Showing posts with label abdominal pain. Show all posts
Showing posts with label abdominal pain. Show all posts

31 March 2013

Could These Seven Foods Be Causing Your Weight Gain?!



Food Allergy "Fat"
"Fat" that comes with food sensitivities is a characterized by bloating and fluid retention that many people experience when they ingest these top seven food allergens.  Eating foods that interfere with our body’s chemistry causes tissue swelling, abdominal bloating or even facial puffiness that may have the appearance of real fat. In fact, it’s not unusual for a person to look ten to fifteen pounds heavier due to these nasty reactions.

The foods that people react to most commonly are also the most prevalent in the Standard American Diet (SAD, for short)  They are dairy, wheat, corn, sugar, soy, eggs and peanuts.  Many patients assume they aren’t “allergic” to these foods because they don’t experience the immediate histamine reaction we associate with an allergy, like hives, throat swelling or vomiting.  Another complicating factor is that these type of reactions often cause delayed symptoms, meaning that you may not feel badly for 12-36 hours. This makes such sensitivities extremely difficult to identify, particularly if your sensitivity is to a food that you eat on a daily basis. If you are constantly consuming wheat or dairy, for example, and having a low-grade reaction, you may not recognize this as your body’s distress signals. Instead you might assume they are totally unrelated chronic problems, like a eczema, migraines, fatigue, joint pain, or heartburn.

Virtually any food can cause these reactions — even “healthy” foods like citrus or bell peppers. Typically an individual will develop sensitivities to the foods he or she eats most often. Unfortunately the top seven - dairy, wheat, corn, sugar, soy, eggs, and peanuts - are the basis for most processed foods so most Americans are frequently exposed to them.   If we eat such foods on a daily basis, we may experience a near-constant state of reaction — including bloating and fluid retention. More serious, it may cause inflammation to the lining of the gut, upset your metabolism, create nutritional deficiencies, and blood sugar imbalances.  This can lead to food cravings, low energy, depression and even PMS!

When you eat reactive foods, they enter your bloodstream incompletely digested... as bigger particles that your body doesn’t recognize as food. This not only causes indigestion and gas within the gut, but may trigger release of cytokines and chemicals like adrenaline and histamine that set off an inflammatory response. As fluids rush into afflicted cells and are held in your tissues, swelling and abdominal bloating occur. Due to the fluctuation in endophrins that occurs in this "flight or flight response, you may find that you crave the foods your are most sensitive to.  The only real way to heal the gut is to eliminate these food triggers from your diet.

Elimination Diet to the Rescue!

One of the best ways to determine if you are having food reactions is an elimination diet.  Plan for a minimum of 3 weeks off all of the most common seven food allergens:  dairy, wheat, corn, sugar, soy, eggs and peanuts.  You will not be cured by that time, but you can determine which of these seven you are reacting to by adding them back into your diet one-by-one and seeing which one(s) you have a reaction to.

Another way to find the food culprits is to have your physician test you for IgG food sensitivities.  The elimination diet is the "gold standard" to determine what foods you are sensitive to but some patients prefer to have the data on paper before they start.  I use laboratories like, Genova Diagnostics, Metametrix, and US Biotek for this type of testing. 

Be aware that avoiding staple ingredients like wheat, dairy and corn syrup may require you to limit restaurant and packaged foods and to prepare most of your meals yourself.  I also recommend drinking plenty of water and getting regular exercise. Exercise will stimulate your metabolism and boost your energy level. It will also help flush excess fluids, burn calories and suppress your appetite, allowing you to experience even faster results.  Finding you have hidden food sensitivities may require you to adjust your eating, but when the inches start coming off and you feel better than you have in ages it will be worth all the effort!

18 September 2011

FODMAPs?! The Diet That May Eliminate Your IBS Symptoms!


Are you looking for relief from your IBS symptoms?


Symptoms of Irritable Bowel Syndrome include abdominal bloating and distension, excess wind (flatulence), abdominal pain, nausea, changes in bowel habits (diarrhea, constipation, or a combination of both), and other gastrointestinal symptoms.


