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Ms Arielle Fri, Jul-06-18 10:09

Building a Healthy Body thru FOODS
Over 15 years ago, several co-workers lost huges amount of weight. Atkins. Where I asked how it worked, they could not explain. Just eat meats. Which explained the rotissery chicken that sat on the asst managers desk everyday. Having given up on dieting 20 years earlier as every one I tried failed, and I was a failure too because I couldnt stick with any of the ones my mother tried.... I hunted down a copy of DANDR.

I approached this book with distain for another diet. But at the halfway point, my expectations had doen a 180. I wasnt fat because I couldnt control my eating. Being FAT was not a feminist issue. I was fat because my body was messed up. So started the first diet that gave me sucess.

Along the way a chicken named Arielle was in need of a home. She was a delight. And opened the door to better quality eggs, including feeding more greens for higher omega 3 in her eggs.

This last year, found many fermented products to support our GI.

Most recent was a search for benefits of K2, which lead to a phytates and lectins.

All these baby steps have arrived at looking at diet for better overall health, and how to help the body fix itself.

Having ONE location to put resources to share seems the thing to do.

Ms Arielle Fri, Jul-06-18 10:22

dr gunthry first interview by dr mercola THE PLANT PARADOX

Dr gunthey interviewed by Dr Mercola--overview of his program , #2
dr guthery on prepping beans and nightshades using a pressure cooker
dr guthery swapping out old favorites for something new without lectins
dr gutherys alternative condiments
how to avoid A1 milk products

A great list of lectin free vegetables
dr guthry on prebiotics
dr G on leaky guts and how to prevent, list of prebiotics from grocery
johnbergman on leaky gut, the funny man
dr berg on leaky gut--vit C deficiency
how to get well and stay well, with stephen francis

longevity christiane horner
skin diseases and aging
How Nutrition Can Shape Gut Microbiota - Alessio Fasano
eating for estrogen

eating for progesterone
theraputic fasting w/ dr fung
my hero---longevity
how to avoid a heart attack
dr noakes in reykiabick interview
Heart Stents, Cholesterol and Statin Smoking Guns? Dr. Aseem Malhotra at #BACPR2017

fred brewwwer md prevention doctor on k2 practiseds preventative medicine

balancing d3 and K2
dr talks about arterial plaques and removal

dec artery age
mitochondria aging HIIT

This doctor is funny, full of irony, and definitely pokes fun at the current medical system and the doctors caught up in there methodology of patching the health problems rather than treat the underlying issues that are CAUSING the problem.

The presentation is extreme and will be hard to swallow for some viewers. ANd I would have been one to scoff at this entire presentation just a few years ago. But these last few years using my BS in ANimal Science, and lots of classes in nutrition, and meeting too many highly educated specialist, I am in totaly agreement with his take on the situation.

Ms Arielle Fri, Jul-06-18 10:26

Eating low carb, most grain products have left my plate. Except for items like chia seeds, flax, and glutin. In an effort to reduce the infalammtion in my body to dump the extra water weight..... it led me here: The long and short is that we have forgotton the old ways to prepare foods to eat.

Below are a few different ways to help remove lectins from your diet. Now, I still recommend avoiding these foods as much as possible, so if you’re going to use these methods, do so in moderation.

When you were a kid, did you ever see your grandparents rinse and soak beans – and even grains – before boiling or cooking them? They may not have even realized it, but they were doing this to reduce the lectins. Now, there are different traditions when it comes to soaking beans in various cultures, but here’s how I like to do it:

First, soak beans overnight in a baking soda bath. Start early enough to change the water a few times before you go to sleep – and leave them soaking overnight. Then, change the water again when you wake. Remember to add baking soda to each new soak. Drain the beans and rinse them really well before you start cooking in a pressure cooker.

If you have to cook with beans (beans wreak havoc on your gut if not cooked properly), tomatoes, or potatoes for whatever reason, your best bet for destroying the lectins is a pressure cooker. It won’t get every last lectin – and it won’t come close to knocking out the lectins in wheat, oats, rye, barley, or spelt – so avoid those entirely. That said, pressure cooking can do a pretty good job with certain veggies and legumes. So, get used to cooking with pressure.

