Comprehend how and why lectin—a highly toxic, plant-based protein found in grains like wheat but also in the “gluten-free” foods such as: fruits, vegetables, nuts, beans, and conventional dairy products. These proteins, which are found in the seeds, grains, skins, rinds, and leaves of plants, are designed by nature to protect them from predators (including humans).With the potential to incite inflammatory reactions, lectins can be implicated in weight gain and serious health conditions.
Learn practical ways to reduce dietary lectins:
Peel your veggies. Most of the lectins are contained in the skin and seeds of plants; simply peeling and de-seeding vegetables (like tomatoes and peppers) reduces their lectin content.
Shop for fruit in season. Fruit contain fewer lectins when ripe, so eating apples, berries, and other lectin-containing fruits at the peak of ripeness helps minimize your lectin consumption.
Swap your brown rice for white. Whole grains and seeds with hard outer coatings are designed by nature to cause digestive distress—and are full of lectins.
Help your clients recognize lectin sources and dietary modifications to eat whole foods in a new way.
Identify food sources of lectin.
Implement and educate practical ways to reduce dietary lectins.
Articulate why lectin can be associated with inflammation, weight gain and other health conditions.
Exam: 50 multiple choice questions. Downloadable. Unlimited retakes. View our "How It Works" video. Book: Paperback, 416pp | Apr 2017 | 978-0062427137 Kindle eBook: 1103 KB | B01IMYGX8S. Accessible in the U.S. only.