I was listening to a podcast with Paul Jaminet and he basically stated that the dry heat processing that's used with many industrial "foods" doesn't actually destroy WGA. I've also heard Kurt Harris say that he's seen literature that indicated WGA may not always be destroyed by heat.
Does anybody know where the literature is that backs up these ideas?
Note: I've already seen the paper that Mat Lalonde talks about where boiling was shown to completely destroy the WGA in pasta.
asked byMurph_1 (427)
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on September 02, 2012
at 10:34 PM
I'm not sure about it's destruction, but this article explains a lot about why it's 'tough.'
(I hadn't really heard about WGA, and didn't know what it was, so I went looking)
"WGA lectin is an exceptionally tough adversary as it is formed by the same disulfide bonds that make vulcanized rubber and human hair so strong, flexible and durable."
Given that description, I can't imagine how high heat would destroy it. And if it did, wouldn't we all be able to eat bread?
aHAH! :) more research. Peter D'Adamo (Blood Type) has all kinds of info on lectins, heat-resistant, and heat-sensitive. Many many research docs cited. http://www.drpeterjdadamo.com/wiki/wiki.pl/Lectins,_Resistance_to_Degradation#Lectins,_Resistance_to_Degradation6
Three groups of workers (12,13, 14) have made exhaustive searches of food plants for lectins, identifying over 100 at the last count. Of these, Gibbons and Dankers, (11) noted that seven of them were autoclave-resistant (wheat bran, carrot, apple, canned maize, wheat flour, pumpkin seeds and banana). The banana agglutinin was actually enhanced by heating, and was inhibitable by N-acetylglucosamine (GNAc) and N-acetylgalactosamine (GalNAc). Nachbar and Oppenheim (4) also noted haemagglutinins in dry roasted peanuts, as well as in Com Flakes, Rice Krispies and Kellogg's Special K (which are all heated during manufacture). Avocado (Persea americana) lectin also resists the autoclave (14)."