Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.
Tags: lectins | digestion | gastrointestinal | dr. blaylock

Lectins Cause Damage to the Gastrointestinal Tract

By Tuesday, 02 February 2021 04:47 PM Current | Bio | Archive

Lectins are notorious for binding to the surface (mucosa) of the stomach, small intestines, and colon. Once the lectins bind to the mucosa, they can cause dramatic changes in the morphology and metabolism of the cells lining the GI tract. This can lead to multiple gastrointestinal problems, including:

• Blockage of food absorption

• Damage to intestinal cells (even leading to intestinal and colon cancer)

• Chronic inflammation of the intestines, which can cause inflammatory bowel disease (IBD) or irritable bowel syndrome (IBS)

Studies have shown that certain lectins can even cause an overgrowth of the cells lining the intestines, which may lead to an increase in the risk of intestinal cancers.

The absorptive surface of the small intestine is dependent on microscopic finger-like protrusions called microvilli. A number of studies have shown that certain lectins in commonly eaten foods can strip away these microvilli from the small intestine, impairing nutrient absorption and leading to leaky gut.

This is a similar mechanism by which the proteins gluten and gliadin cause malabsorption of nutrients in cases of celiac disease and gluten sensitivity.

In fact, gliadin contains a lectin-like compound. Some have even suggested that celiac disease may be caused by lectins. And it has been found that putting children with celiac disease on lectin-free diets improved their symptoms significantly.

That would also explain why some people with neurological symptoms secondary to gluten sensitivity do not completely improve even though they follow a strict gluten-free diet. Lectins in gluten-free foods could be causing the same damage.

In addition, lectins have been shown to disrupt the enzymes secreted by intestinal cells that are essential for digestion.

To make matters worse, it has also been shown that certain lectins can cause an overgrowth of pathogenic, disease-causing bacteria in the colon and small intestine.

The same harmful effects on the intestines and stomach have been observed in insects that eat these kinds of plants. This indicates that the purpose of lectins is to protect plants from being devoured by insects.

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Dr-Blaylock
Studies have shown that certain lectins can even cause an overgrowth of the cells lining the intestines, which may lead to an increase in the risk of intestinal cancers.
lectins, digestion, gastrointestinal, dr. blaylock
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2021-47-02
Tuesday, 02 February 2021 04:47 PM
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