Lectins - could they be an underlying source of inflammation for you?

Lectins are compounds in plants that can cause inflammation and food reactivity in some people and can lead to gastrointestinal lining damage causing leaky gut, which can exacerbate or increase the risk of autoimmunity.

They are found in grains, dairy, legumes, nuts, seeds and nightshade vegetables (aubergines, tomatoes, peppers, white potatoes) as well as pepper based and seed spices (e.g. paprika, cayenne pepper, chilli powder, cumin, caraway...). The lectin content is most concentrated in the seeds and skins.

There is no single, reliable test that can detect if lectins are an issue for you. However, the gold standard test is an elimination diet followed by a careful, systematic reintroduction of foods over time. Soaking, fermenting and high pressure cooking will decrease the lectin content of foods making them easier to digest.

I have worked with many clients with MS, rheumatoid arthritis and/or digestive issues that have found that by eliminating lectins they have been able to dampen down systemic inflammation and reduce symptoms. If you are following the Wahls diet plans and have not seen symptom improvements, it may be the missing link for you.