According to popular belief, those who eat vegetables, fruit and whole grain products every day have a particularly healthy diet – and thus possibly make a dangerous mistake, get fat and sick. The American cardiologist and nutritionist Steven R. Gundry is convinced of this, as he explains in his bestseller “The Plant Paradox”, which has also been available as a German version since this year (Steven R. Gundry: “Bad vegetables. How healthy Food makes us sick ”, Beltz).

Vegetable plants use lectins for defense

Lectins are said to be responsible for the harmful effects of supposedly healthy foods. These are certain proteins that plants have developed for defense so that they are spared from fungi, bacteria and parasites. In fact, lectins act similarly to antibiotics and can be toxic, especially when raw.

The substances can harm people

Lectins make green potatoes and raw beans inedible . The best-known lectin is gluten, avoided by many because it can lead to bowel inflammation and celiac disease . Gluten, known as adhesive protein, illustrates the negative properties of lectins particularly impressively: These proteins are extremely easy to bond, stick to cells and tissues, preferably in the intestine. The mucous membrane cells change, the intestinal wall becomes permeable for pollutants, which in turn can make the entire organism sick.

Sick from lectins – from Alzheimer’s to rheumatism

But not only celiac disease is caused by the harmful effects of lectins. The proteins bind to red blood cells, thicken the blood and thus promote arteriosclerosis and cardiovascular diseases. Steven Gundry also explains many other diseases of civilization with the negative effects of lectins.

Because they can actually dock on all tissues, such as the pancreas, joints, bronchi, nerves, brain, and the immune system attacks them there as intruders, autoimmune diseases would develop: diabetes , arthritis and rheumatism, asthma , Parkinson’s and Alzheimer’s .

These foods are high in lectins

The doctor therefore promotes a diet that is as free from lectins as possible (LFE, lectin-free diet). The negative list of foods rich in lectin includes the following products:

• loaf
• Potatoes and potato products
• rice
• pasta
• Beans and legumes
• soy
• tomatoes
• Cucumbers
• pumpkin
• Grain
• Vegetable oils
• sugar

Steven Gundry also largely avoids fish and meat, or at least restricts consumption – because breeding animals are mainly fed with corn and soy. Both types of food naturally contain lectins. If they are genetically modified, however, they provide even more of it to protect the plants from pests even better. With the feed they get into the animal and thus into the meat that is put on the plate.

How to eat a lectin-free diet

The negative list is long, but there are also a number of foods that contain little or no lectins. The positive list of desirable foods suggests, among other things:

• Coconut oil
• Coconut milk
• Hazelnuts
• Walnuts
• Sweet chestnuts
• Olives
• Tigernut flour, chestnut flour
• Dark chocolate
• cream cheese
• Goat cheese
• butter
• cream
• Crustaceans, fish (rare)
• certain types of fruit in small quantities (apples, pears, blueberries, raspberries, kiwi, plums, peaches, citrus fruits)
• Cabbage vegetables of all kinds
• artichokes
• garlic
• Onions
• Meat (no more than 125 gr per day)
• Eggs
• Sweeteners such as erythritol, stevia, xylitol
• 1 glass of red wine per day

Of course, all products should come from organic cultivation or rearing if possible, i.e. have the best organic quality.

Lectin-free diet – new fad diet or serious prevention and therapy?

At first glance, the impression arises: after fructose, gluten and carbohydrates, lectins are now supposed to be the bad nutrients that lead to obesity and make you sick. But the impression is deceptive. Steven Gundry’s observations should probably be taken seriously. There is some evidence for his theses:

• It has long been known that lectins are unfavorable and are therefore even referred to as ” anti-nutrients ” in nutritional science . But this fact has had little impact on nutrition plans and diets until now.
• Initial studies show that lectins can be linked to rheumatism and Parkinson’s disease .

However, there is (still) a lack of larger studies on the extent to which lectins can promote obesity and illness. However, in a self-experiment, Steven Gundry lost 35 kilograms within a year and at the same time lowered his high blood pressure , and the arthritis had also disappeared.

The doctor treated around 1,000 patients on the basis of these positive experiences with the LFE. He observed 200 of them as part of a study . For six months, the patients who all had cardiovascular diseases such as coronary artery disease ate according to this diet. After completing the examination, her heart function and blood values ​​had improved significantly.

Conclusion: It should definitely not be a fashion diet. However, LFE cannot be easily integrated into everyday life, the usual nutrition plan has to be fundamentally redesigned. But to make this as uncomplicated as possible, the doctor gives many tips and simple to fine recipes in his new guide on “bad vegetables”.

The latest news from German slaughterhouses have certainly given the vegetarians and vegans community a new boost. In addition to animal welfare and ecological aspects, avoiding meat is usually also based on the desire for a healthy diet. What does science say

1. Consensus: little meat is okay, but not really necessary

Every German eats 150 grams of meat and meat products on average every day. That doesn’t sound like a lot, but it clearly exceeds the maximum 600 grams that the German Nutrition Society per week finds acceptable. Many consumers are also significantly higher. It is these “meat eaters” who are mentioned in the studies on the harmful effects of meat consumption.

But even with those who eat a lot of meat, there are differences: because those who eat a lot of unprocessed meat, and at the same time high in fiber and low in sugar, have a low risk of disease. This is the case, for example, with the Paleo diet.

Experts consider the Mediterranean diet to be the best nutritional method in the world, and it has been for two decades. In 2019 she was once again named the best diet of the year by “US News” . A lot of vegetables, fish and olive oil end up on the plate, but little meat and processed foods.

In comparative studies, it is not vegetarians and vegans who do well, but people who eat little meat.

