Something I'm looking into:
ZAG enzyme (zinc-alpha-2-glycoprotein) which per Cordain:
There is an enzyme called ZAG that normally dissolves the proteins holding together skin cells lining the pore, so that they can flake away and not block the pore. But there is exciting new evidence showing that components of certain foods enter the bloodstream and inhibit ZAG, thus causing the skin cells lining the pore to stick together and thereby block the pore.
I had a link the a pdf of the book, but I guess they figured out their mistake. If you google T'he dietary cure for Acne pdf', you'll find places you can download it. And there's a link to a study showing the relationship between ZAG and exfoliating skin cells in one of the posts below.
Also, definition found elsewhere: an enzymatic protein found in body fluids including sweat.
The main role of zincalpha2glyco-protein is breaking down lipids accumulation so it doesn't only work in the body to prevent the pore blockage but might used by the body to burn visceral fats while sparing muscles or lowering tryglicerides levels in diabetic subjects
Ok, so he says those 'certain foods' that inhibit ZAG are lectins, anti-nutrient proteins found in all kinds of seeds. Cordain of course considers all legumes and grains to be inedible evils, but especially wheat, peanuts and soy. But I haven't found anything but Cordain's word that ZAG is inhibited by lectins.
And elsewhere, he says:
Again naming only the lectins from those three seeds.
Common dietary lectins from whole wheat (WGA), peanuts (PNA) and soybeans (SBA) impair the action of one of the glycosidase enzymes, known as zinc alpha (2) glycoprotein or ZAG.
This enzyme normally acts to dissolve three of the remaining proteins in
corneocyte desmosomes: Dsg1, Dsc1 and corneodesmosin. However, when
you eat lots of whole wheat, peanuts, soy based food products and other
legumes, their respective lectins (WGA, PNA and SBA) get into keratinocytes
and corneocyte lamellar bodies and bind zinc alpha (2) glycoprotein and prevent
it from getting its job done.
However, this article, not by Cordain, names wheat, peanuts, kidney beans and soy beans as most problematic, while others like broad beans (lima) not so much. And that soaking and sprouting destroy all to most lectins. And:
In wheat, gliadin, a component of gluten and an iso-lectin of wheat germ agglutinin (WGA), is capable of activating NF kappa beta proteins which, when up-regulated, are involved in almost every acute and chronic inflammatory disorder including neurodegenerative disease, inflammatory bowel disease, infectious and autoimmune diseases.1 WGA needs more recognition as an important dietary problem. Scientific literature shows that dietary lectins can dramatically reduce natural killer (NK) cell activity directly and through disruption of intestinal flora. Natural killer cells are one of the body’s most important defenses against viruses and other invaders.
In many people, lectins found in lentils, green peas, corn, potatoes but especially wheat germ agglutinin (WGA), are known to bind to the insulin receptor giving the fat cell the same message that insulin gives, namely to make fat. The lectin, however, due to a lack of feedback inhibition, remains indefinitely attached to the receptor giving the cell a constant message to make fat.20-25 This perhaps explains why many weight loss programs that include a moderate-to-high amount of carbohydrate (especially modern grain) fail....One other point with regard to lectin contribution to weight gain is the fact that WGA has been shown to block digestive hormones. WGA can bind to the receptor for cholecystokinin (CCK), a hormone involved in appetite control, suppressing its function.26-27 This essentially leads to an increase in appetite and impairment in the release of digestive enzymes.
Note: There are many kinds of lima beans, btw, and if you soak properly and cook with garlic, onions and a little salt, taste absolutely nothing like those awful things they fed us in school. Onions are high in methionine/cysteine which are the aminos legumes are limited in, btw. I've been buying giant Peruvian lima beans and they are delicious. Throw in some greens such as spinach or collards at the end of cooking. They are also high in methionine to complete the protein
I glanced through Sally Fallon's book to see what the Weston Price people had to say about lectins since they are all about soaking grains, nuts, legumes or any other seed, but they seem to just be about the phytates. And if you search the Westonprice.org site for lectins, all that comes up is their anti-vegetarian and anti-soy rants. But if you want info on soaking legumes, grains and other seeds, westonprice.org and/or Fallon's book are good sources.
I also saw some reference to digestive enzymes that break down proteins being helpful breaking down lectins. Like proteases. I'm looking into which proteases, but searches on lectins turn up so much research about cancers that I don't care to read through.
Note be sure to check out page 4-5 or so for lists of food sources for glyconutrients that bind up lectins. And for as many traditional dishes we could think of that consist of combinations of the high lectin-containing food and the glyconutrient containing food.
And see also this link for more information about Hyperkeratinization and Hyperproliferation of skin cells: http://www.acne.org/...p...t&p=2580171
Edited by alternativista, 31 July 2012 - 09:21 AM.