In this enlightening discussion, Dr. Will Bulsiewicz, a board-certified gastroenterologist and best-selling author, explores the often-misunderstood world of lectins. He clarifies their role as not just anti-nutrients but as potential health boosters when properly prepared. The conversation debunks myths linking lectins to health issues and challenges the validity of restrictive diets. Additionally, Will examines recent studies showing the benefits of legume consumption, emphasizing their role in reducing inflammation and supporting overall health.
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insights INSIGHT
Lectins: Friend or Foe?
Lectins, found in plants and animals, are antinutrients that can interfere with nutrient absorption.
However, cooking often neutralizes them, and they can even offer health benefits in balanced amounts.
question_answer ANECDOTE
The Undercooked Kidney Bean Incident
In 1988, undercooked red kidney beans caused food poisoning at a British hospital's "healthy eating day."
This incident highlights the importance of cooking beans properly to neutralize lectins.
question_answer ANECDOTE
The White Kidney Bean Incident
A Japanese TV station encouraged viewers to consume powdered white kidney beans in 2006.
Over a thousand viewers experienced nausea, vomiting, and diarrhea, showcasing the dangers of raw beans.
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The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome
Will Bulsiewicz
In this groundbreaking book, Dr. Will Bulsiewicz argues that gut health is the key to boosting metabolism, balancing hormones, and reducing inflammation. He presents a 28-day program with menus and over 70 plant-fueled recipes, emphasizing the importance of dietary fiber from a variety of colorful plants. The book challenges the benefits of restrictive diets like keto and paleo, instead advocating for a whole-food, plant-based diet to optimize gut microbiome health and overall well-being.
What are lectins, and are they dangerous? These “antinutrients” have come under attack and were recently the subject of a dietary fad fueled by a popular book. As always, there’s more to the story.
In today’s episode, Jonathan is joined by Dr. Will Bulsiewicz to dive deep into the world of lectins. They dissect questionable studies, debunk myths, and offer expert advice about how to approach foods containing these misunderstood compounds.
Will is a board-certified gastroenterologist with 14 years of experience. He’s also the New York Times best-selling author of Fiber Fueled and ZOE’s U.S. medical director.
If you want to uncover the right foods for your body, head to joinzoe.com/podcast and get 10% off your personalized nutrition program.
ZOE Science & Nutrition 
