9 Lessons Learned: Resources

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 is widespread in cakes, bread, and baked goods. 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 that 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 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 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 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 Inadequate absorption of certain nutrients and can transform into to serious health problems. Approximately 15-20% of people with gluten intolerance suffer from Coeliac disease; it can take up to 13 years to being. 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.

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 but the usual 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 may 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 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 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.