GENERAL FEATURES OF FOOD INTOLERANCE: EVERYDAY FOODS

admin — Mon, 20 Apr 2009 11:18:31 +0000

In food intolerance, it is almost always commonly eaten foods that are the source of the problem. In Britain and other western countries, this means wheat and milk, which are usually consumed several times a day. In America, wheat and milk are just as important, but sensitivity to maize (corn) is also widespread – this finds its way into many prepared foods, in the form of cornflour, cornstarch and corn syrup. These maize products are also used in the UK, but less corn is eaten overall, and sensitivity to corn is not quite as common here. In the same way, peanuts are a frequent problem in America, because so much peanut butter is eaten, but they are less important in Britain at present. As eating habits change, so too do sensitivities. Now that soya beans and soya flour are more widely used in processed foods, cases of intolerance to soya are being seen for the first time. Where wheat and milk are not staple foods, other sensitivities prevail – a doctor practising in Taiwan found that the most common culprit foods there were rice and soya beans.

The impression gained from patients’ case-histories is that a large intake of one food, regardless of what it is, can trigger off intolerance of that food. For the breast-feeding mother, large amounts of a food can have a sensitizing effect on her baby.

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Herbal Health » Allergies

GENERAL FEATURES OF FOOD INTOLERANCE: EVERYDAY FOODS