circular wrote:A lot of this could depend on genetic context as well as on how the lectin containing foods are traditionally prepared. Many of the traditional food preparation techniques, such as fermentation and soaking, lesson or deactivate the lectins.
I think you're right; I bet Dr. Gundry's new book will address these food preparation techniques, as well as non-food considerations (water with high mineral/ silica content, exercise, community, etc.). I wonder though, do Seventh-Day Adventists prepare anything differently? They seem to eat oats and beans without any special techniques. And they basically invented cold cereal (Kellogg's
). Not that I'm a huge fan of cereals, but I wonder if I'm missing out on benefits from oats.
I believe he said it will indeed address the preparation techniques. It's in a podcast of his I just listened to, but I listened to several in a row and I'm not sure which one anymore.
Good point about American Seventh Day Adventists most likely don't always use traditional preparation techniques (???), much like modern vegans. What often happens with any
diet in the modern world is it's morphed into it's own fast food diet, missing all the multidimensional benefits of the slow life/food that I think
is common in Blue Zones. But the SDA at least have a strong spiritual connection. I really think this whole package is essential to resilience against the negative aspects of any diet.
I generally eat very, very low lectin diet a la Dr. Gundry, because I find such foods sit in my gut like rocks and, to mix metaphors, leave me with a basketball for a belly. When prepared traditionally they have much less of this effect, though still some in the case of beans. I always lean 'Mediterranean' when I start to crave Indian food, and in particular an Indian lentil soup I can get nearby. Lentils seems much more digestible to me.
ApoE 3/4 > Thanks in advance for any responses made to my posts.