A type of protein found in beans, corn, and other fibrous foods-lectins are the subject of many nutritional debates. Some people believe lectins cause inflammation, GI problems, leaky gut syndrome, joint pain, and a host of other problems.Other people? They say lectins are not only safe, but also good for us, supplying fiber and other nutrients we need to fight off disease, including cancer.Who's right?Both.Neither.As with most nutrition debates, the answers are nuanced.As we know, nutrition science is still very young. Still not old enough to be trusted with scissors.In other words, we're still figuring out how lectins work. That said, we're starting to better understand who benefits from lectins, who doesn't, and how to tell the difference.As it turns out, most people need not wage a dietary war on this compound. But people with food-related sensitivities-who experience painful stomach aches, nausea or other GI symptoms after eating high-lectin foods-may benefit from low-lectin (or even lectin-free) diets.In this article, you'll learn how to tell if you or a client are sensitive to lectins-as well as how to reduce lectins if you are.We'll discuss: What are lectins?How do lectins work?Are lectins bad?What foods contain the most lectins-and what foods contain the least?What can you do to reduce or neutralize lectins in foods you love?Ways to avoid lectinsGet your copy today by scrolling up and clicking Buy Now to get your copy today