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Zag Enzyme, Lectins, Digestive Tract And Clogged Pores

digestion gut permeability lectins soaking garlic zinc gluten vegetarian

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#81 alternativista

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Posted 02 February 2010 - 02:05 PM

QUOTE (nowash @ Jan 28 2010, 01:55 PM) <{POST_SNAPBACK}>
Regarding the insulin theory of acne, it explains why sourdough bread has a lower insulin index. WGA is insulinotropic, thus inhibiting it will inhibit its effects on your pancreas.

If people want to still try eating something that resembles good bread, I suggest traditional leavening and then using spelt instead of wheat. Apparently modern wheat is grown so that it contains more protein (lectins are proteins) compared to ancient, and spelt supposedly contains less protein. Either that or use white cake flour, perhaps. The longer the fermentation the better.


Yeah, I do wish they'd do these studies on breads made with longer fermentation besides sourdough. I don't care much for sourdough. Before instant yeast, the yeast and half the flour were left overnight to ferment before making the bread. Both to not waste the flour in case the yeast is dead and because the yeast came in dry cakes that had to be soaked themselves. If you have a bakery that makes 'artisan' bread, they might use this method. It's called the sponge method, but now days if you search recipe sites for 'no knead' bread, you find recipes made with the same method. There's also the 5 minutes a day method that involves keeping dough in the fridge for up to 2 weeks (when it becomes pretty much like sourdough) as you use hunks at a time to make a loaf whenever you want it.

You could also try other flours like yucca/tapioca or GF blends which tend to contain yucca. Most other grains make very heavy dense breads which is why we've used wheat all this time, but from the yucca buns I saw the cook on Simply Deliciouso make, yucca makes light fluffy bread.

I was just reading about it on their site/blog and this 5-minutes a day method sounds great. It's just like something I'd been meaning to experiment with. I wanted to make some starter or something to keep in the fridge and make bread, flat breads on a griddle. in particular. And here's a method for gluten free naan made in an iron skillet on the stovetop. Here's the basic GF dough recipe.They have a second book that draws from traditional breads around the world, possibly using other grains that people used before our wheat spread there. And apparently a third coming out on flat breads.

Ramble: On this page there's a recipe for sourdough noodles and a gluten free bread. In the notes it mentions:
QUOTE
Some people react to guar gum, so xantham is better. If you also react to that, try pectin. If still no go, try the bread without it, it will just be a little heavier.
So thats what the xantham gum is for. And I thought of pectin while doing some of this research, but I don't remember exactly what I was reading. What does pectin do in bread? Break down or bind with something? It is what thickens in fruit things like jams and jellies. Oranges for example are high pectin fruits and all you do to make marmalade is cook the cut up fruit and juice with sugar and it thickens and turns to jam. Ok, Xantham gum and guar gum bind stuff together in place of gluten. Note how cakes and soda bread are crumbly because they don't have as much gluten as bread. Gelatin and agar agar can also be used. And agar agar is made of red algae. And red algae is a source of one of the hard to get glyconutrients.

Edited by alternativista, 07 February 2010 - 03:38 PM.

Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#82 hesitation

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Posted 02 February 2010 - 02:27 PM

QUOTE (alternativista @ Feb 2 2010, 11:54 AM) <{POST_SNAPBACK}>
This study on complementary foods is about phytates, but that's another thing we are trying to eliminate with traditional methods like soaking, sprouting and fermenting.

http://www3.intersci...l...=1&SRETRY=0

Rye, wheat, and buckwheat are high in phytase so adding them to low phytase foods like oats aids in reducing phytates. But you need to use buckwheat or rye that has not been heat treated or the enzymes will be dead, so you can't use kasha or toasted buckwheat for example.

And on that note, you would need to ferment anything that's been heated, such as most oatmeal and other flakes. Whole foods sells barley and rye flakes, but I have no idea how they are made.


Is buckwheat porridge fine (boiled)? I don't need to soak buckwheat grains before boiling?

Edited by hesitation, 02 February 2010 - 03:23 PM.


#83 Brissyguy

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Posted 02 February 2010 - 07:33 PM

Sourdough would have more lectins then, but then they still all have carbs *sad*
Status: Active acne
I don't take any supplements anymore!
Not on the regimen anymore after being on it for 2 years
updated nov 2012.

