Whole wheat - WGA data

...Gluten is one of many lectins.

"Wheat germ agglutinin is an especially small protein compared with most other lectins, which are relatively large. So even if the gut mucosal barrier has not been compromised, WGA can pass through the walls of the intestine more easily than other lectins can. But this is just one of many ill effects caused by consuming WGA. It also:

Behaves like insulin, disrupting normal endocrine function by pumping sugar into fat cells, where the sugar soon turns to fat, resulting in weight gain and the development of insulin resistance.
Blocks sugar from getting into muscle cells, creating still more body fat, and starving muscles of nourishment.
Interferes with the digestion of protein.
Promotes inflammation by releasing free radicals, which can thin the mucosal lining of the gut.
Cross-reacts with other proteins, creating antibodies that can induce autoimmune responses. These antibodies are distinct from those formed by a reaction to gluten.
Crosses the blood-brain barrier, taking with it other substances to which it has bonded, and causing neurological problems.
Kills cells, without distinguishing between normal and cancerous cells.
Interferes with the replication of DNA.
Causes atherosclerosis, the hardening of arteries from a buildup of plaque (which is never mentioned in conventional medicine).
Enables entry of influenza and other disease-causing viruses into the body from the gut by bonding to the sialic acid in the mucosal lining.
Contributes to the development of nephritis, or kidney inflammation.15

So how do you avoid WGA? Simply steer clear of whole-grain bread and other whole-grain products."

Excerpt From The Plant Paradox Dr. Steven R. Gundry, M.D. This material may be protected by copyright.

15. Engel et al. 1997. Lectin staining of renal tubules in normal kidney. Acta Pathologica, Microbiologica et Immunologica Scandinavica 105(1): 31–34.

"Though most lectins, like gluten, are too large to get through the gut wall unless it’s already been breached, there is a lectin called wheat germ agglutinin (WGA) that is very small. So even if the gut mucosal barrier has not been compromised, WGA can pass through the walls of the intestine and cause inflammation, notably in the kidneys. But WGA also causes many other problems in the body, particularly because of its ability to mimic insulin."

Excerpt From Longevity Paradox: by Gundry, Steven R.

This material may be protected by copyright.

"The Whole Story on Whole Grains

ALTHOUGH WHOLE GRAINS have been considered health foods only for the past few decades, it’s worth recalling that a few thousand years ago, once grinding technology made it possible to remove the fibrous parts of wheat and other grains, the privileged classes opted to eat "white" bread. They relegated whole grains such as brown rice and brown bread made with whole grains to peasants. The goal was to refine grains so they were easier on the gut, as well as to make bread whiter. Of course, the rich didn’t know it at the time, but whole grains are considerably higher in lectin content than grains that have been stripped of their fiber, which explains why they were easier on their tummies. Greeks and Romans even debated over which country had the whitest wheat. FYI, Egypt won that contest.

Today, everyone "knows" that brown rice is healthier than white rice, yet the four billion people who use rice as their staple grain in Asia have always stripped the hull off brown rice to make it white before they eat it. Stupid? No, very intelligent; the hull has the lectins and these cultures have been removing it for thousands of years. Although I once believed that any white grain was inferior to any brown (whole) grain, I have since changed my stance. Traditionally, the Chinese, Japanese, and other Asian people have not been plagued with obesity, heart disease, diabetes, and other conditions that are so common in the United States.16 I will go so far as to say that if you’re overweight, there’s a good chance that it’s because you’re a believer in the myth of "whole-grain goodness." Distressingly, the renaissance of whole-grain products has reintroduced WGA and a host of other lectins back into our diet."

"Lectins and the LPSs (the lipopolysaccharides I've dubbed little pieces of shit) gain admittance to the body. In terms of dementia and Parkinson's, specialized white blood cells called glial cells protect neurons (nerve cells) like bodyguards or handlers. When they detect lectins or LPSs nearby, they crowd around the neurons that they are pledged to protect, kind of like circling the wagons in the old western movies or pulling up the drawbridges from the moat surrounding the castle. Sadly, these glial cells protect the nerve so well that even simple nourishment can't get to the nerve cell and the nerves die. Moreover, lectins and LPSs on the loose set in motion a fundamental metabolic derangement in how mitochondria, the energy-producing factories in all cells, process sugars and fats..."

Excerpt From The Plant Paradox by Dr. Steven R. Gundry, M.D. This material may be protected by copyright.

16. Campbell, T.C., and Campbell, T.M. 2006. The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-Term Health. Dallas, TX: BenBella Books.

Gluten

Gluten in wheat is not exactly good for you if you are human. Whole wheat or not...

This is mild lectin that attack the weak link in our body over time...

The Health Bridge – The Autoimmune Fix with Guest Dr. Tom O'Bryan

Dr Perlmutter Gluten on Brain, Inflammation Dr Perlmutter is author of Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers

Gluten cannot be removed by pressure cooker unlike other lectins.

https://youtu.be/y-T8LEHQ1Ug for Dr Tom O’Bryan interview

https://youtu.be/o8mPidl4olY for Dr David Perlmutter interview