Food Intolerance? This is a must read BREAKTHROUGH!!

Has your doctor told you to stay away from dairy?

Do you know why?

If he says it's because you're lactose intolerant then you're only getting HALF the story!

Is your nutritionist telling you to stop eating wheat?
Did he or she say why?

If it's because you're allergic or sensitive to wheat products and glutens then you're not getting the WHOLE truth!Are you finding it downright difficult to eat certain foods—like tomatoes, grains, peanuts, soy or meats—without experiencing embarrassing gas, bloating, stomach cramping or "the runs"?  Have you figured out why?

If you think it's because you've got a sensitive stomach... or you're getting older... or foods just "don't agree" with you any more...Then you're in for a BOMBSHELL of a surprise, my friend!

What I'm about to reveal to you is a new medical breakthrough that's going to change the way you think about foods FOREVER—and it's going to help you feel a heck of a lot better—starting today.

This remarkable discovery was an eye-opener for me both personally and professionally.Thank God I discovered natural solutions that made a world of difference to my digestive health and my life!

Professionally, for 0ver 25 years years I've helped patients with serious digestive problems discover nutritional supplements to help them eat foods they love again—without experiencing digestive discomfort during or after their meals.

I'm talking about powerful supplements like probiotics, digestive enzymes, fiber and hydrochloric acid—just to name a few...But I've also seen that these amazing supplements don't always work for every digestive problem my patients suffer from.

At best, I was seeing a 60%... 70%... even 80% success rate in my practice. Yet it kept me up at night wondering why 20% to 40% of folks taking digestive products still got little to no relief from their gut problems.

So when I discovered the news about this remarkable digestive breakthrough, it was like the lights finally turned ON. AHA! Now it all makes sense!

For decades, scientists and researchers worked diligently to uncover WHY one food made a person feel good, yet that same food can trigger a host of health problems in another person.Labeling a person with a food "sensitivity" or "allergy" just wasn't enough. There had to be a deeper reason that was escaping even the most brilliant scientific minds of our time.

Now, after decades of painstaking research, scientists discovered a shocking "missing link" molecule that's put the gastrointestinal community into a tailspin.

This renegade molecule—found in nearly every food you eat—has been silently sabotaging the health of millions of people every year... and escaping the attention of renowned scientists and health experts.Until now.It's a little-known protein called lectin and you've probably NEVER HEARD OF IT.

But I can tell you this...If you're eating a traditional diet of meats, fish, fruits, vegetables and grains then your body is probably already loaded with lectins. And now scientific research proves lectins can wreak havoc with your digestion and mimic all sorts of health problems including:

• Headaches—that come out of nowhere
• Poor concentration... brain fog... and even "senior moments"—especially after eating a meal
• Skin problems—including itching and skin breakouts
• Bloating and puffiness—especially around your eyes
• Weight gain—and even weight loss
• Constant fatigue—and post-meal energy drain
• Repeatedly clearing your throat
• Excess mucus build-up
• Unexplainable—and sometimes out of control--coughs
• Joint stiffness—especially in the morning—and joint aches throughout the day
• Unexplainable illnesses—and "catching" everything that comes around
• Inflammation—in both joints and cells
• Upset stomach, cramping and excessive belching—not to mention embarrassing gas
• And that's just the tip of the iceberg!

WHAT ARE LECTINS?
Lectins are sticky proteins that make up part of a plant's natural immune system. They create a barrier of defense for the plant. For example...A pumpkin seed is surrounded by sticky lectin proteins to help fight off enemy invaders such as mold or parasites.

These invading enemy cells naturally contain sugar molecules. When lectins from the pumpkin seed detect a possible assault, they attach themselves to the sugar molecules of the invader cells to BLOCK the attack on the seed and render the sugar molecule useless.So in the plant world lectins are beneficial. They protect plants from harm.

Since lectins naturally attach to sugar molecules, what if we trick them with 'decoy sugars'—so we protect the healthy sugars in the body?When scientists put this theory to the test—EUREKA! They discovered an amazing breakthrough for food sensitivities... digestive problems... low energy... and skin outbreaks.

By giving your body optimum levels of "sacrificial sugars" to serve as decoys that attach to lectins—your cellular sugars are protected—and nasty lectins are flushed out of your body before causing you harm. Lectins are found in most all of the foods you eat including:

• Wheat, rye, barley malt and oats
• Nightshade plants including tomato, potato and eggplant
• Legumes—and all beans including soy and peanut
• Dairy—all milk products, cheese, yogurt and kefir
• Eggs

And you can't eliminate lectins by cooking on high temperatures when broiling, grilling or baking your foods. When you eat lectin-containing foods, your body can't digest or eliminate those
lectin proteins.

