FOOD INTOLLERANCES - The BEST METHOD TO TEST 160 FOODS.
María Enelsi Gómez, a Naturopath with multi-centennial experience, has been living and working in Italy for twenty years. With his research on food intolerances and complementary therapies.
It has corroborated that food is among the most effective "Bios" administrators, in fact, we are composed of a biochemical part and another part of bioenergetics. With the new knowledge implemented in the omeosinergética medicine we want to demonstrate the connection between nutrition, psyche and emotions and their integration in the prevention of health.
In particular, the phenomena of food intolerance (or hypersensitivity) are due to a kind of accumulation phenomenon, as if it were a "progressive poisoning", and therefore are different from food allergies in which the pathological response is evident in some cases. Minutes of the intake of responsible foods. It is very important to know the existence of this phenomenon, since the effects of an intolerance in the organism are subclinical effects, which are not immediately evident, but which, day after day, cause the growth of inflammatory phenomena that determine definitely defiant diseases. In fact, almost all repeated inflammatory and catarrhal diseases (pharyngitis, tonsillitis, bronchitis, winter diseases, otitis, etc.) can be caused by the existence of a food intolerance.
Food intolerances are part of a larger group of disorders defined as "Adverse reactions to food": it is called food intolerance, instead of allergy, when the reaction is not caused by the immune system. Intolerances are more common than allergies.
The first observations about the disorders related to food intake are very old: Hippocrates had already noticed the negative effects due to the ingestion of cow's milk. However, adverse reactions to food remain one of the most controversial areas of medicine: the underlying mechanisms are not always clear and there is still much uncertainty about the clinical symptoms, the diagnosis and the tests used to perform them. As a result, there are differences of opinion about the spread of these disorders and their social impact.
Many terms have been used and are still used to define disorders related to food intake. Feeding for what is necessary, and often enjoyable, is not without risks. Adverse reactions to food can occur, either due to toxic phenomena, or due to causes not related to toxic reactions. Distinguishing the type of manifestation is essential to establish a therapeutic plan, when it is not prophylactic.
"Toxic reactions" are those that are not related to individual sensitivity, but can arise in anyone who ingests a sufficient amount of altered food.
The American Academy of Allergy, Asthma and Immunology has proposed a widely accepted classification that uses the generic term "adverse reaction to food", distinguishing between allergies and intolerances: allergies are mediated by immunological mechanisms; In intolerances, on the other hand, the reaction is not provoked by the Immune System.
A similar classification, proposed by the European Academy of Allergology and Clinical Immunology, introduces the distinction between toxic and non-toxic reactions. Toxic reactions, or intoxication, are caused by the presence of toxins in food and depend exclusively on the amount of toxic foods that are ingested; A typical example of a toxic reaction is poisoning due to the ingestion of fungi. Non-toxic reactions, on the other hand, depend on the susceptibility of the individual and are divided into allergies and intolerances.
III - 1 - 2) EVIDENT EFFECTS.
There are different types of food intolerances. The enzymatic ones are determined by the inability, due to innate defects, to metabolize some substances present in the organism. The most frequent intolerance to enzymes is that of lactose, a substance contained in milk; Celiac disease is the most common form of wheat intolerance; Another example of intolerance due to the lack of an enzyme is favism. Pharmacological intolerances are manifested in subjects who have a particular reactivity to certain molecules present in some foods. Finally, in some cases, the reaction may be due to some additives added to the food. It is not yet clear whether in this case it is intolerance or allergy: there is no evidence that the reaction has immunological bases, but the manifestations are so variable that it is not possible to exclude the possibility of aInteraction between biochemical mechanisms and immunologically mediated mechanisms. . The main substances that can cause pharmacological intolerances have been identified.
III -1 - 3) SECONDARY EFFECTS.
Symptoms associated with food intolerances are quite variable: intestinal symptoms (abdominal pain, diarrhea, vomiting, loss of blood in the stool) and other organs are rarely affected. However, allergies, because they are triggered by immune mechanisms, can also occur without bowel symptoms. Symptoms linked to intolerances can in some cases become chronic; Allergies can also have more serious complications, including anaphylactic shock.
III - 1 - 4) LABELING AND DIAGNOSIS.
There are many uncertainties regarding the exact prevalence of food intolerances and allergies. The causes of this are numerous: 1) Confusion in the terminology; 2) Differences in the diagnostic criteria and lack of adequate diagnostic procedures; 3) Inequalities in the evaluations of parents in the case of children.
The diagnosis of food intolerance is a diagnosis by exclusion
III - 2) PARTICULAR ASPECTS OF FOOD INTOLERANCE.
