Food intolerances: natural remedies - PART II
In the last post we have seen what are the intolerances, how to recognize them and their causes. We will now tackle the two most common intolerances and our natural remedies.
What are the two most common intolerances?
The intolerance to sugars such as lactose, fructose and sorbitol, due to an enzyme deficiency (lactose) or to a carrier deficit (for fructose and sorbitol): it is quite common and is often the cause of chronic intestinal problems such as irritable bowel syndrome .
In the case of lactose, the most common intolerance, if sufficient amounts of the enzyme lactase are not produced, this is not efficiently decomposed into its components, glucose and galactose and then be absorbed and used by the body and thus a part of the lactose can not be assimilated, recalling liquids due to the osmotic effect and being fermented by the intestinal bacterial flora with a strong production of gas that causes a whole series of intestinal disorders. The greater the amount of ingested lactose, the more obvious the symptoms will be, which may include flatulence, diarrhea, swelling and abdominal pain.
In the event of a diagnosis of lactose intolerance, according to the Italian National Institute of Health, it is not always necessary to eliminate the products that contain it, sometimes it is possible to identify the amount of lactose that can be tolerated without triggering symptoms. If the intolerance is slight, you can control the symptoms by drinking the milk during meals, replacing the fresh products with the fermented ones, drinking lactose-free milk. Some cheeses (parmesan, emmental, cheddar, edam) contain very little lactose. If the intolerance is serious it is important to pay attention and carefully read the food labels: in fact, lactose is used in many ready-to-eat foods.
Gluten intolerance (Gluten Sensitivity): a form of symptomatic intolerance to gluten, or better, a "reaction to gluten intake in cases where celiac disease and wheat allergy have been excluded".
Gluten is the set of proteins that contain wheat, barley, rye, oats and various other types of grains belonging to the Gramineae family. It is a protein aggregate with a very heterogeneous composition composed of 45% gliadin and 55% glutenine, therefore rich in proline, an undigestable amino acid, in some cases, in the digestive tract of man, specific digestive enzymes are lacking. The proline is degraded by an oxidase that converts it into glutamic acid, which is a neuro-transmitter excitatory precursor of GABA (the γ-aminobutyric acid, the main inhibitory neurotransmitter of the central nervous system).
Symptoms include gastrointestinal disorders such as heavy stomach, diarrhea and abdominal pain, but also extra intestinal disorders, such as feeling of mental confusion, headache and joint and muscle pain. Symptoms usually occur a few days (or hours) after eating gluten-containing foods.
The sensitivity to gluten is about 6 times more frequent than celiac disease and is increasing: the causes, according to many scholars, are different but some of the most important are these:
- the modern grain (grain Creso) contains a higher quantity of gluten (and among other things with high quantities of prolamine) compared to the grain Cappelli, ancient wheat;
- the processing of wheat: today the large mills chop the wheat so finely that they pulverize it (this makes the flour obtained less digestible than that produced with traditional methods), the flour is refined, eliminating the bran (the fiber) and after refining, it undergoes a further whitening process with chlorine;
- leavening: once the bread was made using natural yeast, obtained by fermenting the flour with water.
Is there a difference between celiac disease and gluten intolerance?
Celiac disease, unlike gluten sensitivity, is an autoimmune pathology that in most cases depends on some defects of innate immunity, ie those we are gifted by birth: the celiac produces antibodies to the gluten protein gliadin, introduced in our body through diet: these antibodies produce chronic and severe inflammation of the intestine causing atrophy of the villi.
Sensitivity to gluten can develop over the years and does not have an autoimmune component. While a gluten-free diet is recommended for celiacs, a gluten-free diet is recommended for people with gluten sensitivity.
Food intolerances: our natural proposal
Have you ever felt your belly swollen, having difficulty digesting well, drowsiness, perhaps after eating bread, pasta and pizza? Here's what I propose you really good!
Intolerance digest, gluten-free and lactose-free, is a highly innovative food supplement, suitable for lactose and gluten intolerant, also used by diabetics and is based on a complex consisting of the synergistic association of:
- Knee, useful for digestive function, regular gastrointestinal motility and elimination of gas.
-A blend of enzymes capable of digesting proteins, resulting from the fermentation of maltodextrins from corn, cassava, potatoes, with natural yeasts of the genus Aspergillus. It is standardized in the following enzymatic activities: DPP IV, HUT and AP. In particular, the DPP IV enzyme (dipeptidyl peptidase-IV) promotes gluten digestion by "breaking" in a selective way the peptide bonds of proline, an undigestable amino acid present in large quantities in gluten.
Numerous studies have shown that the deficiency of this enzyme is associated with a poor digestion of gluten with consequent typical symptoms such as abdominal swelling, headache, difficulty in finding the concentration.
A deficiency of this enzyme is related to the development of Gluten Sensitivity and in any case to a digestive difficulty of gluten-containing foods.
The blend of enzymes of Intolerance digest, patented, has been tested in normal digestive conditions and in a situation of poor digestion. Title of the study, carried out by The Netherlans Organization for applied scientific research, is: "The first Quantitative Evidence Proving The Efficacy of Supplemental Enzymes". Result: this blend has proven its effectiveness in improving the digestion of carbohydrates and proteins both in perfect digestive conditions and in poor conditions, as well as resisting the acidic environment of the stomach by exercising its activity at the intestinal level.
Why an enzymatic blend?
- Aspergyllus fungus is the only organism containing the complete spectrum of food enzymes: Protease, Amylase, Glucoamylase, Lipase, Cellulase, Lactase and Maltase;
- unlike the enzymes of animal origin (such as Pepsin and Pancreatin) and other plant sources (such as Bromelain and Papain), the enzymes obtained from the Aspergillus fungus are the only ones that achieve maximum functionality at the temperature of the human body;
- they are the only ones to act along the entire gastrointestinal tract, adapting and resisting to the various acidic and alkaline environments present in the different tracts of the digestive tract (they can act in an environment variable from Ph 3.0 to Ph 9.0, and are therefore the only active enzymes both in the acid, basic and neutral tract of the intestine). In this regard, it is important to emphasize that Pepsin and Trypsin only work in the acidic pH of the stomach, while the pancreatic enzymes are active only in the alkaline pH of the small intestine;
- their activity starts already in the upper part of the stomach, favoring the decrease of the digestive enzymatic secretion of the organism and allowing the pancreas to produce greater quantities of systemic and immune enzymes. In fact, the food enzymes are activated "naturally" by the heat already during the chewing, thus initiating the so-called "pre-digestion" process, which continues even as the food continues its path towards the stomach, to then be inactivated by gastric secretions. and reactivated in the small intestine where they contribute to the digestive process;
- effectively break down proteins, carbohydrates, fats and fibers, unlike for example bromelain and papain, which have an exclusively proteolytic action. In addition, this special blend of digestive enzymes can also break down sugars and dairy products.
What can synergistically combine intolerance digest?
Studies show that, unlike the allergy, restoring the correct function of the gastrointestinal barrier of the subject, the symptoms of mild intolerance towards one or more foods can disappear / stop. The evidence in support of all this is still incomplete, but they are strong enough to encourage researchers to continue on their path. The intolerance line that you will find in our herbalist will be really useful for this and includes:
- for the intestine: Intolerance digest, Erboflora intolerance
- for the stomach: Break acid intolerance, Gastro rebuild intolerance.
Science technology and nature at your service!
Visit our herbal department for any clarification or for more information.
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