bawdale]

I have a sensitivity to lectins so don't eat high lectin foods. After an operation I stopped eating the nightshade family of foods which seemed to help. I eat beans but ensure to soak them over night and cook them properly in a pressure cooker. I skin and deseed tomatoes etc. (I also noted old Spanish recipes skin and deseed tomatoes so I now do the same and use tomatoes in my ingredients)

[@matthewraszeja9164]

I need help here…Dr. stated that legumes are healthy to eat when properly cooked since the lectin content isn’t significant. However, he later stated that fructans in the granola bar contributed to the most digestive issues. The problem is, red kidney beans are considered high in frructans and it appears they don’t cook away so easily as lectins. How do you rectify this? Wouldn’t red kidney beans be potentially unhealthy or harmful if while their lectin content is low they are still high in fructans?

[@YvetteAitken]

Thanks for this video only yesterday I was reading about lectins and how they cause inflammation started worrying slightly as I eat legumes/beans practically every day Glad to hear from you guys who I consider top experts Of course they have to be cooked properly Most of us who know about nutrition know that

[@yogimaster1]

I've heard Dr. Gundry say it's ok to eat legumes but it's best to use a pressure cooker to get rid of the most amount of lectins as possible.

[@PilatesForm]

26 minutes is NOT bite sized. Very interesting content but I think the moderator needs to speak less. WIthout meaning to be rude, not interested in his personal ancedotes and they take up, on average, 30% of video. I understand that he is a founder but please employ some editing there.

[@paulkennedy5822]

Or you could start your own channel

[@shmvy-lv4co]

I think ( maybe now thought) I was lectin sensitive because I have reacted for a number of years to all grains, rice quinoa. The form of the reaction is muscle pain and constipation. I didn’t start by saying “I’m going to be lectin free.” I started reacting and one day I realized there was no grain that I could eat, and the only way I feel good is to not eat lectins. I eat very clean , and I am a member of Zoe. Through the Zoe program I began eating more legumes (but not grains) and was really going to town (meaning two or three times a week) especially with lentils and chickpeas because I do like them. After three months I had a huge reaction and I stopped-meaning so much pain in my right hip flexor that I needed to give my leg an assist to get in the car, and to change from the gas pedal to the brake. If m not lectin intolerant what IS it? As a side note I have chronic Lyme and dealt with mold exposure twice. While you may be right for the general population I don’t think you can be so cavalier about those of us who deal with chronic issues from Lyme and mold. I’ve become chemically sensitive and am light sensitive. I’m totally open to the idea that it might be something else. I just want to get better but so far traditional medicine has failed me.

[@ocratest]

Can't wait for the FODMAP discussion. I have RA and have been thinking of cutting out FODMAPS. But they are so healthy and a low FODMAP diet is in direct contrast to what is often recommended by Rheumatologists (roughly Mediterranean diet + more plants ). So would love to get some insight from the Zoe group.

[@margeretheath597]

I’m on low FODMAPS, but high fibre. I eat small quantities of very high variety of plants. I’ve recently added tinned black beans. Very tolerable. High fibre lower carbs. Brilliant.

[@margeretheath597]

Also, I react more strongly to different types of the FODMAPS. That’s why we ought to not assume everyone is intolerant or tolerant in the same way. There is so much we do not yet know or understand. Lovely talk, today!

[@margeretheath597]

Re RA, the De Wahl Protocol might help. It’s based on lots of high fibre NATURAL foods, tons of plants. A sort of suped-up paleo diet. Dr. De Wahl keeps her MS at bay this way. She does research on autoimmune issues. (If I recall correctly there is also an insulin link to RA? Dr. Benjamin Bikman)

[@andrewnorris5415]

Apparently can go FODMAPS then slowly introduce small amounts of a food (one at a time) - and the body can get used to it and not see it as an allergen.

[@andrewnorris5415]

Cooking in pressure cooker reduces lectins, then putting in fridge and reheating increases good fibre and makes easier to digest apparently.

[@chrisdickens3500]

No mention of pressure cooking and beans which historically has always been necessary. Higher temp destroys more lectin. Btw baked beans are normally not pressure cooked

[@Arthur-eg7uy]

i’m so happy to hear this because i’d been scared off from eating legumes for a year by a few scientists who have lectures on the topic! i can finally start eating beans again!

[@elizabethk3238]

I worry when reputable PBS has let Dr. Grundy loose on its viewers over and over again. Who vents these people!