Just soak in a few changes of water (for beans), then pressure cook according to the manufacturer’s instructions on YOUR pressure cooker. It’s that easy.

remove lectins | Gundry

Whenever you cook with high-lectin plant foods, such as cucumbers, eggplant, and squash, you must peel and deseed them. The most harmful part of any plant is it’s lectin-filled hull, peel, or rind.

I repeat: The peels and the seeds are where those pesky lectins hide.

I like to use a serrated peeler to remove skins. Because they’re super-sharp, they work for both hard and soft fruits – even very-ripe peaches and tomatoes. Another simple way to remove peels from tomatoes is boiling them for a minute or so.

Once peeled, simply cut fruit in half, and use a spoon to scoop out the seeds.

When you ferment a fruit or vegetable, you allow good bacteria to break down and convert lots of a plant food’s defensive and damaging substances. That’s part of the reason the world’s healthiest cultures eat so many fermented foods. For example, I recommend staying clear of regular soy products (tofu, soy milk, edamame). But I do like tempeh and miso because they are fermented.

And vegetables are not only great when fermented, but they also become a wonderful probiotic-rich food. Again, fermenting doesn’t kill all lectins, but it can significantly reduce them.

Finally, if you absolutely can’t give up grains no matter how hard you try, always choose refined, “white” grains over whole grains. Don’t go for brown rice, go for white rice. Don’t eat whole wheat bread, find the healthiest version of white bread you can.

You see, even though lots of people think brown rice is better for you than white rice, people whose cultures have always eaten rice have always stripped the hull off of brown rice before they eat it. Why? Because they know that the hull is where all of the harmful lectins live.

It’s nearly impossible to avoid lectins all together. But, these five tips can help you cut down on those disease-causing lectins. These are tried and true methods that have been used all over the world – in some cases, for thousands of years. So, take a lesson from our ancestors, and neutralize those toxic plant proteins! Your body will thank you.

Meme#1 Fri, Jul-06-18 10:57

Wow, That exert says everything I have been thinking but never read anywhere!

Ms Arielle Fri, Jul-06-18 11:59

Here is a another lectin essay, that looks at blood type as the driver for which lectins to avoid. In the past I would have said, " NONSENSE" . Now??? Worth looking at and trying to understand before tossing the idea out.

( the chart did not translate, please see chart in link above)

Parts reprinted with permission from Eat Right For Your Type by Dr. Peter D'Adamo and Catherine Whitney

Lectins: The Diet Connection

A chemical reaction occurs between your blood and the foods you eat. This reaction is part of your genetic inheritance. It is amazing but true that today, in the twenty first century, your immune and digestive systems still maintain favoritism for foods that your blood type ancestors ate.

We know this because of a factor called lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood and the lining of your digestive tract. Lectins are a powerful way for organisms in nature to attach themselves to other organisms in nature. Lots of germs, and even our own immune systems, use this super glue to their benefit. For example, cells in our liver's bile ducts have lectins on their surfaces to help snatch up bacteria and parasites. Bacteria and other microbes have lectins on their surfaces as well, which work rather like suction cups, so that they can attach to the slippery mucosal linings of the body. Often the lectins used by viruses or bacteria can be blood type specific, making them a stickier pest for people of that blood type.

So, too, with the lectins in food. Simply put, when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system (kidneys, liver, gut, stomach, etc.) and can begin to interact with the tissues in that area.

Here's an example of how a lectin agglutinates in the body. Let's say a Type A person eats a plate of lima beans. The lima beans are digested in the stomach through the process of acid hydrolysis. However, the lectin protein is resistant to acid hydrolysis. It doesn't get digested, but it stays intact. It may interact directly with the lining of the stomach or intestinal tract, or it may get absorbed into your blood stream along with the digested lima bean nutrients. Different lectins target different organs and body systems.

