Scientists find why red beans and rice can be nauseating

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Omschrijving
Scientists have discovered how lectins, a family of proteins believed to be a natural insecticide that is abundant in undercooked legumes and grains, can make you feel temporarily miserable. “It’s known that it can be a toxin,” Dr. Paul L. McNeil, cell biologist at the Medical College of Georgia, says of the lectin protein that’s commonly found in vegetables. Lectins, which bind strongly to carbohydrates that decorate cell surfaces, have a particular affinity for the heavy-carbohydrate coats of epithelial cells that line the gastrointestinal tract. Researchers have long known that ingesting too much undercooked lectin can cause nausea, diarrhea and vomiting. What they didn’t know was how lectin caused food poisoning.

 

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Categorie: lectines

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