Pumpkin lectin agglutinates N-acetylglucosamine. If we want to absorb more N-acetylglucosamine, should we heat pumpkin?
Is pumpkin lectin heat resistant or becomes obsolete at a temperature?

I mean pumpkin, not pumpkin seed

it doesn t make a difference
enjoy your pumpkin!

If I'm correct the only vegetable/fruit that changes from heat is tomatoes. The bad lectin gets stronger..

Banana lectin too! Intensified with heat.

Quoted from 7596

Pumpkin lectin agglutinates N-acetylglucosamine. If we want to absorb more N-acetylglucosamine, should we heat pumpkin?

Are you trying to remove NAG from the system or increase it?

To increase it, add more.

To keep more it, give it something to stick to that will stick around.

To get rid of more of it, give it something to stick to that will leave.

Agglutination is a clumping.

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Resistance to Digestion
Although many lectins are destroyed by normal cooking (which is why grains and beans are edible), many are not. Relative resistance to lectins was part of the classic description of wheat germ agglutinin (WGA) made by Joseph Charles Aub in 1963. WGA as Freed points out is in fact one of the more heat sensitive lectins, being destroyed after 15 minutes at 75 degrees C, whereas other wheat lectins in gluten and gliandin resist autoclaving at 110 degrees C for 30 minutes. Gibbons and Dankers noted that in over 100 food plants found to contain active lectins, seven were autoclave resistant (apple, carrot, wheat bran, canned corn, pumpkin seeds, banana and wheat flour).

From Individualist Lectin Article

Isn't it strange that Dr Dadamo marked pumpkin(agglutinates n-acetylglucosamine and gets rid of it) as a superfood for explorers and added n-acetylglucosamine to explorer's supplements?

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pumpkin(agglutinates n-acetylglucosamine and gets rid of it)

give page and exact location of this quote

now, if it s something you read in your favorite M  or other sites you visit,
I d take all that you read with a grain of salt, that is, if you are following Dr D s guidelines adequately, or decide for yourself what type of mix you wish to create and follow for YOUR individuality

http://www.owenfoundation.com/Health_Science/Lectins_in_Foods.html

Is this link ok?

I just don't like expensive supplements also and wonder if Dr D thought about sales or thought that the diet had to be done with some supplements somehow.

Huh?

The blood type diet does not require supplements.

Some people find that taking supplements help them deal with particular health conditions.

I think the source is a bit questionable from a skim- but you are looking, I assume at the bottom where it lists paragraph type information. In the chart, pumpkin shows no lectin. In the paragraphs, they are using the word pumpkin with winter squash. I think they are saying that winter squash does what you are refering to, not the big orange jack-o-lantern type. There is pumpkin listed twice down there.

hope this answers your question Onur

Quoted Text

Dr D
.....it is also not an unbiased article, and certainly not from 'the scientific community' by a long shot.  There is a long history with the owner of that website, suffice it to say that it is a hate site for the BTD created by two individuals thrown off the old boards. They have no lectin qualifications whatsoever, although at times, they do manage to ape the language quite convincingly. They had no prior interest in the subject at all. If they had not read my books they would not have been able to tell you the difference between lectin and lecithin.

In regards to the link.  

It says little about supplements.

The Owen web site is one of several Web sites that are critical of the blood type diet.

Dr. D. has responded to the various points raised by critics here:

http://www.dadamo.com/science_critic.htm

------------------------

In regards to lectins. We are aware the some lectins agglutinate all blood types. Some agglutinate no blood types. Other lectins agglutinate particular blood types, but not other blood types.

This is just how nature works.

The ratings of foods in the blood type consider whether a food contains lectins that will agglutinate blood. Blood type ratings also consider a number of other factors. Such as whether a food will contribute to bacterial overgrowth or contain proteins that a particular blood type does not produce enough enzymes to digest well.

Lectins are just one part of the science behind the blood type diet.  

You all have a long history on here. Looking through that site... "Bill" and his friends refer to this as the "other" board and I get a sense of anger. All that wiki junk too.  

And who refers to themselves as a foundation without giving any info whatsoever as to what they are talking about? Strange.

the ignorant have nothing to fear

if you click on a few of the links, they don't work or bring up sites that are not at all relevant. lol

well done to who ever threw them of this site (gold star)

i was also looking for the foundation explanation - hilarious foundation of twits lol

can we guess what blood type they are by there stupid behaviour?

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can we guess what blood type they are

cold, no?
for one......
and very clumpy!!! from all those lectins which supposedly do not exist....

http://books.google.com.tr/boo.....cosamine&f=false

Link refers to "Handbook of plant lectins: properties and biomedical applications" by Els J. M. Van Damme and the same thing is written again.

As a person who ate raw pumpkin more than half of the days for about 5 months, I think it's true that pumpkin lectin bind some n-acetyl-glucosamine.

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ate raw pumpkin more than half of the days for about 5 months

I d love to know what your daily meals look like!!!

write them down here, maybe we can help giving you more ideas, to make delicious healthy meals

I'm not very interested in preparing food delicious for myself often as it can slowly make me addicted to taste. My priority is health about food.