Once the intact lectin protein settles someplace in your body, it literally has a magnetic effect on the cells in that region. It clumps the cells together and they are targeted for destruction, as if they, too, were foreign invaders. This clumping can cause irritable bowel syndrome in the intestines or cirrhosis in the liver, or block the flow of blood through the kidneys – to name just a few of the effects. Lectins can also act as 'fake hormones,' latching onto the receptor for a hormone and either blocking the normal action of the hormone (this is called an 'antagonist') or revving up the hormone receptor non-stop (termed an 'agonist.')

Lectins: A Dangerous Glue

You may remember the bizarre assassination of Georgi Markov in 1978 on a London Street. Markov was killed by an unknown Soviet KGB agent while waiting for a bus. Initially, the autopsy could not pinpoint how it was done. After a thorough search, a tiny gold bead was found embedded in Markov's leg. The bead was found to be permeated with a chemical called ricin, which is a toxic lectin extracted from castor beans. Ricin is so potent an agglutinin that even an infinitesimally small amount can cause death by swiftly converting the body's red blood cells into large clots which block the arteries. Ricin kills instantaneously.

Lectins are a type of molecular Velcro. On the left is a slide of a normal blood smear. On the right a blood sample after agglutination.

( see photo in original text)

Fortunately, most lectins found in the diet are not quite so life threatening, although they can cause a variety of other problems, especially if they are specific to a particular blood type. For the most part our immune systems protect us from lectins. Ninety-five percent of the lectins we absorb from our typical diets are sloughed off by the body. But at least 5 percent of the lectins we eat are filtered into the bloodstream, where they react with and destroy red and white blood cells. The actions of lectins in the digestive tract can be even more powerful. There they often create a violent inflammation of the sensitive mucous of the intestines, and this agglutinative action may mimic food allergies. Even a minute quantity of a lectin is capable of agglutinating a huge number of cells if the particular blood type is reactive.

Signs that you might be experiencing problems from lectins in your diet:

Bloating and flatulence after meals
Changes in bowel habits
Achy joints and muscles
Hormonal fluctuations
Skin eruptions
Fatigue and tiredness
This is not to say that you should suddenly become fearful of every food you eat. After all, lectins are widely abundant in legumes, seafood, grains, and vegetables. It's hard to bypass them. The key is to avoid the lectins that agglutinate your particular cells—determined by your blood type. For example, wheat germ agglutinin, the most common lectin found in wheat, binds to the lining of the small intestine, causing substantial reactions and irritation in some blood types – especially Type O.

Lectins vary widely, according to their source. For example, the lectin found in wheat has a different shape from the lectin found in soy, and attaches to a different combination of sugars; each of these foods is dangerous for some blood types, but can sometimes be beneficial for others. In the case of blood type A and soy, the lectin in soy can actually help the immune system keep guard against cellular changes that could go on to be problematic.

Many people with joint problems feel that avoiding the nightshade vegetables such as tomatoes, eggplant, and white potatoes seem to help their symptoms. That's not surprising, since most nightshades are very high in lectins.

Common Foods to Avoid For Each Blood Type That Contain Harmful Lectins

Type O
Soybean oil
Kidney bean

Type A
Lima bean
Garbanzo bean

Type B

Type AB
Fava bean

Lectins: A Summary

Lots of information on lectins can be found on the internet. Unfortunately, the great majority of it is either extremely technical or just wrong to some degree or another. One common misconception is that all lectins in foods are inactivated either by heating, or through the process of digestion. This is true, but only to a certain degree. Some lectins, such as the lectins from beans, are usually rendered inactive by slow and long cooking, but this may not result in all lectins being inactivated. Studies have shown that a percentage does tend to resist destruction, despite heating. Other lectins, such as the lectin from bananas, actually become more potent after heating. Digestive juices can inactivate lectins, but many people simply do not have the levels of stomach acid to do this. If you currently suffer from digestive problems, it is more than likely that you have some degree of lectin sensitivity, and following the diet prescribed for your blood type is the best way to start the healing.

