Watch your lectin intake

Lectins, not to be confused with the endocrine hormone leptin, play a major role in health affecting immune functions, cell growth, cell death and body fat regulation. Human lectins in our bodies act protectively as part of our immune system. However, lectins consumed in food act as chemical messengers that can in fact bind to the carbohydrates (sugars) of cells in the gut and the blood cells, initiating an adverse inflammatory response. Lectins may cause gastro-intestinal problems–cramping, bloating, flatulence, hyperacidity, diarrhoea, nausea and vomiting. They are also implicated in food intolerances, inflammatory and auto-immune conditions such as rheumatoid arthritis. Other common manifestations of lectin induced damage include skin rashes, joint pains and even increased urinary infections. Many food allergies are actually immune system reactions to lectins.

Interestingly, lectins in food protect the seeds from micro-organisms, pests and insects. This is the reason why genetic modification of plants created a fluctuation in lectin content to develop pest-resistant varieties. In our bodies, lectins are not digested and we create antibodies against them.

Scientific literature shows that dietary lectins disrupt intestinal flora by reducing natural killer cells, the important defences against viruses and other invaders, thereby affecting our immune functions. Other mechanism affecting our health is their ability to influence inflammation.

Ishi Khosla is a former senior nutritionist at Escorts. She heads the Centre of Dietary Counselling and also runs a health food store. She feels that for complete well-being, one should integrate physical, mental and spiritual health. According to her: “To be healthy should be the ultimate goal for all.”