The foods highest in harmful lectins are grains, beans, legumes (including peanuts), and members of the nightshade family, including eggplant, potatoes, tomatoes, peppers, tomatillos, and goji berries. Avoiding these foods altogether can have a profoundly positive impact on your health and longevity! For more information, read The Plant Paradox by Dr. Steven Gundry.


Dr. Daniel Thomas, DO, MS Located in Central Florida, Dr. Daniel Thomas, DO, MS has over 30 years of experience and is a leader in metabolic and nutritional medicine.


People throughout the country seek his expertise to prevent and reverse disease, restore health, slow aging, and prolong lifespan. To learn more about his credentials and how he may be able to help you, visit HealthyAndStrong. com or call 352-729-0923.


While you may be able to reduce your exposure to


toxins, you cannot eliminate them entirely, as they are now present in tap water.


AVOID THESE FOODS


THESE FOOD


OID


Before we get to the list of foods you should eat, it is important to know what you should NOT eat. Here is the list of foods with the highest amount of health-damaging lectins.


GRAINS


Amaranth* • Spelt • Teff* • Triticale Barley (including barley grass) Buckwheat* • Bulgar


Corn (including cornstarch, polenta, grits, corn meal, corn syrup, chips, and tortillas) Kamut • Oats • Popcorn • Quinoa* Rice* (white, brown, wild) • Rye Wheat (including bread, fl our, pasta, cookies, crackers, bagels, pretzels, pastries, couscous, wheatgrass, etc.)


*Soaking in water with ½ teaspoon baking soda for 24 hours followed by thorough rinsing and pressure cooking can reduce (not eliminate) lectins in these non-gluten grains. To reduce the glycemic load, after cooking, refrigerate overnight, then rewarm before eating.


BEANS & LEGUMES** Adzuki beans • Baked beans Black beans • Black eye peas Cannellini beans • Fava beans Garbanzos (including hummus) Great Northern beans • Kidney beans Lentils • Lima beans • Mung beans Navy beans • Pigeon peas


Peanuts (including peanut butter) Pinto beans • Red beans


Soybeans (including tofu, tempeh, edamame, miso, soy sauce, soy protein, soy milk, etc.)


**Soaking in water with ½ teaspoon baking soda for 24 hours followed by thorough rinsing and pressure cooking can reduce (not eliminate) lectins in beans and legumes. To reduce the glycemic load, after cooking, refrigerate overnight, then rewarm before eating.


VEGETABLES


Bell peppers*** • Cucumbers*** Eggplant*** • Green beans Hot peppers*** • Peas


Potatoes (including french fries & potato chips) Pumpkin • Snap peas


Squash • Tomatillos • Zucchini***


Tomatoes*** (including pasta sauce, salsa, ketchup, tomato paste, etc.)


***Removing the skin and seeds can reduce (not eliminate) lectins in these vegetables.


FRUIT


All fruit juices • Melons Goji berries


OILS Canola • Corn • Cottonseed


Grapeseed • Partially hydrogenated Peanut • Saffl ower • Soy Sunfl ower • Vegetable


SWEETENERS


Agave • Artifi cial sweeteners Honey • Sugar (sucrose)


MEAT Pork


NUTS & SEEDS Cashews Chia seeds Pumpkin seeds Sunfl ower seeds


BEVERAGES


Alcohol (including beer, wine, and hard liquor)


Milk (cow, goat, soy, almond, coconut, rice)


Soda (regular & diet) September 2017 23


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