But you can also say with a clear conscience to Tilmann Kühn, nutritional epidemiologist at the German Cancer Research Center (DKFZ) in Heidelberg: “If you eat wholesome vegetarian food, your body is fine. On the contrary, according to scientific findings, a vegetarian diet is actually very healthy. ”With one small caveat:“ Less meat ”only makes sense if the calorie advantage is not topped up with pizza, biscuits or meat imitations.

2. Those who do not eat meat also live more healthily in other ways

Numerous studies have shown that the biggest meat fans usually do not have good eating habits. Even if you neglect the nutritional value of individual foods, a diet high in meat and sausage as well as sugar, white flour and saturated fats from ready-made foods is unhealthy. Because healthy foods such as vegetables, fruit, legumes, whole grains or nuts are definitely neglected.

3. meat or plant? Nutritional studies are conditionally meaningful

In the laboratory, it is possible to determine how certain nutrients affect human cells. Studies with humans don’t work like that. The health comparison “meat eaters versus vegetarians” is only possible in observational studies. Their conclusions are only an approximation of reality. Too many factors play a role in health for the question to be reduced to schnitzel and tofu . For example: is a chain-smoking vegan healthier than an athletic meat eater?

Epidemiological studies can never conclusively prove that meat consumption is unhealthy. And it is also not conclusively clear which individual ingredients are harmful to health.

4. When it comes to meat, it depends on the color

Beef, pork, lamb or sheep provide the so-called red meat. It is said to cause cardiovascular diseases and problems with the blood vessels.

For US researcher Stanley Hazen from the Cleveland Clinic, a metabolic product of the carnitine contained in red meat is responsible for this. To prove this, he had 113 test subjects eat 250 grams of steak a day for four weeks. A two-week break was followed by four weeks with a correspondingly large amount of (white) poultry meat and, at the end, a meat-free month.

The result , published in the “European Heart Journal”, showed a significant 3-fold increase in the TMAO plasma concentration during the steak weeks. TMAO is produced during the metabolism of carnitine and is a risk marker for hardening of the arteries in the blood vessels. The diet with poultry and vegetables led to a decrease in plasma concentrations in the test subjects.

Red meat is also directly or indirectly involved in the development of cancer.

For example, studies by the DKFZ have shown that people who eat a lot of red meat have increased biomarkers of certain roasting substances, such as those produced during roasting and grilling, swim in the blood. These people were at an increased risk of developing colon cancer.

In the large-scale EPIC study across Europe, 519,000 test persons were examined to find out the connection between diet and cancer .

The results show that red meat can increase the risk of colon cancer. Accordingly, the risk of the disease increases by almost 50 percent if the daily consumption of meat is 100 grams above the recommended amount. The same amount of sausage products increases the risk by as much as 70 percent.

The risk of stomach cancer is also said to be related to heavy meat consumption. In people infected with the Helicobacter pylori bacterium, the risk increases by a factor of five.

5. Theory 1: Iron makes meat unhealthy

There are various theories about why red meat is so problematic. The so-called iron load hypothesis is based on the fact that red meat contains a comparatively high amount of iron. This so-called heme iron has a high bioavailability, unlike iron from plant food, and thus enters the organism in larger quantities.

It has long been suggested that high levels of iron in the blood increase the risk of cancer . However, this theory has not yet been proven by studies.

6. Theory 2: BMMF make meat unhealthy

Scientists working with Nobel laureate Harald zur Hausen believe they have found another cause: a previously unknown class of pathogens is responsible for the increased risk of colon cancer .

These “Bovine Milk and Meat Factors (BMMF)” enter the human intestines through the consumption of meat and dairy products from European cattle. There it comes to a chronic inflammation, which indirectly promotes the development of colon cancer.

7. Avoiding meat protects the intestines

Vegetarian foods contain fiber, which has a positive effect on the microbiome in the gut. Vegans have a particularly large number of them. In addition to fruit and vegetables, lactic acid foods such as yogurt also support the intestinal flora. Vegetarians often consume these. Researchers from the University of New York have confirmed that vegans and vegetarians have more protective types of gut bacteria than meat eaters.

Meat also poses a cancer risk through its preparation and processing: for example, when meat is heated up, several potentially harmful substances are formed at the same time, including so-called polycyclic aromatic hydrocarbons (PAHs); curing also produces nitrosamines. These substances can promote the development of cancer, and above all they increase the risk of colon cancer. Methods such as curing and intense heating are particularly used for industrially processed meat, such as sausage and ham. Accordingly, processed meat products are particularly unhealthy.

8. Avoiding meat makes you slim

Researchers at the Max Planck Institute for Cognitive and Neurosciences (MPI CBS) and the Leipzig University Hospital examined almost 9,000 people, what connections there are between body and mind on the one hand and not consuming animal products on the other. regardless of age, gender and level of education. The study was published in June 2020 in the specialist magazine “Nutrients”.

The result of the physical impact: the less food of animal origin was on the menu, the lower the average body mass index (BMI) and thus the body weight. “Products that are excessively high in fat and sugar make you fat. They stimulate the appetite and delay the feeling of satiety. If you do without animal foods, you eat fewer such products on average, ”explains Evelyn Medawar, first author of the work.

9. Avoiding meat and the psyche

With regard to the psychological effects of the meatless diet, the Leipzig study found no particular susceptibility to neuroses in vegetarians. The study director Veronica Witte says: “Previous analyzes had found that more neurotic people generally leave out certain food groups more often. We focused solely on avoiding animal products and could not observe any correlation. ”No connection was found between a predominantly plant-based diet and depressive moods. There was evidence of this in previous studies.

However, the researchers found a difference in one of the determining factors of personality: the extroversion or introversion. People with predominantly plant-based foods on the menu are more introverted than those who eat primarily animal products. The study authors have not yet found an explanation for this.