[@pilarlozano9630]

Same!

[@Taahmim]

I am trying high legume diet for 2 years now. With almost no wheat and relatively high suger. I didn’t face any problem in this diet. I donated blood 4 times (ready for 5th) within this time. My weight-height ratio is perfect. 2 fever case in this time. 1st covid, 2nd seasonal flu, none of them didn’t even bothered me. just tested positive. Only serious problem I found is it lowered my blood pressure, and i had to increase 40-50% salt intake to solve this.

[@jensastrup1940]

Would love a video on how success with a lectin-free diet may be confused with a FODMAP or fructans issue. To combat the eczema and watering eyes that I have been suffering from basically all my 58y life, I tried going lectin-free, or rather lectin-low, a year ago. The improvement was substantial, not just on my skin and eyes but also my stool, so I’m definitely not going back to business as usual. While I didn’t find the evidence touted by Dr. G. convincing, I thought I might give it a try, but I have all along been aware that any improvement could be due to elimination of one or more foods, given how many food types a lectin-free diet eliminates. Will try to look more into FODMAP and fructans and see if I can spot a pattern that could also fit why I have seen an improvement. One thing, though - the argument that it is unlikely that someone may spot something what thousands of PhDs have overlooked isn’t valid. That’s basically how progress in science happens. And also the reason why I tried going lectin-free despite not finding the existing evidence convincing. It takes time to accumulate evidence, particularly since new ideas aren’t always welcome.

[@robwembley]

Really glad you followed your gut (pun intended) instincts and gave things a try. We are all on our individual health journey !

[@BelindaTN]

Growing up in the southeast, beans was a staple. We ate them every day and sometimes would make a meal out of them. I rarely soak mine overnight, but when I do cook them, they are cooked to death. Because that is the way we like them. A bowl of beans and cornbread will stick to your ribs for a long time. I am thinking beans and rice would probably be healthier than beans and cornbread. lol

[@Dashdecent]

Careful cooking raw beans in slow cookers. I seem to remember this piece of advice from That's Life or Nationwide way back in the day. They have to be taken to boiling temperatures for a period of time to reduce the lectins.

[@michaelhutchinson4408]

I remember that too. Boil for 10 minutes, at least!

[@makingitthrough190]

Yes, this was publicised about 45 years ago by a TV show with Esther Rantzen. She highlighted that you can’t just throw them into a slow cooker without boiling them first.

[@EofA]

If we want to focus on truly healthy foods we should not be emphasising the health benefits of whole grains at the expense of other more nutritionally dense foods. According to the US Department of Agriculture nutrition database whole grains lose out in terms of many essential nutrients like vitamins and minerals to foods like offal and oily fish. Wholegrains have almost zero nutritional value. The other myth about wholegrains is that we need fibre - well fibre’s official name is “indigestible polysaccharides” or indigestible sugars and the 2015-2020 Dietary Guidelines for Americans (DGAs) clarified that fibre is not an essential nutrient. i.e., we do not need to consume it.

[@evgeniakotsifos7878]

Your good bacteria in your gut eat only FIBER. it’s this fiber that they eat that keeps us healthy. Health starts from the gut

[@bubblybull2463]

1) When you have leaky gut, like I do, lectins are inflammation inducing. I know it because I can FEEL the inflammation. 2) I managed to lower my inflammation to zero after cuting out lectin-full nutrients. That included nightshades. And yes, that was hard. 3) Legumes should be soaked and then be pressure cooked to break lectins. Only then are they proper to human consumption. Again, I know it because I can eat these food again when they are properly prepared and cooked 🤷🏻‍♂️ So, there you go : that‘s my experience. It worked for me. If you have leaky gut, try cuting out lectins then reintroducing food the better way. I don‘t think anyone knows what is provoking leaky gut. Probably widely different things.

[@rovert1284]

The big picture is that we are suffering from an increase in many illnesses ever since the food pyramid (low fats) began to dominate. I used to believe all the common health stuff, including vegetarian. Then after an illness diagnosis, and my wife in a similar situation we researched and tried Keto. Huge improvement and most noticeable was brain clarity. Fell off the wagon at Christmas and really suffered for it, brain fog was back. Now we are experimenting with carnivore. Surprisingly easy when at home and don't miss the vegetables at all which is quite shocking. I really don't know what is right, but have decided no one really knows what is best for any individuals so we'll just go our own way and what will be, will be.

