Food intolerances: the role of wheat and dairy products
Food intolerances: diet without wheat and dairy products
Among the most common sources of food intolerances there are certainly farinaceous and cow’s milk. Gluten, lactose and milk proteins are the main responsible.
However, farinaceous and cow’s milk are the basis of Western food . In every family it seems that bread and milk can not be missed, not even for a day. No food is considered more harmless, healthy and suitable for the nutrition of everyone, adults and children. A diet without wheat and dairy products is almost never taken into consideration.
Humanity has always eaten gluten , this is true, but nowadays it is not only contained in cereals and their derivatives or in flours for industrial use. It is also used as a thickener for creams, puddings, sausages and even some medicines .
Do not digest gluten involves an immune reaction that causes the production of antibodies that are activated against our own intestine. This condition, which is known as celiac disease, causes intestinal problems.
However, another condition called gluten intolerance has been discovered. In the gluten intolerance the most commonly found symptoms can be divided into two categories.
The first involves the intestine and brings with it gastrointestinal problems such as meteorism, abdominal pain, diarrhea or constipation or alternately. The second causes general symptoms such as drowsiness, difficulty in concentration , mental fog, headache , limb paresthesia, eczema , depression , anemia, chronic fatigue , insomnia.
The boom in the dairy industry and the huge publicity that has accompanied milk and dairy products over the past thirty to forty years have conditioned our thinking so much that “Latt e = salute” has become our mind is an absolutely indisputable fact.
Man is the only animal that continues to feed on milk even after weaning. This is especially true in the last fifty years, in which the consumption of cow’s milk has experienced a vertiginous surge bringing with it various intolerances.
Lactose intolerance is the most frequent cause of milk intolerance. Milk is rich in lactose, which is a complex sugar that requires an enzyme (lactase) specific for its digestion.
Lactase is present in the body of children up to five years of age. Later its levels decrease, making lactose indigestible.
What to do?
Once the presence of one or more food intolerances has been ascertained , how should one behave?
Lately there are two distinct schools of thought that present a diet without wheat and dairy products: the elimination diet and the rotation diet .
The elimination diet plans to eliminate the food in question for a period ranging from three to six months depending on the degree of intolerance. The food will then be reintroduced gradually, paying particular attention to any reactions in the following 72 hours. However, there is a risk of losing tolerance to the reintroduced food, which can cause allergic reactions.
The rotation diet provides for the free intake of the food to which you are intolerant. A mechanism is followed that alternates the intake for one day to abstinence for three days. However, this can not guarantee that the predisposed antigen “forgets” to be intolerant in only 72 hours.
However, neither method is definitive solutions.
To solve these food intolerances, it is necessary to follow four specific phases . These are described in detail in chapter eleven: Food Intolerances: the possible solution, as well as desirable for the health of today and tomorrow of the book Food Intolerances: the recent discoveries and the definitive solution of Dr. Alessandro Targhetta.