#84 alternativista

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Posted 04 February 2010 - 11:07 AM

Linking to another thread that contains a lot of research on enzymes and probiotics breaking down proteins. And it's mostly about certain common lactobactilli strains along with enzymes in your saliva, which is why you need to chew your food. Many of the lactobactilli are in my probiotic which I use when I make yogurt, which I add when soaking/fermenting legumes, oats, etc. http://www.acne.org/...es-t259933.html

And remember, in addition to fermentation to reduce anti-nutrients there's also specific carbs that bind up lectins. What I think might be really handy is for someone to use previously linked to charts of lectins and the sugars that bind them to find what foods contain those sugars so we have a list of complimentary foods. And I wouldn't be surprised that many traditional food combinations followed for centuries contained such combos.

Here's a list of 'eight essential sugars' (glyconutrients) and food sources:
http://heartspring.n...nt_sources.html

And finally, another thought on perhaps another way we are genetically predisposed to acne. Throughout the articles I've read on this, there's some mention of blood type and that some of us are tolerant to of some of these lectins. The blood-type and specific carb diets are at least partially about lectins. And there's that supplement I linked to earlier that has a different formula for each blood type, presumably to address the lectins that blood type tends to be intolerant of. And I've read that people who adopted grain-based diets earlier seem to have done some adapting because grains are less problematic in people from the Mediterranean region as opposed to northern European types.

Edited by alternativista, 07 February 2010 - 02:20 PM.

Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#85 alternativista

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Posted 04 February 2010 - 05:46 PM

Here's an interesting statement about glucosamine:
QUOTE
There are no major food sources of glucosamine, so people who want to take it must take supplements. Most supplements are made from chitin, the hard outer shells of shrimp, lobsters, and crabs. Other forms of glucosamine are available for people who are allergic to shellfish.
From http://www.umm.edu/a...mine-000306.htm

In many parts of the world, Mexico and Central America for example, they eat whole, dried shrimp, often in powdered form added to soups, rice and such. I can buy powdered shrimp in many markets here. They also often have tiny tried shrimp which I think are eaten as snacks. Or crushed to powder. I imagine they do this all over Asia as well.

You can also boil your shells to make soup broth, although I don't know that that releases the glucosamine into the broth the way it does when you boil bones.

And the list of eight sugars I posted above says that shitake mushrooms contain glucosamine in their chitin. So, mushrooms are made of chitin?

Edit: So i decided to google boiling shrimp shells to make glucosamine and found these on doing just that:
Blogger post, no evidence cited: http://www.cellulite...ite-elixir.html

And this about toasting until crispy then grinding into powder to add to food that implies you don't get that much glucosamine from just boiling them into broth:http://healingpastur...r-prawn-shells/

And mentions of Sally Fallon's Nourishing Traditions talking at length about shrimp shell broth. I'll have to check that out. But I know I searched the Weston Price Foundation site before and didn't find any talk on lectins.

Edited by alternativista, 21 February 2011 - 04:03 PM.

Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#86 Brissyguy

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Posted 04 February 2010 - 08:31 PM

I know what you're talking about, tiny small dried shrimps. If they're good for me I'm going to eat them up!
Status: Active acne
I don't take any supplements anymore!
Not on the regimen anymore after being on it for 2 years
updated nov 2012.

#87 nowash

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Posted 05 February 2010 - 12:40 AM

QUOTE (alternativista @ Feb 4 2010, 12:07 PM) <{POST_SNAPBACK}>
Linking to another thread that contains a lot of research on enzymes and probiotics breaking down proteins. And it's mostly about certain common lactobactilli strains along with enzymes in your saliva, which is why you need to chew your food. Many of the lactobactilli are in my probiotic which I use when I make yogurt, which I add when soaking/fermenting legumes, oats, etc.

http://www.acne.org/...es-t259933.html

And remember, in addition to fermentation to reduce anti-nutrients there's also specific carbs that bind up lectins. What I think might be really handy is for someone to use previously linked to charts of lectins and the sugars that bind them to find what foods contain those sugars so we have a list of complimentary foods. And I wouldn't be surprised that many traditional food combinations followed for centuries contained such combos.

