A protein in some vegetables including potatoes, tomatoes and cucumbers could cause Alzheimer's disease

Health professionals claim that we should include at least 5 portions of fruits and vegetables in our daily diet, as they are a good source of fibre, antioxidants and many other vitamins and minerals. However, according to a new study, all vegetables may not be as healthy as we suppose them to be. Some health experts are now saying that you should be careful in eating vegetables like cucumbers, tomatoes and potatoes, as they contain a protein which has been linked to Alzheimer’s disease. 

A study conducted by Dr Steven Gundry from California a heart surgeon and cardiologist, a connection has been found between memory loss and lectins, a type of protein found in foods found in tomatoes, cucumbers, whole grains, sprouted grains, soy peppers and dairy products. Lectins have also been found to be detrimental to the gut according to the same study.

When American actress Gwyneth Paltrow published a post on her website Goop, by Dr Gundry which said that a protein found in cucumbers was associated with Alzheimer’s disease, she was much ridiculed. The article led to a debate on the lectins and many experts and scientists have now come out in support of the theory regarding the damaging and harmful effects of lectin.

Another researcher, Dr David Jockers also advocates these claims and further adds that nutrient absorption was blocked by these proteins resulting in several health problems. Alzheimer’s desease is a chronic condition which damages your mental faculties and destroys memory. Your brain cells are impaired and the brain connections start to degrade. Your thinking, problem solving and language skills are affected and start to deteriorate. 

The main reason for developing Alzheimer’s is yet not very clear till now and scientists blame genetics. However, this study throws new light on the disease and implies that eating certain vegetables may increase the chances of developing Alzheimer’s risk.

Lectin is a type of protein occurring in plants which is part of the plant’s natural defence mechanism against pests, insects and micro- organisms. When these vegetables are consumed raw, lectins may react with your blood vessels and attack them as part of their natural anti- repellent behaviour. Lectins are not digestible and the body therefore produces certain anti bodies against them. 

Certain foods become intolerable to the body as different types of immune responses are stimulated from person to person. Another major study in this field, by David LJ Freed published in the journal BMJ suggests that many lectins are powerful allergens and evidence points to the fact that they may cause Alzheimer’s disease.