Food Intolerance and Inflammation

Inflammation damages tissues and can lead to disease such as allergies, asthma, arthritis, diabetes, and even heart disease.  Unfortunately, many mainstream doctors are not so well versed in the subject of food intolerance and so this is overlooked as a possible cause of symptoms and disease occurring in the body.  For those who do consider food intolerance as a possibility of their symptoms, however, then truly evaluate what food intolerances they may have and engage in treatment for the food intolerance, they find that in treating the food intolerance, inflammation is decreased and diminished.

Whenever a substance that our body disagrees with or “doesn’t like,” as is with the case of a food intolerance, the immune system is made aware and inflammation within the body will occur.  So many people report that upon treating the food intolerance, their skin becomes less red and irritated.  This is merely an outward display of what goes on internally as well.

“If you put the wrong food into the body, you can disrupt any real metabolic and physiological function and produce inflammation in any part of the body, and chronic inflammation is degenerative. It’s harmful to tissue,” stresses Roger Deutsch, a food intolerance clinician and innovator in the food intolerance testing field.

“There’s a preponderence of people with inflammatory diseases. There’s an upswing in number of couples unable to conceive. People are complaing about fatigue more often. There’s more concern about children’s behavioral patterns and learning capabilties which are impaired. For example, color additives in foods can inhibit important enzymes which break down toxins in the gut, and if they’re not broken down, they become neurotoxins.”

Food intolerance is not just an amorphous excuse people make up to be special, different or get attention.  Food Intolerance is real and many smart minds in the medical field are beginning to latch on to this proven disorder.   A thank you to Roger Deutsch for his passion in the food intolerance field and his research and study.