A balanced diet helps reduce the risk of developing many diseases eliminate existing ones. Our experts, using the diagnostic complex ATM Express Food Test, will select an individual diet, taking into account the characteristics of each organism. The electronic database of products includes about 800 different items of the following categories:
- bobs, nuts, seed
- potato, wares from a potato;
- groats and corn;
- milk, soul-milk products cheese;
- vegetables and leguminous;
- spicinesses, seasonings and spices;
- bird, meat, meat foods
- sweetnesses, pastries wares;
- juices, drinks;
- grasses teas;
fruit and berries;
- bread,bakery and macaroni foods.
On the basis of the got results reports are formed, in which testing results are broken on groups are Recommended, Neutral and Absolutely unbearable. For evidentness of group selected by the proper colors - green, yellow and red.
Do not miss your chance to find out what food is good for you, and with what food you will be healthy and happy.
Food intolerance what is it?
Food intolerance is a negative reaction to the products we use in the diet, accompanied by inflammatory and immune disorders.
It is often associated with the body’s inability to digest certain foods or hypersensitivity to certain chemicals in them. If there is a clear allergic reaction to taking certain foods (skin manifestations, swelling, itching, etc.), we simply exclude them from the diet. But the most dangerous are those products that do not give such vivid manifestations, however, they cause serious harm to health, resulting in a number of diseases, ailments, and, as a result, premature aging of the body. This hidden reaction is called food intolerance.
Accumulating, such changes lead to the development of diseases and metabolic disorders: obesity (or, conversely, to weight loss), hypertension, chronic fatigue syndrome, diabetes, diseases of the stomach and intestines, skin diseases, sexual disorders and many other disorders health Digestion and absorption of food products are determined by the state of the neuroendocrine system, the structure and function of the gastrointestinal tract, the hepatobiliary system, the composition and volume of digestive juices, the nature of the intestinal microflora, the level of local immunity of the intestinal mucosa (lymphoid tissue, secretory immunoglobulins, etc.) and other factors. Normally, food products are split into compounds that do not possess allergenic properties (amino acids and other non-antigenic structures), and the intestinal wall is impermeable to non-split foods that exhibit or may exhibit allergenic activity or the ability to cause pseudo-allergic reactions under certain conditions. Reduction or acceleration of the absorption of high-molecular compounds may be due to impaired stages of transformation of the food substrate in the digestive tract with insufficient pancreatic function, dyskinesia of the biliary tract and intestines, etc. Indiscriminate feeding, rare or frequent meals lead to impaired secretion of the stomach, gastritis, and the development of the heart mass. and other disorders that contribute to the formation of food allergies or pseudo-allergic reactions.
The concept of food intolerance is broader than the concept of food allergy; it includes both immunological disorders and intolerance to non-allergic genesis. Poor food tolerance can be not only due to food, or nutritional allergies, but also due to diseases of the digestive tract, enzymopathies, psychogenic and taste factors.
Pseudo-allergic reaction occurs when excessive use of certain products that can cause damage to obese cells, lead to the release (release) of histamine. Histamine-containing products can also lead to the development of pseudo-allergic reactions.
Food intolerance is possible as a result of deficiency of digestive enzymes - enzymopathies. For example, milk intolerance due to congenital or acquired lactase deficiency of the enzyme necessary for the breakdown of lactose milk sugar..
Psychogenic food intolerance occurs quite often, arises as a result of stress and other changes in the mental sphere.
True food allergies are associated with immunological mechanisms.
Among mediators with false food allergies, a special role is assigned to histamine. Increasing its blood level with false food allergies is possible not only with increased admission or formation in the intestinal lumen, but also with a violation of inactivation. Thus, in inflammatory diseases of the gastrointestinal tract, the secretion of mucoproteins, which are involved in the inactivation of histamine, is reduced. In some liver diseases, the formation of monoamine oxidase sharply decreases, which also leads to an increase in the level of histamine in the blood. Migraine - severe paroxysmal headache - occurs in some adolescents and adults after eating chocolate, pickled herring, sharp cheeses like roquefort, goose pate, etc. In these cases we are talking about the influence of the biogenic amines contained in these products, such as histamine, which trigger a cascade of vascular reactions, which end with a migraine (Bodmer, 1999; Wantke, 1993).
