But we do a bit of clarity. What are food intolerances?
As early as 1991, the Allergist Kaplan, called food intolerances, "non-allergic allergies or allergic States that it was not possible to correlate with immunoglobulins IE,responsible for allergies.
So the first point to understand is that allergies and food intolerances are not the same thing. Inflammation from food (food intolerance) is a low intensity inflammation that often lasts over time.
But what happens when you eat a food to which we are intolerant?
Research by a team of Austrian doctors, published in 2007 in the Journal of Obesity –Zeyda M et al, Int J Obes (Lond) 2007 Jun 26 – showed that low grade inflammation(as typical of immune reactions) activates macrophages (immune cells) that are found in fat tissue and trigger a series of chain reactions that make the body rather than consuming calories and energy, in the form of fat accumulations.
Even Mitchell Lazar has published since 2004 on Science, different works that explain why the macrophages can produce resistance, in response to low grade inflammation and thus determine insulin resistance and defensive response to an accumulation of fat in fat cells.
In the same way numerous papers have pointed out that the BAFF (B Cell Activating Factor), cytosine deeply tied to inflammation from food, determines directly the phenomenon of insulin resistance, which stimulates the production of adiposes that determine obesity.
This explains why many people, while "making hunger" or practicing a sport,complaining about not being able to lose weight or even aware of you fat: something in the relationship with food is not working as it should.
A striking example comes from the recent definition of "Gluten sensitivity" (a gluten intolerance that causes the same symptoms of celiac disease and that also applies to the 20% of the healthy population), which threw more light on the inflammatory phenomena from food. Denounced by many people, this reaction to gluten is due to activation of the body's defensive inflammatory reactions.
Then, a health goal is to create immune tolerance — retrieve the tolerance when this was lost and to learn how to eat so healthy and without unnecessary restrictions.
Also from recent studies, you are pointing out that the way of eating, the presence of foods not tolerated and lead to chronic inflammatory diseases, give rise to changes in cell nuclei themselves, leading to diseases such as hepatic steatosis (J Clin Invest. 2006Jun; 116 (6): 1494-505. EPUB 2006 May 11. MCP-1), cardiovascular diseases and more.
Work on the inflammation from food, in fact, means deep work on health and on the prevention of people.
The most interesting aspect of inflammation from food is that often causes a localized fat distribution.
Here yeast and salt frequently give a typical disposition of excess fat on the hips and legs; milk makes abdominal fat cover and shoulders, and so on.
Inflammation from food may be delayed in time, i.e. after 24/48 hours after ingestion of the food or can be tied to cross-reactivity, i.e. between food crusade reaction of the same family or biological substance group concerned;
It can also maintain and support allergies in people already suffering, for example,from allergy to grasses, with the phenomena of cross reactivity to wheat in food, in this case spring.
But not all tests are reliable!
So even though fortunately by intolerances can heal, it is important to choose to make validated and reliable test, carried out by qualified staff who will advise you on planning a custom, where weaning through gradual and progressive introduction of foods not tolerated it will come within a few months (3-12), to tolerate again.