Many molecules, including quite a few that are not found in foods, but rather manufactured by the body itself, can be categorized as lectins. These can be commonly found in the liver (galectins), with the immune (mannose binding protein) and in the serum (C-reactive protein). I have built a tool than you can use to explore various lectins and their classifications, if you wish to explore deeper.

Lots of nutrition books now talking about lectins. 'Eat Right' was the first, over twenty years ago. Nice to see they're catching up, but most conveniently don't mention that lectin specificity is often to a particular blood type antigen, or the fact that my work in lectins preceded theirs by over two decades. Giving dietary advice about lectins but not including blood type specificity is like giving just your city and state to someone who is asking for your mailing address. The letter is very unlikely to ever arrive!

Lectin Blocking with Deflect

Deflect is a natural product I designed composed of 'blocking sugars' designed to interfere with the adherence of troublesome dietary lectins. Since many lectins are ABO blood type specific, there are four different Deflect formulas: one for each blood type. The blocking sugars in Deflect can be considered 'sacrificial molecules' that attach to carbohydrate receptors on the lectins, rendering them unable to bind to the cells of the body. The Deflect formulas provide a source of free blocking amino sugars, which bind and block lectins before they can attach to the cells. Since each blood type is susceptible to lectins with different carbohydrate specificities, I designed formulas to block lectins by using mono and polysaccharides specific for each blood type.

To learn more about Deflect, Click Here.

To read a more technical paper about lectins, Click Here.

Click Here to read more helpful articles about the Blood Type Diet.

Meme#1 Fri, Jul-06-18 12:21

Don't forget about negative blood types. How does that effect things, I wonder?

Ms Arielle Fri, Jul-06-18 12:34

I wondered that too !! Realizing I dont kow enough about blood types.

Mine is rare--terrible as a whole blood donor, so I quit doing that. I have given plasma as Im a universal donor, but it takes a whole morning. The whole blood is released from one arm, run thru a filter machine and returned to the other arm. Two hours attached to machine for less than a pint. Only day appointments m-f, And no evening hours. Must go to big city. Havent gone for years-- only 3-4 visits. Wish I could get paid for my donations....... then I could go almost every week and be worth it.

Here is the info from that site.

The Blood Type AB Individualized Lifestyle

Type AB blood is rare – it’s found in less than five percent of the population. And it is the 'newest' of the blood types. Until ten or twelve centuries ago, there was little to no Type AB blood type. That is because type AB results from the intermingling of Type A with Type B. Unlike virtually every other gene, which have 'dominant' and 'recessive' variations (alleles), the A and B alleles are 'co-dominant,' meaning they quite happily co-exist with each other. Type AB is the only blood type whose existence is the result of intermingling rather than evolution and environment. Thus, they share both the benefits and the challenges of both Type A and Type B blood types. Type AB has a unique chameleon like quality – depending on the circumstances, this blood type can appropriate the characteristics of each of the other blood types. Type AB is sometimes A-like, sometimes B-like and sometimes a fusion of both. Today, as we look back at this remarkable evolutionary revolution, it is clear that the genetic characteristics of our ancestors live in our blood today.

Meme#1 Fri, Jul-06-18 12:48

Two in my family are negative. They really should wear a bracelet just in case they ever need a transfusion or just additional blood. I think my type is rare also as O is the most common.

Ms Arielle Fri, Jul-06-18 12:52

Originally Posted by Meme#1
Two in my family are negative. They really should wear a bracelet just in case they ever need a transfusion or just additional blood. I think my type is rare also as O is the most common.

they test before giving blood.

Meme#1 Fri, Jul-06-18 13:15

I know that they should test first but in an emergency situation and the way the medical field has passed duties to people much less trained than they use to be, you just never know.
I remember reading once about soldiers in the battlefield receiving the wrong blood and dying from that.

Ms Arielle Fri, Jul-06-18 14:29

Originally Posted by Meme#1
I know that they should test first but in an emergency situation and the way the medical field has passed duties to people much less trained than they use to be, you just never know.
I remember reading once about soldiers in the battlefield receiving the wrong blood and dying from that.