What are the FODMAPs?


FODMAPs are found in the foods we eat. FODMAPs is an acronym for:

  • Fermentable
  • Oligosaccharides (eg. Fructans and Galactans)
  • Disaccharides (eg. Lactose)Monosaccharides (eg. excess Fructose)
  • Polyols (eg. Sorbitol, Mannitol, Maltitol, Xylitol and Isomalt)

This is a collection of molecules found in food, that can be poorly absorbed by some people. When the molecules are poorly absorbed in the small intestine of the digestive tract, these molecules then continue along their journey along the digestive tract, arriving at the large intestine, where they act as a food source to the bacteria that live there normally. The bacteria then digest/ferment these foods and can cause symptoms of Irritable Bowel Syndrome.


Where are FODMAPs found?

  • Excess Fructose: Honey, Apples, Mango, Pear, Watermelon, High Fructose Corn Syrup, Corn Syrup Solids
  • Fructans: Artichokes (Globe), Artichokes(Jerusalem), Asparagus, Beetroot, Chicory, Dandelion leaves, Garlic (in large amounts), Leek, Onion (brown, white, Spanish, onion powder), Raddicio lettuce, Spring Onion (white part), Wheat (in large amounts), Rye (in large amounts), Inulin, Fructo-oligosaccharides.
  • Lactose: Milk, icecream, custard, dairy desserts, condensed and evaporated milk, milk powder, yoghurt, margarine, soft unripened cheeses (eg. ricotta, cottage, cream, marscarpone).
  • Galacto-Oligosaccharides (GOS): Legume beans (eg. baked beans, kidney beans, bortolotti beans), Lentils, Chickpeas
  • Polyols: Apples, Apricots, Avocado, Cherries, Longon, Lychee, Nectarines, Pears , Plums, Prunes, Mushrooms, Sorbitol (420), mannitol (421), xylitol (967), maltitol (965) and Isomalt (953).
The most common FODMAP is fructose!


What is fructose?

Fructose is a monosaccharide, or single sugar. It is found in three main forms in the diet as:

  • fructose in fruits, honey and some root vegetables
  • part of the disaccharide, or double sugar, sucrose. Sucrose is made up of glucose and fructose.
  • Sucrose is also known as table sugar.
  • fructans in some vegetables and wheat. Fructans are short chains of fructose. They are also called inulins and fructo-oligosaccharides.


Fructose is the sweetest of all naturally occurring carbohydrates. For this reason it is often added as a sweetening ingredient in prepared foods. Since it is sweeter than table sugar, smaller amounts of fructose are needed to get the same sweetness.


How do I go on the FODMAPs diet?


During your elimination trial, it is recommended that you eliminate all FODMAPs either significantly or entirely. Most patients will begin to feel significantly better within a few hours and a few days, but will take up to two weeks to feel fully healthy. A minority of patients have reported that it took up to three months to fully recover. After recovery, you can begin to gradually reintroduce foods using the steps outlined at the end of this article.

Many IBS sufferers with generally mild symptoms will find that a general reduction of fructose intake alone significantly relieves them of their symptoms. Other individuals will find that they must significantly reduce their intake of all FODMAPs to experience relief. You may find over time that eating certain FODMAPs does not bother you.

Finally, it should be noted that fructose – the ubiquitous simple sugar – is often allowed in “safe foods” if the food also contains a glucose-to-fructose ratio greater than one. This is because research shows that ingesting glucose at the same time as fructose (and in the same quantities as fructose) eases fructose absorption.

Is it dangerous to limit fructose intake?


In short: no. While carbohydrates are an essential source of energy, refined sugars are anything but and current research shows that fructose may be best ingested in strict moderation.

Further, some sources report that a modern diet contains upwards of ten times the amount of sugar humans ingested for much of evolution. This may help to explain why fructose malabsorption is found in up to 40% of inhabitants of western countries. You will still be ingesting a significant level of glucose and other carbohydrates. Overall, limiting your fructose intake will likely be beneficial to your health. But when in doubt, listen to your body (and, of course, doctor). It is also not inherently dangerous to limit other FODMAPs, but missing out on whole food groups could easily lead to a diet missing in nutrients and lacking in vitamins.

