Tobias Stumpfl at the GREATOR Festival 2026 in Cologne
Experience an unforgettable keynote by Tobias Stumpfl live at the GREATOR Festival 2026.
Look forward to inspiring performances by renowned top speakers such as Dieter Lange, Stefanie Stahl, and other personalities from the fields of success, personality, and growth.
Tobias will be speaking about the topic of lectins, among other things:
An underestimated topic with growing scientific relevance
Lectins are natural proteins found in many plants – especially in legumes, grains, and certain vegetables. Although the topic is still little known to the general public, discussions around gut health, inflammatory processes, and individual dietary tolerances are clearly increasing.
Opinions on this vary, but the current state of research already shows clear indications that certain lectins – depending on quantity, processing, and individual sensitivity – can have biological effects on the human organism. At the same time, the field of research is still relatively small, as there have been only limited financial incentives and little institutional funding for extensive studies so far.
In Tobias’ keynotes, this topic will be explained in an understandable, well-founded, and practical way: What role do lectins actually play? Why are they often barely addressed in classical nutritional concepts? And what significance could they have in the future for prevention, performance, and modern nutritional strategies?
The Nutrition Myth - When Healthy Eating Can Make You Sick
Look forward to an unforgettable keynote by Tobias Stumpfl at this year's Greator Festival in Cologne. Let yourself be inspired by Europe's top speakers and grow beyond yourself.
To the GREATOR Festival Website
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From autoimmune disease to biohacking: The podcast about lectin-free nutrition.
The Lectin-Free Podcast is an inspiration for people who want to develop the best version of their lives. It covers topics such as metabolic and inflammatory diseases, current research findings, nutrient supply and antinutrient avoidance, combined with enjoyable cooking and, above all: eating.
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