On Thu, 10 May 2001, Hilary McClure wrote:

> And lectins? Do you know where they fit in?

Well, lectins are so-called "glycoproteins" that have lots of
different properties, notably causing hemagglutination.  Lectins
are found, in varying concentrations, in just about all foods,
including animal foods.  They are destroyed by heating, but not
completely.  Uncooked mature legumes are very high in lectins, as
are grains and dairy.  I have also read that some seafoods are
potent sources.  Lectins are the basis of D'Adamo's "blood type"
diet, since he claims that different blood types are agglutinated
by different lectins.  As far as I know, this hasn't been
independently confirmed.

Anyway, some lectins are highly toxic.  The following site has
some interesting stuff: http://www.krispin.com/lectin.html

Todd Moody
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