Smart Ideas: Health Revisited | LGW-Health

Smart Ideas: Health Revisited

| Posted in Health & Fitness

Three Food Intolerances and How to Handle Them.

Some of the most common food intolerances are gluten, Wheat, and Lactose. Gluten is the storage of proteins in wheat, barley, oats, and rye. It’s most common in bread, cakes, and baked products. People with wheat intolerance face adverse reactions to the proteins in wheat; kids mostly tend to be 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. Even though the symptoms tend to be similar, food intolerance shouldn’t be confused with a food allergy, which really is a hyper sensitivity to certain foods caused by the existence of certain antibodies; these allergies impact the body’s organs while intolerances only influence the gastrointestinal tract.

Food intolerances typically builds up over time and the onset of symptoms can be gradual. Individuals who experience these have type III gig antibodies. Symptoms can happen anywhere between 8 and 72 hours after consumption of the offending food or additive. The meals causing the issues stresses the immune system and also this affects the digestive system. The body believes the food being eaten will lead to an infection caused by a bacteria, virus, or fungi; the food triggers the body’s defense mechanism.

The most serious form is Coeliac disease. This leads to the improper absorption of certain nutrients and can lead into 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 population 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. Equally a few sausages use wheat as their filler.

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

Fortunately, testing is easier than before. Testing Starts with a overall 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. Additionally, today’s testing can test for up to 271 kinds of foodstuffs.

Patients that are lactose, gluten, or wheat intolerant face the challenge of avoiding certain foods. However, after accurate diagnosis and by way of a revised diet, they can enjoy life with no painful signs.

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