Halitosis from Food Intolerance

About the Disorder

Halitosis, particularly if persistent, is a problem that involves not only the anatomical area where the unpleasant odour is emitted, i.e. the oral cavity, but the whole organism, signalling that “something is not working”. What is, however, still little known, but that is being increasingly confirmed, is that the root cause of toxemia generating bad breath (the accumulation in the bloodstream of great quantities of toxins)  can be a problem of food intolerance.

Foods that have not been digested well, by passing through a no longer intact, permeable intestinal mucosa, enter the bloodstream and cause accumulation of extremely high quantities of toxins. Persistence of this situation in susceptible subjects causes the emission of bad breath.

The main cause at the origin of both food intolerances and “ill-smelling toxemia” is no doubt intestinal dybsiosis. This describes a condition of unbalance in the physiological microflora due to intake of drugs (in particular antibiotics, but also anti acids, laxatives, etc.) and to unhealthy eating habits (refined carbohydrates, excess of animal proteins, preserved foods, rich in colouring agents, poor in nutrients, deficient in fibres, etc.).

 Pathogenic, opportunistic bacteria, which proliferate extensively at this point, taking away space for colonisation of beneficial microorganisms, cause intestinal fermentations and putrefactions; resulting toxic metabolites are released into the blood and a part of them transit back up the digestive tract as volatile molecules, giving rise to the emission of ill-smelling breath. This is favoured by the fact that, in case of dysbiosis, the digestive activity usually carried out by the intestinal microflora remains incomplete: foodstuffs not correctly broken down into their basic nutrients more easily end up in fermentative and putrefactive processes, leading to an increase of gas and ill-smelling toxins.

 Dysbiosis, intestinal fermenations and putrefactions are often connected to an insufficient digestive activity at gastric level, too. We must not forget the essential role played by the stomach in “preparing” food to be adequately broken down and assimilated, as well as the “sterilizing” function of gastric juice on organisms that are inevitably introduced together with food ingested.  People suffering from gastritis, difficult digestion, heartburn, reflux, etc., are more prone to develop intestinal dybsiosis, all the more if they take drugs (whether occasionally or on a daily basis) to stem and stop gastric acidity, thereby disrupting the delicate digestive and defensive mechanisms that the stomach  is physiologically in charge of to ensure protection and efficiency of not only the digestive tract but of the whole organism.

In a situation of dysbiosis (caused by gastric problems, the intake of drugs and/or an unhealthy diet), since there is a shortage of beneficial microflora, pathogenic microorganisms end up attacking the intestinal mucosa. Beneficial bacteria, in fact, play a protective role towards the intestinal mucosa, the integrity of which is essential in order to correctly assimilate nutrients and to operate a selection between what is useful for the organism and what is, instead, harmful and must be eliminated.

With the reduction of beneficial bacteria whenever there is a dysbiosis, their protective action is also limited as a result: the intestinal mucosa therefore becomes more exposed and prone to aggression by toxic substances and by pathogenic microorganisms (Candida itself, increasing its presence, develops ramifications that wear down and perforate the mucosa). In these circumstances, gaps are formed between cells and the mucosa becomes permeable to undigested food macromolecules and to waste material that would otherwise be rejected: hence, the intestine loses its function of selective barrier. Undigested foodstuffs and toxins invade the body as unwanted “guests”.

The immune system is activated to respond to this “invasion” and puts forward a generalised inflammatory response that, day by day, leads to the development of symptoms that are typical of food intolerances. From loss of integrity of the intestinal barrier, to “leakage” of macromolecules and toxins, to immune system activated: this is precisely how food intolerances are developed.

Intestinal putrefactions and fermentations, excess of toxic metabolites, undigested macromolecues and toxins accessing the organism… a real disaster! Organs in charge of purifying the organism (the so-called excretory organs) attempt to intervene. In particular, liver and kidneys work hard to encourage elimination of toxic waste materials, taking on extra work that, due to food intolerance, reaches very high levels.

At a certain point, day after day, because of the excessive workload, the purifying activity of liver and kidneys turns out to be insufficient to drain all the toxins and their concentration at blood level remains very high. Under such circumstances, the last way out for the body to eliminate the excess of toxic metabolites is represented by the lungs (we should not forget that these, too, are excretory organs!); pulmonary gaseous exchange, in fact, enables ill-smelling gases to move from the blood to expired air. Air breathed out therefore smells bad for this reason and this explains the correlation between persistent halitosis and food intolerances.