Here's a list of 'eight essential sugars' (glyconutrients) and food sources:
http://heartspring.n...nt_sources.html

And finally, another thought on perhaps another way we are genetically predisposed to acne. Throughout the articles I've read on this, there's some mention of blood type and that some of us are tolerant to of some of these lectins. The blood-type and specific carb diets are at least partially about lectins. And there's that supplement I linked to earlier that has a different formula for each blood type, presumably to address the lectins that blood type tends to be intolerant of. And I've read that people who adopted grain-based diets earlier seem to have done some adapting because grains are less problematic in people from the Mediterranean region as opposed to northern European types.


I don't think there's enough time or of the L. plantarum in our mouths when we chew that it'd make any difference. When I was making chicha (fermented corn drink started with spit) it'd take 3 to 4 days for the thing to start to bubble. Chewing, to me, only seems important regarding indigestion since the pytalin in spit is the only thing that really digests carbs until it gets to your large intestine, where it ferments from flora (gas).

But anyways, I've been meaning to ask. Has anyone who has noticed they broke out from a certain food found it okay to eat that same food fermented or soaked? I tried soaking beans, but it didn't help anything digestion wise. I'm going to try it again since I used salt the first time which could have prevented any fermentation.
Regimen caveman style: Not washing my face AT ALL currently, helps a lot. (thanks wapak + others)
Also following a no-dairy (trying for no-gluten) low insulin index/glycemic load diet while intermittent fasting, helps tons too.
Researching Th1/Th2 balance currently as well as histadelia.

#88 nowash

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Posted 05 February 2010 - 12:49 AM

QUOTE (alternativista @ Feb 4 2010, 06:46 PM) <{POST_SNAPBACK}>
Here's an interesting statement about glucosamine:
QUOTE
There are no major food sources of glucosamine, so people who want to take it must take supplements. Most supplements are made from chitin, the hard outer shells of shrimp, lobsters, and crabs. Other forms of glucosamine are available for people who are allergic to shellfish.
From http://www.umm.edu/a...mine-000306.htm

In many parts of the world, Mexico and Central America for example, they eat whole, dried shrimp, often in powdered form added to soups, rice and such. I can buy powdered shrimp in many markets here. They also often have tiny tried shrimp which I think are eaten as snacks. Or crushed to powder. I imagine they do this all over Asia as well.

And the list of eight sugars I posted above says that shitake mushrooms contain glucosamine in their chitin. So, mushrooms are made of chitin?

Yeah, all fungi are made of chitin, including candida and yeast. Insects and crustaceans, have it in there shells too, IIRC.
Regimen caveman style: Not washing my face AT ALL currently, helps a lot. (thanks wapak + others)
Also following a no-dairy (trying for no-gluten) low insulin index/glycemic load diet while intermittent fasting, helps tons too.
Researching Th1/Th2 balance currently as well as histadelia.

#89 alternativista

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Posted 05 February 2010 - 09:02 AM

QUOTE (nowash @ Feb 5 2010, 12:40 AM) <{POST_SNAPBACK}>
But anyways, I've been meaning to ask. Has anyone who has noticed they broke out from a certain food found it okay to eat that same food fermented or soaked? I tried soaking beans, but it didn't help anything digestion wise. I'm going to try it again since I used salt the first time which could have prevented any fermentation.


No, the only food that specifically causes breakouts for me is citrus. I've never had any problems digesting legumes.

Some of the instructions I've found for soaking nuts calls for salt, but I haven't done that as I don't see how that mimics germination. I suppose there could be some salt in the soil so maybe it doesn't hurt germination.
Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#90 acne_combat

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Posted 05 February 2010 - 06:02 PM

there's bakery near where i live which makes traditional sourdough bread with a wood-oven. It's not even that expensive. Do you think i should try it? Even on a candida-diet?

Edited by acne_combat, 05 February 2010 - 06:02 PM.


