In the book called “The Plant Paradox: The Hidden Dangers in Healthy Foods That Cause Disease and Weight Gain” (published by HarperCollins and available on Amazon and other book sellers), noted heart surgeon and cardiologist Dr. Steven Gundry explains that gluten represents just one type of a highly toxic, plant-based protein known as lectin.
While lectin is generally associated with wheat and other grains, it is also present in “gluten-free” foods most of us regard as healthy, including many fruits, vegetables, nuts, beans, and dairy products. These proteins that are found in the seeds, grains, skins, rinds, and leaves of plants have been designed by nature to protect them from predators. Once ingested into our body, they can cause inflammatory reactions that can lead to weight gain and serious health issues.
At his Center for Restorative Medicine clinics in Palm Springs and Santa Barbara, Dr. Gundry has successfully treated thousands of patients suffering from autoimmune disorders, diabetes, leaky gut syndrome, heart disease, and neurodegenerative diseases with a protocol that detoxifies the cells, repairs the gut, and nourishes the body. In The Plant Paradox, he shares his program with readers around the world.
While lectins are seemingly everywhere, Dr. Gundry offers techniques such as the following that we can use to avoid them as much as possible.
• Peel your veggies. Most of the lectins are contained in the skin and seeds of plants; simply peeling and de-seeding vegetables (like tomatoes and peppers) reduces their lectin content.
• Shop for fruit in season. Fruit contain fewer lectins when ripe, so eating apples, berries, and other lectin-containing fruits at the peak of ripeness helps minimize your lectin consumption.
• Swap your brown rice for white. Whole grains and seeds with hard outer coatings are designed by nature to cause digestive distress—and are full of lectins.
Dr. Gundry’s The Plant Paradox is Wrong
Michael Greger M.D. FACLM
Sep 13, 2017 Volume 38
A book purported to expose the “hidden dangers’ in healthy foods doesn’t even pass the whiff test.