Lectins are a large class of sugar-binding proteins that can be found in all forms of life. In plants, lectins are part of the natural defense against microorganisms, pests, and insects. Many members of the lectin protein family can agglutinate (clump together) and become problematic for human health. Lectins can contribute to the development of diseases such as celiac disease, autoimmune diseases, rheumatoid arthritis, obesity, cardiovascular disease, and type 2 diabetes through mechanisms involving translocation across the intestinal barrier and activation of the adaptive immune system. The most common high-lectin foods include grains, legumes, and nightshades.
Symptoms and Risk Factors Associated with Lectin Sensitivity include:
- Frequent use of antibiotics
- Following a vegan/vegetarian diet high in grains and/or legumes
- Those with known intestinal permeability, such as detected on the Gluten Wheat Zoomer
- History of rheumatoid arthritis (painful and swollen joints)
- Experiencing fatigue and tiredness
- Psychological symptoms or disorders (e.g., depression)
- Neurological autoimmunity or degenerative symptoms of undefined origin
- Presence of skin rashes
- Nausea (especially during or after meals)
This test is utilized to assess sensitivity to 16 high lectin foods and 7 high aquaporin foods.
What are Aquaporins?
Also known as “water channels”, aquaporins form pores in the membrane of biological cells to facilitate water transport between cells. Aquaporins are found in all cells and help move water through the cells in an organized manner. Aquaporin 4 (AQR-4) is the most prevalent aquaporin channel in the central nervous system. Aquaporins from food sources (e.g., spinach, soy, corn, tomato, etc.) show similarity to the brain AQR-4.
Support: Complimentary consultations with our highly qualified staff will help you understand your results and implement the most effective management plans.
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