In fact, noted lectin expert, D.J. Freed, M.D., found lectin proteins in hot, freshly baked bread... and even recovered intact lectins from stool samples! That's just how resilient lectins are!

So once you eat lectin proteins, they travel through your digestive tract and make their way into your bloodstream virtually untouched—and looking to start a fight.

That's because by nature, lectins are designed to attach themselves to sugar molecules. Remember, lectins are former plant protectors.Lectins don't know they aren't needed to protect a plant anymore, so they still go hunting for sugar molecules to stick to. But now, those sugar molecules are in the healthy cells of YOUR BODY!

And guess where they find an abundance of healthy and thriving sugar molecules? In your digestive tract!That's right! The cell lining of your gut is loaded with polysaccharides, amino sugars, fucose and mannose—all powerful sugars your body needs for proper digestion.

But the problem is: Lectins target these healthy gut sugars as "enemies" and attach to them. Once a lectin sticks to a sugar molecule, that sugar molecule is now viewed as "defective" by your immune system. So your immune system sends the signal to your white blood cells to destroy the defective molecule and their "heat-sensing missiles" called inflammation!

In other words, that burning sensation you can feel in your gut—and even in your rectum—after you eat is oftentimes an all-out att
ack from your immune system trying to destroy lectin-locked cells!

And think about this: If you regularly experience severe digestive problems, here's one reason why:After a lectin attack on your gut, your intestinal lining quickly tries to repair itself by creating new tissue. Well, guess what? New tissue cells are "glycosylated" meaning they contain LOTS of sugar molecules, which makes them highly susceptible to ANOTHER lectin attack. That's one reason why you never seem to get off the vicious "eat-pain-eat-pain" cycle! 

Lectins are not really a new discovery. You've probably heard of the most common lectin... It's gluten! Research dating back to 1954 shows how lectins can stick to and clump your blood cells. And the Journal of Nutritional & Environmental Medicine published research about lectins more than 15 years ago. But very few scientists made the connection between lectins and digestive problems.Yet, more and more Americans are developing food sensitivities, food allergies, irritable bowels, spastic colon and other digestive problems. And this outbreak ties into the increase of high-lectin foods in our diet. One of those popular foods is wheat.That's because wheat contains a component called "wheat germ agglutinin (WGA)." But you've probably heard it by its common name: gluten.

Well, guess what? Gluten is the most popular type of wheat lectin in our diets! In fact...Food manufacturers ADD even MORE gluten to all types of flour to give it more binding power. And the wheat sold on grocery shelves today contains nearly 90% MORE GLUTEN than the wheat your grandparents ate! And researchers now know that gluten found in flours and breads—including white bread—can trigger inflammation throughout your entire body and cause a host of neurodegenerative illnesses, irritable bowels and autoimmune problems! 

Why is one man's food another man's poison? One answer: lectins! The Roman poet and philosopher Lucretius said, "One man's food is another man's poison." Well, lectins explain the reason why.Your genetic make-up determines how and to what degree lectins can affect you. That's why food allergies usually run in the family.

And unfortunately, your body's recognition of food as "friend or foe" is not based on the nutritional value of a food. For example...Tomatoes contain lycopene, a powerful antioxidant. But tomatoes also contain a panhemagglutinin lectin that is potentially harmful. This dangerous tomato lectin can:

• Lower mucin—a special protective protein that lines your digestive tract and keeps it healthy.
• Initiate cell chaos—by binding to blood cells and
  nerve tissue.
• Interfere with gastrin—a hormone produced in the stomach to release gastric juice needed for
  proper digestion.

The same is true of lectins found in many foods such as: corn, dairy, chicken, peas, bananas, beans and legumes, soy, potatoes, pomegranate, nuts, cantaloupe, seafood, wheat, millet and many more!

Although they contain a variety of very healthful nutrients—these foods can wreck your health if you're allergic or sensitive to the lectins in them.

New research conducted by Peter D'Adamo, M.D., author of Eat Right 4 Your Type reveals your blood type may hold an important key to healthy digestion.His research showed certain blood types are naturally sensitive to specific kinds of lectins. For example, Type O folks often experience digestive problems when repeatedly exposed to corn lectins. And Type Bs can be seriously sensitive to lectins found in chicken.

Sensitive to gluten? Gluten is a lectin protein found in wheat, rye, barley and oats. They're also in foods containing these grains including beer, grain-based alcohols, mayonnaise and grain vinegar—just to name a few.