Most frequently pseudoallergy reactions occur after ingestion of foods rich histamine, tyramine, gistaminoliberatorami (fermented cheeses, sauerkraut, dried ham, beef sausage, fermented wine, pork liver, canned tuna pickled herring and herring fillets, canned smoked herring roe, spinach, tomatoes, brewer's yeast, etc.). Consequently ATM Food test, it is advisable, both before the treatment of diseases of the gastrointestinal tract, and after Foot treatment.
In the presence of a true food allergy to coffee and cocoa, cross-allergic reactions to legumes are often developed. Any cross-allergy: food, drug, pollen, etc. indicates a truly allergic process due to common antigenic determinants. So, sensitization to tree pollen, according to our observations, was accompanied by the appearance of symptoms of pollinosis when using apples, fruits of the stone fruit family, nuts, carrots outside the flowering season. Pollen sensitization to cereals combined with buckwheat, oatmeal, honey, kiwi. Plants that bloom in the summer-autumn period caused signs of rhinoconjunctivitis when citrus, sunflower oil, halva, honey were used. Cross-border intergroup allergies with foods that use fungi are used in people with fungal allergies. These products include cheeses, kvass, kefir, yeast dough, sauerkraut, that is, products that have undergone a fermentation process.
Facts about cross-food allergies should also be taken into account when evaluating the ATM data of the food dough.
In recent years, there has been an increase in the frequency of pseudoallergic reactions to impurities with high physical and biological activity (pesticides, fluorine-containing, organochlorine, sulfur compounds, acid aerosols, products of the microbiological industry, etc.) that contaminate food product, and various chemical additives introduced to improve the taste, smell, color, increase the duration of storage.
According to the scientific advisory department of the State Research Center of the Russian Federation The Institute of Immunology, 65% of patients suffering from allergic diseases indicate food intolerance. Of these, a true food allergy is detected in approximately 35%, pseudo-allergic reactions 65% of patients.
Food intolerance that is not associated with allergies is widespread. It can be observed in the absence of enzymes that digest certain food substances. A simple example is bloating and discomfort after dishes with peas and lentils. The fact is that in our intestines there is no enzyme that degrades the carbohydrate of stachyose tetrasaccharide contained in these products; in the large intestine, microbes are being straightened, forming many gases. Some people do not tolerate fungi: they do not have the carbohydrate trehalose enzyme in their intestines; the consequences of this are much more unpleasant than after peas.
The reason for food incompatibility is the lack of digestive enzymes - enzymopathy. Many people in one way or another expressed lack of enzymes. This can be either congenital or acquired deficiency. Congenital enzyme deficiency is a genetic feature of the body. Acquired occurs under the influence of external (radiation, poor nutrition) and internal factors (chronic diseases of the gastrointestinal tract, various metabolic disorders). Enzyme deficiency manifests itself as intolerance to a particular food product. For example, in case of lactase deficiency, milk intolerance is manifested, and in case of hexokinase deficiency, glucose.
About 20% of people suffer from the deficiency of certain enzymes. For the first time signs of enzyme deficiency manifest themselves in childhood. Most often - in the first 12 months of life. Enzyme deficiency can be combined with diseases such as Crohn's disease, ulcerative colitis, eczema, asthma, chronic diarrhea and others. Reduced activity or loss of certain enzymes leads to insufficient absorption of those substances that normally break down these enzymes.
Processing of the accepted food begins in an oral cavity. Here is the initial splitting of nutrients. Saliva is rich in enzymes, although the content of some of them is small. Human saliva has the ability to actively break down carbohydrates. The enzyme composition and properties of saliva depend on the diet and type of food. A significant amount of liquid saliva is released on food, acid, and alkali. The hydrochloric acid of gastric juice causes denaturation and swelling of proteins, which contributes to their subsequent breakdown by enzymes. Proteins are transformed into "fragments" of the protein molecule, which are then more easily broken down by enzymes in the small intestine.
