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Lectins – A 360° Analysis: Why Lectins make you sick and how we can reduce our Lectin intake to live more healthy lives – background, guidelines, dietary change, recipes
Would it not be wonderful if you could change your eating habits to control your food intolerance, to live healthier and longer and at the same time end your stomach problems once and for all? If all you need to do is reduce your intake of lectins? Intolerances like Lactose, Gluten, Sorbitol, Histamines and Fructose are well known. But have you heard of Lectins? If not, you are probably thinking here comes the next diet trend. In reality, it is a form of nutrition which is slowly becoming better known.
Lectins are substances which are not well absorbed into the body and which can cause discomfort or sickness. Lectins do not belong to the classical group of intolerances. However, if you eat low-lectin foods, a whole range of intolerances can be reduced, all at once. About the author of this book, Lutz Ever since he studied the biology of evolution, over 20 years ago, he has been interested in marginal health subjects, which are often hidden from the main stream, but which are scientifically well accepted. He teaches this knowledge, not only to his students, but also reaches a wider audience in Germany with his various publications. In his books, he speaks about subjects which are very close to his heart and on which he can pass on his own experiences. All of his publications, therefore, are based on indisputable scientific facts, but also encompass his own very personal experiences and knowledge. Read about fascinating background information, scientific findings, experience reports and secret tips which are tailor-made for your needs and which will help you to achieve a healthier, longer and more fulfilling life. Get your copy of this book today and discover ...
Content of this
Lectins are substances which are not well absorbed into the body and which can cause discomfort or sickness. Lectins do not belong to the classical group of intolerances. However, if you eat low-lectin foods, a whole range of intolerances can be reduced, all at once. About the author of this book, Lutz Ever since he studied the biology of evolution, over 20 years ago, he has been interested in marginal health subjects, which are often hidden from the main stream, but which are scientifically well accepted. He teaches this knowledge, not only to his students, but also reaches a wider audience in Germany with his various publications. In his books, he speaks about subjects which are very close to his heart and on which he can pass on his own experiences. All of his publications, therefore, are based on indisputable scientific facts, but also encompass his own very personal experiences and knowledge. Read about fascinating background information, scientific findings, experience reports and secret tips which are tailor-made for your needs and which will help you to achieve a healthier, longer and more fulfilling life. Get your copy of this book today and discover ...
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186 pages, Paperback
Published October 13, 2019
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Displaying 1 - 1 of 1 review
September 5, 2021
Good read
I enjoyed reading this book. It is supplemental to Dr. Gundry’s Plant Paradox lectin avoidance way of living. I learned a lot of science by reading this book. The information is presented in an understandable fashion. It does disagree with government food authorities on one thing that I noticed. When you soak beans 8-24 hrs before cooking, he says you can keep the water and cook with it. Government sites state specifically not to use this water but to rinse the beans thoroughly, then cook beans in fresh liquid regardless of how you cook the beans (stove, oven, pressure cooker). For some beans, cooking in soaking water could make people sick (I think it’s red beans). Anyway, I did enjoy the book and learned a lot. I would recommend it.
I enjoyed reading this book. It is supplemental to Dr. Gundry’s Plant Paradox lectin avoidance way of living. I learned a lot of science by reading this book. The information is presented in an understandable fashion. It does disagree with government food authorities on one thing that I noticed. When you soak beans 8-24 hrs before cooking, he says you can keep the water and cook with it. Government sites state specifically not to use this water but to rinse the beans thoroughly, then cook beans in fresh liquid regardless of how you cook the beans (stove, oven, pressure cooker). For some beans, cooking in soaking water could make people sick (I think it’s red beans). Anyway, I did enjoy the book and learned a lot. I would recommend it.
Displaying 1 - 1 of 1 review