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Advice for Food Intolerant Diets PDF Print E-mail

When buying foodstuffs,  you should turn your attention to the list of ingredients. Look for obvious or hidden foodstuffs you want to avoid. You will soon be able to do this check automatically and quickly.
• The same applies for taking supplements and/or pharmaceutical drugs: Check the ingredients and carrier substances or make your physician check them for components.
• Ask for “cleanly” declared products in health food shops and natural food stores in order to minimise the risk of taking a foodstuff unknowingly.
• Whenever possible, prefer unprocessed food (for example a piece of meat instead of salami).
• The food encyclopaedia gives you detailed advice for avoiding the particularly important foodstuffs such as cow’s milk, yeast, egg and gluten and provides you
with alternatives to these foodstuffs.
Avoidance of foodstuffs with increased quantities of IgG antibodies
A very important step: The foodstuffs that you react to must be consistently avoided for a certain period of time. The duration of this period of time depends on the strength of your reaction to this foodstuff. In case of weak reactions it is enough to avoid the respective foodstuff for about 8 – 12 weeks. In the event of strong reactions 6 – 12 months is adequate. In some cases, it might be possible that the respective foodstuff must be avoided for an even longer period of time. These periods of time may vary from person to person and should therefore be considered to be general guiding values. The type of foodstuffs also plays a role for the period of avoidance. The reason for avoiding these foodstuffs is obvious: They might be (co-) triggers of your complaints.

You proceed as follows:
• Avoid foodstuffs to which IgG antibodies have been detected in increased quantities.
• Avoid products containing these foodstuffs or their components. Always remember that these foodstuffs often are concealed astonishingly well. Powdered milk, yeast or guar flour, for example, are commonly found in ready-to-serve meals and sausages. And components of soy or nuts may be hidden in chocolate. Many industrially
processed products also contain the relevant foodstuff without that being apparent at first glance.
• Avoid products derived from the specific foodstuff that should be avoided, for example
• in the case of sensitivity to grains avoid sprouts, whisky and beer
• in the case of grapes avoid wine
• Avoid any food that you have an immediate onset (Type 1) allergy to (like peanuts, shellfish, iodine etc)

When you find it hard at the beginning…
It sounds paradoxical: At the beginning of the change in diet, you might even feel worse than before. This so-called “initial aggravation”, however, may be a good sign. It might signal that the body’s detoxification period has started. So do not get discouraged, but continue to consistently avoid the relevant foodstuffs. The symptoms normally disappear after 10 days at the latest.

It takes three to twelve months for your body to replace all of its IgG antibodies (depending on the severity of the allergic reaction). The new batch of IgG antibodies would have no memory of the list of foods you were strongly reacting to. Provided that you have reversed your leaky gut, the new set of IgG antibodies would have no more reason to attack the food you were previously allergic to.

Hints and tips
Many natural food shops or “farm shops” that either produces the food themselves or buy directly from the producer, offer a “home service” where the foodstuffs of the respective range are composed as desired and delivered to your residence (for example various sorts of meat and sausages, bread, fruit, vegetables etc.). This offers you the possibility of excluding particular foodstuffs right from the beginning.

2. A well-rounded approach: Rotation diet with the remaining foodstuffs
The next step is the changeover to the rotation diet. This means that you consume the remaining foodstuffs alternately– in a 4-day cycle. When you eat a particular selection of foodstuffs today, you should avoid it for the next 3 days. On the 4th day you may then consume the respective foodstuffs again.

Intention and purpose of the rotation diet
The purpose of a rotation diet is that you prevent the development of new type III food allergies. Especially if a new foodstuff is included in the daily diet (this point is particularly valid with regards to breakfast as we tend to eat the same thing every morning) or particular foodstuffs are eaten frequently, new type III allergies could develop. For example, if you consume soybean products in exchange for cow’s milk products and if you do that every day, you may suddenly start reacting to soya products. It is obvious that this would risk the effects of your change in diet. Therefore, it is so important that you do not follow an unbalanced diet, but trust in the principle of rotation. After all, you do not want to replace one allergy with another.
The other benefit of food rotation is that if during the avoidance period you accidentally consume a foodstuff containing a hidden ingredient which was meant to be excluded, it will not happen every day. This does not of course mean that you are allowed to eat a foodstuff to which IgG antibodies are present in increased quantities every 5th day. These foodstuffs should be avoided consistently during the avoidance period!

Your next steps:
Make up your individual “menu” of the remaining foodstuffs according to the four-day rotation plan. This might sound a bit strenuous at the beginning, but you will see: It
can be an adventure finding new and different foodstuffs feeling better for it

It is up to you whether you plan your menu for the short term or right for the whole week. Just try it – you will soon find the most agreeable approach for you.
Particularly important for short-term planning: Since you should eat something else every day, you have to know what you ate the day before. In this case, a diet (food) diary helps to keep track in order to avoid that a foodstuff is eaten twice within the 4-day cycle.

