Hi guys!
I will very soon be doing a large school project and I've chosen the topic "Health consequences caused by grain consumption". I'm doing the project in chemistry class so I can't include an awful lot of biology even though it's unavoidable. I want to focus the project on starch's break-down to glucose and further VLDL as well as the impact on the body of lectins and this is where I need some help. I've read plenty of theories answering why lectins cause health problems but they are all based in biology - stating that they irritate the gut and so on.
I need some kind of reliable source explaining the chemical process which lectins contribute to - can anyone provide me with this?
I remember reading that lectins are proteins which sticks to the gut as they are not digested and cause the body to attack them along with other proteins in the body that look alike. Something like this is what I'm interested in but I'm looking for some sort of chemical process I can analyze!
I hope you guys understand my question. I will appreciate any kind of help you can give me!! ![]()