Food intolerance and food sensitivity: gluten and lactose the most common. Find out how to deal with them with our tested natural remedies.

     


Food intolerance: lactose and gluten the most commons

Intolerance to sugars such as lactose, fructose and sorbitol, due to an enzymatic deficiency (lactose) or a deficiency of carriers (for fructose and sorbitol): it is quite widespread and is often the cause of chronic intestinal problems such as irritable bowel syndrome .

  1. Lactose Intolerance

Intolerance to lactose is the most common intolerance: if sufficient quantities of the enzyme lactase are not produced, it is not efficiently broken down into its components, glucose and galactose to then be absorbed and used by the body and thus a part of the lactose can not be assimilated, recalling liquids by 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 lactose ingested, the more noticeable the symptoms, which can include flatulence, diarrhea, bloating and abdominal pain.

In the event of a diagnosis of lactose intolerance, according to the Italian 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 mild, symptoms can be controlled by drinking milk during meals, replacing fresh products with fermented ones, drinking milk low in lactose. Some cheeses (parmesan, emmental, cheddar, edam) contain very little lactose. If the intolerance is severe, it is important to be careful and carefully read food labels: lactose, in fact, is used in many ready-to-eat foods.

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.

2. Gluten Intolerance

Gluten intolerance (Gluten Sensitivity) is 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 intolerance: our natural proposal

Have you ever had a swollen belly, have difficulty digesting well, drowsy, perhaps after eating bread, pasta and pizza? Here’s what I propose that is really valid against food intolerance!

Intolerance digest, gluten-free and lactose-free, is a highly innovative food supplement, suitable for lactose and gluten intolerant, also usable by diabetics and is based on a complex consisting of the synergistic association of:

  • fennel, useful for digestive function, regular gastrointestinal motility and the elimination of gas.
  • a blend of enzymes capable of digesting even the most indigestible carbohydrates, based on galactosidase enzymes.

Intolerance digest’s proprietary blend of enzymes has been tested under normal digestive conditions and in a poor digestive situation. The 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 both in perfect digestive conditions and in poor conditions, as well as resisting the acidic environment of the stomach by exercising its activity in the intestine.


Why an enzymatic blend?

The enzymatic blend of Intolerance digest has the utility of promoting the breakdown of complex carbohydrates, and therefore digestion, favoring the reduction of gas and a deflated belly. It is recommended to use it when consuming foods containing lactose or non-digestible carbohydrates.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.


Food intolerance: how and when to take Intolerance Digest?

If necessary, 1 capsule 15/30 minutes before lunch and 1 capsule 15/30 minutes before dinner.


What can intolerance Digest be synergistically associated with?

Studies show that, unlike allergy, by restoring the correct functionality of the subject’s gastrointestinal barrier, the symptoms of mild intolerance towards one or more foods can disappear / stop. The evidence to support this is still incomplete, but it is solid enough to encourage researchers to continue along the path they have taken. The intolerance line that you will find in our herbalist’s shop 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!

Dr. Laura Comollo


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