New research states that lectins, found in cucumbers, tomatoes and potatoes may lead to Alzheimer’s disease.
Dr. Steven Gundry, a California-based heart surgeon and cardiologist, conducted a study and discovered that there is a link between loss of memory and lectin, which is found in cucumbers, potatoes, tomatoes, soy, peppers, sprouted grains, whole grains and even some dairy products. The study also points out that lectins can be harmful to the gut.
Lectin is a type of protein occurring in plants which are part of the plant’s natural defense mechanism against pests, insects and micro- organisms. When these vegetables are consumed raw, lectins may react with your blood vessels and attack them as part of their natural anti- repellent behaviour. Lectins are not digestible and the body, therefore, produces certain anti bodies against them.
The main reason for developing Alzheimer’s is yet not very clear till now and scientists blame genetics. However, this study throws new light on the disease and implies that eating certain vegetables may increase the chances of developing Alzheimer’s risk.
England’s Dr Tom Greenfield, who examines the effects of lectins on different blood types, said the protein could ‘absolutely’ play a role in brain disorders.
He said the protein impacts people differently and the damage they can cause really comes down to a person’s genetics. Lectins can also block insulin receptors and have a negative impact on blood vessels.
Another researcher, Dr. David Jockers has backed these studies and added that lectins could block nutrient absorption as well, leading to health problems.
“The resemblance of lectins to other proteins in the body and LPSs can cause the immune system to attack, leading to inflammatory reactions in the body, and health issues like leaky gut, brain fog, neuropathy and autoimmune disease,” said Jockers.
According to a significant study by David L J Freed published in the Journal BMJ, many lectins are powerful allergens and evidence is suggestive that they may cause disease.