#91 Brissyguy

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Posted 05 February 2010 - 08:50 PM

You could try it and see if it breaks you out. I soaked nuts one night with salt and one night without and then roasted low heat in the minioven. One website suggested salt but most don't mention it. Curious ...
Status: Active acne
I don't take any supplements anymore!
Not on the regimen anymore after being on it for 2 years
updated nov 2012.

#92 Brahms

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Posted 06 February 2010 - 12:49 PM

This is an interesting idea, but I don't see much scientific evidence that ZAG has a crucial role in preventing skin cells from shedding properly (aside from a brief mention in http://www.fasebj.or...l/14/3/565#B38), and, more importantly, that dietary lectins interfere with ZAG to the point where faulty desquamation leads to acne.


For me, acne seemed to have been caused by consuming dairy and fruit, and not keeping a regular sleep schedule. And something else I haven't been able to pin down....

#93 alternativista

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Posted 06 February 2010 - 03:55 PM

QUOTE (Brahms @ Feb 6 2010, 12:49 PM) <{POST_SNAPBACK}>
This is an interesting idea, but I don't see much scientific evidence that ZAG has a crucial role in preventing skin cells from shedding properly (aside from a brief mention in http://www.fasebj.or...l/14/3/565#B38), and, more importantly, that dietary lectins interfere with ZAG to the point where faulty desquamation leads to acne.


There's plenty of info on the role of the zag enzyme, but you are right, so far, I've only Cordain's claim about lectins inhibiting ZAG. So I just added a link to the pdf of the 'Dietary Cure for Acne' and here's what he says on page 61:

QUOTE
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.

It's interesting that he only names lectins from wheat and legumes with WGA, PNA and SBA lectins as culprits. Does that mean other lectins don't bind ZAG?

Anyway, there's a list of references at the end, but they aren't cited within the content. It looks like the evidence should be somewhere on pages 112-114. But unfortunately, I don't see a study titled 'lectins bind ZAG enzyme' or anything easy like that.

And there are plenty of other sources that say lectins cause agglutination and mitosis to cells. Those are easy to find. And here's a different study on the effects of ZAG on hyperproliferation:
http://www.ncbi.nlm....ogdbfrom=pubmed

Edited by alternativista, 14 December 2010 - 03:58 PM.

Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#94 alternativista

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Posted 06 February 2010 - 04:48 PM

QUOTE (alternativista @ Feb 4 2010, 11:07 AM) <{POST_SNAPBACK}>
And remember, in addition to fermentation to reduce anti-nutrients there's also specific carbs that bind up lectins. What I think might be really handy is for someone to use previously linked to charts of lectins and the sugars that bind them to find what foods contain those sugars so we have a list of complimentary foods. And I wouldn't be surprised that many traditional food combinations followed for centuries contained such combos.

Here's a list of 'eight essential sugars' (glyconutrients) and food sources:
http://heartspring.n...nt_sources.html