At the national level, data on the prevalence of adverse reactions to food are quite poor. The ICONA 2003 study on vaccination coverage, carried out by the Istituto Superiore di Sanità, also collected data on food allergies: 8% of mothers reported that their child has suffered or suffers from intolerances, but in this figure there are strong regional differences. European studies estimate a proportion of adverse reactions to food of around 7.5% in children and 2% in adults. The American Academy of Allergy, Asthma and Immunology reports data from the United States: 8% of children under six years of age have adverse reactions to food; Of these, 2 to 4% have allergic reactions. Among adults, the prevalence of adverse reactions to food is estimated at around 1-2%.
The diffusion of different food intolerances is largely linked to life habits: in Italy, the most common intolerances are those with milk, wheat, eggs, soybeans and nikel (the latter is very widespread, especially among children, whose nutrition is particularly rich in this substance).
Causes. The intake of foods that induce the release of histamine in the body and can cause urticaria. The ingestion of foods that contain, by their nature, high amounts of histamine and the subsequent manifestation of urticaria in these two cases is also called Pseudoallergy because some foods that are taken in large quantities can cause symptoms similar to those of a real allergy because Cause an excess of histamine in the body. However, these are cases in which the elimination of the habitual diet of the offending food is not obligatory, but it is sufficient to limit its consumption unless its ingestion provokes very serious reactions and enzymatic deficiencies, that is, the absence of these proteins particular, called precisely the enzymes, that the body needs to metabolize food. Some people are deprived from the birth of some of these enzymes and, therefore, can not assimilate certain foods or part of them.
Ingestion of particular additives contained in foods such as colorings, flavor enhancers, preservatives, natural and artificial flavors. The clinical manifestations are diverse: among the most frequent are dermatitis (atopic), asthma and respiratory distress, vomiting, diarrhea, intestinal cramps.
Celiac disease or celiac disease. It is difficult to classify between common allergies or intolerances because it strongly involves the immune system, without questioning the "immune defenses of celuledia".
Sensitivity to non-allergic non-celiac gluten. Non-celiac gluten sensitivity (NCGS), described anecdotally in the past and since 2010 recognized as a new clinical entity, refers to those patients who, without being affected.
THE VIALTEST DIAGNOSTIC METHOD THAT I USE
The Vialtest method is a system for functional diagnosis, which is part of the so-called "bioenergetic regulation techniques" (BER, according to the German authors). These techniques have been developed since the second half of the last century, from electroacupuncture according to Voll (EAV) and subsequent reprocessing according to Schimmel (vegetative reflex test - VRT).
Since its original version, which mainly referred to the methodology according to Schimmel, the Vialtest method has been revised and updated repeatedly, introducing more selective elements from time to time in the attempt to diagnose and abprogressively marching the elements of the VRT. The fourth version, to which this manual refers, presents completely original diagnostic vials (that is, not available in other similar methods), selected according to innovative criteria. Also the term "disorder control", inherited from VRT and used in previous versions, has been replaced by the most appropriate "Resonance Index" (IR). The test, especially through standard pre-tests 1 and 2 (including the new GIBER vials), has been designed and implemented with the aim of allowing the physician to obtain a large amount of potential diagnostic and therapeutic information in a relatively short time . , and provide useful indications for further studies and elements for clinical integration.
The so-called "filtration" technique has been revised and simplified, compared to what is indicated in similar methods, so that it is not a source of confusion and non-univocal interpretations (see the specific chapter). Using the appropriate vial tests provided by the OTI company, it is possible to obtain reliable indications that will be integrated into the global diagnostic investigation, such as the functional status of various organs, the global or organospecific stress condition and a whole series of ampoules to test more than 160 foods and situations. that can contribute to damage the good functionality of the organism (especially functional, but also organic). In addition, for those who consider it useful, it is possible to seek preventive information on the therapies to be implemented, with phytotherapics.
The VIALTEST method is extremely versatile: it can be followed according to pre-established protocols or it can be customized according to the training of the Naturopath and the needs of the client who makes the tests.
The bioenergetic functional test, carried out through this method, does not intend to obtain a definitive diagnosis by itself, but rather wishes to integrate itself in the context of medical diagnostic research (interview, anamnesis, objective examination, laboratory diagnosis and image, etc.). .), being able to provide important additional information on the different functional levels of the human organism, some of which are still unquestionable, through traditional diagnostic systems. This information operates in a preventive way of your own health.
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Per informazioni dettagliate, appuntamenti o consulti telefonici:
Maria Enelsi Gomez Tel 346 85 438 20