[@Spangletiger]

Going a bit off topic but, back in the 80s, there used to be a strange guy who would trudge up and down central London wearing boards that had quite an extensive list of things that were, allegedly, 'sinful', including eating beans! I think of him every time I watch the campfire scene in Blazing Saddles...

[@cosimavonliebenau8317]

I remember him. Old guy on Oxford Street with a placard saying ‘Less protein for less lust’. Happy days.

[@felipeherrerasalinas9488]

To add to the conversation: in gluten sensitive people or CD gluten increases the permeability of the intestinal barrier, the Other fodmaps of wheat 🌾 increases symptoms. And hyperpermeability creates a chronic low grade inflammation who promotes chronic diseases like cardiovascular disease, diabetes, etc.

[@iain_grant]

I've had a bad tummy from eating red kidney beans that weren't fully cooked, but I also get a lot of joy from eating french and runner beans off my allotment (cooked obviously). As we are going into winter I'm trying to use the frozen section of the supermarket as my allotment produce section. I think the french bean frozen section is working well!

[@rajs6804]

I personally feel terrible in my stomach after eating sunflower seeds and pumpkin seeds, I finally tossed them out. I don’t have an issue with anything else.

[@susanbrimming5287]

This was a great great video. Just what I needed. Dr. Grundy scared the heck out of me on eating Lectins. I have been waiting for a REAL professional in the field of gut microbiome to give his advice. Thank you Dr. B. I trust your knowledge and your advice.

[@leafinwind99]

I watched Dr. Grundy's video about diet to lose belly fat, and then I looked at his belly, I know I can't trust him.

[@DillaryHuff]

Dr. Gundry is a reputable scientist, to be fair 😅

[@susanrim999]

Stick to dr.li

[@susanbrimming5287]

agreed

[@subs4794]

​@@DillaryHuffobviously not. He's giving out misinformation. Trying to sell shit nowadays.

[@leeatbruhl7323]

Would love to hear Dr. Will’s thoughts on foods with zonulin in relation to gut lining permeability (eg in Crohn’s disease and other autoimmune diseases). Are foods high in zonulin (such as gluten) bad for you if you have IBD or an autoimmune disease? Are they bad for you generally?

[@MamguSian]

But when I ate a vegetarian meat substitute without reading the ingredients, the next day I had the symptoms that led me to stop eating gluten. I couldn't think what had caused it until I read the label. Main ingredient was gluten. I'd love to be able to eat bread etc again, but I think I have to accept that I really can't eat gluten. I don't have the packet any more so can't check if there were fructans. Also before I had accepted that I couldn't eat gluten I got some vital wheat gluten and made seitan. I really suffered. It can't be that gluten is never the problem and it's only the fructans.

[@brucejensen3081]

Most people that can't eat gluten it's cause they don't have enough lactate. Proper sourdough bread will turn the gluten into lactate, making you able to break down any gluten in that has not been broken down in the sourdough process. Same thing with lactose intolerance and natural yoghurt the lactose is broken down to lactase. Like if you are gluten intolerant and eat natural yoghurt with gluten you are able to break down the gluten, and vice versa. Masticating your food properly will get digestive enzymes to start breaking down the gluten. Exercise will produce lactate in the blood, so your body will try to rid lactate in your gut, to stop more entering. If you exercise, I would assume you need some lactate in your diet to counter these negative effects of exercise. Or something like that, I am getting confused with lactate, lactose, lactic acid, bacteria, enzymes. But lactate and lactic acid are basically the same thing and most the time when people say lactic acid they mean lactate. The bacteria must produce enzymes to break down gluten or lactose. There is no lactic acid inside your body, only lactate, but there is lactic acid inside your gut, and your gut is outside your body. Like when this research is presented using the wrong words 99% of the time, it does my head in.

[@MamguSian]

@@brucejensen3081 If I could eat sourdough bread I would be in heaven! I'm going to give it a try, but only when I have a few spare days to recover if it has the same effect. Thanks for that info. If it works I'm forever in your debt.

[@brucejensen3081]

@@MamguSian it's confusing how it works. Not all sourdough bread are equal, you really need to get one that has been fermented long enough. I would eat only a small amount and not overfill your stomach, and definitely chew it well. I wouldn't drink any fluid with it. I wouldn't eat it if you have acid reflux at the time.

[@happytrails.]

