The Dr. Gundry Podcast Dr. Steven Gundry

I recently started listening to your podcast, and I love learning about your research on lectins and hearing about all the people you’ve helped through a lectin-free diet! I am currently a medical student looking to eventually practice integrative medicine, knowing how our focus needs to be with preventative medicine, and how nutrition, stress reduction and exercise play such a vital role in our health and well being.

My question is this: I currently follow a vegan diet, including lots of lectin-containing foods like soy, tomatoes, zucchini, oats, gluten etc. I am 24 and feel great. I have no health conditions, and exercise 6 days/week. I enjoy eating this way, and have stayed doing so for almost 2 years because of ethical/environmental reasons. Do you think it’s worth changing my diet to be lectin-free even though I feel great now? Is eating all these lectins predisposing me towards autoimmune conditions in the future? I would love to hear your opinion on the podcast! Thanks!

Enjoying the podcast, Youtube videos and book Plant Paradox. I’m glad that anecdotal evidence has some weight in this approach - not everything can be proven with extensive studies, especially if it doesn’t provide monetary benefit to those who typically fund them!
QUESTION: with Hashimotos and fibroids, and because I eat with animal welfare in mind (no meat or dairy), finding food I can eat can be difficult. I get tired of eating the same things. Do you have a top 5 or 10 list of foods to concentrate on getting the most nutrition bang-for-your-buck, especially when you’re eating less or only 2 meals a day? Thanks! ~ Lisa R

Dr. G I was happy to see not just one but TWO podcasts this week and BOTH dealt with our skin. Thank you so much! I know you have written a little bit about vitiligo (and personally I am hoping mine will eventually go away) but what about those little cherry red spots that appeared at a certain point in life? Somewhere years ago I may have read they were from bromalaine added to flour to make it more gluten-ey, but having been off wheat for years and on you program since 2017, they are still there on my skin. Thanks a million for your helping us all!