Food intolerance – a problem of today?

Lebensmittelunverträglichkeit - ein Problem der heutigen Zeit?

Food intolerance – a problem of today?

A healthy body is designed to be able to digest all the variety of food that nature provides for us. Allergies or intolerances did not exist among nature-loving peoples.
Studies with children who grew up on a farm found that their immune systems were worlds stronger than those of city children. Nowadays, however, unfortunately, more and more children come into the world precisely with this problem.
Because the pressure of suffering is so great among affected families with sick children, and because we know that many things are preventable and, in our opinion, curable, our focus is on intestinal health, the origin of many diseases.

Example gluten:

Cereals containing gluten have always been an integral part of many traditionally living, healthy peoples. According to historical traditions, cereals have been eaten for as long as there have been people. It started with porridges, a little later patties and eventually became
baked real loaves of bread. But nowadays, regrettably, the many modern alternatives and industrial baked goods have nothing to do with what bread once was.

If you have intolerances, then your intestines are showing you that they are damaged and need healing. Many doctors then advise an elimination/elimination diet, which is correct in the first step. However, they don’t show you what you can do to permanently heal your gut and get rid of the intolerance. A gluten-free diet is only one way to live with the disease, but it has nothing to do with finding the cause and especially nothing to do with healing. A diagnosed celiac disease is an even more serious problem for those affected, as they are not allowed to come into contact with even traces of gluten. Most doctors do not give their patients any hope. You have to learn to live with it and simply never eat gluten again. In fact, there are people who have been able to cure true celiac disease, a defect that is often genetic and supposedly incurable.

Natasha Campbell-McBride has proven this with her so-called“GAPS diet“. After the bowel was healed, suddenly many patients could again tolerate homemade sourdough bread made from freshly milled grain. Whether this always works for everyone, we do not know. However, we know that the evil is in the intestine and when children are born with this defect, it is no coincidence. With our nutrition, we have it in our hands to give our unborn children the best possible start in life, to give them a healthy microbiome and a strong immune system along the way. Therefore, it makes sense to rethink one’s lifestyle and to build up and strengthen the intestinal flora even before having a child. This is because a baby gets its microbiome directly from its mother during a natural birth. One more reason for expectant mothers to prefer a natural birth (as long as medically feasible).

Knowing how to heal the gut sustainably with nutrition is not taught in medical school. Therefore, we must act on our own responsibility and inform ourselves.
The topic of colon cleansing and detoxification would be a possibility for a small “reset”. For many, however, gentle daily detoxification, which already involves the elimination of harmful food and toxins, for example, is also sufficient. We have a body’s own detoxification system, which we should maintain and support as best as possible. Then the body regulates everything on its own and performs an incredible work day after day.

Industrially produced baked goods and alternative flours

A lot of fear and anxiety is spread around the topic of gluten. A gluten-free diet is therefore not only practiced by those who have true celiac disease. Health-conscious people are also increasingly turning to substitute products. For example, “gluten-free” on packaging is now a big seller because it is associated with a healthy lifestyle.

What many do not know:

Gluten-free baked goods are not automatically healthy just because they are titled “gluten-free.” In part, they also represent a real burden for the intestine and hinder the healing of the intestinal mucosa. Gluten-free flour blends usually consist mainly of corn and rice. Interestingly, corn lectin is similar in structure to gluten. Because even if these products are tolerated, they always trigger the intestines. In addition, gluten-free flours bring poorer baking properties, they
lacks the gluten protein that makes the dough so elastic. Therefore, such baking mixes, pasta or other gluten-free ready-made products (such as breads and cookies) are often provided with additives and various low-quality extraction flours.

Because of the heavy processing and industrial preservation of packaged extract flours, in most cases they represent inferior foods that do us more harm than good. In recent years, chickpea flour, lupin flour and lentil noodles have also conquered the food market. However, to make pulses more digestible, they should be soaked before cooking. However, this is not taken into account in the production of flour or pasta, which also explains why they are heavy in the stomach.

Furthermore, gluten-free baking with nut flour is becoming increasingly popular. Nuts contain valuable nutrients and good fats, but they are very unstable. There is a reason that they have been given a protective shell by nature. This is because they tend to oxidize quickly. Packaged almond flour and ground nuts are most likely already rancid on the supermarket shelf or have been denatured (to prevent rancidity).


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