Archives | November 2016
What is Gluten Intolerance?
Date: 29 Nov 2016 | 0 Comment | Nutrition | Posted by: admin |
If you have a food specific IgG intolerance to gluten, your body produces an inflammatory response to gluten proteins. Gluten is found in foods processed from wheat and related grains, giving elasticity to dough, helping it to rise and keep its shape. If you have gluten intolerance you should avoid eating wheat and similar grains. However, if you have wheat intolerance alone, you do not necessarily need to avoid gluten. Where to Look Gluten is found in wheat, rye, barley, and any other foods made with these grains. It can be difficult...
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What is Yeast Intolerance?
Date: 28 Nov 2016 | 0 Comment | Nutrition | Posted by: admin |
If you have an intolerance to yeast, your body produces an inflammatory response to yeast proteins present in food and drinks consumed. Yeast is a living fungus which is used as an active ingredient in many products, especially baked goods and alcoholic drinks. Bakers use yeast to make dough rise and brewers use yeast to ferment sugar to make alcohol. If you have a yeast intolerance, you might also experience reactions to mushrooms, truffles, blue cheeses and malt which all contain fungus. It is also a good idea to reduce your intake...
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What is the difference between food intolerance and food allergy?
Date: 16 Nov 2016 | 0 Comment | Nutrition | Posted by: admin |
45% of the population suffer from food intolerance which, whilst not life threatening can cause many different symptoms. Digested foods are usually broken down into smaller fragments for easy absorption in the body. Sometimes larger fragments can pass through into the blood stream, causing the body to react to them as invaders, attacking them using antibodies called immunoglobulin G (IgG). IgG antibodies to foods are linked to inflammation in the body. Symptoms can be slow to develop and can take hours or days to appear. Food intolerance...
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NEW! Food intolerance testing
Date: 13 Nov 2016 | 0 Comment | Nutrition | Posted by: admin |
I'm really pleased to introduce this new service to the clinic. It's something I've considered for a while now and I'm looking forward to improving the health of my patients, making you as robust as I can in an effort to eliminate trigger foods from your diet. Lorisian, who have kindly allowed me to use their service have been the market leaders for 30 years now. The association with York Test laboratories and York University has led them to be able to produce a test that allows you to have your own 'food fingerprint' - a real look at the way your...
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