Undercooked vegetables and grains may cause temporary discomfort because of a natural insecticide called lectin, according to scientists.
Cook food right.
Don't eat undercooked vegetables and grains.
Lectin belongs to a family of proteins found in vegetables that may be toxic and repairs the tears in the cells walls by disabling GI tract cells. Experts also showed that lectin blocks mucus expulsion from cells.
Celiac disease is a common problem for people sensitive to gluten, a mixture of proteins that include lectins. Those who suffer from celiac disease are unable to absorb nutrients after gluten ingestion.
However, lectin can also make cells divide when it`s safe from mechanical factors that cause surface tears, according to Dr. Paul L. McNeil from the Medical College of Georgia.
Although lectin is among the top-10 products that cause food poisoning, it`s not probable to cause death since the body may eliminate the problem before it may get any worse, according to Dr. McNeil.
Too much lectin that comes from undercooked food may result in nausea, vomiting, or diarrhea
Long-term lectin consumption was also connected to celiac disease or colorectal cancer.