This week’s podcast comes from this blog post, The Low Lectin Diet: Should You Try It?
The Low Lectin Diet
By Dr. Lauren|2022-12-16T07:04:21-07:00December 14th, 2018|Categories: Podcast|2 Comments
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About the Author: Dr. Lauren
Dr. Lauren Deville is board-certified to practice medicine in the State of Arizona. She received her NMD from Southwest College of Naturopathic Medicine in Tempe, AZ, and she holds a BS in Biochemistry and Molecular Biophysics from the University of Arizona, with minors in Spanish and Creative Writing. She also writes fiction under a pen name in her spare time. Visit her author website at www.authorcagray.com.
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I listened to your podcast on lectins. Can I suggest eating only all white flour breads instead of whole grain, as the hull has been removed thus making it a low lectin and more digestible in general, food. The hull of grains is where the lectins reside since it is the seed of the plant. I think this a big factor in digestion. In Italy, where they consume mostly white (unbleached) they don’t have much for digestion issues. They do eat lots of pasta tho!
It’s true that white bread is more easily digested, but that carries its own problems (primarily that it converts readily to sugar, leading to yeast overgrowth, weight gain, etc). I have another theory about why the bread in Europe is easier to digest… you might be interested in this podcast: http://www.drlaurendeville.com/podcast/is-bread-different-in-europe/