Sometimes you can tell when a particular food disagreed with you and avoid it, while other foods have been slowly eroding your health without noticing it. Many common symptoms are really the result of the lectin interactions with our immune system. An example of a common lectin that many have heard of is gluten or gliadin.
FOOD ALLERGY BLOCK - Lectins are specialized proteins commonly found in fruits, vegetables, seafood, grains, beans and seeds. They are highly resistant to digestion and are able to attach to cells in the gut and to blood cells. Certain food lectins initiate inflammatory responses and contribute to food sensitivities, cravings, digestive disorders, weight gain and post meal fatigue. Food Allergy Block is designed to "lock up" problematic lectins and safely escort then out of the body. Taken before meals minimizes the potential for food intolerance reactions in individuals and helps provide benefits in weight management programs and to overall health. POST-MEAL REACTIONS TO LECTINS
· Headaches, brain fog, lack of concentration
· Bloating, a very common symptom
· Easy weight gain and stubborn weight loss
· Chronic fatigue and post-meal fatigue
· Chronically clearing throat and excess mucous
· Respiratory symptoms like chronic, (non-illness) coughing
· Joint stiffness and pain (particularly in the morning)
· Urinary weakness or chronic inflammation or infection
· Abdominal pain and gas with meals, excessive belching (lectins can also lower the HCL levels impairing digestion)
· Gastric reflux and upset stomach
· Irritable bowel and spastic colon
MOST COMMON LECTIN: GLIADIN/GLUTIN
· The Gliadin content of Gluten is responsible for most of the toxic effects of Gluten. Wheat is the main source of gluten.
· Allergies to Gliadins are responsible for Celiac Disease that cause inflammation and atrophy to the Villi and Intestinal Wall of the Jejunum of the Small Intestine.
· Gliadins are the common underlying cause of Allergies.
· Gliadins cause the production of excessive amounts of endogenous Antibodies contributing to auto-immune disease.
· Dermatitis patients in which Allergies are the underlying cause exhibit elevated serum Gliadin levels.
ACTIVE INGREDIENTS (FOOD ALLERGY BLOCK)
BLADDERWRACK (Fucus vesiculos). This lectin blocking substance is a nutritious seaweed component that makes several contributions. The particular fucose sugars found in Bladderwrack, called "fucoidins," are capable of binding to lectins and also microorganisms such as viruses, bacteria and yeast. Fucose is a favorite sugar attachment site on the surface of cells for Helicobacter pylori (the bacteria responsible for ulcers and gastritis) and Candida albicans. Microbes like these must be able to attach and anchor themselves to cells in order to become a problem. Therefore, L-fucose becomes an anti-attachment type of therapy. The fucose in Bladderwrack can bind not only to problem lectins but also to these two opportunistic pathogens, preventing their attachments and locking them up for elimination from the body. Supplementing with Bladderwrack reduces H. pylori, C. albicans, and harmful lectins, providing an example of selective therapy that doesn't disrupt other balances in the GI tract.
OKRA is a vegetable and a rich source of lectin-binding protective mucilage. It helps protect the digestive tract from lectins and harmful microorganisms. Like the other ingredients discussed in this article, it also helps remove existing lectins that are already attached to cells. It is a rich source of bioavailable calcium. Okra in combination with the proteolytic enzyme pepsin helps to clear away excess mucous formed as a result of food intolerance or food allergy in the digestive tract thus allowing for better absorption of nutrients. Okra is often beneficial for ulcers, colitis, malabsorption, and other intestinal problems. It essentially helps to clean the intestine.
D-MANNOSE is also a common binding sugar for lectins. It is capable of binding with the lectins in grains and other foods and also microorganisms.
MUCINS, which have been called digestive gatekeepers, are a family of heavily glycosylated proteins that protectively line the digestive tract. Saliva contains mucin, which moistens and lubricates the food we eat. The dense "sugar-coating" of mucins makes them resistant to protein breakdown, which is important in maintaining mucosal barriers in the gut. Mucins protect against yeast, bacteria and food sensitivities. Mucin has lectin-binding capacity. It contains the sugars that lectins like to stick to including sialic acids.
SODIUM ALGINATE is a soluble fiber derived from seaweed and is resistant to digestion. It is fermented in part by the colonic bacteria to highly beneficial short-chain fatty acids including butyrate, which is a favorite food for the colonic epithelial cells that use these fatty acids for energy. Sodium alginate has cholesterol-binding (lowering) and blood-sugar regulating properties. It is also used for detoxification. Sodium alginate is used in the treatment of GERD as it reacts with gastric acids to form a viscous gel called the alginate raft. This alginate raft floats on top of gastric contents and acts as a barrier to acid and food reflux.
Sincerely,
Richard Helfrich
Health Spectrum at The River
71-800 Hwy.111,A149
Health Spectrum at The River
71-800 Hwy.111,A149
Rancho Mirage, CA 92270
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