If you're gluten-sensitive then you know how important it is to avoid these lectins at all costs. But you also know how easy it is to accidently come in contact with gluten. For example... A tasty sauce may be thickened with white flour—and the gluten in that flour can make your digestive tract go haywire. Soon you experience:

• Headaches, brain fog and a lack of concentration
• Skin problems such as itchiness, eczema and acne
• Water retention
• Puffiness around the eyes
• Bloating
• Unexplainable yet constant fatigue
• A chronic clearing of the throat and excess mucus
• Non-illness related coughing
• Joint stiffness, pain and inflammation
• Abdominal pain and gas with meals, excessive belching because lectins can lower hydrochloric acid levels (HCl) in your stomach and impair digestion
• Gastric reflux and upset stomach
• Irritable bowels
• Hyperactivity
• Sinus problems, itchy nose, congestion and post-nasal drip
• Insulin shifts affecting blood sugar balance

Lectins—a trigger for joint discomfort and autoimmune problems!  Clinical observations show inflammation in your gut can also be associated with inflammation in your joints according to Carolyn Pierini, a clinical laboratory scientist. Pierini reports the source of constant yet unexplainable discomfort may stem from intolerance to lectins. In fact, if you're already suffering from an autoimmune problem—lectins can make you feel even worse.

For example... Nightshade vegetables like potatoes, eggplant and tomatoes are very high in lectins and are known to trigger the symptoms of joint discomfort.  And to add insult to injury... lectins can make you fat, too!

Lectins have the uncanny ability to mimic hormones—and this can seriously affect your ability to metabolize foods and burn fat. Here's why: The journal Neuropeptides reported that lectins found in wheat, lentils, green peas, corn and potatoes are now known to bind to the insulin hormone receptors in your body. These receptors are responsible for creating fat cells.

Once lectins lock into these insulin receptors, they don't let go. So the signal to "make more fat" continues non-stop—causing the creation of more fat cells in your body! But that's not all...Lectins have been shown to block digestive hormones.

For example, the wheat lectin gluten can bind to the receptor for cholecystokinin (CCK)—a hormone involved in appetite control. Once gluten binds to this receptor, it SUPPRESSES your body's "stop eating" signal. In turn, you eat more and get fat!


Other lectins found in common foods can:

• Inflame your digestive tract lining!
• Interfere with the digestive process... causing bloating
• Slow down the rate of food metabolism—so you don't efficiently burn calories for energy!
• Compromise the production of insulin!
• Upset your hormonal balance—causing water retention, thyroid problems and
  other concerns!

So lectins trick your body to make MORE FAT by blocking your insulin receptors. And they fool your digestive hormones into thinking you're still hungry when you're not! Hmmm... could lectins be sabotaging YOUR weight loss goals?

For many of us, the answer is YES!

Fortunately, you can do something about it... The one easy—yet powerful—way to protect yourself against lectins...Sure, you can try to follow a diet that severely limits your intake of lectins. But the truth is: Lectins are everywhere—not just in foods, but in the environment, too. Because they're prevalent in the plant world, you can be exposed to lectins just by walking on your grass... inhaling pollen in the air... or spending time in your garden.And lectins, especially gluten, can be hidden in medicines... cosmetics... and even in vitamins and nutritional supplements. But the good news is... you don't have to live in a bubble to stay away from lectins. Scientific research shows you can create a virtual lectin force field to help protect your gut.

And since 70% of your immune system is located in your gut, this lectin force field can enhance your total immune health, too! That's why, in my humble opinion, this phenomenal discovery deserves nothing short of a Nobel Prize!  

And it started with a simple question...If lectins need to attach to sugars, can we give them "decoy sugars" so we protect the healthy sugars in the body? When scientists put this theory to the test—EUREKA! They discovered an amazing breakthrough!By taking targeted supplements that contain specific "sacrificial sugars" to attract lectins—you can help lock up the renegade lectins and eliminate them from your body. In other words...You can help put an end to annoying digestive problems... joint discomfort... skin outbreaks... and much more.And remember, these sacrificial sugars are decoys. They are structural sugars—used only to attract lectins.

That means they don't interfere with your body's cellular sugar production to create energy. And they're safe to take even if you suffer from blood sugar problems! 

Put simply: Lectin proteins—including glutens—attach to these sacrificial sugars—and leave the healthy sugars in your body alone. Now your body can easily remove these lectin-locked molecules from your body and prevent them for causing you harm.

So...In a short time—you can experience optimal digestive health—and wellness—again!