As explained above, the problem is a complex one since it can have an impact on different organs and apparatuses (depending on personal predisposition). In certain subjects, there can be a major involvement of the stomach (difficult digestion, heartburn, etc.), in others  it can be the intestine and excretory organs  (fermentation, hepatic overload, etc.), and in yet others there can be difficulty in the body’s waster disposal system through the airways (perhaps linked to chronic or recurrent illnesses, or, for instance due to smoking habits).

Eliminating foodstuffs is not enough

Halitosis from food intolerances originates with the undigested macromolecules and toxins accessing the organism. A solution might seem to be that of identifying foodstuffs  mainly responsible for the problem; however, apart from the objective difficulty in pinpointing them exactly, their elimination actually brings only temporary improvement. In fact, we must not forget that underlying this disorder is the intestinal mucosa’s loss of integrity, with a resulting inability to distinguish between useful and harmful foodstuffs for the body (a situation causing the onset of what has been called “ill-smelling toxemia”).

For this reason, eliminating certain foodstuffs does not really represent a definitive solution to the problem. Instead, it is essential to act effectively on the root causes of intolerances and, at the same time, on the problem of halitosis directly.

Nature can help you in case of halitosis from food intolerances 

Our Approach

A natural and effective approach

In the correlation between food intolerances and halitosis, eliminating the foodstuff (or foodstuffs) responsible for causing ill-smelling toxemia might seem like the solution to the problem. But apart from the difficulty in determining, and therefore eliminating, potentially “guilty” foods, since the true cause of the inflammation is the loss if integrity of the intestinal mucosa and the passing through of food antigens and toxins, even though eliminating the foodstuff towards which one is intolerant is surely useful, this does not actually represent a definitive solution to the problem.

It will surely be possible to experience  momentary relief but it won’t be long-lasting, unfortunately: the damaged mucosa will let other molecules “leak through”, towards which the organism will develop new intolerances, and the problem of bad breath will appear once again. Instead, it is necessary to act on the root causes, starting from where the inflammation actually originated: the intestine, where “guilty” foodstuffs pass through. Parallely, it is necessary to act on the symptom and on causes underlying halitosis, connected to upper and lower airway problems, gastric, purification problems or fermentative processes.

To this end, nature, combined with a correct nutritional lifestyle, can be of great help, particularly thanks to the extraordinary properties of Grapefruit Seed Extract (GSE).

GSE and halitosis from food intolerance

Grapefruit Seed Extract (GSE) proves to be particularly effective for its crucial role in solving food intolerances. First of all, thanks to its extraordinary broad spectrum antimicrobial properties it is active against about 800 bacterial strains (both Gram positive and Gram negative), 100 strains of yeast and moulds (among which the much-feared Candida albicans), as well as numerous viruses and parasites.

What is somewhat surprising and unequalled in nature, is GSE’s selectivity, as proven by a study published in the “Journal of Orthomolecular Medicine”, volume 5 n° 3 of 1990: it safeguards  physiological flora, essential to protect the mucosa and prevent food intolerances. Secondly, it has a protective, reparative action towards the gastro-intestinal tract, accelerating the healing process of lesions (at mucosa level), which are at the origin of food intolerances and of the resulting, ill-smelling toxemia that leads to the insurgence of halitosis.

These properties make it the ideal functional for hygienising the oral cavity in order to counteract effectively all microbial proliferations and fermentations  responsible for ill-smelling breath. GSE, in helping solve the problem of halitosis from food intolerances, acts at both oral cavity and intestinal mucosa levels.

