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I am skeptical, I need information on the effects of digesting these foods that are high in lectin and how it is utilised by the body.Acne is certainly multifaceted in its cause, and this may just be a very minute variable involved in its control or reduction.
You must not have clicked on any of the links.
And obviously acne is multifaceted, but I wouldn't jump to any conclusion that this is a minute variable. Anything that impairs the skin's ability to exfoliate cells freely without clogging pores is a major part of acne formation. However, this thread doesn't claim that the ZAG enzyme is the only factor in hyperkeratinization. There are others, such as IGF1 which is elevated by high GL diet habits and is in dairy.
And in fact, we only have Cordain's word that the lectins inhibit ZAG unless someone wants to go through all the references in his book to figure out where the info comes from. But we do have plenty of info on how damaging lectins can be. And studies relating ZAG to proper shedding of skin cells.
Just as a caveat, I'm really not trying to be difficult here I promise...
I'm reading through the Cordain book, and finding it really interesting, though he seems to take some big leaps from theoretical studies to recommendations. As I'm sure you've noticed, he doesn't specifically site his assertion that lectins inhibit the ZAG enzyme. I browsed the abstracts of his references on it, with no luck. What i did find is that while the natural ligand of ZAG is unknown, it is thought to a be a small hydrophobic molecule - specifically a polyunsaturated fatty acid. This strongly distinguishes it from other MHC 1 antigen presenting proteins. Since lectins are are glycoproteins, this makes it unlikely that lectins are directly competing with natural ligand, or binding and deactivating it at the active site - though I'm also making a huge leap there. It's still totally possible that lectins have been found to inhibit ZAG in some other way.
I'm currently scouring to find that connection, but not having a lot of luck. I'm going to continue looking, let you guys know what I find.
http://www.ncbi.nlm.nih.gov/pubmed/11425849
http://www.ncbi.nlm.nih.gov/pubmed/18567794
Very interesting, I wil be doing the fermentation thing for my rice as its really the only grain I eat, so hopefully it will have some of positive effect on my acne.It's currently my favorite breakfast. After soaking, I cook with Chinese 5-spice powder or cinnamon, add grated coconut and currants near the end of cooking. Then eat with a small sliced banana and a quarter cup of sunflower seeds for the protein. Rice for some reason tastes really good with fruit. Banana in particular.
Hey thanks for that man, been looking for some ways to liven up rice! Got any other ways to prepare?
Word of the Day:
Nixtamalization - soaking corn and other grains in an alkaline solution to remove outer coating and unlock nutrients. In other words, how Meso and Native Americans processed corn. (from the nahautl word Nixtamal. Notice the word tamal in there, as in the Spanish word tamale a dish of nixtamalized corn that may or may not be stuffed with something. Always pork here in the U.S. for some reason, when there is a huge variety of fillings eaten all over Mexico and Central America.)
So when the Spaniards took corn back to the old world, they failed to bring back the method to prepare it and wherever people adopted maize as a grain including the American colonies they suffered from Pollegra which caused diarrhea, dementia and death.
We usually see recommendations for adding something acidic to grain and legume soaking, such as from the Weston Price people. Perhaps it's about the ph of the soil the plant prefers. Some like acidic, some like alkaline. Ok, no. I looked into it and maize likes very acid soil and sweet corn likes slightly acid soil. Most fruits and veggies like slightly to very acidic soil.
I just came across something interesting in the theme of traditional cooking methods that involve soaking, sprouting and fermenting.
A recipe for a German spice cookie called 'pfeffernusse' which mentioned that the dough was traditionally aged for 3 days. Unfortunately, the recipe provided wasn't a traditional recipe. I'll have to look for one.
Is it likey to break out even if you soak beans first? Because I've been having beans everyday recently..and I'm starting to break out in cysts which is unusual for me. I was saoking them for about 24 hours and then slow cooking them for about 6. I don't recall ever having this reaction. It might be from something else, I don't know. But it started around the same time.
QUOTE (nowash @ Feb 7 2010, 09:41 AM)
Okay, this is what I've collected so far from various wiki links and other links.
NANA, sialic acid, is found mostly from animal tissue, but also in certain plants and bacteria.