Which foods contain FODMAPs?


The best way to determine the fructose content of a given food is to use publicly available USDA data.

To save you some time, and to bring your attention to foods which contain non-fructose FODMAPs, the list below names some foods that you will definitely want to avoid at least initially. .

Fruits


Most fruits which are excluded are excluded due to excessive fructose content, or greater than a 1:1 Fructose:Glucose ratio. Also, some contain Polyols.

  • Apples
  • Apricots
  • Cherries
  • Mango
  • Pears
  • Nectarines
  • Peaches
  • Pears
  • Plums and prunes
  • Watermelon
  • High concentration of fructose from canned fruit, dried fruit or fruit juice

Grains

  • Rye
  • Wheat

Lactose-Containing Foods

  • Custard
  • Ice cream
  • Margarine
  • Milk (cow, goat, sheep)
  • Evaporated milk
  • Condensed milk
  • Milk powder
  • Soft cheese, including cottage cheese and ricotta
  • Yogurt
  • Greek yogurt

Legumes

  • Many legumes contain Galacto-Oligosaccharides (GOS).
  • Baked beans
  • Chickpeas
  • Lentils
  • Kidney beans

Sweeteners

  • Sweeteners which end in -ol are excluded because they are fermentable polyols.
  • Fructose
  • High fructose corn syrup
  • It should be noted that HFCS actually only contains marginally more fructose than glucose as compared to refined sucrose. It is included in this list only because it was found on another list (better safe than sorry), and because it still has a F:G ratio greater than 1. The accuracy of this entry will be checked soon for validity.
  • Corn syrup solids
  • See above
  • Palm sugar
  • Honey
  • Agave nectar
  • Isomalt
  • Maltitol
  • Mannitol
  • Sorbitol
  • Xylitol

Vegetables

  • Vegetables may be on this list for containing fructans.
  • Artichokes
  • Asparagus
  • Avocado
  • Beets
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Cauliflower
  • Garlic
  • Garlic is possibly okay to consume, but should not be ingested in large quantities.
  • Fennel
  • Leeks
  • Mushrooms
  • Okra
  • Onions
  • Onions have recently been reported to be especially troublesome. It is best to completely avoid them.
  • Peas
  • Radiccio lettuce
  • Scallions (white parts)
  • Shallots
  • Sugar snap peas
  • Snow peas


So, what’s safe to eat?

It’s best to obtain your calories principally from a source that is indisputably fodmap-friendly (such as rice or meat). In moderation, however, the following foods are safe to eat on a low-FODMAP diet.

Fruits

  • Banana
  • Blueberry
  • Grapefruit
  • Grapes
  • Honeydew melon
  • Kiwi
  • Lemon
  • Lime
  • Mandarine oranges
  • Orange
  • Raspberry
  • Strawberry

Sweeteners

  • Artificial sweeteners that do not end in -ol
  • Glucose
  • Maple syrup
  • Sugar (sucrose)

Lactose Alternatives 

  • Butter
  • Hard cheeses
  • Brie (exceptional cheese)
  • Camembert (exceptional cheese)
  • Lactose-free products, such as lactose-free ice cream and yogurt
  • Gelato
  • Rice milk
  • Sorbet

Vegetables

  • Bok choy
  • Carrots
  • Celery
  • Corn
  • Eggplant
  • Green beans
  • Lettuce
  • Parsnip
  • Scallions (green parts only)
  • Tomato
  • Reintroducing foods/Moving beyond the elimination phase


Once you are symptom-free, you may attempt to reintroduce foods in order to determine exactly what was causing your symptoms. There are really no established guidelines on how to best do this – it varies from individual to individual. Key concepts, however, follow:

  1. Write it down! Be scientific. Keep a food diary. Your future self will thank you.
  2. Only reintroduce one food at a time.
  3. Wait ~72 hours for symptoms to reappear before moving on to the next food