LECTINE-FREE.
THAT IS THE SAME AS
GLUTEN-FREE!
WHAT'S THE DIFFERENCE?
As the term LEKTIN is still largely unknown, we have compiled a few frequently asked questions.
GLUTEN
is the so-called "gluten protein" and the reason why baked goods made from wheat, spelt, rye, emmer, einkorn etc. are soft, elastic and fluffy.
Avoiding gluten is currently "en vogue". This is often combined with a vegan diet. This is because many people react with nervous digestion to the consumption of gluten.
GLUTEN IS A LECTIN.
Lectins are proteins that occur in plants and - in layman's terms - protect them from their predators or, for example, ensure that their seeds are protected from digestion in the digestive tract of mammals.
If you look closely, you will notice that these are all plants that humans did not originally have on their menu: cereals, pulses, tomatoes, potatoes, peppers, pumpkins, zucchinis, cucumbers, to name just a few prominent examples.
When I list which foods fall into this category, it regularly leads to a huge outcry.
Understandably so, as these "foods" are at the very top of our society's diet.
We have compiled more information on the subject of lectins elsewhere.
Why don't I eat GLUTEN-FREE foods (anymore)?
It started 5 years ago with a so-called autoimmune disease. I had already lost all quality of life due to the disease itself and the side effects of the medication. So I scraped together the last bit of energy I had and set off on a journey:
The first stop on this journey was a change of diet to a vegan, gluten-free diet. This bought me some time, as the symptoms became a little less severe. But it still had nothing to do with being "healthy".
In the waiting room of a doctor's surgery, I leafed through the book "The Plant Paradox" by Steven R. Gundry. Gundry advocates not only giving up gluten (the most famous of all lectins), but all lectins.
It sounded plausible and was the explanation I was looking for as to why I continued to have symptoms despite consistently avoiding gluten.
Most of the usual gluten-free products rely on substitute flours made from corn, soy, pulses, pseudocereals, starch extracts, etc., all of which have one thing in common:
They are rich in lectins.
Some of these lectins can be denatured by temperature, pressure etc. so that they are no longer relevant for the human immune system. But not all of them.
GO BEYOND THE OPEN-ENDED HEALTH SCALE.
In addition to the lectin issue, my further work on the subject also brought me a number of other insights into the current state of research into longevity medicine. Because:
There are not only the two states of "sick" and "healthy", but the health scale is open at the top.
In my opinion, there is no "healthiest". Finding out what you can do (yourself) to push your own health bar higher and higher has become my hobby. The focus of my commitment is the goal: the "best possible" nutrition for our body according to the current state of research.
The 6 SENSES CUISINE is not a diet, but a philosophy of life for people who want to stay healthy, happy and strong for a long time.
But of course also for all those who want to become one.
You can find SEELENHUNGER in the TOBIO webshop and in bookshops.
Enjoy
SOON IN STORES.
THE BOOK.
WHEN NUTRITION
CAN SAVE OUR SOUL
The 6 SENSES CUISINE is not a diet, but a philosophy of life for people who want to stay healthy, happy and strong for a long time.
But of course also for anyone who wants to become one.
You will soon find out what's behind it in our book.
If you would like to be informed about the publication, please subscribe to our newsletter in the TOBIO Shop.
Enjoy
Disclaimer
The information and recipes contained on this platform and linked media reflect my personal experience only and are provided for informational purposes and as culinary inspiration. The recipes and nutritional information do not constitute medical advice, diagnosis or treatment and are not intended as a substitute for professional medical advice or treatment. Any recommendations reproduced in the media we maintain are not a substitute for advice from medical professionals or nutritionists. Readers with specific health concerns, food allergies, individual dietary needs or medical conditions should seek professional medical advice before implementing the recipes or dietary recommendations described herein. The author, publisher and operator of this platform accepts no responsibility for any health problems or damage that may arise from the use of the recipes or information contained on this platform. It is strongly recommended that you seek qualified medical advice or consult a nutrition specialist if you have any health concerns or before changing your current dietary habits. The authors and publishers of this media assume no liability for the accuracy or completeness of the information and recipes provided and it is the responsibility of the reader to take allergic reactions, food intolerances or other health concerns into account. Furthermore, neither the authors, publishers nor operators assume any guarantee or liability for the effectiveness of the measures presented. Zarastro GmbH is not responsible for the content of websites accessed via hyperlinks.