Morris County NJ nutritionist for digestive disorders
On part one of these series. I wrote about the pieces that connect to your GI, how food is traveled and transferred to your organs. This time will discuss symptoms affecting your GI’s health and preventing you from losing weight. Symptoms you might not be aware of. Morris county NJ nutritionist for digestive disorders. Is a food consultant in the Morris County NJ area, that will cover most of the intestinal challenges most individuals had, and the tools we used to helped them alleviate discomfort and bloating in the digestive track. This blog describe other factors influencing the digestion and absorption of nutrients and how to avoid foods that cause inflammation and allergic reactions in the GI.
Food sensitivity and allergic response:
People overeat in many respects due to a lack of plan, more than discipline. I have seen cases, wherewith people eat junk because can’t tolerate healthy foods. And in many scenarios, is not even their fault. For example: eat strawberries and allergies kicked in, eat nuts and, even worse, ginger, garlic, etc. There are over 100 foods that cause allergies, and people aren’t familiar with. Nonetheless, wheat, eggs, peanuts, selfish and milk are the most common. Food sensitivity is just the result of a toxic response to a component chemical in the food. Mainly due to an allergic response in the immune system, or a food intolerance involving a missing enzyme. Vomiting, diarrhea, hives, running nose and bleeding stools, are some of the most common symptoms of food allergies. The offending allergic substance (OAS) is commonly a protein that the person’s system cannot properly processed. One instance could be the cow’s milk protein call casein is the offending substance in milk allergies, and the protein gluten is the common offending substance in wheat allergies.
Celiac disease is an intestinal intolerance of the protein gluten (found in wheat, rye, barley and oats). It is associated with dermatitis, herpetiformis, which occurs in 70 to 80% of people with gluten-included GI track damage. This form of dermatitis produces an extremely itchy rash of small sand paper-like bumps and blisters and tends to persists until the offending substance (in this case gluten) is removed from the diet.
Celiac disease has a strong genetic association, so relatives of someone that has celiac disease may also develop the condition. Uncontrolled celiac disease results in the following conditions:
1- Intestinal damage, with associated malabsorption and causes diarrhea. 2-Steatorrhea (fat malabsorption) 3-iron deficiency anemia, other vitamin deficiency and eventually weight loss Malabsorption related weight loss and profoundly uncomfortable sense of well being can further diminish the desire to eat , resulting in what appears to be a full fledged eating disorder.
A person might be a symptomatic for years before these symptoms occur, or some signs, such as milk intolerance or iron deficiency, must be present without any of the other signs. According to the national institutes of health. Digestive symptoms are most common between infants and children than in adults, but they may occur in all age groups. 1 in 100,000 people, but currently studies suggests it is actually 1 in 133 people.
Anyone with diarrhea, malabsorption, iron deficiency, or any other symptoms of GI dysfunction associated with celiac disease should consider the possibility that they not tolerate gluten!. According to the NIH. Wheat products containing gluten are even found in vitamins medicine and lip balms. Persons with celiac disease who removed gluten containing products from the diet are initially distressed as having this limitation in food consumption. However, the improvement of bowel function with gluten restriction often allows them to comfortably consume other foods that may have previously caused GI distress. Virtually all celiac patients feel much better with the restriction of gluten-containing products that they are self motivated to continue with a gluten free diet.
Depending on the ethnicity, the prevalence of lactose intolerance ranges from 5 to more than 50 percent. Most young children produce the enzyme lactase, which digest the milk sugar lactose (found in all mammalian milk) into its component parts (glucose and galactose). Lactase production may decrease, however, in some people after the age of 3, and it is this decrease in the production of lactase that limits a person’s ability to tolerate the sugar lactose. Adults of northern European descent appear to have the lowest prevalence of lactose intolerance (between 5 and 17 percent of the population). While populations from South Africa, South America and Asia have much higher prevalence rates of more than 50 percent.
Signs That tell you are LACTOSE INTOLERANT!
When lactose is not digest because the inadequate production of lactase in the small intestine, it enters into the large intestine as an intact dissacharide (carbohydrate), which in some people results in abdominal pain, bloating, gas and diarrhea, within a relatively short time after consumption, of the lactose containing food. The gas and bloating are likely caused by an increase of the processing of lactose by gut bacteria. These symptoms may easily confuse with GI problems, so people with lactose intolerance may not properly attribute the problem to milk consumption, lactose intolerance is diagnosed , with a lactose hydrogen breath test, there should be a severe reduction or elimination of lactose containing foods to eliminate symptoms. The highest lactose contents are found: fluid milk, condensed milk, dry skimmed milk.
A missing enzyme is only the cause. Pay attention to these symptoms discussed. Minimize gluten and lactose foods since must of us can’t break either of the two. Try these enzymes we use with our patients for better digestion, and don’t forget to leave your comments below!
Check our related blog on Athlete’s GI optimization for peak performance!.
To your health!