Approximately one in five Adults report that they have food intolerance but, because they are so difficult to detect, the true number can be much higher.
Unlike food allergies, intolerances are not dangerous for life, but can make life miserable for those who suffer from it, especially if they go unnoticed.
Keep reading to discover some of the most common foods associated with intolerance, so you can better identify the culprit behind your unpleasant symptoms.
Allergy versus intolerance
Although many people use the words "allergy" and "intolerance" indiscriminately in relation to food, there are differences between the two.
The symptoms of an allergy tend to appear quickly after eating a particular food, while those of an intolerance may not appear for several hours or days after consumption, which makes it difficult to identify the foods that cause the offense.
Food allergies also tend to be caused by a small amount of food, and can be life-threatening. People with intolerance may find that they can consume certain amounts of food without adverse reactions, only that they suffer side effects once they reach a certain threshold. In addition, food intolerances are not life threatening, although they can cause a variety of uncomfortable symptoms and have a great impact on the quality of life of the person who suffers.
Although allergic people can never reintroduce harmful foods into their diet because their immune system will always respond in the same way, many people with food intolerance can enjoy moderate amounts of some foods in their diet after a period of elimination.
Signs that you may be suffering from food intolerance include:
Bloating Digestive disturbances Irritable bowel Migraine or headache Fatigue Rash or hives on the skin Cough Cough congestion or runny nose A general feeling of discomfort without apparent cause
Although the causes Food intolerance is not completely understood, or agreed within the medical community, it may be derived from the absence of digestive enzymes or sensitivities to chemicals or natural or synthetic compounds within foods, such as histamine and the salicylates.
8 most common food intolerances
Although each person is different and it is possible to be sensitive to almost any food, some foods are more likely to cause an unpleasant reaction than others!
The following are the most common sources of food sensitivity:
1. Lactose (Dairy)
Lactose intolerance is characterized by the inability to digest sugar in dairy products, known as lactose. Until 50 million Americans and approximately Sixty-five% People all over the world are lactose intolerant, which makes it one of the most common food sensitivities.
Normally, our bodies produce the enzyme. lactase to decompose lactose. However, some people experience a decrease in lactase production. This happens naturally as we get older, but it can also happen due to illness, injury or intestinal surgery. Ethnicity also plays a role in lactose intolerance: people of African, Asian, Hispanic and American Indian descent are more likely to experience dairy sensitivity.
The symptoms It can appear between 30 minutes and several hours after the consumption of dairy products and includes swelling, gas, stomach gurgling, pain or cramping, diarrhea or vomiting.
Many people with lactose intolerance can consume limited amounts of dairy products, especially if it is fermented (in the case of milk kefir and yogurt), or if it is organic. Goat's milk can also be well tolerated by some sufferers.
Those who are sensitive to gluten – approximately 18 million Americans: can not tolerate gluten, the protein found in wheat, rye and barley.
Unlike people with celiac disease, gluten does not damage the intestinal lining of people with gluten intolerance, although it can cause significant gastrointestinal discomfort, among other symptoms.
Because gluten is so widespread, it can be difficult to avoid. It is found in baked goods, cereals, processed meats and fish, spreads, sauces and condiments, alcohol, many sweets, and even prescription and over-the-counter medications, along with certain vitamin supplements.
There are a wide variety of gluten-free alternatives available, but they should be used sparingly, as they contain several additives, often have a high calorie content and can upset the balance of blood sugar.
Are here 16 surprising signs of gluten intolerance. you should be looking
Experience allergy symptoms (and not the usual hangover symptoms!) After drinking alcohol is quite common. It can happen in reaction to a particular type of alcohol, or several.
The intolerance can be with the alcohol itself, or with the ingredients inside the drink. For example, people with gluten intolerance may be unable to drink beer without adverse reactions. Other chemicals and ingredients in these drinks that can cause problems include histamine, yeast, flavorings and other additives.
Alcohol can also exacerbate underlying conditions, especially asthma, migraine and rosacea. In situations like this, alcohol is simply a trigger and not a true intolerance.
