WHAT ARE LECTINS ANDHOW CAN WE AVOID
THEM?
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Lectins: The Diet Connection
A chemical reaction occurs between your blood and the foods you eat. This reaction is part ofyour genetic inheritance. It is amazing but true that today, in the twenty first century, yourimmune and digestive systems still maintain favouritism for foods that your blood type
ancestors ate.
Signs that you might be experiencing problems from lectins in your diet:
Bloating and flatulence after mealsChanges in bowel habitsAchy joints and musclesHormonal fluctuations
Skin eruptionsFatigue and tiredness
A Few Common Foods That Contain Problem Lectins For Each Blood Type
Type O – Wheat, soy, peanuts & kidney beansType A – Lima beans, tomatoes, eggplant & garbanzo beans (chick peas)
Type B – Chicken, corn, soy & lentilsType AB – Chicken, corn, bell pepper & fava beans
According to Dr. Peter DAdamo, author of “Eat Right For Your Type” Ninetyfive percent ofthe lectins you absorb from your typical diets are sloughed off by the body. But at least five
percent of the lectins you eat are filtered into the bloodstream and can cause differentreactions in different organs”.
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