From the above site. I added the italicized items.
Dietary Sources of Mannose
Fruit:
Blackcurrants Currants - Red
Gooseberries
Herbs:
Aloe Vera
Legumes:
Soybeans
Vegetables:
Beans - Green
Capsicum
Cabbage
Eggplant
Tomatoes
Turnip
fenugreek (commonly used in Indian cooking), but source doesn't specify greens or seeds(spice) Indians use both
kelp
Dietary Sources of Xylose
Fruit:
Guava
Pears
Blackberries
Loganberries
Raspberries
Herbs:
Aloe Vera
Echinacea
Boswellia
Seeds:
Psyllium Seeds
Vegetables:
Broccoli
Spinach
Eggplant
Peas
Beans - Green
Okra
Cabbage
Corn
Dietary Sources of Glucose Like we need help with this one.
(mg of Glucose per 100 grams)
Bee Foods: Honey 33,900
Fruits:
Grapes 7,300, Banana 7,000
Mangoes
Cherries 6,600
Strawberries 2,000
Herbs:
Cocoa
Aloe Vera
Licorice
Sarsaparilla
Hawthorn
Garlic
Echinacea
Dietary Sources of Galactose
(mg of Substance per 100 grams)
Fruit:
Apples 800
Apricot 600
Banana 200
Blackberries 1,000
Cherries 400
Cranberries 1,200
Currants 800
Dates 800
Grapes 300
Kiwi Fruit 700
Mango 1,700
Orange 1,600
Nectarine 1,100
Peach 1,300
Pear 600
Pineapple 700
Plums 2,600
Prunes 1,600
Raspberries 900
Rhubarb 1,500
Strawberries 500
Passionfruit 300
Herbs:
Echinacea
Boswellia
Nuts: Chestnuts 2,700
Vegetables:
Broccoli 2,700
Brussels Sprouts 4,100
Avocado
Cabbage 4,400
Carrot 3,400
Cauliflower 3,200
Celery 2,700
Cucumber 1,600
Potato 1,800
Eggplant 3,500
Tomatoes 1,600
Leeks 6,600
Asparagus 2,800
Lettuce 2,000
Beans €“ Green 4,100
Mushrooms 1,100
Beetroot 1,100
Onions 4,500
Parsnip 2,200
Peas €“ Green 800
Pumpkin 2,400
Spinach 1,400
Dietary Sources of Fucose:
Fucoidan containing plants including several species of seaweed such as Kelp and Wakame.
Beer yeast.
Dietary Sources of N-acetylneuraminic acid or sialic acid:
Whey protein isolate.
Hens egg.
Cholesterol containing animal fats? Milk? Colostrum?
Dietary Sources of N-acetylglucosamine:
Bovine cartilage
Shark cartilage
Shiitake Mushroom (as a constituent of chitin).
Other sources of chitin like insect, shrimp and other crustacean shells, yeast
Bacteria cell walls, probiotics and other flora that get digested for example?
Dietary Sources of N-acetyl-galactosamine:
Bovine cartilage
Shark cartilage
A red algae called Dumontiaceae (as a constituent of dextran sulphate) This product is only available from Japan as far as I know.
Agar Agar (thickener) is made from a red algae
Alliums like onions, garlic

And this recipe for a glyconutrient powder for those that want to supplement:
QUOTE
Here are the powders, the glyconutrients they contain and the ratio for consumption (the ratio is by volume, not weight and are offered as a guide only):
* 1 part ground fenugreek: mannose, galactose
* 1 part shiitake mushroom powder: N-acetylglucosamine, mannose.
* 1 part kelp powder: fucose, xylose, mannose, galactose, and glucose.
* 1 part whey protein isolate: N-acetylneuraminic acid.
* 1 part bovine or shark cartilage chondroitin sulphate powder (loose or in capsules): N-acetylglucosamine, N-acetylgalactosamine).
* 1/2 part of ground psyllium to boost the xylose content as there is not that much xylose in kelp.
* I also add 1 part of lecithin granules as I have received information suggesting that this dramatically increases the absorption of glyconutrients.

There's also glyconutrient jam.

I think this just shows how important it is to eat a variety of foods. And there are probably many more foods that contain these, but they are less universal. The person who constructed most of this list was in Australia. For example, maybe they don't have a lot of sweet potatoes there, which I find it hard to believe isn't a great source for a variety of glyconutrients. There was also an earlier post mentioning okra and other mucilaginous plants...

Now we need to put this together with the binding of what lectins.

Edited by alternativista, 07 February 2010 - 03:44 PM.

Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#95 alternativista

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Posted 06 February 2010 - 05:27 PM

So, back to the plan of making a list of Lectins and the Glyconutrients that bind them.

Per this list of lectins:
http://www.galab.de/...pecificity.html

Mannose binds with Lentil lectin (LCH)
Mannose is in: Tomatoes, peppers, Blackcurrants Currants, Red Gooseberries (and I would assume other berries, Aloe Vera, Soybeans, Beans - Green, Capsicum (peppers), Cabbage, Eggplant, Tomatoes, Turnip, fennugreek

I usually cook lentils with tomatoes. Oh, and Indians often prepare lentils with fenugreek. The greens I think, not the seed, or maybe both. And I don't know which have the mannose.

Galactose binds with Peanut lectin (PNA)
So widely available in fruits and veggies I'm not going to bother listing them here.

