This master list shares where lectins are lurking, and highlights some of the pitfalls with popular “natural” alternatives.
Lectins are found in every food group, including and especially key fruits and vegetables. Gluten is the most famous lectin, but it’s far from the only one. In fact, lots of the “healthy” foods you’ve been trained to eat for centuries are still full of dangerous lectins, including foods labeled as “gluten-free.”
Lectins were not a large health factor when we had health microbiomes and were eating in season, picking only ripe fruit and vegetables, using traditional growing and cooking methods.
But today’s commercial practices, combined with chronic environmental exposure to dangerous levels of toxins, mean that our resilience and resistance to lectins is very much compromised. In the last 25 years, lectins suddenly matter a great deal.