Food intolerance

Not every body tolerates all kinds of food. Food intolerance, however, often goes unnoticed.

How would you feel if you learned that a child's asthma, rhinitis and sinusitis can be caused by pear or meat? Allergies are one of the scourges of the pandemic of 21st century disease. Only 20-25% of allergies are the classic immediate reaction involving IgE immunoglobulin, while 75-80% involve IgG and are a delayed allergic reaction.

This is called "Food Intolerance" in Clinical Orthomolecular Nutrition, so it goes unnoticed by the person, who cannot suspect that chronic skin disease, eczema, constipation, migraines, hormonal disorders and many other pathological symptoms can be pathological. in these delayed allergic reactions.

What is food intolerance?

Food intolerance is inextricably linked to the immune system, which is the body's defense against invaders such as toxins, pathogenic bacteria, viruses, etc. When there is an intolerance to a food, our body does not fully assimilate it, allowing the half-digested food to enter the bloodstream, where it is treated as an "invader" and becomes the target of IgG antibodies.

Symptoms of intolerance include reactions to immunoglobulin G (IgG). The difference with food allergy is that when the allergen enters the body the reaction is immediate and if not fought immediately it causes serious problems.

In addition, allergies are found in children very early and are usually inherited. In intolerance, the symptoms appear late and usually go unnoticed by the patient.

Foods attack!

Early detection of intolerance is very important. Any intolerance reaction looks like inflammation, as the immune system secretes very strong chemicals and toxic substances to neutralize unwanted "invaders". The mobilization of the organism to deal with the "invaders" triggers various internal biochemical reactions in the body, involving other organs and systems, in addition to the immune system (eg thyroid, pancreas, liver, adrenal glands, nervous, endocrine system), with resulting in their gradual pressure, fatigue and exhaustion. This constant and chronic pressure undermines, weakens and severely weakens the body's defenses and so it is exposed and vulnerable to various diseases, both physical and neuropsychological. So imagine the "immature" organism of the child being attacked by such foods that cause him intolerance.

What causes food intolerance?

The factors that cause food intolerance are many and may be related to the infection of the environment in which a child grows up, the deficiencies of various enzymes in his body, which may be caused by the fact that many mothers do not breastfeed their babies, but also with the monotonous diet that a family follows. Below you will find some indicative factors that cause food intolerance.

• Modern lifestyle
• New, exotic foods
• New additives
• New food and beverage processing and maintenance technologies
• Environmental and water pollution
• Excessive use of pesticides, fertilizers, insecticides, antibiotics, hormones, etc.
• Deficiencies of various enzymes in the body
• Various diseases and inflammations of the digestive system
• Reactions to food chemicals (preservatives, dyes)
• Monotonous diet

Symptoms of intolerance do not appear immediately after eating, as in allergies, but after a few hours or even days, so it is difficult to identify the foods that bother you. Even garlic or fruits and vegetables, which are considered beneficial to children, are likely to harm some, regardless of whether they are conventional or organic. The symptoms of intolerance do not depend on the amount of food you can give the child. Even small amounts of food are capable of causing the same unpleasant symptoms. These symptoms persist even when the person consumes foods belonging to the same family ("related foods"). Intolerance causes a number of problems, such as anaphylaxis, migraines, constipation, rhinitis, etc. and especially in children it is also associated with the onset of asthma.

Test result evaluation

The results are evaluated according to the degree of reaction (measurement) of IgG antibodies, which are found in the blood for each food separately. The results are recorded and classified as follows:

<8.0 AU / ml = 0 (Absence of Food Intolerance): This category includes foods that have a reaction rate of less than 8 units (reaction = 0) and can therefore be consumed freely because they do not cause any food intolerance. in the organization.

8.0-12.5 AU / ml = 1+ (Moderate Food Intolerance): This category includes foods whose antibody response rate ranges from 8 to 12.5 units (reaction = 1+) and should therefore be limited or in turn their consumption, because they cause moderate food intolerance in the body.

12.5-25.0 AU / ml = 2+ (Increased Food Intolerance) and> 25.0 AU / ml = 3+ (Severe Food Intolerance): The above categories include foods whose antibody response rate ranges from 12.5 to 25 units (reaction = 2+) or is greater than 25 units (reaction = 3+) and should be completely avoided for a period of 6 months to 1 year, because they cause increased or severe nutritional intolerance in the body.

Is the test reliable?

Identifying food intolerance is now a simple and easy task with the same test in a wide range of foods, such as wheat, fruit, meat, fish, nuts, milk, egg, garlic, yeast. , the mushroom, etc. The clinical results of this examination have been confirmed by medical scientific research by the Medical Department of York University of Great Britain, the Gastroenterology Department of the University Hospital of South Manchester, the British Allergy Society, and many more. other studies.

A Food Intolerance Test is performed in specialized biochemical laboratories. To get your child tested, the first step is to be evaluated by a nutritionist or biopathologist, who may either have a lab to perform the test or may refer you to a suitable laboratory. Also, the pediatrician can guide you on the age at which the child can take the test.

Does the food intolerance cure;

Fortunately, intolerance to "guilty" foods is expected to gradually decrease during the period of their avoidance (from 6 months to 1 year), resulting in a significant and radical improvement in the quality of health and life of the child. During this period, with the guidance of a doctor or nutritionist, these foods should be gradually, methodically and patiently returned to the child's diet.

Dietary instructions!

There are simple things you can do to improve your child's life with food intolerance! Most of these are common to allergy guidelines, except that your child's life is not threatened.

Plan your diet! A dietitian will explain to you what a child can eat and what to avoid. You will find recipes and ways to avoid "guilty" foods. Inform the whole family about the child's intolerance but also who cares, such as grandma, grandpa or nanny.

Make sure you check the food labels for their "hidden" ingredients. The doctor will explain in detail what you need to take care of to protect the child; for example, if a child does not tolerate wheat, it is hidden in a variety of foods that contain wheat starch, etc.