If a person reacts with an immunological response to a particular food and the symptoms develop two or three times when the food is consumed, that person can be considered allergic to the food. Food allergies usually are an immunological responses to a protein within the food. The protein might be a natural component of the food, a food additive, and a microorganism in the food or a protein substance made by microorganism in the food. Protein often use bodybuilders, it is in such supplements as bullnox androrush.
A food intolerance results from a genetic defect in a digestive enzyme or some other metabolic abnormality. The person lacks an enzyme and lacks sufficient amounts of an enzyme to digest a food component. For example, a person who is lactose intolerant does not have adequate amounts of the digestive enzyme lactose. The bloating, flatulence, diarrhea, and discomfort that result when this person consumes milk on an empty stomach are not due to an allergy; they are the result of the accumulation of gas and fluids from the presence of undigested milk sugar in the intestine.
The food most likely to cause an allergic reaction are eggs, milk, and wheat. Other high-risk foods include nuts, fish, shellfish, chocolate, citrus fruits and tomato based foods. Food additives are also known for their adverse reactions: yellow azo food dyes, MSG, the preservatives called benzoates and sulfiting agents. Sulfates are common food additives used as a sanitary agent and preservative to prevent food discoloration. They are commonly used in restaurant salad bars and are also present in many supermarkets, including frozen foods, dried fruits and certain fresh fruits and vegetables.
The most effective solution to food allergies is to identify and avoid any food or food constituent that produces the allergic response. In many cases the offending food can be replaced by an alternative food such as soy-based formula instead of ilk-based formula for infants. With children, it's best to delay introducing the more highly allergic foods like peanuts.
Learn to read labels as foods such as wheat flour can be found in many processed and convenience foods including breads, cakes, pastries, gravies, soup and even salad dressing.
Food allergies can be transient so if you rotate them, you may be able to have the food again as long as you don't over do it. A good rule of thumb is to rotate the food every four days.
Beware of fillers in pharmaceutically owned vitamins and supplements because the law does not protect the consumer by requiring that they label non-medicinal ingredients in their products. As lactose and plastics, etc. is commonly found in pharmaceuticals. The ready supply of these substances can easily find their way into your vitamin and supplements.
Sometimes the intolerance is only there if the person eats the raw, but if it's cooked it's okay.
About 50% percent of people with food intolerance crave the food that makes them ill and for this reason we eat such foods to excess. What happens is that when the sensitive food is eaten, it satisfies the person producing an euphoric high. This makes breaking the vicious cycle of food sensitivities difficult.
Symptoms based on food allergies are extensive, although true allergic symptoms are limited to the respiratory tract, the gastrointestinal tract, and the skin. Symptoms include diarrhea, vomiting, swelling and tenderness of the mouth, burning and itching of the skin, hives and difficulty breathing. Research has investigated the association between allergy and rheumatoid arthritis and migraine headaches, but the results have not been conclusive. Diagnosis of food allergy is complicated and should be based on a thorough history of the person's symptoms, foods thought to aggravate the condition, previous medical and emotional history and a medical exam.
The radioallergosorbent extract test (RAST) and the elimination-challenge test are common diagnostic tests for food allergy. Food sensitivities can also be picked up using computerized technology like the Global machine (Dr. Dronyk) or the vega machine (Dr. Krop). Many people are drawn to "energy" forms of testing called kinesiology. Using a muscle indicator (usually the arm) a practitioner depresses your arm and if it goes weak in the presence of a food substance, it is harmful to you and if you test strong, the food is beneficial to your body. A pendulum may also be used. There are also ways of self-testing by pulling away easily, this is a sign of weakness so the food is not good. If you don't pull your thumb apart from your pinky, you are testing strong; i.e. The food is good for you.
If you suspect that you are allergic to a specific food, a simple test can help you determine if you are correct. By recording your pulse rate after consuming the food in position, you can reveal if you have an allergic reaction. Using a watch with a second hand, sit down and relax for a few minutes. When completely relaxed, take your pulse at the wrist. Count the number of beats in a sixty-second period. A normal pulse reading is between 52 and 70 beats per minute. After taking your pulse, consume the food that you are testing for an allergic reaction. Wait 15 to 20 minutes and take your pulse again. If your pulse rate has increased more than 10 beats per minute, omit this food from your diet for one month, and then retest yourself.
For the purposes of this test, it is best to use the purest form of the suspect food available. For example, if you are testing yourself for an allergy to wheat, it is better to use a bit of plain cream of wheat cereal than to use wheat bread which contains other ingredients besides wheat. This way you will know that whatever reaction you observe (or fail to observe), it is the wheat that is responsible. replaced by taking probiotics orally.