It is mostly concentrated in glycoproteins and gangliosides. When it's present in our gut it's in the form of a glycoprotein called mucin. Also when it is found in whey it is in the form of a glycoprotein. Gangliosides are subtypes of glycolipids that are concentrated in the brain of mammals (quote wiki "[...]a crucial component of neuronal membranes found in the brain."). Also from wiki, "Ganglioside is a compound composed of a glycosphingolipid (ceramide and oligosaccharide) with one or more sialic acids (AKA n-acetylneuraminic acid, NANA) linked on the sugar chain." "It is a component of the cell plasma membrane [maybe why bacteria and yeast contain it] that modulates cell signal transduction events. It appears that they concentrate in lipid rafts."
So then, do we need to consume NANA to have the proper lining of Mucin in our intestines? Because in a prior post, I found something about how gluten lectins should bind to mucin, but if we don't have a sufficient amount....
So I have had this info about a specific probiotic strain in my Good Things thread digestion section all this time:
Study showing the bifidobacterium lactis strains may prevent intestinal hyperpermeability from wheat.
http://www.acne.org/messageboard/index.php...t&p=2574119
Article on Finnish study:
http://www.celiac.com/articles/21756/1/Liv...adin/Page1.html
From:
http://www.acne.org/messageboard/ZAG-enzym...html&st=140
Consuming a combination of lectin-blocking ingredients such as N-acetylglucosamine (NAG), bladderwrack, Okra, D-mannose and sodium alginate (all found in Lectin Lock) can protect the colon against the onslaught of lectin-containing foods we are exposed to during holiday gatherings and all year long.29
some interesting things from the previously mentiond Krispin site:
Lectin damage to the gut wall may allow other non-lectin proteins to cross undigested into general circulation and cause allergic reactions, including anaphylaxis.Having gained access to general circulation various lectins may bind to surface cell membranes in arteries and vessels, organs and glands, including the thyroid, pancreas, kidney and adrenals, in susceptible animals and humans. This binding may begin antigen antibody reactions leading to autoimmune disorders and so-called degenerative diseases.
Different lectins have been implicated in different diseases. Dairy lectins have been implicated in juvenile onset type I diabetes. Wheat lectins have been implicated in juvenile nephropathy.
Type or types of lectin and one's susceptibility (genetic susceptibility) cannot be determined by blood type. D'Adamo tested lectins with blood cells. Lectin intolerance reactions occur in the gut, general circulation (artery walls and the like), brain, gland or organ as well as red blood cells. Sensitivity of one type of cell does not necessarily determine whether another type cell will or will not react.
SIgA, and other immune factors may, if sufficient in quantity, help protect against some exposure to toxic lectins. See abstract at end of report.
GM (genetically modified foods) are modified by splicing 'lectins' from one plant family to another. This is extremely problematic. If you know you react to a particular plant family but that lectin has been put in a plant not of that family you may consume the 'toxic to you' lectin, have the reaction/response and not know the cause.
We are or become lectin sensitive because of
* genetics, our ancestors just didn't evolve eating this type of food and our immune system can't handle it;
* a failure of SIgA barrier protection, genetic or environmentally induced;
* bacterial or virus infection, certain bacteria and virus, including the influenza virus, can damage our cells making them susceptible to lectin antibody/antigen reactions
* or by the use of NSAIDS (non-steroidal anti-inflammatories) or other drugs which increase gut permeability and allow lectins to enter general circulation.
hmm... in Poland it is rather a traditional way of preparing legumes (broad beans, kidney beans, chickpeas, lentils and maybe also cicer being most popular) by soaking them overnight in advance to boiling them... however you often boil them in the same water they've been soaked. But you eat them without it- drained- anyway... so how does it correlate?
What kind of lectins are in dairy?
I don't recall if I found any info on what would be in dairy if the animals ate their proper diet. It may be there in pages 4-6, maybe not. In addition to whatever those are, Grain fed animals would also have the lectins from those grains, i.e. corn, wheat, oats.
hmm... in Poland it is rather a traditional way of preparing legumes (broad beans, kidney beans, chickpeas, lentils and maybe also cicer being most popular) by soaking them overnight in advance to boiling them... however you often boil them in the same water they've been soaked. But you eat them without it- drained- anyway... so how does it correlate?
