In the books of biology and medicine of at least twenty years ago, 's allergy was considered as an exaggeration of the immune system against something that supposedly had "nothing dangerous," not a question of agents infection and mediated by IgE antibodies, which are specific antibodies. Yet in 1991, Dr. Kaplan had described the phenomenon of allergy was much more complex than that related to the presence of only IgE, as already reported in those years increased prevalence of allergy in the population without having found an equal increase in IgE. This could also occur because new pesticides or added colors or preservatives in foods may act as new allergens. Fortunately, the true allergies are rare in the population, while very often involved in these cases is a food intolerance. Unlike allergies, intolerances are not IgE mediated, although still give rise to an inflammatory reaction, but with different mechanisms. While in the case of allergy symptoms are quite defined, usually they occur on the respiratory system and skin, and rarely appear on the gastro, but in the case of allergies may be less clear. This is because allergies are the result of an immunological stimulus intensity is very low but repeated over time. In allergies, the reaction is immediate, and symptoms can also be from trivial to very serious to anaphylaxis. Conversely, the symptoms of allergies ranging from simple headaches to dysentery and intestinal bloating, sleepiness, fatigue ... and other organs are rarely involved. Intolerance may be of various types.
Some are congenital since they relate to the inability to metabolize certain substances in the body, others may be transient. The most common is lactose intolerance which is a sugar found in milk, because they are not produced adequate amounts of the enzyme lactase. This intolerance is usually inherited. Another example of this type of intolerance is favism, which is a hereditary genetic disease that depends on the deficiency of an enzyme-phosphate dehydrogenase glucosio6, normally present in red blood cells and crucial for their survival and may cause very serious symptoms of eating the beans. A special case is celiac disease, which consists of a "permanent intolerance 'to gluten, a protein found in most cereals: wheat, rye, barley, oats, kamut and farro. Celiac disease is considered a "permanent intolerance" because eating cereals containing gluten occurs an autoimmune reaction against gliadin, which is a protein found in gluten, which can lead to atrophy of intestinal villi resulting in serious problems of malabsorption. The only cure is to completely nell'astenersi from all substances containing gluten. Gluten-free foods including grains and "grain-like" are brown rice, potatoes, tapioca, corn, buckwheat, millet, quinoa, el'amaranto. Without going to celiac disease, although not many people allergic to wheat or celiac disease sometimes have digestive problems such as bloating and stomach cramps when they consume products with wheat flour. Unfortunately, on one hand the work of geneticists in the last 100 years has made it possible to feed more people thanks to the increased grain production, thereby also increasing the size of the ear, and the decrease of the barrel, the other in the noble attempt to get these results are not enough crosses between different varieties, the seeds were irradiated in the nucleus in order to artificially increase mutations. In addition we are forced fertilization with nitrates for greater growth. Unfortunately, the genetic mutations induced and nitrate-rich fertilizers have led to overly rich in gluten flour. If we consider the kamut (Triticum turgidum ) which is a very ancient grain, the seeds were found in the tombs of pharaohs, similar to our wheat (Triticum vulgare ), which has never been genetically manipulated, it is very more digestible to its limited amount of gluten. Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, vitamin B and vitamin E and unsaturated fatty acids and. In conclusion it would be desirable to all consumers of wheat to vary the diet and introducing other grains such as kamut, farro, the variety of grain Senatore Cappelli, who was selected in the last century but has not been irradiated. It would then recommend that the cereals are produced from organic farming and biodynamic, and free of synthetic nitrogen fertilizers and pesticides. Remember that we are only directly responsible for our health and that of our children.
IMPORTANT The information and ideas contained in this article are purely informational materials explaining the choices available diagnostic and therapeutic, and will not in any way, nor substituted for the prescription nor medical attention, always recommended in case of disease in progress.
From:
Speciani A. "An allergy causes, diagnosis, treatment," Ed Technical
New http://www.epicentro.iss.it/problemi/intolleranze/intolleranze.asp
http://sapermangiare .mobi/17/per_saperne_di_piu/allergie_e_intolleranze_alimentari.htm
http://www.inerboristeria.com/kamut-la-storia-del-kamut.html
http://www.valorealimentare.it/20/07 / 2010/rubriche/alimenti-e-salute/il-grano-aumento-delle-allergie-ed-intolleranze-alimentari /
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