It is easy enough to carry a card with blood type-- I used to carry one, from the years of donating blood.

Don't need to go to battle field conditions to find medical errors. .... sadly.

Here is a little nugget--funny how I have already been working in this direction: take ACV at meals, and how to cook meats more rare. More like cut meats finely and quickly saute.

But this has me thinking, how to ferment meats. I grew up with pickled fish--sil, maybe there is something to this. ( One of the guys Dr. bergman talks about the down side of overcooked meats.)

According to Dr. D’Adamo, “Type AB has Type A’s low stomach acid, however, they also have Type B’s adaptation to meats. Therefore, you lack enough stomach acid to metabolize them efficiently and the meat you eat tends to get stored as fat.

and back to lectins, ROFL......
Because type AB has both the A and the B blood type antigens, foods that contain chemicals called lectins are more likely to react with the tissues and cells of type AB than any of the other blood types.

Ms Arielle Fri, Jul-06-18 14:39

A little blurb on A B O blood types. Now I understand why I am universal donor, of plasma.

And distibution of the alleles thruout the world. Very interesting.

Ms Arielle Fri, Jul-06-18 21:40

Found it!!! Flax has NO lectins


ochre--absorbs lectins----

jicama ----cook or fresh,

Ms Arielle Sat, Jul-07-18 10:55

Dr berg's details of CHiA seeds. Many many beneficials. The one sort of error is , yes , chia have omega 3 but we dont have the ability to convert from ALA to the more important ones.

Dr. Berg talks about the nutrients in Chia Seeds.
Chia Seeds:
1. Contains essential fatty acids
2. Omega 3
3. 5x more calcium than milk
4. High amounts of fiber
5. B2, B1 and B3
6. Polyunsaturated fatty acids, which increase ionized calcium
7. High in protein (1 ounce contains 4.7g)

1. Effect energy level
2. Effect endurance
3. Effect blood sugars
4. Can increase hot flashes post menopausal
5. Effect your skin, making it rough, peeling and flaky
6. Effect strength of nails
7. Cause Charley horses
8. Increase bad effects from sun
9. Herpes outbreak
10. Hypothyroid

This is an important view of some of the negatives or cautions regarding chia.

Another take on chia preparations.

Still looking for the foods that will help convert the ALA.

Ms Arielle Sat, Jul-07-18 11:04


The Best Chia Seed Pudding Recipe (+ 5 Delicious Variations)
Katie - Wellness Mama 202 Comments Updated: April 15, 2018 This post contains affiliate links

How to Make Chia Seed Pudding
I love chia seeds and use them all the time. Chia seeds are mini powerhouses packing more calcium than milk, more antioxidants than blueberries, and more omega-3 than salmon.[my note-- this is misinformation as salmon has the useable form for humans]

Their texture can take a little getting used to, but they are very versatile and are a great protein-packed addition to many recipes because of their ability to thicken and gel.

Make Your Own Chia Seed pudding In Just 3 steps! Get My Recipe HERE!

What is Chia Pudding?
Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to make and has enough protein and nutrients to be a quick, on-the-go breakfast option.

This chia pudding could be put in reused baby food jars, small mason jars, or even squeeze pouches to be included for school lunches.

Personally, I love this with some chopped soaked nuts, fresh fruit, or even chocolate shavings for breakfast or a delicious low-sugar dessert.

Blended vs. Whole Chia Seeds
There are two texture options for chia seed pudding. I prefer to keep the chia seeds whole because I love their texture, but if you prefer a smoother texture that is similar to “regular” pudding, a blended version may be your preference.

