That sentence, (in the quote), is the reason why I raised the question.
Lectins are toxic agglutinating agents, produced by plants, for example, to prevent or discourage insects and animals from eating them, but every living thing contains lectins, including humans. Gluten is a lectin, for example. Soy lectins are well known for the health problems that they can cause. The most dramatic example of a lectin is the ricin that is naturally produced by caster beans, which is so potent that it has been used in chemical/biological warfare.
Lectins are proteins, of course, so they have the potential to cause major mischief in various body systems. The fact that they are agglutinins, means that they make things stick together, which makes it easy for them to cause serious problems, by gluing together, things that should not be glued together. I wouldn't be surprised if the proteins mentioned in that article are lectins, (but that's just a wild guess, based on their physiological characteristics, and their known history for causing problems). If that's true, though, the lectins don't even need any sugar, to cause the damage that's described, (or at least implied, in that quote). The lectins are the problem, and the sugar is just caught up in all the excitement.
Remember, though, I'm just guessing that lectins are the proteins that are implicated in this situation.
Tex

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