Three of the most frequent food intolerances are gluten, Wheat, and lactose. Gluten is the storage of antioxidants in wheat, oats, barley, and rye. It is widespread in cakes, bread, and baked goods. People who have wheat intolerance experience negative responses to the proteins in wheat; kiddies are often wheat intolerant. Lactose is the building block of dairy 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. 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 food causing the problems stresses the immune system and 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 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 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 and call for treatment for Irritable Bowel Syndrome but 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 individuals that tend to be lactose intolerant cannot digest the sugars (lactase) found in wheat products; the others experience symptoms because they have been 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 before. Testing Starts with a 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. However, after accurate diagnosis and by way of a revised diet, they can enjoy life with no painful signs.