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 antioxidants in wheat, oats, barley, and rye. It’s most common in bread, cakes, and baked products. People with wheat intolerance experience negative responses to the proteins in wheat; children tend to be wheat intolerant. Lactose is the building block of milk products and people that are lactose intolerant are intolerant to the proteins in milk.
Before going into specifics about lactose, gluten, and wheat intolerance, it’s important to understand the fundamentals behind them. Although the symptoms are often similar, food intolerance shouldn’t be confused with a food allergy, which is a hypersensitivity to certain foods caused by the existence of particular antibodies; these allergies have an effect on the body’s organs while intolerances only influence the digestive system.
Food intolerances typically builds up over time and the onset of symptoms can be gradual. People who go through 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 chronic form is Coeliac disease. This Contributes to the Inadequate absorption of certain nutrients and may cause serious health issues. Approximately 15-20% of people with gluten intolerance have Coeliac disease; it can take up to 13 years to develop. People battling with either should steer clear of any food with oats, kamut, spelt, rye, barley, and oats; including bread, flour, biscuits, cakes, noodles, pizza and beer.
It’s allowed for people with wheat intolerance to consume 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. 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 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 an overall allergy/intolerance test. If the test comes back positive for a food intolerance, further testing can pinpoint if or not 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 go through the hurdle of avoiding food items. But after accurate diagnosis and through a revised diet, they can enjoy life without the painful symptoms.