About 7 percent of Americans suffer from some sort of gluten sensitivity, but one cardiologist feels there is an even bigger dietary challenge with a protein group known as lectins. "Gluten is the most famous of the lectins but I've discovered tons of other lectins," said Dr. Steven Gundry. "Even gluten-free is actually full of lectins. Lectin is a plant protein that is actually designed to make us fat." Gundry looks at certain whole grains, beans, tomatoes, peppers, eggplant and potatoes to name a few as foods that resist digestion and cause gut challenges, inflammation and weight gain. But dietitian...