My hurt upper back was still healing and my muscles were stiffer than I wanted so I often ate pumpkin with some silica providing honey comb and it was delicious. I think I can do the same or eat with some carob molasses when I eat again but I'd feel better if I could feel safer about glucosamine.

I also ate some okra, banana and goat-sheep yogurt with pumpkin often after I realized pumpkin lectin's binding properties.

My brother likes to harden himself while doing sports and he easily get joint injuries, he even had to have a meniscus operation, he likes to eat a variety and doesn't seem to like restrictions about food, also doesn't seem to be willing to obey some advise about his health. I don't think I was much different from him about joints but I feel like choosing my food helps.

Glucosamine is a supplement sold to relieve joint problems. Actually pumpkin also has some beta-carotene and beta-cryptoxanthin and they are good for joints but maybe I should choose other sources for it. Currently I eat a carrot and some hot red peppers.

By the way hot red peppers were also genetically modified in China in 2009 and I hope I'm not eating a genetically modified variety. Laws about food don't yet require food to be classified as genetically modified or not.
I know some habanero peppers are gm but I don't know others. Small thin hot red peppers are produced here now and I eat them.

Quoted Text

doesn't seem to like restrictions about food, also doesn't seem to be willing to obey some advise about his health

we are what we eat, or so they say!

I've made something delicious this morning. I've mixed some carob molasses with some dark gourmet cocoa then I've tried it with some almonds, then some walnuts, and at last a little coconut while eating 2 carrots on the other hand. All was delicious

I found a water buffalo yogurt in a clay case in a store yesterday. It was expensive when compared to yogurt I do myself with goat milk but water buffalo milk has more fat and the pot seemed usefull to me. It was another A2 milk product I tried and I feel lucky to have found it

may I ask again .. what are you eating in a day?  It might help us to 'see'...

I love pumpkinsoup.. and its good for me, but I need to learn how to make it from scratch.

Arugula, raw
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Carrots, raw [Includes USDA commodity food A099]
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Collards, raw
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Fish, whiting, mixed species, raw
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Jujube, raw
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Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, raw
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Lemons, raw, with peel
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Mulberries, raw
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Nuts, coconut meat, raw
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Nuts, coconut water (liquid from coconuts)
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Nuts, walnuts, english [Includes USDA commodity food A259, A257]
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Oil, olive, salad or cooking
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Okra, raw
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Parsley, raw
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Pineapple juice, frozen concentrate, unsweetened, diluted with 3 volume water
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Seeds, chia seeds, dried
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Seeds, pumpkin and squash seed kernels, dried [pepitas]
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Spinach, raw
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Tomato products, canned, paste, without salt added
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Yogurt is goat yogurt and blueberries come from a pomagranate-blueberry juice. Fish is pompano instead of whiting now and may change.
This is close to what I ideally eat some days, quantities may be wrong. About half of the days I prefer less salad and eat some cooked legumes(green lentils, peas, pinto beans) in a bowl with goat yogurt. Half of the days I prefer less almonds and no mulberries and eat carob molasses mixed with high-fat dark cocoa together with the carrot. I think the diet is lacking in cholesterol and I'll add some ovine or turkey organ meat to it and/or leave the lamb meat with it's fat. Nutritiondata's calculator says 40% of my cholesterol requirement is met and it's necessary for hormone synthesis. Maybe I rarely add some expensive factory quail eggs raw.
I think I'll add some rock salt to the legumes when I find.

This is from "My Tracking" from http://www.nutritiondata.com it's very useful.

Anything is open to corrections or suggestions.

I haven't yet looked for every micronutrient, maybe I'm missing some metalloids such as silica. I can add some honey comb too.

Chlorella instead spirulina and a teaspoon bladderwrack. Organ meat will be very useful, especially when it's raw I think.

are you the person in charge of cooking in your house, Onur?

if my 23 yo son handed me a list like yours, I d definitely name him official chef, from that moment on, but solely for his personal meals......

Generally mom washes vegetables for me and I prepare and eat alone.

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Anything is open to corrections or suggestions.

the details are staggering.. the set up is messy on my screen..  

organ meats are something I might have you look up to be sure..  

You must be some cook .. what actually makes you so interested?

I have get good grades and graduate from an English Industrial Engineering department in Turkey this year

I was once dreaming about a restaurant selling food that heal but I think even being a personal cook can be too much for me

a friend chef in Portugal is doing just that!
epigenetic cooking......he wants to get certified as well, but those are future plans
I n the meantime I m helping him out in the planning of his different menus

Cool Lola!!

RAW meat?  Gross.

you obviously have never been treated to organic grass fed free range Stake Tartar!!!

I miss pumpkin but sweet potatoes are a great alternative  

Quoted from BTypeAUS

I miss pumpkin but sweet potatoes are a great alternative  

Be aware that what you call Butternut Pumpkin in Oz is called Butternut Squash in the US and is okay to have.

Quoted from Lola

you obviously have never been treated to organic grass fed free range Stake Tartar!!!

Umm wouldn't that be a steak tartare? Or is that a joke I'm assuming so... Ever seen Mr Bean & the episode of "The Birthday" when he had that dish...

you re not only assuming right but almost spelling right!!!!

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steak tartare?

steak tartar it is! thanks for the heads up

I must have imagined the poor steak on a stake or something