If we look at the general reasons;
Malnutrition; Processed sugars, processed products, high animal foods, high alcohol consumption and low fresh vegetables and fruits in our diet can lead to food intolerance. This type of malnutrition can disrupt the intestinal blood barrier and cause proteins to pass into the blood. In response to this, antibodies are produced that circulate throughout the body and lymph nodes can become clogged. As a result, many chronic diseases are formed.
Very intense and frequent consumption of the same foods, especially foods that can be allergens such as gluten, can also cause stress in the intestines and lead to intolerance.
Getting old; As we age, the enzymes that digest some foods in the digestive system may decrease (for example, lactase reduction in lactose intolerance).
Chronic stress; Being exposed to constant stress is a picture that affects your entire digestive system, starting with stomach enzymes.
***As I always share with you, food intolerances are under many diseases. Food intolerances are highly linked to “LEAKY GUT”, ie leaky gut. Exposure to long-term food intolerances will cause leaky gut, which will cause further inflammation. Proteins that pass into the blood through leaky gut will stimulate immune reactions, and even autoimmune states can occur. In fact, there are basically these steps in the pathogenesis of auto-immunity.
DISEASES THOSE CONNECTED TO FOOD INTOLERANCES
Eczema
Acne
Migraine
Psoriasis
Headaches
Weight gain
Mood problems, anxiety, depression
Irritable bowel syndrome
Hyperactivity
Learning difficulties
Joint pains
Insomnia
Ear infections
Sinusitis
Bedwetting in children
Post nasal discharge
Fibromyalgia
Chronic fatigue
Auto-immune diseases
These diseases are diseases whose connection has been revealed by studies, but as a holistic physician, a food intolerance table under every chronic disease think it can be found I would like to emphasize the importance of evaluating the patient accordingly.
MOST COMMON FOOD INTOLERANCES
Milk and dairy products
Gluten
Egg
Yeast-amines
Soy
Peanut-hazelnut-almond, walnut, cashew
Shellfish
Caffeine
Salicylates
Foodmaps
Foods with Artificial Fructose
Aspartame
Msg (monosodiumglutamate)
Food dyes
Sulfites
***What you noticed on the list The foods that cause the most common food allergies and the foods that cause the most food intolerances are almost exactly the same, so you’ll need to be a good detective in your diet to pinpoint an allergy or intolerance. Intolerances may disappear after treating the digestive system and underlying issues, but allergies are with you for life. The severity of your response may decrease, but if you think that these foods cause an allergy response, it is useful to remove them from your life.
To explain these intolerance tables in some detail;
*** Although the response in dairy products is mostly seen in milk, it can also be seen in dairy products such as cheese, yogurt, kefir. The main reason is the problems (deficiency, dysfunction) in the lactase enzyme, which digests the lactose sugar in the milk in the body. It is thought that 65% of people in the world have problems digesting lactose. This is a serious number. The amount of lactose decreases as the milk is fermented, that is, as it turns into cheese and yogurt or kefir, but still does not completely disappear. In addition, some protein structures in milk other than lactose can cause intolerance, and these protein structures do not disappear with fermentation. In other words, although some people feel comfortable by removing only milk from their lives, many people may have intolerance to all dairy products. I especially recommend all people with auto-immune diseases to remove all kinds of dairy products from their lives.
***Gluten is a protein found in grains such as barley and wheat. Gluten intolerance first appeared with celiac disease. There is an auto-immune response to gluten in celiac disease. In recent years, it has been clearly revealed that gluten can also cause intolerance, apart from celiac yak. In fact, the data argues that non-celiac gluten intolerance has figures reaching 15% in the world. If you have an autoimmune disease, it is useful to stay away from gluten completely.
***Egg intolerance is also common in the society and we encounter it most frequently with complaints of bloating. Especially the response to egg white is higher. The main problem of egg consumption is related to consuming more eggs a lot and frequently. It usually does not respond when it is cut for a while and then used for a few days a week.
