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.)