Sialic acid and N-acetylglucosamine bind with Wheat Germ Aglutin (WGA)
Bovine cartilage, Shark cartilage, Shitake Mushroom (as a constituent of chitin).
Other sources of chitin like insect, shrimp and other crustacean shells.
Egg yolk, Whey, yeast (chitin), probiotics and other bacteria that get digested (bacteria cell walls made of NAG)

Eggs and toast, French toast, Some kind of mushroom spread for cracker or bread. Egg pasta, pasta with mushrooms. Maybe bone or shrimp shell broth based soup and bread, like in French onion soup. But it's still best of have sprouted grain or slow fermented bread.

I don't know why they always specifically name shitake mushrooms when all mushrooms, like all fungi, are made of chitin. Shitake are supposed to be the most nutritious though.

That chart doesn't include the SBA lectins in soy and other legumes. Have to find another one.
-----------------------------------------------------------------------------------------------------
From here: http://www.plantpois...nt-lectins.aspx A good reference.

PHA the lectin in the kidney bean family (black beans, pinto beans, cannelini (white kidney).
Source just says it binds to many of the essential sugars.

QUOTE
The following lectins all work by specifically binding glucosamine:

* Barley (Hordeum vulgare)
* Potato (Solanum tuberosum)
* Rice (Orysza sativa)
* Rye (Secale cereale)
* Tomato (Lycopersicon esculentum)
* Wheat Germ (Triticum aestivum) aka (T. vulgare)
* Blackberry (Rubus fruticosus)
* Pumpkin, Marrow, Winter Squash (Cucurbita maxima)
* Tamarillo, Tree Tomato (Cyphomandra betacea)

the following work by binding galactosamine:

* Soybean (Glycine max)
* Corn, Maize (Zea mays)
* Lima Bean (Phaseolus limensis) aka (P. lunatus)

Bind with mannose:
* Broad bean, Fava bean (Vicia faba)
* Corn, Maize (Zea mays)
* Garden Pea (Pisum sativum)
* Garlic (Allium sativum)
* Jackfruit - tropical relative of breadfruit (Artocarpus heterophyllus)
* Leek (Allium porrum)
* Lentil (Lens culinaris)
* Onion (Allium cepa)
* Shallot (Allium ascalonicum)
* Taro (Colocasia esculenta)

Bind with fucose:

* Garden Pea (Pisum sativum)
* Lentil (Lens culinaris)


And
QUOTE
The good news is that the effects of dietary lectins only extend for as long as they are in the body, and the effects of both dietary and pathogen produced lectins can be reduced with supplementation of essential sugars. Furthermore some lectins in foods can be reduced (but not eliminated) by a variety of methods:

* A minimum ten minute boiling period (skimming off the scum), in beans and grains
* Cooking thoroughly, in vegetables
* Sprouting beans and grains
* Fermenting of bean and grain products

The bad news is that not all lectins are completely destroyed by these methods, and that some particularly stubborn lectins in beans remain no matter how lengthy the treatment. Soy (soya) lectins, for instance, are virtually impossible to destroy.

But I'd look for more info on fermented soy and lectins rather than take this guy's word for it. That is, if you want to eat fermented soy products.

Also, note the instruction to skim off the 'scum' when cooking beans. I assume by that he/she means the foam. I've been told that foam is a protein, so perhaps it is the lectins. I skim off as much as I can.



Edited by alternativista, 30 September 2010 - 11:41 AM.

Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#96 acne_combat

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Posted 06 February 2010 - 05:29 PM

great work alternativista!
If only they weren't so hard to find...
As I suggested in another thread, we really should make a list with all the high-lectins food AND their specific lectin-binding combination. So that in theory, these foods could be eaten again, just ONLY with the combination! Would be awesome

#97 alternativista

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Posted 06 February 2010 - 06:00 PM

More readable article about glyconutrients:
http://nutratoserevi...body-naturally/

Also, this article Glyconutrients - The Missing Link is from the angle that it's the lack of these nutrients that leads to our diseases including the one's we find in the research on lectins like psoriasis and arthritis.
http://www.shirleys-...e.com/glyco.pdf

Edited by alternativista, 22 February 2010 - 01:45 PM.

Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#98 nowash

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Posted 06 February 2010 - 06:49 PM

Cool links, alternativista!

