You could spend a whole year reading nutritional websites and books, yet never come across this word. That’s a shame, because this is not an obscure topic. Lectin intolerance and toxicity affects all of us to at least some degree.
Lectins were discovered almost 130 years ago, in 1888. That’s well over a decade before aviation, something we have since mastered. Yet these commonly occurring compounds largely remain a mystery. And while you may not be flying everyday, it’s guaranteed that you are eating foods containing lectin on a daily basis.
Seems like something we really ought to know more about, right?
Glyca-binding proteins (GBPs) are a category of proteins which bind specifically to certain sugar molecules.
The “glyca” is the same prefix you see in the word glycation. That describes what happens after a protein or fat binds with a sugar molecule (3).
This binding process can cause inflammation and the creation of advanced glycation end products (AGEs), which are compounds associated with numerous age-related diseases. It’s why the apparent anti-glycation benefits of carnosineare so intriguing.
While some is influenced by diet, most of the glycation in your body will take place no matter what you eat.
No comments:
Post a Comment