In general, any substance supplied to the body could trigger an allergy or intolerance. Experience has shown that only very few substances are responsible for most serious food allergies: For example eggs, milk, fish, shellfish, nuts, peanuts, soybeans and especially wheat. Symptoms of intolerance are usually not as severe as in a severe allergic reaction. Symptoms of intolerance also include migraines, headaches, abdominal pain, flatulence, cramps, bloating, skin rash, tiredness or general malaise. Avoid these foods and observe yourself or do a blood test at my practice.
The most common intolerances that affect human weight are gluten/gliadin intolerance, fructose and lactose intolerance and histamine intolerance. The excipient gluten, for example, is not only a binding agent in many types of grain. Gluten is most abundant in wheat, but unfortunately it is also found in rye, spelt, oats, Kamut®, barley, emmer and einkorn. Gluten keeps the dough together during the preparation of food and gluten also helps in the industrial processing of food. This is why it is also contained in many foods that are actually “non-gluten-containing”. Unfortunately, gluten cannot be properly utilized by our body. As a result, it can lead to intolerance, which over time can develop into an inflammatory bowel disease and even coeliac disease (a chronic disease of the small intestine). The beginning of the symptoms is explained by medicine in such a way that the gluten gluten glue is not completely broken down into amino acids and corresponding protein fragments remain in the intestine. These protein fragments stick together the cells of the intestinal mucosa.