I'm kind of annoyed by the backlash against gluten intolerance. I tried sourdough bread all so on etc, and I've spoken to people who said that it took 3 times before they tested celiac, or the process took years before they found out. I'm not going to keep eating gluten and destroy my digestive system because people say it's in my head. I've done enough of that already. I do plan to check out monash and the FODMAP diet to see if I'm reacting to anything else. But I'm done testing this and experiencing the consequences because other people tell me i'm wrong. Taking it out completely has helped me a lot. I also have reactions to dairy proteins as well, and I think they may be similar to the gluten protein. For me, right now, there are too many things confirming not to eat gluten. So I will stick with it.

[@MamguSian]

@@brucejensen3081 I can eat sourdough! My local artisan baker allows it to ferment properly. I'll also be having a go at making it myself. I can't thank you enough 😄❤

[@frogmouth]

You can eat tomato and eggplant for decades and suddenly become sensitive to it . Same with eggs. It's not always a matter of poor cooking techniques. But there is far too much junk info about foods . The fact is it is in no plant that aims to be eaten. Every plant has something that might upset someone.. the trick is to spread your ris k. Diversify . Eat things in season instead of eating the same foods all year round. But the other thing is good cooking and traditional diets ..it lowers the risk . What increases risk is listening to autodidacts on the net about superfoods, alkaline diets, ketosis , and all sorts of other promotions of restricting diversity of food.

[@karengrice2303]

We eat beans At least twice per week. I feel really good when I eat them along with other lectin containing foods. I also eat most of the other lectin foods named in the video. I have not had any issues from these foods.

[@marktompkins3180]

There was a book called Eat Right for Your Type, where a persons blood type determines food compatibility. It is not longer discussed. David D adama

[@ziv2liv]

I can see Dr. Gundry already get chills and sweats...

[@FionaWestbury]

Here in Spain people have eaten beans of all colours and types for 100s of years and thrived. Always well cooked, of course! As they are slow-burning carbs you stay full for hours with no hunger at all. Cheap and nutritious! 😅

[@lauriehapner7315]

It would be helpful to know more about these research studies. How many people were in the group? How was their diet monitored? Unless they had a cooperative captive audience, it's pretty hard to be sure how many calories they consumed, etc. Also, had the people been on the standard American diet prior to the study? All these things affect the quality of the study. The quality of a food study is very important.

[@Q_QQ_Q]

Beans are good, tasty as well.

[@juliem59]

There were 59, not really a massive study: pubmed.ncbi.nlm.nih.gov/29102613/

[@rowdyposs]

There are links to many studies in the show notes. They also have links to the full article. You will find the number of participants there.

[@lauramonahan9343]

I love the video, but have found beans certainly do cause me GI upset so had to decrease my consumption (as a vegan, this is REALLY difficult). But after 11 years of GI symptoms with beans, I'm finally feeling better. I can eat them in small amounts and get by, so I do, and tolerate the leaky gut symptoms to eat hummus occasionally, which I love.

[@Hohohohoho-vo1pq]

​@@lauramonahan9343"This poison bothers me so I will still eat it in smaller amounts" lol wtf

[@awestphal9602]

I would love for Will to be correct that high lectin foods are not harmful to the body. However, the argument against lectins is that they are "sharp" and over time scar the inner lining of blood vessels. Once the blood vessels are scared (supposedly by the lectins) plaques are formed in the arteries eventually leading to higher blood pressure and heart issues. To test this concept in humans, a long trial would be required and/or some means for inspecting the inner lining of the blood vessels before and after. Possibly, the test could be performed on animals. Until such a study / test is performed, I remain concerned that high lectin foods (specifically those foods where the lectins cannot be removed through soaking & cooking) may harm the arteries.

[@hea7055]

I love these podcasts. Great that you're dispelling all these diet myths that are out there. They do cause food fear and as you say, to many healthy foods. I've been caught up with that on my health journey. You talk common sense, backed by science. Thank you. Yes please, do a podcast on FODMAPS. Also would you do one on SIBO? 🙂

[@camperlucker89]

Ok first things first: regarding the first study towards legumes: He said: Crp down, cholesterol down and bloodpressure down --> crp is the overall inflamation marker in the whole body , it can elevate if u walked faster or ran or trained or had a bruise or whatever , point is its not reliable , therefore also the drop is in crp is also not reliable. 2. cholesterol--> not pathogenic - please look into the studies. 3. BP down probably due to the potassium but as long as we dont see his study its impossible to determine why , could also be bc they ate less when consuming the legumes

[@stavrose1834]

Excellent video! I was particularly happy when the point was made that tinned beans are already cooked! For a moment I thought that I’d need to stop eating 5 bean salads. Phew! 😊

[@Ice-Fall]

Inflammation is caused primarily by processed foods containing a crap ton of sugar. As always, eat food that has a single ingredient. IIRC, lectins are in the skin of the vegetable, and is there to deter insects from eating the vegetable. Be calm, and rock on!

