Lectins are a family of proteins that bind to carbohydrates found throughout the plant and animal kingdoms. Some people, unfortunately, think of the healthiest foods on the planet, legumes, as plant sources of lectins to avoid. Not true.
This week, Dr. Kahn talks about a lectin made by humans, galectin-3. The paradox is that this compound, measured on a simple lab test, is helpful at low doses but causes inflammation and scarring of at least the heart and kidneys. Modified citrus pectin blocks galectin-3 and is available as a capsule or powder developed by Isaac Eliaz, MD.
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