Every day I know more people who have made the decision to eat better, either because they have been informed through a friend , because they have read it or simply because they find that some food does not like them: “I have left the dairy”, “no I take bread, “” all without sugar, “etc.
Fashion or not, the market is adapting to a real need that responds to the paradox that in our world of comfort, with plenty of means to stock up on everything, there are still many people who suffer from symptoms of malnutrition, cholesterol, overweight and other problems Related to food.
To know if this topic interests you can answer two questions:
How do you feel? ; You feel active, with vitality, you like what you eat.
How are your reviews? Your health parameters: cholesterol, sugar, minerals, etc. Have normal values or are continuously altered.
If your answers are positive you will probably take a diet according to your needs and have no aspects to modify, although there is always room for improvement. If on the contrary they are negative you may be interested to continue reading.
Despite the awareness that is being created about how to eat to improve health, prevent disease or improve it, most people are still in the habit of eating what they like or are habitual in their family or environment , although after Do it wrong.
One of the most frequent health problems in our modern society is digestive disorders: upset or bloated stomach, acidity, constipation, diarrhea, medication with antacids and lack of nutrients.
How to cook foods, increase processed foods, accumulate colorings, preservatives, excess sugar and fats, unbalanced diet and lifestyle (eating fast, stress, toxic habits like tobacco, etc.) , Is leading us to live in mediocre health.
Within this area, our small intestine is a key element for these evils, because, in addition to digesting and absorb nutrients from food, it represents 70% of our immune system, that is, our defenses. Therefore, its malfunction can create other problems of health such as itching, headaches, spots on the skin, tiredness, mood swings, insomnia, etc., which normally do not usually relate to food.
Although most people can eat a lot of food without problems, there is a percentage of people who are sensitive (increasing!), to which certain components or foods themselves because them serious harm.
These disorders are called food intolerances and / or allergies. The abnormal response to these foods ranges from small skin rashes or diarrhea to severe allergic reactions such as life-threatening anaphylactic shock.
What differentiates intolerance from a food allergy?
Intolerances are the most frequent and unknown and are abnormal responses to a food in which, initially, no immune mechanism has been demonstrated, but usually have a metabolic base related to a deficit of the enzymes involved in its absorption. This is the case, for example, of the lactose intolerance responsible for metabolizing milk sugar.
In food allergy, on the other hand, the reaction after ingestion of the food (even in very small amounts) has an immunological basis through IgE antibodies.
Among the most frequent allergens is gluten (present in wheat, oats barley, rye and spelled) animal milk proteins (cow, sheep) some fruit, legumes, eggs, crustaceans, Nuts and some fish and vegetables.
What happens in the body?
The mucos of the small intestine is damaged in both cases. It loses its “barrier” function, diminishes the production of digestive enzymes and destroys the perfect environment for the microorganisms that cohabit in their interior to coexist in harmony.
This situation usually results in intestinal permeability. And what does this mean?
Because thanks to this permeability can be passed to the blood substances such as bacterial residues, large non digestible molecules of food and other substances that harm our health. Our defenses identify the intruders, and implement a series of emergency measures to try to end them. In addition to local symptoms you may experience diarrhea, stomach pains, nausea, heaviness or poor digestion, flatulence or abdominal cramps. Also as in the case of gluten, there is less ability to absorb essential nutrients like proteins, carbohydrates, fatty acids, vitamins and many minerals. In these people,
In general making a diagnosis according to these reasoning is not the usual practice and is usually treated by fighting the symptoms and not the real cause.
What can you do?
First of all you should consider if you are following a diet that is appropriate to your needs. If not, you need to balance your nutrition starting by increasing the number of raw foods and cooking at temperatures less than 110ºC. There are no universal ideal diets, but each person must find the ideal type of diet according to their functional and metabolic needs.
In the case of allergies, it will obviously be necessary to find and eliminate from the diet the food that is causing these reactions, and in people who have tolerances, small amounts of the food or food component may be consumed without symptoms, except in the case of allergies. Case of people sensitive to gluten or sulphite (preservative of many packaged foods).
There are food sensitivity tests that are able to assess the non-allergic response that some people’s immune systems dislike in the presence of certain foods. Although there are several types of diagnosis, the most successful is a simple blood draw.
By means of an enzyme immunoassay technique, specific IgG antibodies can be analyzed against certain foods and thus know the degree of intolerance to them.
It is very powerful simply to eliminate certain foods from the diet to notice how they improve immediately digestive symptoms, headache, overweight, retention of liquids, etc.
As Hippocrates, the first physician in history, said, “Let your food be your medicine, and your medicine your food.” I do not know if all foods can be used as medicine but of course, eliminating from your diet those substances that are damaging your digestive system is the first step to renew your health.
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