無限期支持王醫師😂😂😂
〈植物的逆襲〉這由Dr. Steven Gundry所寫,這本書也是徐昂先生極力推薦的一本書,我選擇這書本來回應徐昂先生,是因為此書在我臨床上最多病患詢問而且感到疑惑的一本書。文章的結尾有我回應徐昂先生的一段文字。
以下來書中的摘要:
「凝集素(lectin)是一種毒性極強的毒素,它不僅存在於穀物,也常見於許多人們以為是健康的食物中,包括:多種水果、蕃茄、南瓜、堅果、豆類、傳統乳製品、小麥草……等。這些常見健康蔬果類的種子、穀物、表皮、硬殼和葉子裡的蛋白質,本來是設計來保護植物不受動物(包括人類)的傷害,一旦被動物吃下肚,就會累積於體內,漸漸對腸道造成破壞、阻斷荷爾蒙運輸,最後導致過敏、腸躁症、關節炎、心血管疾病等多種慢性病。」
「結果發現那些可以殺死昆蟲或讓昆蟲身體不能動的植物毒素,也能無聲無息地毀壞你的健康,並且在不知不覺中影響你的體重。我把這本書命名為《植物的逆襲(The Plant Paradox)》的原因,就在於雖然許多植物性食物對你很好,而且事實上也是我自己飲食計畫中的基礎,但是有很多被視為「健康食物」的植物,實際上卻是造成你生病和過重的罪魁禍首。
沒錯,大部分植物其實都想要讓你生病。」
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以上是作者的主要論述,認為植物的「反營養素」如凝集素(lectin)、配糖生物鹼(glycoalkaloids)、植酸(Phytate)及小麥胚芽凝集素(wheat germ agglutinin / WGA)等對人體有極大的傷害,但此書的有足夠的醫學證據嗎?或者實證醫學的證據等級夠強嗎?
其實此書已經被專業的網站(https://www.redpenreviews.org)檢視過了,而此網站逐一檢視了這本書所提出的證據,結果發現此書提出的論點及證據非常薄弱,甚至一些論點都沒有提出相關醫學證據。
有興趣的人可以參觀此網頁。
https://www.redpenreviews.org/…/the-plant-paradox-the-hidd…/
作者提到凝集素(lectin)造成腸黏膜通透性增加,引發腸漏,進而造成慢性發炎。Redpenreviews提出有幾篇論文都是老鼠實驗,而且是運用高劑量純化的凝集素和未煮熟的生豆(uncooked beans)來餵食這些老鼠所引發的結果。而目前沒有證據顯示人體在適量及煮熟後的凝集素的情況下,增加腸黏膜通透性。
作者提到的小麥胚芽凝集素(wheat germ agglutinin / WGA)會引起暴飲暴食(overeating)和肥胖,因為有研究顯示WGA有類似胰島素的效應(insulin–like effects),這只有在細胞培養的實驗發現(cell culture experiments),而沒有在人體的實驗証實這一點.就算是細胞培養的實驗,作者沒有告訴我們的是, WGA在低劑量作用下的反而增加「細胞的胰島素敏感性」.
目前也有多研究提到了凝集素(lectin)、植酸(Phytate)及配糖生物鹼(glycoalkaloids)的好處,他們可以有降血壓、抑制癌細胞、抑制微生物及抗發炎等功能,以上這些好處作者也故意忽視不談。
植酸可降低糖尿病患者的糖化終產物(AGEs)。
Phytate Decreases Formation of Advanced Glycation End-Products in Patients with Type II Diabetes: Randomized Crossover Trial
https://www.ncbi.nlm.nih.gov/pubmed/29941991
凝集素(lectin)與抗發炎
Lectin obtained from the red seaweed Bryothamnion triquetrum: Secondary structure and anti-inflammatory activity in mice
https://www.sciencedirect.com/…/artic…/pii/S0141813017344641
凝集素(lectin)與抗癌及抑制癌細胞
Lectins as bioactive plant proteins: a potential in cancer treatment.
https://www.ncbi.nlm.nih.gov/pubmed/16183566
Mushroom Lectins as Promising Anticancer Substances
https://www.ncbi.nlm.nih.gov/pubmed/26916164
Lectins with Potential for Anti-Cancer Therapy
Molecules 2015, 20, 3791-3810; doi:10.3390/molecules20033791
Plant lectins in cancer prevention and treatment
Department of Biotechnology, University of Rijeka, Rijeka
orcid.org/0000-0002-3388-4645
Could plant lectins become promising anti-tumour drugs for causing autophagic cell death?
Cell Prolif. 2013 Oct;46(5):509-15.
