The Great American Health Hoax: The Surprising Truth About How Modern Medicine Keeps You Sick—How to Choose a Healthier, Happier, and Disease-Free Life

by Raymond Francis

However, another problem may be even worse than gluten. Wheat and other grains contain a class of proteins called lectins. Hybridized wheat, with higher protein content, also contains higher levels of lectins than the wheat our ancestors ate. Research presented in a 2008 FASEB Journal, a 2000 Gut, a 1999 Lancet, a 1995 Pediatric Allergy and Immunology, a 1993 British Journal of Nutrition, and numerous other sources indicate that lectins may be the biggest problem with grain consumption. Lectins are powerful natural insecticides that plants use to protect themselves. Lectins attach to receptor sites on the cell membranes of bacteria and fungi and disrupt their function. This protects wheat and other grains from insects and infection. But humans have the same receptor sites! Consuming hybridized, high-lectin wheat is having a devastating effect on human health.