Acne.org Products
lol, I found some information about ZAG. It is also found in sperm, which may explain some women saying that using their boyfriend/husband's sperm as a face mask gave them beautiful skin. 
Here's an example: http://www.acne.org/messageboard/Sperm-fig...cne-t95048.html
Avoiding all the lectins-containing food is just a like a slightly modified candida-diet... Eggs seem to be listed too, but they are essential when you don't have carbs, or should they be cut out too?
Yes, some of the articles mention that as well as pointing out that the most common allergenic foods are the ones highest in lectins. And what candida diets and avoiding allergens are really doing is avoiding lectins.
This is really interesting because I had done a lot of research on the process that causes pimples, and the one missing piece I couldn't find was the enzyme that causes the skin to shed. The furthest I could get was finding that in acne, that enzyme that releases the dead skin cell isn't working properly, but they didn't know which enzyme it was at that time, and they didn't know why it wasn't working as it should. So this is great information.This also addresses perhaps why the ViraStop has been working. Lectins are a protein, and ViraStop dissolves protein,
Yeah, I've read a few times that protease enzymes taken on an empty stomach will go in to the blood stream to attack things like viruses, bacteria, and proteins that don't belong, like with virastop.
Different enzymes and what they breakdown:
http://www.enzymedica.com/enzyme_specialists.php
One of the articles I linked to in my earlier posts named some enzymes and specific carbs that affect specific lectins such as Glucosamine for wheat lectin. I think plants tend to contain whatever is needed to break them down, but in seeds it's locked up until conditions are right for sprouting which means moisture which is why they need to be soaked or fermented and it has been the tradition to soak them until recently with our rapid rise yeasted breads and cooked without soaking canned beans. Not to mention the tendency to kill everything with heat so the enzymes are destroyed.
Be sure to see this thread on lectins in wheat which affect insulin and N-acetyl glucosamine:
http://www.acne.org/messageboard/Food-alle...&hl=lectins
When I run out of my giant bottle of MSM, I plan to switch to an MSM/glucosamine. My skin has been clear of inflamed acne for a while, but I get keratosis pilaris, which has worsened since I first cleared my skin via diet. I guess my diet has become not strict enough. And starting last summer, my back hasn't been free of some kind small, non-inflamed acne and blackheads. I don't know what since I can't see it, but my skin isn't smooth.
This is a good article on lectins and their inflammatory effects including how those in wheat which can bind to insulin receptors and trigger fat storage. Allergies and arthritis are also mentioned.
http://www.vrp.com/articles.aspx?ProdID=art2009&zTYPE=2
They mention that many ancient forms of wheat and other grains had a lower protein content, which means fewer lectins. Spelt is an example.
Another interesting article on the problem with lectins. It mentions the IgA anti-body, which I'd read several times before that it's that antibody involved in wheat or gluten intolerance. And the mucin that lines your digestive tract.
http://www.totalhealthbreakthroughs.com/20...-trouble-maker/
QUOTE
The answer lies in the balance of gut flora and a persons immune system. When you have adequate beneficial flora, it serves as a protective barrier against substances that travel through the intestines, including lectins. But importantly, beneficial flora are needed to keep the production going in the intestines of two lectin-protective substances, mucin and secretory IgA.3,4
Mucin, like lectin, is a glycoprotein in the mucous lining of the intestines. When lectins travel through the intestines, they should have mucin to bind to, rather than intestinal cells. But if mucin is missing, lectins will bind to intestinal cells instead. Secretory IgA also binds to lectins, preventing them from causing damage.5
If you have any lectin-related health issues like arthritis, allergies or autoimmune disease, our experience shows it is very helpful to reduce your intake of lectins, especially from wheat. Its also very important to balance immunity by working on stress management and gut health.
By taking a good quality probiotic youll help stimulate adequate mucin and secretory IgA production.3,4 And controlling your stress response will help prevent the over production of IgA and maintain immune balance in the gut to improve your tolerance to lectins.
Did anybody try anything related to this theory with results? Alernativista?Avoiding all the lectins-containing food is just a like a slightly modified candida-diet... Eggs seem to be listed too, but they are essential when you don't have carbs, or should they be cut out too?
