Lectin Free Cookbook More Than 150 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods

Download or read book Lectin Free Cookbook More Than 150 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods written by Kevin Savell and published by . This book was released on 2021-02-18 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lectin-free diet is called many names; low-lectin diet, bulletproof diet, plant paradox diet, and lectin avoidance diet. As the name implies, the diet limits intake of high lectin foods. Dr. Steven Gundry, who made the diet popular, found lectins are dangerous in the American diet. In his book, The Plant Paradox Cookbook, he teaches readers how to limit lectins and opt for healthier choices instead. According to Dr. Gundry, this diet can improve overall health and avoid gaining weight. Lectin-free diet limits, or avoids entirely, high lectin foods such as carbs, pasta, grains, quinoa, uncooked legumes, unpeeled and unseeded nightshade vegetables, and dairy products. Lectin-free diet promotes healthy whole foods, such as kale, mushrooms, cauliflower, broccoli, asparagus, nuts, and seeds, organic pasture-raised meats, wild-caught fish, and seafood. The lectin-free diet is all about limiting the amount of lectin in the body to reasonable levels as a means of preventing inflammation from developing due to prolonged exposure. Chronic inflammation is known to lead to everything from arthritis, to cancer, to even death. Before the discovery of Lectins, Glutens were perhaps one of the most controversial entities that often force people into debates of whether it was good or bad. There is a powerful connection between Glutens and Lectins! But before establishing and explaining that, I do believe that it is essential for you to have an understanding of what "Glutens" actually are. Strictly speaking, Glutens are a family of protein found in grains such as barley, wheat, rye, and spelled! Perhaps the most common Gluten contain grain that we mostly consume is Wheat. When flour is mixed up with water, Gluten is responsible for the texture that you get. This glue-like property helps the dough to be elastic and allows bread to rise when baked. However, it seems that there is a large chunk of the population who are unable to tolerate gluten. While most people can digest it just fine, others tend to suffer from various diseases such as wheat allergy, inflammation, irritable bowel syndrome, celiac diseases and so on. This book includes: - An Introduction to the Lectin Free Diet - The Benefits of the Lectin Free Diet - Breakfast and Main Dish Recipes! - Meat and Vegetable Recipes! - Snack and Dessert Recipes! - Over 150 delicious and healthy recipes to choose from! - And much more!! While Lectin is found in almost all parts of the plants, the "Seeds" are the ones that humans tend to consume the most and are considered to be one of the original ways through which humans are exposed to Lectins. According to various recent studies, it has been found that Lectins are incredibly toxic to the human body. Press the buy now button and let's start cooking!!