Food crews in health and illness: an introduction

Food crews in health and illness: an introduction

In recent years there seems to be an increasing epidemic of people suffering from chronic digestive and autoimmune diseases. Food intolerances or sensitivities can be the cause of the problem. Most people, including doctors, have no idea how foods they eat can contribute to their chronic illness, fatigue and digestive symptoms.

Animal and vegetable food sources contain both complex proteins known as lectins. These proteins typically have the ability to bind themselves to sugar or carbohydrates on the surface of human cells. Some of these proteins can cause clumping the human red blood cells, a process called agglutination. The agglutination process occurs when someone receives the wrong blood group during a blood transfusion. In fact, the red blood cells specific for every person or group of people is the basis for testing on blood groups. There is some data that blood groups can affect people's reaction to certain foods, although a blood group -specific diet seems to be refuted. The attachment or binding of certain nutritional lenses can trigger a variety of cell -specific effects. These reactions can imitate hormones or cause changes in the cells. This is referred to as molecular mimicry.

Most plants contain lectins, some of which are poisonous, inflammatory or both. Many of these plant and milk leakes are resistant to cooking and digestive enzymes. Cereals, for example, are quite resistant to human digestion, but well suited for ruminants and cattle with multi -chamber stomachs. Therefore, lectins are available in our food and often resistant to our digestion, and some have scientifically proven that they have a significant GI toxicity in humans. Others have proven to be advantageous and maybe even cancer -protecting. Either way, vegetable and animal proteins are proteins and are treated positively or negatively by the digestion and our immune system.

The human digestive system was created to process a variety of vegetable and animal proteins through the process of digestion and excretion. Some vegetable and animal proteins or lectins are strongly poisonous for humans and cannot be eaten without being fatal, as is the case in castor beans and some mushrooms. Other foods must be prepared before they can be eaten safely. Preparations can be peeled, soaked for longer and cook like kidney beans. Other foods are difficult to tolerate due to a genetic predisposition or an underlying pre -existing food allergy or intolerance. Others are tolerated to a certain extent or in a certain amount, but not in large quantities or frequently. People who do not tolerate the milk sugar lactose due to an inherited or acquired lack of lactase enzyme can tolerate small quantities, but can have strong bloating, bloating, abdominal pain and cramps with explosive diarrhea if a large amount of lactose -containing food is consumed. Food can become unbearable for some people after their immune system has changed or the intestine has been violated for another cause.

From the food cereals/grain relectines; Milk leakes; And legumes lectins (especially peanut lessin and soybean lectin) are the most common that are associated with reports on aggravation of inflammatory and digestive diseases in the body and an improvement in these diseases and/or symptoms if they are avoided. Latest research by Loren Cordain, Phd., Have shown that these lectins can effectively serve as a "trojan horse", which enables intact or almost intact foreign proteins to penetrate our natural intestinal defense and penetrate behind the lines in order to cause damage far beyond the intestine, often in joints, brain and skin affected. As soon as the intestine is damaged and the defense system is broken, the result is what some call "leaky good". In addition, many people who develop an “leaking intestine” have not only intestinal symptoms such as flatulence, flatulence, diarrhea and abdominal pain, but also other symptoms outside the intestine or extra testimental symptoms. Often affected areas are brain or peripheral nerves, skin, joints and different body glands. When the intestine exposure to the intestine through this toxic food, there is a continued stimulation of the body's defense mechanisms in a dysfunctional manner, ie to an autoimmune disease.

false types or concentrations of good and bad bacteria in the intestine or intestinal dysbiosis can contribute to this process of abnormal stimulation of the immune system. Research supports the strong possibility that such stimulation can be reinforced by the interaction of the bacteria with food steers. Some believe that this can further worse intestinal injuries and autoimmune diseases. The latter concept is accepted and recognized by doctors in a form as hygiene theory. It is speculated that our intestinal bacteria have changed through increased hygiene and excessive use of antibiotics and that this phenomenon could play an important role in the increasing incidence of autoimmune diseases such as diabetes, arthritis and chronic bowel diseases such as Crohn's disease. However,

lectins as the cause are largely ignored in the United States, although the area of ​​lectinology and the role of lectins in diseases is more adopted internationally. Avoiding certain foods can be helpful to achieve health and heal chronic intestinal injuries. The healing of a "leaky good" and avoiding continued abnormal stimulation of the immune system by toxic food and bacteria in the intestine is the basis for ongoing research and the likelihood of several popular diets such as the paleo diet, carbohydrate -specific nutrition and gluten -free/case -free diet. There is further research needs in this exciting but often neglected area. The food doc, LLC has a website http://www.thefooddoc.com The information on food intolerances, sensitivities and allergies such as lectin, gluten, casein and lactose intolerance with nutritional recommendations will provide an online symptom assessment and a diet diary in the near future.

Copyright 2006, The Food Doc, LLC. All rights reserved. http://www.thefooddoc.com