Another way alcohol causes distress is through your ability to increase the permeability of the intestine, allowing more food molecules to enter the body. In cases like this, it may be the food you ate with alcohol – and not the alcohol itself – that is the cause of your problems. However, you may only notice the effects because alcohol magnifies or facilitates they!
Some of the worst offenders are red wine, beer and liquors of darker colors, such as whiskey and brandy.
If you can not handle any alcohol, just look at everything The fantastic things that will happen in your body when you stop drinking!
A common sensitivity, egg intolerance or allergy. it affects Almost 1.5% of children. In most cases, intolerance will disappear as you get older.
Interestingly, most people who suffer from intolerance can not handle egg white, while they may not have problems with the yolk. Egg yolk intolerance is much rarer, but it is still possible.
People with egg intolerance should also know that most chickens are fed a soy-based diet, so they may be sensitive to soy, instead of eggs. Choosing eggs from Fed with grass, farmyard and organic animals. It will help you determine the true nature of your sensitivity.
The hidden egg sources include baked goods, pasta, some commercial egg substitutes and foam toppings in desserts and specialty drinks.
With soy and its derivatives. found in 75% of the products on the shelves of supermarkets and almost 100% of fast foods, it is not surprising that it is one of the main causes of sensitivity to food.
Soy can cause gastrointestinal irritation in sensitive people, such as gas, bloating, vomiting, nausea and heartburn. However, it can also cause irritability or depression, along with headaches. Babies who are intolerant to soy may experience reflux caused by a formula or soy-based foods.
Avoiding soy is difficult, especially if you buy a large amount of processed or pre-made foods, such as baked goods, cookies and chips, canned meats and fish, baby food and much more. Check labels for terms such as hydrogenated oils, vegetable starch, lecithin, emulsifiers and hydrolyzed vegetable protein.
How almost 95% soy beans they are genetically modified, some people believe that it is this designed version of soy that causes problems. Some people can tolerate organic soy better.
Consider trying fermented soy foods, such as miso, tempeh and natto, at least two studies Spanish and American scientists discovered that people with soy allergies do not react to fermented soybeans.
Like soy and gluten, corn is in all From medications to makeup: it increases the risk of causing symptoms of intolerance.
Corn proteins can irritate the gastrointestinal tract of people who are also intolerant to gluten and other grains, so if your symptoms have not decreased after cutting wheat and / or all gluten, consider getting rid of corn for a while as well.
It does not help the things that more than 90% Corn is genetically engineered and is one of the most important components of commercial feed. Remember, you are what you eat & # 39; – and this also applies to your food sources!
Look for the name corn with names like corn starch, corn syrup and high fructose corn syrup that are added to processed foods, sodas, condiments, bread and many gluten-free replacement foods.
Yeast can be a surprising cause of sensitivity to food, even with some experts believing That yeast, instead of wheat, may be to blame for the large number of symptoms that many suffer after eating a pizza or a pasta dish.
The intolerance to yeast can cause a wide variety of symptoms, including yeast infections, joint pain and fatigue after eating a product that contains yeast.
Any food or drink that is aged or subjected to a fermentation process will contain yeast. You will find it in many baked goods, alcoholic beverages, broth cubes, vinegar dressings and salads, pickles, ripe or dried fruits, malt, sour cream or mature cheese, soy sauce, vitamin B supplements and much more. Leftover food can also develop yeast on its surface.
8. Chemical products, pesticides and additives in food.
Because a lot of the food we eat today has been Treated with pesticides and other chemicals., or is loaded with artificial flavors, colorants and sweeteners, it is difficult to determine the source of the intolerance.
Some people who apparently have lactose intolerance or gluten can handle organic products, which leads many to suspect that it is the chemical additives, rather than the food itself, the problem.
The only way to know for sure is to keep a food diary and write down what causes your symptoms. If consuming local or organic versions of the products does not cause adverse effects, it may be a chemical sensitivity, instead of a food intolerance, it is suffering.
Reference: https://www.naturallivingideas.com/8-common-food-intolerances/, by Jayne Leonard
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