News For This Month: Wellness

Three Food Intolerances and How to Handle Them.

Three of the most common food intolerances are gluten, Wheat, and lactose. Gluten is the storage of antioxidants in wheat, barley, oats, and rye. It is prevalent in bread, cakes, and baked products. People who have wheat intolerance experience negative responses to the proteins in wheat; kiddies are often wheat intolerant. Lactose is the building block of milk products and people who are lactose intolerant are intolerant to the proteins in milk.

Before discussing the specifics about lactose, gluten, and wheat intolerance, it’s important to see the basic principles behind them. Although the symptoms are often appear to be the same, food intolerance should not be confused with a food allergy, which is a hypersensitivity to certain foods brought on by the existence of certain antibodies; these allergies influence the body’s organs whereas intolerances specifically influence the digestive system.

Food intolerances typically develop over time and the onset of symptoms can be slow. People who experience these have type III Gig anti bodies. Symptoms can happen anywhere between 8 and 72 hours after consuming the offending food or additive. The food causing the problems stresses the immune system and this affects the digestive system. The body considers the food being consumed will lead to an infection brought on by a virus, bacteria, or parasites; the food triggers the human body’s defense mechanisms.

The most serious form is Coeliac illness. This leads to the Inadequate absorption of certain nutrients and can transform into to serious health problems. Approximately 15-20% of people with gluten intolerance have Coeliac disease; it can take up to 13 years to develop. People suffering with either should prevent any food with oats, kamut, spelt, rye, barley, and oats; this includes bread, flour, biscuits, cakes, noodles, pizza and beer.

People with wheat intolerance can often eat products with grains-other than wheat. Approximately 15% of the populace has common symptoms from wheat. The symptoms experienced from eating wheat can worsen to Irritable Bowel Syndrome however, the most common symptom is bloating. Foods to avoid include cereals, breads, and pastas plus sauces, yogurts, and beer containing wheat-based stabilizers. In addition, a few sausages utilize wheat for filler.

Some people that tend to be lactose intolerant cannot digest the sugars (lactase) found in wheat products; others experience symptoms as they’re intolerant to the proteins in milk; the latter is called a type III dairy intolerance. And people who are lactose intolerant may also be fructose intolerant. Conditions that can follow include chronic dehydration, iron deficiency, malabsorption, and osteoarthritis.

Fortunately, testing is easier than before. Testing Starts with a general allergy/intolerance test. If the test comes back positive for a food intolerance, further testing can pinpoint whether a person is experiencing a specific type. On a positive note, today’s testing can test for up to 271 kinds of foodstuffs.

Patients who are lactose, gluten, or wheat intolerant face the inconvenience of avoiding certain foods. But after accurate diagnosis and through a revised diet, they can enjoy life without the painful symptoms.