***Under the yeast intolerance, there is actually the body’s response to amines. Amines produced by bacteria; They are proteins formed as a result of fermentation and long-term waiting of foods. One of them is histamine, which you hear very often. Histamine is a structure in the body that functions in the immune system, nervous system and digestive system. It takes part in the formation of an inflammatory response to allergens; This causes itching and sneezing. Histamine is easily metabolized in healthy people, that is, in people without intolerance. But in “diamine oxidase (DAO) and n-methyl transferase” deficiency and functional impairment, these enzymes are enzymes that break down and eliminate histamine; histamine accumulates in the environment and causes intolerance responses to occur and increase. It also triggers chronic inflammation. Apart from histamine, other structures formed during the fermentation process can also stimulate the intolerance response in people. That’s why it is necessary to be very careful with fermented products, although most leavened products are healthy, they should be approached carefully. I encounter yeast intolerance so often in the clinic that I have to say that according to my observations and many expert opinions, there is a very intense yeast intolerance in the society.
***Due to its protein structure, soy can cause both allergy and intolerance. Allergies are generally seen in children. I don’t have much confidence in soy products as they are GMO, genetically modified products. In general, I do not particularly recommend consuming soy products.
***Raw nuts can often cause allergies and intolerances. Conditions such as peanut allergy can even be life-threatening by causing anaphylaxis. Allergy is seen in approximately 1% of the population. There is no clear data on intolerance. But as I tell my patients, watch yourself closely while consuming these foods.
***The rate of shellfish allergy is up to 5%. There is no clear data on the frequency of intolerance. In general, it appears as intolerance in patients who have problems with enzymes in their digestive systems. In general, if there is no allergy, when the digestion recovers, the complaints go away. But allergies can be life-threatening, be careful.
***Caffeine is a stimulating chemical that acts by blocking the adenosine receptor. It can be used in coffee, green tea, energy drinks, etc. is found. Most people in the society can easily digest and metabolize caffeine up to certain rates, but almost half of the society has intolerance. The reason for this is thought to be a genetic defect in metabolizing caffeine in some people and has been demonstrated in some studies. So if you can’t digest caffeine or have symptoms against caffeine, you may have a genetic intolerance to caffeine.
*** Salicilts are chemicals produced by plants to protect themselves against environmental insects and toxins. In other words, plants protect themselves by producing salicylate so that insects do not come and harm them. Salicylates are anti-inflammatory agents and can be found in many foods such as fruit, vegetables, honey, teas, coffee, nuts, spices. Salicylates can also be chemically used as preservatives in some foods, and in some drugs. High consumption of salicylates generally causes intolerance and it is impossible to completely remove salicylate-containing foods from our lives. Because they are present in many herbal sources. However, we can observe the effects of elimination by removing foods containing intense salicylate from our lives; such as drugs containing salicylates, coffee, spices, oranges, grapes.
***Foodmaps; They are fermentable oligosaccharides and disaccharides, monosaccharides are polyols. These are types of carbohydrates and can be fermented very easily in the intestines in the body. In foodmap intolerance, the intestines have difficulty digesting these carbohydrates and, as a result, difficulty in absorbing them. Afterwards, bacteria in the intestinal flora can easily ferment them. As a result of this fermentation, gas and bloating occur in the abdomen.
In such patients, a low foodmap diet can be applied. However, it is important to do this diet for a short time because in the long term, this diet negatively affects the intestinal flora.
***It is seen as malabsorption of artificial fructose sugar found in cola, fruit juices, packaged foods in foods containing artificial fructose. It is also seriously linked to chronic diseases. In fructose malabsorption, fructose cannot be absorbed into the blood and is fermented by intestinal bacteria. And it causes intestinal problems.
***Aspartame is present in many packaged products as a sweetener. A link has been established between people with aspartame intolerance and diseases such as anxiety and depression. In any case, it should be completely removed from your diet
***MSG (monosodium glutamate) is a chemical used to add flavor to foods and to increase the effect of sweeteners and spices. It is associated with many diseases. It is one of the chemicals that cause intolerance. In any case, it should be completely excluded from the diet.
***Food dyes Many food dyes have been shown to cause sensitization and symptoms in humans.
***Sulfites are chemicals used as preservatives in many drugs and packaged foods. It can be added to many foods, from dried fruits to wines. It occurs naturally in mature cheeses. Many people have a sensitivity to sulfites. Although sulfites generally cause respiratory reactions, they can cause many intolerance symptoms.