No, other than taking even more steps to avoid/reduce lectins. Try to get eggs from free roaming hens, which hopefully get more of their diet from greens and insects like they are meant to.
The furthest I could get was finding that in acne, that enzyme that releases the dead skin cell isn't working properly, but they didn't know which enzyme it was at that time, and they didn't know why it wasn't working as it should.
That's funny because I think it's always been part of Cordain's acne theory and one of the reasons he thinks grains are evil. That study I found was from 2000.
If you google mono and oligosaccarides for lectins you get a lot of responses, most of which aren't comprehensible via quick skimming.
On this one there's a chart with some lectins and their binding
Lectins and Specificity
http://www.galab.de/technologies/technology/specificity.html
Another link:
FYI, there is a supplement called Lectin Lock that contains the whole lot of the items that are supposed to be effective at suppressing Lectin. Never tried it myself but if anyone wants to be a guinea pig, go ahead :badgrin:Oh, that's interesting, thanks for the info! 🙂
There's also this 'Deflect' line with a different formula for each blood type. Some have NAC and NAG and some don't.
is there more information of foods with highest levels that we should avoid? and legumes/grains with lower levels?
i think
i understand that lima beans + white rice are low in lectins and peanuts, soy beans, wheat, and kidney beans are high in lectins.
why are lectins in dairy products? do the lectins in the feed transfer to the milk? are lectins in 100% grassfed milk? or goat milk products?
what about butter- if lectins are proteins then butter should be a low lectin food?
A really interesting text I came across ( http://www.vrp.com/articles.aspx?ProdID=art2009&zTYPE=2 ):
Certain seaweeds, especially those high in the sugar fucose (Bladderwrack) and mucilaginous vegetables like okra have the ability to bind to lectins in a way that makes them unavailable to the vulnerable cells of the gut. These foods act as sacrificial decoys and attach to the problematic lectins that would ordinarily attach and bind to gut epithelial cells. A specific glycoprotein, N-acetylglucosamine (NAG), is also a favorite target for dietary lectins and is concentrated in connective tissue. Supplementation with NAG is an excellent strategy for lectin protection. Another sugar with similar activity is D-mannose, which is capable of binding to lectins located on the cells of microorganisms. Some bacteria responsible for urinary tract infections contain lectins specific for the sugar mannose and use these lectins to bind tightly to mannose-rich tissue in the bladder walls, initiating urinary tract infections (UTIs). 28 As with Bladderwrack and NAG, supplementation with D-mannose provides a decoy for these lectins and protects the bladder. Supplementing prior to a meal with these decoy sugars allows for the binding of potentially harmful lectins and protection from attack. This concept of lectin-shielding devices has exciting clinical application now and in the future.
is there more information of foods with highest levels that we should avoid? and legumes/grains with lower levels?
Here's a report on that. And there was another link with lectin content of foods posted in the first or 2nd page:
http://www.pjbs.org/pjnonline/fin1120.pdf
Which includes the claim:
Protecting against lectins: Because lectins are soprevalent in a typical diet, undertaking a supplement
regimen to help combat the damaging effects of lectins
can help contribute to optimal health, improve the health
of the intestinal tract and contribute to weight loss.
Certain seaweeds, especially those high in the sugar
fucose and mucilaginous vegetables like okra have the
ability to bind to lectins in a way that makes them
unavailable to the vulnerable cells of the gut. These
foods act as sacrificial decoys and attach to the
problematic lectins that would ordinarily attach and
bind to gut epithelial cells.
The paragraph is primarily about supplements and goes on to name many that we've already talked about like NAG.
is there more information of foods with highest levels that we should avoid? and legumes/grains with lower levels?Here's a report on that. And there was another link with lectin content of foods poster in the first or 2nd page:
http://www.pjbs.org/pjnonline/fin1120.pdf
So that other people know, a paleo diet avoids most lectins (might have some in nuts). Cordain and others makes a big deal about this.
