Total Health ‘19

The Best Spring Wellness Show is Back!

The Total Health show is back at the Metro Convention Centre from April 12-14, 2019. With over 200 cutting edge exhibitors and 60 speakers it’s definitely the health and wellness event to attend. One of those speakers is Dr. Steven Gundry MD; one of the world’s top heart surgeons and a pioneer in nutrition.  He has spent the last 14 years studying the microbiome and now helps patients use diet and nutrition as a key form of treatment. He developed a custom nutrition plan and philosophy, outlined in his first book Dr. Gundry’s Diet Evolution (2008), followed by many celebrities, including Usher, Tony Robbins, Alan Arkin and others. His most recent books, The Plant Paradox, and The Plant Paradox Cookbook are both NY Times Best Sellers. His next book,  The Longevity Paradox: How to Die Young at a Ripe Old Age is releasing March 19th! We caught up with Dr. Gundry to ask all about his central focus, lectins.


Q. What are lectins?

A. Lectins are “sticky” proteins that bind to specific sugar molecules in an animal’s gut lining, joints, nerves, and blood vessels, that are produced by plants as part of their defense system against being eaten.


Q Why are lectins bad for us and how do they make us ill?

A. Lectins are one of the principle causes of leaky gut, by producing compounds that break the tight junctions between intestinal cells, which allows foreign proteins like lectins and bacterial pieces called LPS’s into the body. The immune system reacts to these with inflammation, exactly like the redness seen around a splinter. This inflammation can incite pain, depression, heart disease, autoimmune disease and neuroinflammation leading to dementia.


Q. How do we best avoid lectins?

A. The most troublesome lectins are gluten – found in wheat, rye, and barley, as well as in all other grains except sorghum and millet and teff; they are also present in beans and legumes, night shades like potatoes, tomato peels and seeds, pepper peels and seeds, peanuts and cashews which are beans. The good news is that pressure cooking destroys all lectins except gluten.


Q.How do you advise we should otherwise get the nutrients contained in the foods which contain lectins?

A. Most lectin-containing foods prevent proper nutrition by damaging the gut wall and promoting inflammation, so removing them in my patients actually improves their nutrition and health, which has also been reported by hundreds of thousands of people who have adopted this program.


Jamie Bussin is the Publisher of Tonic Magazine and Host of THE TONIC Talk Show and Podcast. He’s interested in learning more about lectins, but also really, really likes tomatoes, potatoes, grains and beans etc

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