What foods can we be intolerant to?

Most food intolerances are associated with a body’s difficulty digesting food. In this article you will understand what are the most common types of food intolerances, why your body is intolerant to it and its impacts to your body.

Most people are intolerant to these 9 items:

Lactose intolerance

Lactose is a kind of carbohydrate (sugar) which is mostly found in milk and dairy products. To digest lactose your body needs to break it down to its smallest form. Which is done by an enzyme called lactase. Therefore, people with lactose intolerance do not produce enough lactase in their bodies to break down the lactose. The consequence is that the lactose is not broken down into smaller parts which the body can absorb in the intestine. The result is stomach ache, bloating, diarrhea, and flatulence.

Fructose intolerance

Fructose is another kind of carbohydrate (sugar) found in fruits, vegetables and honey. Most fructose intolerant people are lacking a protein that allows the body to absorb the sugar from the intestine. Non-digested and non-absorbed fructose ferments in the gut which leads to gas production and therefore bloating, stomach ache, and diarrhea.

Gluten intolerance

Gluten is a protein that is present in wheat, barley, and rye, basically most foods that are prepared with common flour. The indigestion of gluten in the intestine can cause stomach pain, bloating, or nausea, after eating foods containing gluten. Gluten intolerance can even cause psychological problems like brain fog, headaches or even depression.

Salicylate intolerance

Salicylates are compounds that occur in fruits, vegetables, herbs, and spices. They are also common in artificial flavorings and preservatives, including those in toothpaste, chewing gum, and candies. Symptoms of intolerance can include rashes, stomach pain, diarrhea, fatigue or runny nose.

Food additives and intolerance

Food producers often use additives to enhance flavors, make foods look more appealing, and increase their shelf life. Examples of food additives include, antioxidants, artificial colorings, artificial flavorings, emulsifiers, flavor enhancers, preservatives or sweeteners.

Of the thousands of additives that the food industry uses, experts believe that only a relatively small number cause intolerances. Here are three of the main additives that most people are sensitive to:

Nitrates: These preservatives are common in processed meats, and the symptoms of an intolerance can include headaches and rashes.

Monosodium glutamate (MSG): This flavor enhancer can cause headaches, fatigue and diarrhea in those with an intolerance.

Sulfites: Common sources of these preservatives include wine, dried fruits, fresh shrimp. People with an intolerance may experience chest tightness, rash, diarrhea, and sometimes, anaphylaxis.