Editing Lectin (section)

==Dietary lectin==
[[File:Phytohemagglutinin L.png|thumb|right|Leucoagglutinin is a toxic [[phytohemagglutinin]] found in raw ''[[Vicia faba]]'' (fava bean).]]
Lectins are widespread in nature, and many foods contain the proteins. Some lectins can be harmful if poorly cooked or consumed in great quantities. They are most potent when raw as boiling, stewing or soaking in water for several hours can render most lectins inactive. Cooking raw beans at low heat,  though, such as in a [[slow cooker]], will not remove all the lectins.<ref name=harvard>{{cite web |title=Lectins |url=https://www.hsph.harvard.edu/nutritionsource/anti-nutrients/lectins/ |publisher=Harvard School of Public Health |date=2019-01-24}}</ref>

Some studies have found that lectins may interfere with absorption of some minerals, such as [[calcium]], [[iron]], [[phosphorus]], and [[zinc]]. The binding of lectins to cells in the digestive tract may disrupt the breakdown and absorption of some nutrients, and as they bind to cells for long periods of time, some theories hold that they may play a role in certain [[Inflammation|inflammatory]] conditions such as [[rheumatoid arthritis]] and type 1 [[diabetes]], but research supporting claims of long-term health effects in humans is limited and most existing studies have focused on developing countries where malnutrition may be a factor, or dietary choices are otherwise limited.<ref name=harvard/>

===Lectin-free diet===
{{main|lectin-free diet}}
The first writer to advocate a lectin-free diet was Peter J. D'Adamo, a [[Naturopath]] best known for promoting the [[Blood type diet]]. He argued that lectins may damage a person's blood type by interfering with digestion, food metabolism, hormones, insulin production—and so should be avoided.<ref name="Goldstein">Goldstein, Myrna Chandler. (2002). ''Controversies in Food and Nutrition''. Greenwood Press. pp. 221–222. {{ISBN|0-313-31787-9}}</ref> D'Adamo provided no scientific evidence nor published data for his claims, and his diet has been criticized for making inaccurate statements about biochemistry.<ref name="Goldstein"/><ref>Stare, Fredrick John; Whelan, Elizabeth M. (1998). ''Fad-Free Nutrition''. Hunter House Inc. pp. 209–212. {{ISBN|0-89793-237-4}}</ref>

[[Steven Gundry]] proposed a lectin-free diet in his book ''The Plant Paradox'' (2017). It excludes a large range of commonplace foods including [[whole grain]]s, legumes, and most fruit, as well as the [[nightshade vegetable]]s: tomatoes, potatoes, eggplant, bell peppers, and chili peppers.<ref name="Rosenbloom">Rosenbloom, Cara. (2017). [https://archive.today/20191217213222/https://www.washingtonpost.com/lifestyle/wellness/going-lectin-free-is-the-latest-pseudoscience-diet-fad/2017/07/05/45382462-5b4e-11e7-a9f6-7c3296387341_story.html "Going 'lectin-free' is the latest pseudoscience diet fad"]. ''The Washington Post''. Retrieved 25 August 2021.</ref><ref>Amidor, Toby. (2017). [https://www.todaysdietitian.com/newarchives/1017p10.shtml "Ask the Expert: Clearing Up Lectin Misconceptions"]. ''Today's Dietitian''. Vol. 19, No. 10, p. 10. Retrieved December 2021.</ref> Gundry's claims about lectins are considered [[pseudoscience]]. His book cites studies that have nothing to do with lectins, and some that show—contrary to his own recommendations—that avoiding the whole grains  [[wheat]], [[barley]], and [[rye]] will allow increase of harmful bacteria while diminishing helpful bacteria.<ref name="WapoDiet">{{cite news |url=https://www.washingtonpost.com/lifestyle/wellness/going-lectin-free-is-the-latest-pseudoscience-diet-fad/2017/07/05/45382462-5b4e-11e7-a9f6-7c3296387341_story.html |title=Going 'lectin-free' is the latest pseudoscience diet fad |date=7 July 2017 |access-date=28 July 2017 |newspaper=[[Washington Post]] |first=Cara |last=Rosenbloom}}</ref><ref name="NSDiet">{{cite magazine |url=https://www.newscientist.com/article/2142007-lectin-free-is-the-new-food-fad-that-deserves-to-be-skewered/ |title=Lectin-free is the new food fad that deserves to be skewered |first=Anthony |last=Warner|author-link=Anthony Warner (chef) |magazine=[[New Scientist]] |date=27 July 2017 |access-date=28 July 2017}}</ref><ref>{{Cite book |url=https://nutritionstudies.org/the-plant-paradox-by-steven-grundy-md-commentary |title='The Plant Paradox' by Steven Gundry MD – A Commentary |author1=T. Colin Campbell |author2=Thomas Campbell |publisher=Harper |date=23 August 2017 |isbn=9780062427137}}</ref>