Lectins as a source of inflammation
Inflammatory foods to avoid – Lectins can cause inflammation and pain in the body by binding to the lining of the digestive tract and triggering an immune response. This immune response can lead to inflammation in the gut and throughout the body, resulting in a range of health issues, including joint pain, fatigue, and autoimmune diseases. Lectins can also interfere with nutrient absorption, leading to nutrient deficiencies, which can further contribute to inflammation and pain. To minimize the negative effects of lectins, it’s important to be aware of their sources and take steps to reduce their intake.
Lectin containing plants to avoid:
- Kidney beans (raw or undercooked)
- Lima beans (raw or undercooked)
- Soybeans (raw or undercooked)
- Peanuts (raw or undercooked)
- Lentils (raw or undercooked)
- Chickpeas (raw or undercooked)
- Wheat germ (found in whole wheat flour)
- Nightshade vegetables (see previous question for a list)
- Dairy products, particularly A1 casein (some people may be sensitive to this protein, which can cause digestive issues)
Vegetables: NIGHTSHADE VEGETABLES – contains lectins
- All potatoes (excluding sweet potatoes)
- All tomatoes
- Tomatillos
- Tamarillos
- Eggplant
- All bell peppers
- Jalapenos
- Habaneros
- Chipotle
- Cayenne
- Pepinos
- Poblano
- Serrano
- Pimentos
- Banana peppers
- All other peppers (excluding peppercorns)
- Goji berries (a.k.a. wolfberries)
- Huckleberries
- Ground cherries
- Ashwagandha
- Cocona
Spices and seasonings – contains lectins
- Paprika
- Cayenne pepper
- Chili powder
- Curry powder
- Garam marsala
- Red repper
- Chipotle chili powder
- Taco seasoning mixes
- Cayenne powder
- BBQ rubs
- Chicken rubs
- Most Indian spice blends
Other: also contains lectins
- All hot sauces
- Ketchup
- BBQ sauces
- Red pasta sauces
- All red and green salsas
- Guacamole that has tomatoes in it
- Pico de gallo
- Mole sauce
- Potato starch in soups, breads, crusts, etc.