Correlate?? I'm not sure what you mean by that. However, we haven't been able to find any scientific experiments that evaluated what happened with each and every variation of soaking/sprouting/fermenting and cooking methods. Soaking helps. draining and rinsing helps. cooking helps. Food combination helps.
well, sorry, I meant 'how does the rule apply here". So you basically answered my question anyway 
What I meant was if there is a big difference whether you dispose of the water before cooking and add some fresh, or after the cooking. But I believe if rinsing helps, then the obvious result is that adding new water makes a difference. I kind of skipped that info running through the thread, sorry. So- thanks
Is it likey to break out even if you soak beans first? Because I've been having beans everyday recently..and I'm starting to break out in cysts which is unusual for me. I was saoking them for about 24 hours and then slow cooking them for about 6. I don't recall ever having this reaction. It might be from something else, I don't know. But it started around the same time.
Just bumping this... anyone? I am wondering the same thing.
Is it likey to break out even if you soak beans first? Because I've been having beans everyday recently..and I'm starting to break out in cysts which is unusual for me. I was saoking them for about 24 hours and then slow cooking them for about 6. I don't recall ever having this reaction. It might be from something else, I don't know. But it started around the same time.Just bumping this... anyone? I am wondering the same thing.
The only answer I can give is that it depends. You may be allergic or extra sensitive to lectins. Also there are different lectins in different foods. Some are worse than others, i.e. the peanuts, wheat gluten, soy, etc mentioned in the earlier posts.
Soaking/sprouting/fermenting and cooking reduce the lectins. There's no available info on how much they are reduced. The next step is to combine the seed with other foods that contain the glyconutrients that will bind up the lectins.
Over on the Celiac forums, there are many severe Celiacs who cannot eat *any* grains including rice. They experience a gluten-like reaction. It can take up to 6 months or 5 years for their bodies to be able to eat a *little* bit of rice without a reaction. These are usually the Celiacs who cannot touch dairy or soy. I do not recall if they had reactions to nuts or legumes, but I do wonder if their sensitivity to all grains is linked to the lectins. 
Over on the Celiac forums, there are many severe Celiacs who cannot eat *any* grains including rice. They experience a gluten-like reaction. It can take up to 6 months or 5 years for their bodies to be able to eat a *little* bit of rice without a reaction. These are usually the Celiacs who cannot touch dairy or soy. I do not recall if they had reactions to nuts or legumes, but I do wonder if their sensitivity to all grains is linked to the lectins. :think:
Most grains contain some sort of gluten like protein that the body reacts too in the same way. Gluten or not some people with gluten intolerance will experience the same symptoms.
Is it likey to break out even if you soak beans first? Because I've been having beans everyday recently..and I'm starting to break out in cysts which is unusual for me. I was saoking them for about 24 hours and then slow cooking them for about 6. I don't recall ever having this reaction. It might be from something else, I don't know. But it started around the same time.Just bumping this... anyone? I am wondering the same thing.
The only answer I can give is that it depends. You may be allergic or extra sensitive to lectins. Also there are different lectins in different foods. Some are worse than others, i.e. the peanuts, wheat gluten, soy, etc mentioned in the earlier posts.
Soaking/sprouting/fermenting and cooking reduce the lectins. There's no available info on how much they are reduced. The next step is to combine the seed with other foods that contain the glyconutrients that will bind up the lectins.
Thanks. I am going to experiment to see what happens. I started eating a ridiculous amount of beans several months ago -- probably 3/4 lb a day. They are cheap and have a good Omega 3:6 ratio; however, I wonder if they may be hindering my skin healing because lectins can inhibit zinc absorption. I already don't eat any nuts, gluten, or soy, and very few grains (rice maybe once every two weeks or so), but I wonder if my large bean consumption may be an issue. I soak them 24 hours and cook for quite a while and rarely have digestive issues from them, but it's worth trying by cutting them out/down for a few weeks.
I'll report back with my results!
Personally I think food combining is bull shit. I tried it, and didn't matter. If you google food combining fraud, you will find tons of information about how food combining is totally false. And the sites who swear by food combining all have the same diet and same argument.
The only rule I follow from them is not to eat any fats/proteins within an hour of waking up, and nothing within an hour of going to sleep.
Personally I think food combining is bull shit. I tried it, and didn't matter. If you google food combining fraud, you will find tons of information about how food combining is totally false. And the sites who swear by food combining all have the same diet and same argument.The only rule I follow from them is not to eat any fats/proteins within an hour of waking up, and nothing within an hour of going to sleep.
????? I'm not talking about the food combining fad. I am talking about foods that contain glyconutrients that bind lectins that just happen to be found in traditional dishes people have eaten for centuries. Until we became a fast/instant food from a box nation. It's not bull shit.
Also, the rule you follow sounds like bull shit. Why on earth would you do that?