By Marvin Fisher, D&S Farm and Garden
Lactose intolerance (Dairy intolerance) is a prevalent and distressing condition that affects an estimated 75 percent of individuals across the globe. Lactose is a sugar that is found in dairy products and milk. In order to digest this sugar properly, the small intestine produces the enzyme called lactase. Lactase is responsible for breaking down the lactose into glucose and galactose, so the body can absorb it. When the body’s ability to make lactase disappears, the result is lactose intolerance. The symptoms of lactose intolerance arise when the body is unable to digest the lactose and it is not properly absorbed. Symptoms of Lactose intolerance can include abdominal cramps, bloating, and diarrhea.
Celiac disease (Gluten Intolerance) is caused by a reaction to gliadin – a gluten protein found in wheat, barley, rye, and sometimes oats. Celiac disease is a serious autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications. When people with celiac disease eat gluten, their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body. Most patients report symptom improvement within a few weeks, although intestinal healing may take several years
Symptoms can include pain in the abdomen or joints, bloating, diarrhea, heartburn, nausea, flatulence, anxiety, cramping, fatigue, mouth ulcer, skin rash, and/or weight lose
So now let’s ask ourselves what causes these two intolerances? Could it be digestion? In diary intolerance we need the lactase enzymes to digest sugar however if we do not have lactase our other enzymes like Amylase, Bromelai, Glucoamylase, Peptidase, Cellulase, Invertase, Lipase and many more will not function properly therefore we could have ingestion of our foods.
Each enzyme is responsible for different areas such as Amylase is needed to digest starches, however starches can turn to sucrose (sugar)then we will need Invertase. Cellulase is needed for Cellulose (fiber) in fruits, vegetables, grains, and seeds, then again cellulose can convert to Maltose then we will also have to have Glucoamylase. Peptidase is needed to digest Casein (in milk) and gluten (in grains) Last but not least, Lactase is needed for Lactose (milk sugar)like noted above however please do not forget Lipase to help with the fats from milk products. Now my question is why did my body stop producing the needed enzymes? Do I have too many toxins that are limiting enzyme production? Are GMO’s a Problem? Please read “Are Genetically Modified Foods a Gut-Wrenching Combination?” By IRT and “Seeds of Deception or Genetic Roulette “ both by Jeffery M. Smith.
Do I have the minerals that I need? Let’s think about this. If an enzyme is lacking the essential mineral or vitamin it cannot function properly. By providing the necessary mineral through diet or a nutritional supplement the enzyme can then perform its vital function. Key to nutritional medicine is supplying the necessary support or nutrients to allow various enzymes throughout the body to work at their best
Vitamins are of very little value without minerals. Minerals are absolutely essential for our bodies to function properly. The human body cannot produce its own minerals. According to research, a deficiency of even just one trace mineral Could lead to poor health, chronic diseases, and a shortened life span. Very few of us get the 60 plus minerals we need every day from our food. Because of the modern methods at all stages of today’s food production – from depleted soils, to refining and further processing and packaging – many essential nutrients are lost. Attempts are often made to replace them with man-made synthetics that are not as efficiently utilized in the body as natural nutrients. In June of 1992 the Earth Summit Report by the World Health Organization reported that North American is decline of nutritional minerals in farm and range soils over the last hundred years by 85 percent. So how far have far have our mineral declined to present?
So do we have to continue to struggle with these because of these two intolerances? Absolutely not, for both of them, first and foremost are our enzymes working? If you already have Gluten intolerance try to possible stay with flours such as brown rice or millet. Or grains with less gluten such as spelt or einkorn. For dairy intolerance try to stay with more olive oil instead of butter. If you think you need help in any of these areas, check out our health food store, D & S Farm & Garden Supply Center, 4738 Gates East Road in Middlefield (44062) 440-693-4632.This article is not intended to prevent, cure, and /or heal any diseases. It is for information proposes only.