According to an old definition 'lectins are carbohydratebinding proteins or glycoproteins.' William Boyd therefore coined the term lectin in 1954, deriving it from the Latin word legere meaning 'to choose.' Boyd was also the first researcher to identify the blood type specificity of many common dietary lectins.

Typically, lectins can bind to many of the carbohydrate antigens found in the gut and immune system, causing a variety of health problems. These can include intestinal dysbiosis, bowel hyperpermeability, immune dysfunction, food sensitivities and systemic inflammation. This is usually accomplished by direct agglutination of the target cells. Lectins can occur in very common foods in the diet, and the majority is specific for the carbohydrates of the ABO blood typing system. In one study, the edible parts of 29 of 88 foods tested, including common salad ingredients, fresh fruits, roasted nuts, and processed cereals were found to possess significant lectinlike activity as assessed by hemagglutination and bacterial agglutination assays.

Several common lectins, in particular, wheat germ agglutinin, are known to bind to the insulin receptor and mimic the hormonal effects of insulin on adipose tissue, an underappreciated action that can account for why individuals on high carbohydrate diets often have difficulty controlling their weight. Thus, lectin blocking is a safe and rational method for enhancing weight loss.

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Dr. Peter D'Adamo is the author of the NY Times best selling book, Eat Right 4 Your Type: https://www.4yourtype.com/eatrightf...

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