Food Lectins and Blood Type
“Of the 119 known dietary lectins, about half are panhemagglutinins, clumping all blood types. The remainder are blood-type specific. In general, lectins alter host resistance to infection, cause failure to thrive, and can even lead to death in experimental animals. In humans lectins have been reported to cause damage, including mass food poisoning from raw or under-cooked kidney beans, and hemolytic anemia and jaundice from Mexican fava beans (in Glucose-6-Phosphate dehydrogenase deficient individuals).”
(Dietary Lectins: Blood Types and Food Allergies, Laura Power, PhD.)
Join us as we discuss food lectins, which are food toxins found in modern agricultural foods, including vegetables and fruits, and even meats and dairy. How are these lectins negatively affecting your health? The Paleo Diet encourages a lectin-free meal plan. Harmful lectins are found mostly within the modern agricultural foods that have been popular for about the last 10-15,000 years, mainly grains and legumes. Our agricultural ancestors used fermentation or other specific cooking methods to remove lectins. However, these lectin-removing cooking skills have been lost over the last century, leaving the current population unknowingly at the mercy of lectins. Exposure to lectins and soil microbes were driving forces behind the various blood types, enabling the human body to adjust to the agricultural revolution.
$12 per person if paid in advance – $15 if paid at-the-door
Call 407-282-8635 to RSVP or for more information.Food Lectins and Blood Type
