Dr. Félix López Elorza, specialist in Clinical Biochemistry, president of the Andalusian Society for the Study of Food Intolerances and head of the Laboratory of the Victoria Eugenia Hospital and Lab-Sur; explains the relationship between diseases and food.
Migraine, chronic pain, dizziness, irritable color, constipation, diarrhea, stomach pain, flatulence, nausea, bloating, dry skin, psoriasis, urticaria, itching, dermatitis, edema, premenstrual syndrome, polycystic ovaries, infertility, repeated miscarriages, unjustified fatigue, psychological discomfort, depression…. Believe it or not, all these diseases and symptoms – and many more – can be caused by the food a person eats and the body’s reaction to it.
It is possible that you suffer – and do not know it – from food histaminosis, an excess release of histamines, a vital molecule. It is the same thing that happens with glucose, essential for the organism but which in excess can trigger diabetes.
Food intolerances
When the summer season arrives, people diagnosed with food intolerance must be very careful with their diet and lifestyle habits, so that they do not have to regret the consequences later on.
In any case, it should be noted that it is not always the food that is to blame, since stress is also a factor that has an influence. At the same time, it should be mentioned that food intolerance is not a genetic disease, but an acquired problem, because we are not what we eat, but we are as we eat.
In fact, it is estimated that about 50% of the population suffers from food intolerance, and that a large part of this percentage is undiagnosed. On the other hand, one of the main problems of this pathology is that it does not distinguish by age, but can affect from an infant to an adult.
As for the treatment of this problem, it is a complex process, since the care of a sick person by professionals is laborious, since a pathology may include numerous symptoms and these are not solved by taking a pill.
Identifying the origin of the disease
In order to be able to detect and identify this disease in time, the training of the professional is essential. Food intolerances cannot be prevented by following a specific diet or by carrying out a study to find out which foods can or cannot be taken. On the contrary, the diagnosis is clinical and there must be symptoms.
What can be avoided is the excess of histamine in the organism. This can be achieved by eliminating those foods that behave as histamine releasers. For this, it is necessary to perform a biochemical analysis.
In turn, it is also important to reduce the consumption of oral drugs, as well as to manage stress in a more positive way and to eat less processed foods, i.e., with little industrial processing.