Before we talk about food intolerance , also considering the increase in their distribution and therefore also of the information related to them , it is useful to clearly the difference there first with allergy to certain substances or foods.
ALLERGY AND INTOLERANCE, what is the difference?
ALLERGY: ANOMALOUS REACTION OF THE SYSTEM TO SPECIFIC SUBSTANCES (ALLERGENS)
An allergy can be defined as the system’s anomalous reaction to a commonly harmless substance. The allergic individual who comes into contact with the allergen displays an anomalous immune reaction: the immune system produces large quantities of type E immunoglobulin (known as IgE).
After contact between antibody and allergen, a substance, histamine, is released, which is largely responsible for typical symptoms of food allergies. Symptoms can immediately show themselves after the taking of harmful food or contact with an allergen (eg pollen). Diagnosis is possible by submission to a laboratory test (Rast test, Prist test, Prick test…) which will give a price list of foods or substances which cause allergies. Diagnosis, treatment and possible therapeutic diet can only be given by an allergist Doctor.
HYPERSENSIVITY TO A SUBSTANCE OR A FOOD
The definition of intolerance is: “tendency to develop hypersensitivity to a certain substance or food”. This is a non IgE immunologically based reaction intermediated and following biochemical mechanisms different from those from allergies producing non identifiable antibodies which evade standard examinations. Symptoms are not immediate, often not referable to the substance taken, are characterized by a slow reaction, initially a slight problem which is perhaps long lasting without knowing the reason.
In some cases intolerance can be latent during infancy and adolescence and can show itself in adult life. There are non conventional tests which enable the identification of intolerances to some foods (cytotoxic test, Dria test, Vega test…). It is possible to cure intolerance via elimination diets. It is also necessary in this case to stick with the opinion of a specialized allergist Doctor.
MILK AND LACTOSE
Lactose is the sugar present in milk. It is a disaccharide: after ingestion, it is hydrolyzed in the intestine, via lactase enzymes, severing it into two simple sugars (glucose and galactose) which cross the intestinal wall and enter in the system. This enzyme, abundantly present in the intestines of newborns, diminishes with growth making the assimilation of this sugar difficult and causing numerous disturbances: from the intestines to headaches, from eczema to poor learning until a form of intolerance to lactose and therefore milk is developed.
Other intolerances can relate to the protein in cows’ milk, especially beta lactoglobulin, lactoalbumin and casein.
The following ingredients cannot be found in any of the La Finestra sul Cielo products: milk, milk serum, milk protein, butter, yoghurt, powdered milk, etc. It is therefore possible to consume any La Finestra sul Cielo product without problems, from biscuits to all oven baked sweet and savoury products.
ALTERNATIVES TO MILK: VEGETAL DRINKS
We are offering cereal drinks as an alternative to the consumption of cows’ milk: with a rice, oat, Kamut® and soya base. These are: 100% vegetal, 0% lactose, 0% cholesterol, without added sugar and produced with raw materials originating from biological agriculture; these can be used to replace cows’ milk in all preparations. For the most gluttons could try our cocoa rice drink, but we suggest also 3 variety: with calcium, almond and hazelnut.
WHEAT AND GLUTEN
It is important to explain and distinguish the two types of intolerance.
Intolerance to gluten, a protein present in some cereals, is strongly associated with celiac disease and especially pertains to poor absorption of such a protein.
The intolerance is known as celiac disease. The foods intended for those with celiac disease are tagged with the brand of the Ministry of Health which guarantees that the product has not suffered contamination of wheat. Cereals containing gluten are: wheat, spelt, Kamut®, barley, rye and oats. Wheat intolerance instead pertains to difficulties in absorbing wheat. The symptoms can be varied and different and can strike any organ, apparatus or system. This type of intolerance is not recognized as a true and proper illness. However there are clinical tests to discover whether people are intolerant.
Many people who do not tolerate wheat can instead eat spelt and Kamut®, two cereals which can replace it in the preparation of any recipe.
Yeast is a substance composed of microorganisms (microscopic unicellular myces) able to provoke fermentation with enzymes produced by it.
Yeasts are formed of myces belonging to different species; the most widespread are saccharomyces which work to ferment grape must (wine), barley (beer), and the leavening of bread.
There are various types of substances used for leavening: beer yeast, leavening powders and acid paste leavening. The most widespread intolerance pertains to yeast in beer and this related to the fermentation phenomenon.
This is a scientifically recognized in vitro test, carried out with a sample of 5 cc of venous blood. The patient’s blood is placed in contact with food extracts and the swelling of the granulocytes (type of white globules) is observed with a microscope. This determines the type of food intolerance, assessable in four degrees of gravity.
This is based on applied kinesiological principles, (a branch of medicine which studies and measures muscular tone in various physiological and pathological conditions), and consists of the measuring of muscular strength variation in the presence of non tolerated foods. Measurement is carried out via computer. It is a valid test and very sensitive; with the apparatus it is possible to analyze the system’s response to non tolerated substances with precision.
This is an electric type test like VEA (Voll Electro Acupuncture). With suitable devices it is possible to measure an electric micro-current crossing through the person along acupuncture meridians. Given basic calibration it is possible to assess the variations which occur when putting the patient into touch with suspect foods.