A really interesting text I came across ( http://www.vrp.com/articles.aspx?ProdID=art2009&zTYPE=2 ):
Certain seaweeds, especially those high in the sugar fucose (Bladderwrack) and mucilaginous vegetables like okra have the ability to bind to lectins in a way that makes them unavailable to the vulnerable cells of the gut. These foods act as sacrificial decoys and attach to the problematic lectins that would ordinarily attach and bind to gut epithelial cells. A specific glycoprotein, N-acetylglucosamine (NAG), is also a favorite target for dietary lectins and is concentrated in connective tissue. Supplementation with NAG is an excellent strategy for lectin protection. Another sugar with similar activity is D-mannose, which is capable of binding to lectins located on the cells of microorganisms. Some bacteria responsible for urinary tract infections contain lectins specific for the sugar mannose and use these lectins to bind tightly to mannose-rich tissue in the bladder walls, initiating urinary tract infections (UTIs). 28 As with Bladderwrack and NAG, supplementation with D-mannose provides a decoy for these lectins and protects the bladder. Supplementing prior to a meal with these decoy sugars allows for the binding of potentially harmful lectins and protection from attack. This concept of lectin-shielding devices has exciting clinical application now and in the future.seems very promising 😀
Bladderwrack supplements are very cheap
D-Mannose supps more expensive, but still very affordable
Fresh okras are unfortunately hard to find where I am
And where is NAG found? Is it a prescription drug?
The report I just posted lists the foods high in lectins and names the sugar that binds them. Glucosamine is a commonly available supplement.
Okra is common here, but I also have a plant that I was told was a vining summer Spinach that is very mucilaginous. Which is why I never did anything with it except throw it into smoothies or cooked legumes. It's often called malabar spinach. I bring it up because it's a very pretty plant and easy to grow. Also, purslane is a common weed that mucilaginous, nutritious and has a citrusy flavor.
Prickly pear cactus is mucilaginous.
There's a product called "Lectin Lock" that has all those sugars in it.
Yes and another one that was posted here earlier that has them too, but the formula is different for each blood type.
Here's a lectin related blog post:
http://wholehealthsource.blogspot.com/2008...ns-part-ii.html
is there more information of foods with highest levels that we should avoid? and legumes/grains with lower levels?Here's a report on that. And there was another link with lectin content of foods poster in the first or 2nd page:
http://www.pjbs.org/pjnonline/fin1120.pdf
So that other people know, a paleo diet avoids most lectins (might have some in nuts). Cordain and others makes a big deal about this.
There are lectins in all foods, so that's not quite right. However, since it avoids legumes and grains, it avoids most of the foods highest in lectins.
is there more information of foods with highest levels that we should avoid? and legumes/grains with lower levels?Here's a report on that. And there was another link with lectin content of foods poster in the first or 2nd page:
http://www.pjbs.org/pjnonline/fin1120.pdf
So that other people know, a paleo diet avoids most lectins (might have some in nuts). Cordain and others makes a big deal about this.
There are lectins in all foods, so that's not quite right. However, since it avoids legumes and grains, it avoids most of the foods highest in lectins.
That's why I said most lectins. Compare a paleo diet to any other diet and you will see a tremendous difference in the lectin content. Apart from that, the lectins that do exists are normally not as harmful as those in non-paleo foods.
Of course, you don't have to be paleo to eat a "low-lectin" diet, proper processing (fermenting, soaking, etc) and avoiding certain foods that are most resistant to processing will probably go a long way. 🙂
The thing with fermentation (at least with wheat) is that you need bacteria to reduce lectin damage. You're not really reducing the lectins in wheat per se, you're just giving them something to bind to so they don't bind to cells inside your body. In other words, you inhibit them. The thing with beer is that every manufacturer uses brewer's yeast, which is a fungi.
Wheat germ agglutinin (WGA, the lectin) binds with N-acetylglucosamine, which is present in bacteria cell walls. This could explain why some gluten or wheat intolerant people can tolerate traditional sourdough breads, as well as why supplements of N-acetylglucosamine reduce arthritis pain in some people (EDIT: it's glucosamine salt supplements for arthritis, not NAG, my bad 
). It also could explain why leaven breads appeared in history, and perhaps why white flour was desired so much by the elite, aside from the rancidity factor. 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.
So, if fermenting is good against lectins, then beer should be low in lectins, even if it contains grains. Is this assumption correct?
Gluten is particularly tough and survives long fermentation. I was referring more to this type of food:
http://wholehealthsource.blogspot.com/2008...d-ix-idlis.html
Moreover industrial fermentation is not the same as traditional fermentation (look at breads!).