Lectins as Promising Therapeutics for the Prevention and Treatment of HIV and Other Potential Coinfections
BioMed Research International
https://doi.org/10.1155/2018/3750646
Glycoalkaloids and Metabolites Inhibit the Growth of Human Colon (HT29) and Liver (HepG2) Cancer Cells
https://pubs.acs.org/doi/full/10.1021/jf030526d
凝集素(lectin)可抗菌及抗黴菌
Lectins as antimicrobial agents.
https://www.ncbi.nlm.nih.gov/pubmed/30053345
Antibacterial and Antifungal Activities of Lectin Extracted from Fruiting Bodies of the Korean Cauliflower Medicinal Mushroom, Sparassis latifolia (Agaricomycetes).
https://www.ncbi.nlm.nih.gov/pubmed/27481295
Insights into Animal and Plant Lectins with antimicrobial activities
Molecules 2015, 20, 519-541; doi:10.3390/molecules20010519
Antimicrobial Activity of Lectins from Plants
https://pdfs.semanticscholar.org/…/983af6440005d0b0d55783b1…
目前已經有好幾篇大型的研究顯示攝取含有凝集素的食物如豆類,全穀物和堅果等與降低心血管疾病,體重減輕和第二型糖尿病的發病率有關。(注意:這裡不是攝取精緻加工食品或精緻澱粉哦)
Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Med. 2007;4:e261.
Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies. Eur J Epidemiol. 2013;28:845-58.
Whole-grain consumption and risk of coronary heart disease: results from the Nurses’ Health Study. Am J Clin Nutr. 1999;70:412-9.
Resistant starch: the effect on postprandial glycemia, hormonal response, and satiety.Am J Clin Nutr. 1994 Oct 1;60(4):544-51.
研究也顯示類風濕關節炎多攝取足夠的蔬菜、豆類、香料(薑黃及生薑)、季節性水果、益生菌優酪乳等,及避免精緻加工食品或添加糖,可以大大改善類風濕關節炎的症狀。
Managing Rheumatoid Arthritis with Dietary Interventions
Front. Nutr., 08 November 2017 | https://doi.org/10.3389/fnut.2017.00052
其實很多人不知道其實是肉類或魚都含有所謂的凝集素(lectin),如果凝集素如此恐怖,那肉類、魚和植物我們都不能吃了,我們還能吃什麼?難道只能「灌油」!
Animal lectins: a historical introduction and overview.
Biochim Biophys Acta. 2002 Sep 19;1572(2-3):187-97
Animal Lectins: A Functional View
https://www.crcpress.com/Animal-Lectins-A-F…/…/9780849372698
Animal Lectins as Cell Adhesion Molecules
https://www.karger.com/Article/PDF/46456
A review of fish lectins.
Curr Protein Pept Sci. 2015;16(4):337-51
Functional Aspects of Fish Mucosal Lectins—Interaction with Non-Self
Molecules. 2018 May; 23(5): 1119. doi: 10.3390/molecules23051119
Lectins of the innate immune system and their relevance to fish
health ICES Journal of Marine Science, 58: 380–385. 2001
doi:10.1006/jmsc.2000.1020
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我個人對〈植物的逆襲〉這本書是不推荐的,雖然書中還是有很好的建議,認為我們應多攝取低熱量高營養密度的原型食物及少吃精緻加工食品,我想這都是大家的共識。但作者對植物的「反營養素」的論述過於誇大而且提出的醫學證據非常薄弱,故意了忽略這些「反營養素」對人體的好處及所有大型研究提出的實證。而且我們也可以透過浸泡,發芽,發酵和烹飪等方法來降低植物中「反營養素」對人的傷害。而且我個人認為適量攝取植物中的凝集素(lectin)反而對人體有益。
植物當中富含有維生素、微量元素、纖維及植物生化素,纖維又可在大腸發酵成短鏈脂肪酸(SCFAs),這些已經有大量的醫學論文證實對人體有益。
在功能性醫學的領域,確實有少部分人在短中期去掉部分的植物攝取臨床症狀會得到改善,就好像Low FODMAP diet或GAPS diet很有效,這不代表他們需要一輩子執行這樣的飲食法。我們最主要還是幫助患者運用一些方法重整腸道功能,改善後慢慢加入植物纖維的攝取。
回覆徐昂先生:
你提到了你看了很多國外書籍,只是將書籍中的論點分享給你的粉絲。其實這一點是值得鼓力的,但我個人建議你或許應該小心的檢視書中的內容,以中立的態度去分享。國外書籍的作者就算他們是醫師、教授或某專業人士,他們所寫的內容不一定正確,我們應該小心求證而且要有思辨能力,這種情況下分享給群眾才是負責任的態度。
我個人幾天前私底下透過「某負責人」邀約你進行一場「君子之辯」,但是你拒絕了。而你在你的個人網頁雖然沒有指名道姓,說我是「壞人」及「噁心的人」,其實這些我都不在意。我真誠的希望你放下你對我個人的成見,我倆好好來一場理性高品質的「君子之辯」,給大家做個正面的示範。
colon therapy 在 Scholarship for Vietnamese students Facebook 的精選貼文
Tin vui cho các bạn chuyên ngành Công Nghệ Sinh Học (CNSH) và Công Nghệ Thực Phẩm (CNTP). Bạn mình đang theo học chương trình thạc sĩ CNSH ở Hàn Quốc ( bạn í ở đấy gần 3 năm rồi) vừa mới gửi cho mình thông tin học bổng như sau: DU HỌC HÀN QUỐC 2014 CHUYÊN NGÀNH CÔNG NGHỆ SINH HỌC VÀ CÔNG NGHỆ THỰC PHẨM TẠI ĐẠI HỌC TỔNG HỢP SEJONG, HÀN QUỐC (MASTER AND DOCTORATE) Phỏng vấn (3hpm-5hpm tại Khoa Sinh học, ĐHKHTN, ĐHQG).... các chuyên ngành tham khảo dưới đây:
1.Dept. of Biotechnology Laboratory (Professor) : Molecular Pharmacology (Na Gyong Lee, Ph.D.)
