This is a great topic – I appreciate you starting this discussion.
I thought you might be interested in viewing this video, "Know Your Lectins" https://connect.mayoclinic.org/newsfeed-post/know-your-lectins-1/ on the Gastroenterology & GI Surgery Page on Connect. Here, Mayo Clinic dietitian in Gastroenterology, Jacalyn See debunks recent media that suggest that lectins, found in legumes and grains, can be toxic to one’s gut, and explains why we shouldn’t eliminate this nutritious carbohydrate-binding protein from our diet.
She explains that lectins are found in all foods, but are most concentrated in legumes and grains. They can be toxic, but only if eaten raw! Cooking completely denatures lectins; boiling eliminates almost all lectin activity, and canning is just as effective. The benefits of these healthy nutrients seem to far outweigh the negative effects of trace amounts of lectins.
Dr. Gundry's distinguished career in medicine, including his research experience, definitely offers some validity to his book, but we've been living with so much "fake news" that I feel it would have been much more beneficial to see some peer-reviewed research or studies that support his claims. It is a bit worrisome that his findings lie in opposition to well established facts about diet and health.
@barefoothorseman, I sincerely hope this message does not come across in a negative light, but I'm confident that, like so many of us, you just want good health and therefore deserve good information.
I'd like to invite Connect members @saucy@duvie@travelgirl@jmmb@april12mayo@gemmax@lioness and others, who've shared their diet experiences, what has helped or not, to join us here – I'd love to hear your thoughts.
Thanks for your patience and understanding, @barefoothorseman