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Food Lectins in Health and Disease: An Introduction
In recent years there appears to be a growing epidemic of people suffering from chronic digestive and autoimmune conditions. Food intolerances or sensitivities may be at the root of the problem. Most people, including doctors, have little idea how the foods they eat may be contributing to their chronic illness, fatigue, and digestive symptoms.
However, there are many indications in the medical literature and the general public’s experience of how foods are causing and/or contributing to the current epidemic of chronic disease and autoimmune disease. Despite the lack of scientific evidence supporting iron in general for their effectiveness, many people are using a variety of diets to improve their health. One clue to the cause and relief of food-induced illness may lie in proteins known as lectins present in all foods.
Animal and plant food sources contain complex proteins known as lectins. These proteins typically have the ability to attach sugars or carbohydrates to the surface of human cells. Some of these proteins can cause human red blood cells to clot, a process called agglutination. The process of agglutinating occurs when someone receives the wrong blood type during a transfusion. In fact, the aggregation of specific red blood cells for each person or group of people is the basis of blood type testing. There is some data that blood type can influence how people respond to certain foods even though blood type specific diets appear to be wrong. Attachment or binding of specific food lectins can initiate a variety of cell specific effects. These reactions can mimic hormones or cause changes in cells. This is called molecular mimicry.
Most plants contain lectins, some of which are toxic, inflammatory, or both. Many of these plant and dairy lectins are resistant to cooking and digestive enzymes. For example, grain lectins are highly resistant to human digestion but are suitable for ruminants such as cattle whose stomachs are multi-chambered. Therefore, lectins are present in our food and are often resistant to our digestion, and some have been scientifically shown to have significant GI toxicity in humans. Others have been shown to be beneficial and possibly protective against cancer. Either way, plant and animal proteins are foreign proteins to the body and are handled positively or negatively by digestion and our immune system.
The human digestive system was designed to handle a variety of plant and animal proteins through the processes of digestion and elimination. Some plant and animal proteins or lectins are seriously toxic to humans and cannot be eaten without causing death in castor beans and some mushrooms. Other foods must be prepared before they are safe to eat. Preparation may include peeling, long soaking, and cooking like kidney beans. Other foods may be poorly tolerated due to a genetic predisposition or an underlying pre-existing food allergy or intolerance. Others are tolerated to some degree or extent but not on a large or frequent basis. People who are lactose intolerant, either through genetics or lack of the lactase enzyme, can tolerate small amounts but may experience severe bloating, gas, abdominal pain, and cramping with explosive diarrhea if they eat large amounts of lactose. Some people may become intolerant to food after their immune system has changed or the gut has been injured for some other reason.
Food lectins, grain/cereal lectins; dairy lectins; and legume lectins (particularly peanut lectin and soybean lectin) are the most commonly associated with reports of an increase in inflammatory and digestive diseases in the body and improvement and/or prevention of symptoms in those diseases. Recent research by Lauren Corden PhD suggests that these lectins can effectively act as “Trojan horses” allowing intact or nearly intact foreign proteins to invade our natural gut defenses and enter behind lines to cause damage beyond the gut, usually the joints of affected individuals. brain and skin. Once the gut is damaged and the defense system breached, the result is what some call “leaky gut.” Furthermore, many people who develop “leaky gut” not only have gut symptoms such as bloating, gas, diarrhea, and abdominal pain, but also other non-gut or extra-intestinal symptoms. Commonly affected areas are the brain or peripheral nerves, skin, joints, and various glands in the body. With continuous exposure of the intestine to these toxic food lectins, the body’s defense mechanisms are constantly stimulated in an ineffective manner, resulting in autoimmune diseases.
The wrong types or levels of good and bad bacteria in the gut, or intestinal dysbiosis, can contribute to this process of abnormal stimulation of the immune system. Research supports the strong possibility that such stimulation is due to bacterial interactions with food lectins. Some people believe that this can worsen gut injury and autoimmune disease. This latter concept has been accepted and accepted by doctors as the hygiene theory. It is speculated that increased hygiene and overuse of antibiotics have changed our gut bacteria, and this phenomenon may play a significant role in the increasing incidence of autoimmune diseases such as diabetes, arthritis and chronic bowel disease and irritable bowel syndrome. bowel syndrome.
While lectins are largely ignored in the US as a cause, the field of lectinology and the role of lectins in disease is increasingly accepted internationally. Avoiding certain food lectins may be beneficial for health and treatment of acute intestinal injury. Healing the “leaky gut” and avoiding the persistent abnormal stimulation of the immune system by toxic food lectins and bacteria in the gut is the basis of ongoing research and the potential success of many popular diets such as the Paleo diet, carbohydrate specific diets, and gluten free diets. -free/casein-free diet. More research is needed in this exciting but often neglected area. The Food Doc, LLC features a website http://www.thefooddoc.com that provides medically written information and dietary guidance on food intolerances, sensitivities and allergies such as lectin, gluten, casein and lactose intolerance. Online symptom assessment and diet-diaries in the future.
Copyright 2006, The Food Doc, LLC. All rights reserved. http://www.thefooddoc.com
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#Food #Lectins #Health #Disease #Introduction