Published on 11/28/2022 by Dr. med. Christian Gersch
Lectins are proteins, that stick unspecifically to sugars and other proteins. Gluten, the "wheat gluten," is a typical example. We use its adhesive property for baking, but this adhesive effect continues in our body even after consumption. A few people react sensitively, in the worst case with intestinal inflammation or autoimmune diseases, to such lectins. But in all of us they trigger at least a low-threshold, chronic inflammation.
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