Digestion in the small intestine is carried out by pancreatic enzymes and small bowel enzymes. In the intestinal juice of more than 20 different enzymes involved in digestion. Among them are enterokinase, lactase, amylase, sucrase, peptidase, phosphatase, nuclease, lipase and others. In the small intestine there is abdominal and parietal digestion. Digestive digestion are those nutrients that have already been pre-processed in the stomach. In the small intestine, these macromolecular substances are broken down to medium. Middle molecules are split up to the small intestinal wall, the latter are absorbed into the blood and lymph. As a result of the deficiency of certain digestive enzymes, some food in the intestine does not split to the level of medium and small molecules. Large parts of food, being in the lumen of the small intestine, are rotting and fermenting at the expense of microorganisms. This creates favorable conditions for the development of inflammation, and then intoxication. Products of rotting and fermentation have a damaging effect on intestinal cells. Inflammation is characterized by impaired local blood and lymph circulation, especially microcirculation. As a result, microcirculation disorders in tissues accumulate oxidized metabolic products, the nutrition of the tissues worsens, and the normal performance of cells by their cells is disturbed.
The products of inflammation, absorbed into the bloodstream, cause general intoxication of the body. This is manifested in increased fatigue, weakness, metabolic disorders, irritability, headaches, pallor, insomnia. Food macromolecules that are not digested by digestive enzymes can penetrate through the intestinal wall into the microvasculature, where they are perceived by the immune system as foreign substances. In response to the entry of foreign substances (antibodies) into the blood, B-lymphocytes produce antibodies. Antibodies spread in the body, penetrate with the bloodstream into various tissues and are fixed on cells that do not produce antibodies themselves. With repeated ingestion of the same foreign substances into the body, the antibodies react with them wherever they are, including on the indicated cells. As a result, cell damage occurs.
Long-existing process weakens the body's immune system. Changes in various defects of enzymes are of the same type and are reduced to different severity of dystrophic and atrophic changes in the mucous membrane of the small intestine. Fermentopathy leads to a syndrome of impaired absorption, hypoproteinemia, anemia, endocrine disorders, vitamin deficiencies, edema.
Food allergy is one of the causes of many acute and chronic diseases, so the number of diagnostic tests related to the detection of the immune response to food allergens has recently increased.
Symptoms of food intolerance are difficult to recognize. But here are some symptoms for which it is desirable to pass a food incompatibility test:
- constant weight gain
- chronic fatigue;
- drowsiness after eating;
- lack of weight;
- headaches (not associated with the common cold);
- muscle aches (not associated with a cold or physical exertion);
- joint pains (not associated with a cold or physical exertion);
- dark circles under the eyes;
- bags under the eyes;
- skin rash;
- feeling of abdominal discomfort;
- heartburn, belching;
- nasal congestion (not associated with the common cold);
Diseases in the development of which food intolerance is of great importance
Gastritis, duodenitis, pancreatitis, malabsorption, celiac disease, irritable bowel syndrome, inflammatory bowel disease (ulcerative colitis, Crohn's disease), cholecystitis and biliary tract diseases, depression, increased excitability, headaches, sleep disorders, insulin-dependent diabetes, arthritis, weight control problems, allergic rhinitis, bronchial asthma, cystic fibrosis, chronic fatigue syndrome.
In children (from the age of 12):
Delayed development, arthritis, asthma, middle ear diseases, cystic fibrosis, diarrhea, gastritis, hyperactivity and attention deficit syndrome, celiac disease, sleep disorders and headaches, muscle aches, skin diseases, diabetes, cholecystitis, biliary dyskinesia, minimal nutritional disorders ( regurgitation, vomiting, flatulence, constipation, etc.), irritable bowel syndrome.
To prevent the consequences of food intolerance can be, if you identify the product to which intolerance occurs. To identify such a food agent, you can use a special test for food intolerance ATM Food Test.