Either way, this recipe takes less than 5 minutes to make. Here’s the difference:

For the whole seed version, just leave the seeds whole and whisk the ingredients together. If you are adding flavors (strawberries, PB&J, spices, chocolate, etc) you will need to blend these into the liquid (milk and sweetener) first before whisking in the chia seeds to keep the flavor from being uneven.
For blended (smooth) pudding, just dump all the ingredients in a high speed blender and blend until smooth. I prefer to do this with chocolate or colored options as the simple vanilla recipe will have a grayish color when blended.
How to Make Chia Seed Pudding

Chia Seed Pudding Recipe
prep 5 minsinactive 4 hourstotal 4 hours, 5 mins
author wellness mama

yield 4 servings

Delicious and healthy chia seed pudding packed with protein, omega-3, antioxidants, and calcium that you can make in under 5 minutes.

2 cups coconut milk
½ cup chia seeds
½ tsp vanilla extract
¼ cup maple syrup, or sweetener and amount of choice
¼ tsp cinnamon (optional)

For blended/smooth version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For whole chia seed version: Blend all ingredients except chia seeds in a blender until smooth, including any added flavors, fruits, or chocolate. Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel.
Shake or whisk a few times within the first hour to help it gel evenly. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.
This recipe is endlessly customizable! Try some of the variations below.

courses breakfast

Nutrition Facts
Serving Size ¾ cup

Amount Per Serving

Calories 376

% Daily Value

Total Fat 30.1 g


Saturated Fat 22.1 g


Sodium 20 mg


Total Carbohydrates 25.1 g


Dietary Fiber 7.3 g


Sugars 11.8 g

Protein 5.6 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Chia Seed Pudding Variations
The beauty of this recipe is that there are dozens of ways to customize it. You can change the flavor, the texture, the sweetener, the color, and practically any other part of the recipe and it is almost impossible to mess up. I’ve included the basic vanilla coconut chia seed pudding recipe that I make above, but you can try these variations:

Different or Less Sweetener
Chia Seed Pudding RecipesIf you can’t have or don’t want to add the maple syrup as a sweetener, you can easily substitute stevia (no glycemic) or leave the sweetener out entirely if you like the natural sweetness of coconut and chia.

Stevia can be a very potent healthy sweetener if you find a good version that hasn’t been bleached or that contains added ingredients. My favorite brand is Sweet Drops and they have dozens of flavor options. My personal favorite is to use 5 drops of the English Toffee Stevia in place of the maple syrup in the original recipe.

You could also easily substitute dates or banana in the blended version of this recipe or honey in the whole chia seed version. Experiment and see what your family likes best!

Mix up the Flavor
I prefer basic vanilla chia seed pudding, but I’ve always been a vanilla ice cream person too. If vanilla isn’t your thing, here are some great flavor options you can try:

Chocolate: Add ¼ cup cocoa powder to the blended version of this recipe and/or add chocolate flavored stevia.
Strawberry: Add ½ cup fresh strawberries to the blended recipe. Or, try blending fresh strawberries into a juice and use as part of the liquid in the whole chia seed recipe.
Chai: Add 1 teaspoon ground cinnamon and a pinch of cardamon and cloves for a chai flavor.
PB&J: Add 3 Tablespoons each of natural peanut or almond butter and jelly or jam of choice. Blend into recipe if using blended version. For whole chia seed variation, blend the peanut butter and jelly into the milk before mixing in the seeds.
Pecan Pie: Add ½ teaspoon of ground cinnamon to the base recipe and an optional ½ teaspoon of almond extract. Mix ½ cup of chopped toasted pecans into the finished pudding.
Matcha: Add 1 Tablespoon matcha green tea powder to the mix for a naturally bright green chia pudding (great idea for St. Patrick’s Day!).
Up the Protein
I love to add a little more protein to this recipe, especially if it is going to be a breakfast recipe. I add 2-4 Tablespoons of collagen powder (I use the blue-lid kind from here). This adds more protein and skin/hair boosting collagen without changing the taste at all.

How Long Can You Keep Chia Seed Pudding?
This recipe uses all natural ingredients and is not a processed food. It tastes best within two days after it is made. The ideal time to eat is the day after making it for best flavor. I prefer to make at night to have it ready the next morning.

This delicious pudding vanishes so quickly in our house that I don’t know if it will last longer than 4 days. I would recommend only making the amount you plan to eat over a 2-3 day period for best flavor and freshness.

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