For all the above reasons, GSE therefore represents the cornerstone upon which an extraordinarily effective approach is based, to counteract causes at the root of food intolerances and, in susceptible subjects, of the ensuing halitosis symptom. The association and synergy of specific plant extracts enables to implement a complete approach that

tackles and solves the problem underlying food intolerances, with a systemic product that carries out the following functions at the same time:

  1. it restores integrity of the intestinal mucosa: only this way can access to the organism of food macromolecules and antigens be hindered, so as to prevent accumulation of toxins and development of inflammations;
  2. it optimises the intestinal “ground” and promotes correct metabolic processes, ensuring the presence of integral and vital bacterial flora, as well as facilitating digestive processes of the pancreas;
  3. it promotes drainage of toxins and improve functionality of dedicated organs;
  4. In addition, it is necessary follow a diet that enhances intestinal eubiosis and the right input of nutrients on the one hand, avoiding food categories that alter the intestine’s permeability and, on the other, promoting intestinal eubiosis and the right input of nutrients.
  5. It tackles and solves the problem underlying food intolerances, with a systemic product that carries out the following functions at the same time:
  6. it acts on the symptom of halitosis, counteracting the formation of sulphurating, ill-smelling compounds and freshening the breath, as well as acting on upstream causes, enhancing functional physiology of the airways;

b it acts on the symptom of halitosis, counteracting the formation of sulphurating, ill-smelling compounds and freshening the breath, as well as acting on upstream causes, enhancing digestive processes and gastric functionality;   

  1. it acts on the symptom of halitosis, counteracting the formation of sulphurating, ill-smelling compounds and freshening the breath, as well as acting on upstream causes, enhancing the purifying processes of the body and the elimination of intestinal gases.

 This approach, combined with a healthy lifestyle (in terms of diet, but not only), includes the use of natural remedies that are well known in folk tradition and the efficacy of which in providing a definitive solution has been confirmed by recent studies.

  1. It restores integrity of the intestinal mucosa: only this way can access to the organism of food macromolecules and antigens be hindered, so as to prevent accumulation of toxins and development of inflammations;

Nature can help you with…

Grapefruit Seed Extract: thanks to its cytoprotective properties, GSE accelerates healing of damaged gastro-intestinal mucosa.

Centella: traditionally employed for its cicatrizing properties, Centella strengthens epithelial tissues, promoting their keratinization process; it stimulates growth of the epithelial endothelium and fosters the production of collagen, therefore ensuring  more effective wound healing. Moreover, it has anti-inflammatory, tonic, diuretic and sedative properties. Asiatic acid and asiaticoside present in the phytocomplex are the most active complexes: asiatocoside, in particular, favours angiogenesis and stimulates synthesis of collagen. These properties make Centella essential to restore integrity of an excessively permeable intestinal mucosa.

Agar Agar: the high content of complex polysaccharides, agarose and agaropectin, justifies its internal use as an anti-inflammatory, with a soothing effect on the mucosa. Agar Agar is immune to the aggression of gastric juices and reaches the intestinal tract directly, where it covers the mucosae with a thin, protective layer,  indirectly promoting restoration of integrity.

  1. To optimise the intestinal “ground” and enhance correct metabolic processes, ensuring the presence of integral and vital bacterial flora, facilitating digestive processes in the pancreas:

 Nature can help you with …

Grapefruit Seed Extract:  thanks to its antibacterial, antifungal and antiviral properties, it is the perfect remedy to directly combat pathogenic microorganisms (in particular the much-feared Candida), which are responsible for the alteration of the intestinal microbial ecosystem, causing over time injuries at mucosa level, worsening intestinal permeability and consequentely triggering the onset of food intolerances.

Curcuma: from Curcuma rhizome an extract is obtained, rich in curcumina, that has proven beneficial effects on the immune system: a team of researchers has discovered, in fact, that curcumina can reinforce the immune system making it more efficient in counteracting the attack of pathogenic agents. Curcuma also has a digestive function, since it stimulates biliar secretion,  helping the digestion of fats. In addition, it also has an important antifungal action and therefore works synergistically with GSE.

Fermented maltodextrins (enzymes): this is a special combination of purified, high efficiency enzymes, concentrated extracts obtained from fermented maltodextrins using cultured fungus Aspergyllus. These enzymes are active at a temperature close to that of the human body. They carry out their activity within a pH range between 3.0 and 9.0: in other words, they are the only active enzymes  both in the acid and in the alkaline, as well as neutral tracts of the intestine. Their action starts in the higher part of the stomach. This helps lower the body’s secretion of digestive enzymes, reducing workload of the pancreas. These enzymes break down proteins as well as carbohydrates and fats effectively, ensuring that food macromolecules are split into their core constituents.

