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BTD Forums  /  Journal Club and Literature Review  /  How Lectins In Undercooked Red Beans  Kill Cells
Posted by: C_Sharp, Thursday, August 4, 2011, 8:06pm
Old article that seemed pertenant to some current discussion

http://www.medicalnewstoday.com/printerfriendlynews.php?newsid=78478
Posted by: Lola, Thursday, August 4, 2011, 10:36pm; Reply: 1
:) very helpful, thanks!
Posted by: brinyskysail, Friday, August 5, 2011, 4:24pm; Reply: 2
I know this is the basis of the diet, but I'm still kind of confused...Those who follow Paleo consume no legumes because of the high lectin content.  In BTD, some legumes are beneficial for a given blood type; is this because the lectins in those specific legumes just do not cause agglutination in that blood type?  Do those legumes still need to be soaked/sprouted/well-cooked?
Posted by: C_Sharp, Friday, August 5, 2011, 5:29pm; Reply: 3
Legumes still need to be properly cooked if people are going to be able to digest them correctly.




A specific Lectin binds one or more specific sugars.

Different blood type expose different sugars on the surface of cells.

A lectin would only agglutinate blood cells that express the sugars that they bind to.
Posted by: Lola, Friday, August 5, 2011, 5:37pm; Reply: 4
I enjoy sprouting those before even cooking them
Posted by: brinyskysail, Friday, August 5, 2011, 7:43pm; Reply: 5
Quoted from C_Sharp
Legumes still need to be properly cooked if people are going to be able to digest them correctly.




A specific Lectin binds one or more specific sugars.

Different blood type expose different sugars on the surface of cells.

A lectin would only agglutinate blood cells that express the sugars that they bind to.


Exactly what I needed - thanks!
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