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Unfortunately, with each passing day, food intolerances are increasingly widespread, especially in countries with greater industrial development and, according to our medical staff, the reasons for this increase can be traced back to external polluting factors and changes in lifestyle habits.

Food intolerances are much more common than food allergies and the most common ones at present are lactose and gluten intolerances, followed closely by nickel. Whatever intolerance we encounter, our lifestyle changes almost radically.

You have to start looking at the ingredients that make up a certain food, you have to try to understand what you can and cannot eat, how you have to cook it, etc.

And as long as you are within the walls of your home it is easier, the problem presents itself clearly when you have to decide whether to go to a restaurant or not for some occasion. As soon as the intolerance is diagnosed, believe me, you must find out exactly what you have on your plate before tasting it. Those who don’t suffer from it cannot understand the discomfort and are terrified of risking getting sick if they eat the wrong thing.

There are still many doubts about food intolerances and inflammation.

For some time now, thanks to advances in science and the analysis of related tests with unconventional results, food intolerances have been the cause of enormous doubts and the question is whether, on a clinical and scientific level, they really exist.

In fact, it is known that some people have problems digesting a certain food because the body has stopped tolerating it.

However, since they are mostly temporary problems, many doctors tend not to consider them an actual clinical condition that requires treatments or the elimination of certain foods.

Furthermore, after some research, it was found that food-related inflammation exists, which has increased the doubts and perplexity of many experts in the sector. Let’s find out what exactly it is.

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