I'm finding fermented products are more tolerable. The grains I've tried are white bread flour wheat, spelt, white rice, and masa (maize). The most tolerable was white rice, but I had fermented that for three days. The gluten grains were only fermented for 1 day, and the maize was 2. The gluten grains broke me out a little (not compared to store bought bread or tortillas, though), but I kinda ate too much when I tested them so I dunno. Maize didn't break me out, but I suspect if I ate any more than 150 Cals worth I would. There was slight tingling.

I also tested your food combination theory today. I went to the store and bought egg noodles, ones with the most cholesterol, since NANA also forms a glycolipid (? IIRC). I also bought mushrooms. So I went home and started cooking. I already had a whole chicken in the crock pot, so I took about three ladles worth of the broth, 3 egg yolks (tried to seperate the whites best I could), one serving of noodles (1 1/4 cup, 210 Cal), and a decent amount of mushrooms.
I cooked til they were done, then I ate all of it together.

I noticed there was only slight tingling on my face, in my temples, but none of the pain you get when you feel a pimple is really coming. Also, I noticed the wheat didn't bother my stomach as much; it just kind of chilled there. Plus, I didn't crave more wheat after I was done, which is unusual for me.

I bet long fermentation + egg yolks and maybe broth would let me eat gluten again.

Edit: alternativista, bacterias' cell walls are made of alternating units of NAG and another sugar, and to a lesser extent contain sialic acid according to wikipedia. Also remember yeast are fungi and contain chitin.

Edited by nowash, 06 February 2010 - 06:57 PM.

Regimen caveman style: Not washing my face AT ALL currently, helps a lot. (thanks wapak + others)
Also following a no-dairy (trying for no-gluten) low insulin index/glycemic load diet while intermittent fasting, helps tons too.
Researching Th1/Th2 balance currently as well as histadelia.

#99 alternativista

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Posted 06 February 2010 - 07:06 PM

QUOTE (nowash @ Feb 6 2010, 06:49 PM) <{POST_SNAPBACK}>
Edit: alternativista, bacterias' cell walls are made of alternating units of NAG and another sugar, and to a lesser extent contain sialic acid according to wikipedia. Also remember yeast are fungi and contain chitin.


So probiotics that get digested are another source. Oh, and yeasted bread would be better than baking powder leavened things, that is, unless they are made with low gluten flour like cake flour. Or non-wheat flour, of course.

I'm glad this research is helping you. I'm about to go make french toast out of my loaf of sprouted grain bread because tomorrow, I'm baking bread from the dough thats been fermenting since Thursday night.

Edited by alternativista, 06 February 2010 - 07:10 PM.

Status: Clear after 30 years. Wow, I guess it's been 6 years, now.

[ Story: Severe Acne since I was 10. 10+ years of Dermatologists, Antibiotics, topicals and ACCUTANE did nothing. Discovered oranges triggered the worst of my cystic acne = about 70% improvement. Tried some nutrient supplements like B-complex with zinc and C, saw palmetto and a BHA like the aspirin mask = more improvement, a lot less oily. Then, Diet changes = Clear.

Regimen: Anti-inflammatory, nutrient dense, blood sugar stabilizing diet and supplements (for hormones, inflammation, aging, health). No soap or other cleanser except for hand washing! Water only or Oil cleanse. Aloe Vera mixed with niacinimide and a high linoleic acid oil for moisturizer and reduce pigmentation.

Diet effects acne in so many ways: hormone balance, inflammation, Insulin levels, digestion, allergies and intolerances, liver function, adrenal function, SHBG levels, sebum quality, cell function and turnover, nutrient deficiencies, body fat, etc. Basic advice: Eat, sleep, supplement and exercise like you are a diabetic. And eat real food!

For more information, see my Good Things for Acne thread *Moderator edit - Please refer to the board rules (see “Advertising/soliciting”, “Linking” and “Signatures”)*

When you eat stuff, Stuff Happens!

#100 Brissyguy

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Posted 06 February 2010 - 08:01 PM

Fermenting is adding yogurt, is it not? I'm sorry, I can't imagine doing that to my bread. I can sort of see myself doing it to oats or rice.
Status: Active acne
I don't take any supplements anymore!
Not on the regimen anymore after being on it for 2 years
updated nov 2012.