It is precisely the ability of WGA to bind to proteins lining the gut that raises concern amongst medical researchers.
When WGA binds to these proteins, it may leave these cells less well protected against the harmful effects of the gut contents.
WGA is classified as a lectin—a term for a protein produced by an organism to protect itself from predation.
One protein in particular for which WGA has an extremely high affinity is N-Acetylglucosamine.
WGA may also have direct toxic effects on the heart, endocrine, and immune systems, and even the brain.
But those who knew how would cut them in three, long slices (WGA) for drying.
They cut the meat in slices (WGA), which they cut thin (mbea), that it might soon dry.