  1. To favour drainage of toxins and improve functionality of organs in charge:

 Nature can help you with…

Milk thistle: characterised by extraordinary, antioxidant and detoxifying properties, its action affects the liver in particular; its use is essential to improve hepatic activity and purification of organisms that are “intoxicated” by food intolerances.

Curcuma: due to its particularly rich phytocomplex, it has always been employed as a remedy to solve liver problems. It has hepatoprotective, choleretic and colagenic effects, promoting the production and secretion of bile and, therefore, of digestive processes. In addition, it has a marked anti-inflammatory action in both acute and chronic cases. This activity, free of any side effect whatsoever, is essential in reducing the chronic inflammatory state which is inevitably sparked by food intolerances.

Solidago: well known for its marked diuretic and purifying properties, it has an anti-inflammatory and decongestant effect on the urinary tract, contributing to maintain well-being of kidneys and bladder. Considering it properties in general, the draining action exerted helps eliminate toxins accumulated due to food intolerances.

  1. In order to follow a diet that enhances intestinal eubiosis and the right input of nutrients…

Specific constituents

PLANT PROTEINS: legumes (beans, peas, fava beans, lentils and chickpeas), tofu, tempeh, yeast and wheat germ.

CEREALS AND WHOLEWHEAT PSEUDOCEREALS: rich in vitamins, mineral salts, fibres, starches and proteins.

They can be divided into gluten-free cereals and pseudocereals (rice, millet, maize, buckwheat, quinoa and amaranth) and in cereals containing gluten (barley, rye, splet, oats, wheat and kamut).

ORGANIC SEASONAL FRUIT AND VEGETABLES:  the richest in vitamins, especially vitamin C, provitamin A and minerals (calcium, potassium, zinc, copper, magnesium, etc.), antioxidants and fibres.

FISH: small fish and open sea fish (sardines, sea breams, sea basses, anchovies, mackerels), not more than twice a week.

OLEAGINOUS SEEDS: rich in vitamin E, group B vitamins, minerals such as phoshorus, copper, calcium, zinc; plant proteins, fibres, essential fatty acids and monounsaturated fatty acids.

FIRST PRESSING OILS: rich in vitamin F, A and E vitamins, polyunsaturated fatty acids (omega-3 and omega-6).

LOW FIXED RESIDUE MINERAL WATER: to be taken away from meal times and at room temperature: fixed residue levels should be below 50mg/L and with pH between 6 and 7.

Intake of the above listed components should be split and differentiated according to requirements of different times of the day (morning, midday, evening). This way, useful substances are provided in adequate quantities at the best time of the day to ensure their efficacy.

Besides, it is essential to point out that when there are food intolerances it is necessary to rule out all foodstuffs potentially damaging the intestinal mucosa and rather opt for foodstuffs that promote intestinal eubiosis, essential for the definitive resolution of food intolerances and to maintain good health. In order to tackle and solve problems underlying halitosis with a systemic product that can carry out one of the following functions:

  • acting on the symptom of halitosis, counteracting the formation of ill-smelling sulphurising compounds and freshening the breath, as well as acting on the upstream problem, enhancing physiological functionality of the respiratory tract…

 Nature can help you with…

Action on the symptom

Grapefruit Seed Extract: thanks to its marked, selective antimicrobial action, it effectively contrasts microbial proliferation and fermentation that are responsible for ill-smelling breath.

Xylitol: it restores correct pH leves and stimulates salivation, inhibiting microbial fermentation and counteracting the formation of ill-smelling, sulphurising compounds.

Mint and Lemon (flavourings and natural essential oils):  added to the formulation at appropriate concentrations, these ingredients effectively freshen and deodorize the breath, giving the product a fresh taste and counteracting bad breath in a direct way.

Action on the root causes of problems regarding upper and lower airways.

Myrrh: rubber resin extracted from Commiphora myrrha, it contains terpenic active principles (dipentene, limonene, delta-epinene, eugenol, cadinene, cresol and cinnamic aldehyde) that have beneficial properties to counteract inflammation of the mucosae. Myrrh is a particularly useful remedy in case of irritation and inflammation of the mucosa along the respiratory tract, whether caused by smoking habits, by affections such as sinusitis and tonsillitis or by gingival or dental problems of different origin and nature.