Degree : Master/DoctorateIntegration program (1 person) Starting semester : 2014 spring or 2015 spring
Research area - Immune responses to human vaccines - Development of new vaccine adjuvants and human vaccines 2.Laboratory (Professor): Cancer and Stem cell biology (Chun JeihRyu, Ph.D.)
Degree: Doctorate (1 person)
Starting semester: 2014 spring
Research area Our lab is interested in studying various stem cells including human embryonic stem cells and cancer stem cells. Ongoing projects are the isolation and characterization of cell surface molecules on human embryonic stem cells and circulating tumor cells.
3.Laboratory (Professor):Cellular and Molecular Physiology (Eun-Yi Moon, Ph.D.)
Degree: Doctorate (1 person)
Starting semester: 2014 spring or 2014 Fall / 2015 spring or 2015 Fall
Research area Graduate students who study at the cellular and molecular physiology laboratory investigate ways to study cell migration of various cell types, tumor metastasis and inflammation, especially signal transduction, cytoskeletal reorganization and cytokine network using various in vitro and in vivo technologies. In addition, we develop anticancer drug and anti-inflammatory drug using various in vitro and in vivo assay methods.
4.Laboratory (Professor):Aging and Stem cell therapy lab (Changsung Kim, Ph.D.)
Degree: Master/Doctorate (1 person) Starting semester:2014 Fall
Research area Our lab focuses on a few sectors of research Area with modern stem cell technology. PI has deep knowledge in embryonic stem cell, iPSC, cardiac and neuronal disease pathology and physiology. Most of time we will use patient derived induced pluripotent stem cell to study human disease. Also we are increasing our research sector to use gene editing mediated stem cell therapy. 5.Laboratory (Professor): Cellular and Molecular Immunology Lab (Seokman Hong, Ph.D.)
Degree: Doctorate (1 person)
Starting semester: 2014 Fall / 2015 spring Research area We are interested in studying the function of immune regulatory cells such as natural killer T cells and regulatory T cells in autoimmune and allergic diseases (experimental autoimmune encephalomyelitis, inflammatory bowel diseases, atopic dermatitis) using various gene-modified murine models.
6. Laboratory (Professor) : Cell and Tissue Engineering Lab (Duk Jae Oh, Ph.D.)
Degree : Master(1 person) / Doctorate (1 person)
Starting semester: 2014 Fall / 2015 spring
Research area - Bioprocess development for animal cell technology including bioreactor operation, therapeutic protein production and collaboration with Korean industries - Gene therapy using non-viral gene delivery system Dept. of Food Science & Technology
7. Laboratory (Professor):Nano-Technology(Sang-HoonKo, Ph.D.) Degree : Master (1 person)
Starting semester: 2014 Spring or Fall / 2015 spring Research area Graduate students who study at the Food Nanotechnology Laboratory investigate ways to improve bioavailability and bioactivity of food ingredients, especially functional foods using nano and microencapsulation technology. In addition, we develop prototype food products using value-added technologies.
8. Laboratory (Professor):Food processing, Engineering, Rheology (Su-Yong Lee, Ph.D.)
Degree : Master (1 person)
Starting semester: 2014 Fall / 2015 spring or Fall
Research area - Environment-friendly cereal processing - Low-fat and low-calorie food applications - Novel food rheological technology
9. Laboratory (Professor): Food metabolism and Toxicology (Soon-Mi Shim, Ph.D.)
Degree : Master (1 person)/ Doctorate (1 person)
Starting semester: 2015 spring or Fall
Research area - Understanding aspects of absorption and metabolism of plant secondary metabolites. Particularly the flavonoids and phenolic acids, and how the metabolism influences biological effects. - Utilization of the systems of food processing to enhance bioavailability of plant secondary metabolites. Ultimately foremost to development of novel foods with enhanced health-related properties. - Understanding the impact of plant secondary metabolites on improving colon health. - Understanding how interactions between plant secondary metabolites con modify bioavailability and toxicity of toxic components found in food stuff, especially between flavonoids and heavy metals.
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