Lectin is a type of 'wheat germ agglutinin' (WGA) and glycoprotein. Through thousands of years of selectively breeding wheat for increasingly larger quantities of protein, the concentration of WGA lectin has increased proportionately.
WGA is largely responsible for many of wheat's pervasive ill effects.
What’s more, WGA is found in highest concentrations in "whole wheat," including its supposedly superior sprouted form.
What is unique about the WGA glycoprotein is that it can do direct damage to the majority of tissues in your body without requiring a specific set of genetic susceptibilities or immune-mediated articulations.
This may explain why chronic inflammatory and degenerative conditions are endemic to wheat-consuming populations.
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.
Like man-made pesticides, lectins are extremely small, resistant to breakdown by living systems, and tend to accumulate and become incorporated into tissues where they interfere with normal biological processes.
At exceedingly small concentrations, WGA stimulates the synthesis of pro-inflammatory chemical messengers. WGA induces thymus atrophy in rats. WGA can pass through the blood-brain barrier. It may also interfere with gene expression and disrupt endocrine function.