[@fractalbeans9513]

Thank you for the video; would it be possible to provide links to the quoted studies? The ones I have managed to find were really small, and the results reported were slightly to quite different to the explanations in this video, but, I guess, I have found the wrong ones. Thank you!

[@alisoninchausti1080]

I find some of the correlation assertions (like weight loss and other markers due to legumes) a bit poor and general as we know that context is everything - without factoring in all other food consumed and variables like lifestyle, etc., it’s a pretty vague assessment to come out as a statement of fact. On another point, while the jury might still be out on whether lectins are beneficial or toxic, to suggest that they might be okay on the basis of us, ourselves, having lectins in us seems pretty hollow. We also have hydrochloric acid inside us, but you would not want to consume it.

[@tatianayakovenko147]

Thank you so much for clearing this up! 🎉

[@Glowis123]

If you can solve my digestive issues I will believe everything you say. I think it all comes down to finding the right balance for your own body. One of my favorite foods is lentil soup. That is, my mouth loves it, but my stomach does not. Last night, i made the soup after preparing the lentils according to directions to reduce the lectins. The soup was much easier on my stomach. I plan to always prepare it that way, and to see if reducing lectins in other ways will have the same positive effect. I don't think that's such a radical idea. 😊

[@shahinarya]

Well researched and well done video! Keep up the good work!! Thank you!!!

[@1842budd]

I’m sixty three years old. Raised on a farm and we grew all our vegetables. Zoe mentioned that you cannot eat raw potatoes because they will make you sick. That is not true in the least, it was nothing for my siblings and I to snack on raw potatoes sprinkled with a little salt. And never having troubles with getting sick from eating raw. We were poor and didn’t have the money to buy junk food. So it was nothing to snack on fresh fruits and vegetables. We were all very healthy.

[@dannesys]

Interesting, straightforward and useful information about lectins, thank you!

[@jaysimpson6857]

How is it useful? Nothing was explained about the mechanisms of lectins and any reaction, this video is just food for thought, nothing is conclusive and the take away is that it might not be lectins causing someone’s issues, also it’s worth realising that some people are very reactive to lectins.

[@TheBadMoJoe]

THIS is exactly the discussion I was looking for, while I ate my bean salad, thank you!!

[@TommysPianoCorner]

I enjoy your podcasts as they generally are not aligned with what I think and it is important that we don’t just sit in echo chambers. In terms of lectins, the fact that there are only 2 cases of ‘mass lectin poisoning’ doesn’t mean that many individuals don’t suffer from this without knowing why. Certainly, a touch of upset stomach isn’t that unusual (hence sales of Imodium). my experience is that the vast majority of the time I couldn’t say with any certainty what might have caused it. Secondly, I really wish that epidemiology would not be labeled as Science! Or at least people would be far clearer when they rely on epidemiological studies. At one point in the video an RCT was quoted and then the discussion veered to what was clearly citations from an epidemiological study without this being highlighted. Finally, I’m afraid there are examples of where the majority of the medical profession is likely simply wrong. Diabetes (T2) is a good example. My own endocrinologist still believes diabetes to be a progressive, chronic condition (as do the majority of his peers), yet simply by reducing carb intake, mine has been ‘in remission’ for over 10 years (without medication) and by any standard blood test I would’ in fact, be considered non diabetic. Clearly then, the condition is not necessarily progressive. Personally, I non’t eat legumes or whole grains as it wouldn’t be long before I’d need diabetic medication again!

[@parsonsenergy]

I'm on your side of this discussion! Meat has been villainized for so long by the food industry and 'researchers' that are biased. If they weren't they wouldn't be doing 'the study'. I believe eatable animals pre-process the food they eat in a way that provides every human's needs for a healthy existence.

[@dalydegagne1839]

I would be interested to know why you say that you wish epidemiology not be labelled as science.

