FOOD INTOLERANCES

 

Food intolerance is a little known subject for many and, worse still, extremely underestimated. Yet, many are unknowingly affected by this problem, whether children or adults, men or women. Even though it is difficult to trace back epidemiological data so as to establish with certainty the exact percentage, a rough estimate indicates that about 30 – 40% of the population is affected. There is worrying evidence of the widespread increase in health problems related to allergies, hypersensitivity or food intolerances, which tangibly witnesses how the fast spread of a modern lifestyle poor in nutrients and rich in refined ingredients, additives and pollutants, is not suitable to “build” and maintain good health.

Food intolerances are the consequence, the “tip of the iceberg” situation, of an intestinal mucosa which has lost its integrity for a number of reasons to be delved into further on. To cut a long story short, we can anticipate that food intolerance results from partly undigested food macromolecules passing through a too permeable intestinal mucosa, a situation which triggers off an immune system response (IgA and IgG) when they reach the bloodstream and lymphatic system. A general inflammatory reaction therefore originates, involving the whole organism and potentially causing symptoms and modifications of any organ or tissue in the body.

The origin lies in what we eat and in the ensuing reaction at intestinal mucosa level: an interface between the world outside and the organism, a fundamental area of the body in charge of discriminating between what is functional for the individual’s nutrition and what needs to be eliminated, instead.