Three Food Intolerances and How to Treat 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 is prevalent 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 dairy products and people who 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. 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. People who go through these have type III Gig antibodies. 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 tends to believe that the food being eaten will result in 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 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 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. And a few sausages use wheat for 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 can follow include chronic dehydration, iron deficiency, malabsorption, and osteoarthritis.
Fortunately, testing is easier than in the past. Testing Starts with a general allergy/intolerance test. If the test returns positive for a food intolerance, further testing can pinpoint if someone 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. However, after accurate diagnosis and by way of a revised diet, they can enjoy life with no painful signs.