[@TommysPianoCorner]

@@dalydegagne1839 simply because it isn’t scientific. It is statistics. Finding an association between one number and another is not a science. There is a famous graph that shows an almost perfect correlation between margarine consumption and divorce in the state of Maine - I don’t think anyone would call that scientific? Statistical observations can certainly lead to interesting hypotheses - yet they remain that, simple hypotheses. To then headline as ‘red meat causes diabetes’ (or vegan diets make you live longer or whatever other nonsense) is frankly disingenuous and relies on most of the population not understanding what can be relied upon as a causal relationship. Don’t even get me started on ‘adjusting for confounders’. Once you start adjusting for anything but extremely factual things (such as population size) then it becomes highly subjective based on even more unproven hypotheses. If people want to make decisions based on such ‘scientific evidence’, then good luck to them! However, so called scientists should not be putting their names to such badly worded, unproven ideas!

[@alexrhughes]

Seems odd that something that requires soaking and boiling to make digestive and nontoxic, like beans, are considered to be an optimal part of the human diet.

[@Stephen-zx4uf]

I bought into the MD fairytale marketing of lectins being the root cause of all illness. $$$ in supplements later with a rapid decline in health, now returning to one of my favorite foods.. Beans! Nice show!

[@wellnesspathforme6236]

Look into Morley Robbins. It is all about the mitochondria. There are two processes to produce Mg-ATP -- the true energy currency of the cell (ATP alone is worthless for cellular energy). One burns glucose and one burns fat. If the toxic SAD diet damages the glucose process then legumes might become a problem as they provide glucose. The legumes aren't the problem, the damaged mitochondrial glucose energy pathway is the problem. The key is keeping the mitochondria nourished and healthy -- both the glucose and fat pathways.

[@tonycastani1560]

Since I went on Dr Gundry's lectin elimination way of eating, my arthritis went away, while my mum's and brother's OA only worsened. By the way, Dr. Gundry recommends that you pressure cook legumes and lentils to destroy their harmful lectins. To suggest that anyone can consume lectins without ill effects is nonsense! Do you know what happens when someone with peanut allergies consumes peanut butter or when a coeliac consumes gluten. Most plants don't want animals consuming their seeds ( babies) and have developed chemical defences (lectins are but one).

[@davestambaugh7282]

I read a story about a woman who made a big kale smoothie for breakfast for years. It kept her thyroid from taking up iodine. And she had to take medication for her thyroid.

[@CynCopeland-TheAnswerIsMeat]

Preparing ANY food appropriately is key - perhaps the bigger issue is the lack of food and health safety taught in schools.

[@gilessteve]

I'm sensitive to wheat products (swollen joints and GI problems) but I'm always careful to point out that I have no idea what it is in wheat that I am sensitive to. I have never been tested for Celiac's.

[@margeretheath597]

It might also be the gliadin protein, not the gluten that is problematic.

[@cookinglivewithlala]

It's best to get tested. Celiac disease will continue to cause damage bringing on more health issues. And if it's celiac, there's gluten in other grains besides wheat.

[@gilessteve]

@@MajesticArtimus That's one of the reasons I haven't been tested. I'm not willing to make myself ill again just to ready myself for the test.

[@SuzanneU]

I was tested for celiac disease, and came up negative. I was diagnosed as non-celiac gluten-sensitivity because if I overdo bread in particular, I get eczema, canker sores, and IBS.

[@gilessteve]

@@SuzanneU I was hooked on bread. I could eat a whole loaf in a day and still be hungrier than when I started. I'm sure if I just ate a couple of slices a day I'd be fine, but there's something addictive about it for me so I'm best avoiding it altogether.

[@janeriley4802]

I have read that pulses and beans are bad for arthritis apart from red lentils - please can you address this question. Thank you

[@ChrisJohnson-pd4hh]

This makes me wonder, how safe are my raw sprouted beans (not kidney beans) such as chick peas, yellow peas, lentils etc?

[@milabuchner]

I actually was wondering the same thing. I just started to consuming them and want to make sure I'm doing the right thing-sprouting mung beans and lentils.

[@ChrisJohnson-pd4hh]

@@milabuchner The worrying thing is there is so much contradictory advice nowadays. They can't all be right (or wrong)?

[@martinpaul6146]

People have forgot how to cook! It was always common knowledge about the cooking of beans now it’s portrayed as some scientific discovery. Beans fresh raw or dried can be cooked in an open pot but need a hard boil for at least 10 mins then they can simmer till at desired softness. My family has always cooked this way. Manufactures want you to buy their processed food and also avoid growing your own.