Altea: rich in mucilages and pectins, it exerts an emollient and decongestant action on the mucosae whenever there are acute or chronic forms of catarrh, or in case of irritations of the respiratory tract. Altea root is therefore indicated in the treatment of all problems affecting the airways which are connected, for several reasons, to the onset of halitosis.

Hedge Mustard: known as the “Singer’s plant”, hedge mustard has antispasmodic, anti-inflammatory, mucolytic and expectorant properties and is therefore indicated in all affections of the airways, both acute and chronic.

Practical and pleasant- tasting swallowable tablets represent the most suitable form for intake of these plant ingredients, acting on both symptom and its causes

  1. acting on the symptom of halitosis, counteracting the formation of ill-smelling sulphurising compounds and freshening the breath, as well as acting on the upstream problem, enhancing digestive processes and gastric functionality…

Nature can help you with…

Action on the symptom

Grapefruit Seed Extract: owing to its marked, selective antimicrobial action, it effectively counteracts microbial proliferation and fermentation that are responsible for bad breath.

Xylitol: it restores pH balance and stimulates salivation, inhibiting microbial fermentation and fighting the formation of ill-smelling sulfurising compounds.

Liquorice (natural aroma) and Cardamom (natural essential oil): added at adequate concentrations, they effectively freshen and deodorize the breath, giving the product a strong and pleasant taste at the same time, contrasting the problem of bad breath directly.

Action on the causes regarding gastric problems

Rhubarb: with an extremely rich phytocomplex, rhubarb is an excellent stomachic and eupeptic ingredient; in fact, it stimulates gastric secretion and motility, enhancing both digestion and gastric emptying, functions that are considerably slowed down in case of dyspepsia or gastritis.

Cardamom: the high content of terpenic molecules gives the product marked beneficial properties on the gastro-intestinal tract; its principal actions are: eupeptic, as it stimulates the digestion;  carminative, so much that cardamom extract is among the most important ingredients in phytotherapy in case of non inflammatory, chronic dyspepsia. Not least, due to its essential oil, cardamom has a significant antiseptic action, particularly effective against bacterial species colonising the digestive tract.

Liquorice: with its emollient and anti-inflammatory activity, liquorice has well-known beneficial properties for the gastric mucosa (particularly with its anti-ulcer action), mainly due to the presence of glycyrrhizin and flavonoids.

Practical and pleasant-tasting swallowable tablets represent the most suitable form for intake of these plant ingredients, acting on both symptoms and its causes.

  1. acting on the symptom of halitosis, counteracting the formation of ill-smelling sulphurising compounds and freshening the breath, as well as acting on the upstream problem, enhancing purifying processes of the organism and elimination of intestinal gas…

Nature can help you with…

Action on the symptom
Grapefruit Seed Extract
: thanks to its marked, selective antimicrobial action, it effectively contrasts  microbial proliferation and fermentation responsible for bad breath.

Xylitol: it restores pH balance and stimulates salivation, inhibiting microbial fermentations and fighting the formation of ill-smelling sulfurising compounds.

Cinnamonn (natural flavour and essential oil): cinnamon flavour and essential oil, added at adequate concentrations, effectively freshen and deodorise the breath, giving the product a strong yet pleasant taste, contrasting the problem of bad breath in a direct way.

Action on the causes related to purification and fermentation problems.  

Milk Thistle: rich in substances belonging to the group of flavolignans (silymarin, silybin, silycristine), it has marked hepatic, protective and purifying properties. It moreover has a strong antioxidant action, which improves the general efficiency of the organism, also when chronic affections are present.

Achillea: the beneficial properties that Achillea exerts at systemic level, thanks to the synergy of all the active constituents present in the phytocompound, are mainly: spasmolytic, carminative, choleretic and anti-hepatotoxic. These properties are proven by studies that have confirmed in vivo Achillea’s ability to stimulate biliary excretion and  lower the level of transaminase in the blood stream due to liver failure. Due to the combination of these properties, Achillea is used in gastrointestinal disorders presenting flatulence and cramps, as well as a depurative of the organism.

Practical and pleasant-tasting swallowable tablets represent the most suitable form for intake of these plant ingredients, acting on both symptom and root causes.