The following detailed example shows you how the principle of rotation works in practice: It clearly imparts to you the basic rules using which you can establish your
personal 4-day rotation plan.

How to do this
Step 1:
Select the main meal of the first day.
Step 2:
Write down all ingredients on your rotation plan. Depending on whether the main meal is eaten at lunchtime or in the evening, you fill the ingredients for day 1 in the column “lunch” or “dinner”.
You make up the breakfast, snacks and the dinner or lunch of this day accordingly. In order to ensure a well-balanced diet, the main meal (at lunchtime or in the evening) should be attuned to the other meals. Make sure not to use a foodstuff
eaten on the 4th day of the rotation again on the first day of the new rotation plan by mistake.

Step 3:
Documentation of the foodstuffs used.
The following step shows you how to keep track on what you should not eat again in the following 3 days and which foodstuffs are still at your disposal for the next days. To this end, all your compatible foodstuffs are listed. Now delete all foodstuffs used for the first day of rotation on a copy of the list of your book of findings.Those foodstuffs that are still available for the second day of rotation are left.


What you should keep in mind
Your symptoms/complaints might also have causes other than a food incompatibility.
They include certain defects of the intestinal flora, but also enzyme deficiencies or hormonal problems (especially in women).
You have strictly kept to the rules and still do not see any success after a period of about 3 weeks? Past experience has shown that sometimes a stricter rotation diet is required for particular clinical presentations such as severe neurodermatitis. These conditions are often accompanied by severe intestinal disturbances that constitute a
second strain in addition to the delayed food allergy and so make the success uncertain.
How are you today? Do not forget to daily note your general state of health and occurring symptoms in your food diary. If problems crop up some day, these records serve as basis for discussions with your nutritionist. This allows a targeted analysis to determine whether you have had any hidden incompatible foodstuffs in your diet.
Hints and tips
Your menu should be as varied as possible and should contain main meals and snacks. Do not skip any meals. Drink sufficient liquid (2-3 l) in the form of filtered or mineral water or herbal infusion etc. This will have a positive effect on your metabolism and support the detoxification of your body.
Save time: Precook food such as rice, millet, potatoes and vegetables and freeze them in portions. So you can prepare a well-balanced meal even on stressful days.

3. The avoidance period is over – may I now again eat everything?
During the avoidance period, you had to completely do without particular foodstuffs. The IgG antibodies to the respective foodstuffs should now have been broken down
to a high extent or eliminated completely. The good news is that you are now allowed to include the avoided foodstuffs one by one and gradually in your menu. This, however, should be planned carefully in order to minimise the risk of a new reaction. You should on no account reintroduce many or even all foodstuffs you avoided at the same time. This would risk the success and it would be impossible to find out which foodstuffs might be responsible for your complaints since this is only possible by observing the symptoms after the reintroduction of a single foodstuff.

How to do this
Always include only one new foodstuff at a time in your menu. Always start using the pure, unprocessed foodstuff, for example with hazelnuts you will start with the entire nut, not with a cake that contains hazelnuts. In the event of a reaction to wheat, you should try a pure wheat product at first, for example a slice of bread
without a topping. If you still experience an aggravation in your present state of health, you can be sure that it is really due to that foodstuff.
Allow your immune system a small break (approx. 2-4days) before reintroducing the next avoided foodstuff. The foodstuff is now well compatible? Great! You still should not consume it too often. So do not fall back into old nutritional habits, but make the change in diet by adopting the principle of rotation.

What you should keep in mind
You should on no account reintroduce foodstuffs to which you react with an immediate onset (type 1/IgE-mediated)) food allergy.
Observe exactly how you feel when eating an avoided foodstuff and note this in your food diary. If you notice an aggravation due to the reintroduction of a foodstuff, you should continue to avoid it. You may try to eat the foodstuff again at a later point in time.
During this time you may make the bathroom scale your constant companion. Even if your initial goal was not to lose weight, you should still weigh yourself every day at the same time and under the same circumstances (for example naked, after the
morning ablutions and before the breakfast).If you only eat foodstuffs to which you had not developed IgG antibodies in increased quantities, you will, indeed,
find out that your weight remains very constant. An increase in weight overnight by 1-2 kg is a significant indication of an inflammatory reaction on account of a delayed
food allergy. The water retained by the developed inflammation may be responsible for the additional weight. If such inexplicable variations in weight occur, you should continue to avoid the offending foodstuff.

Prevention is better than healing!
The advantages of a long-term change in diet: The change in diet initially is for identifying possible triggers of chronic inflammatory processes.
In the long term, the change in diet offers you much more: You can contribute to the prevention of the development of new inflammatory processes.
Some chronic diseases (for example arteriosclerosis, coeliac disease, diabetes, arthritis etc.) might be connected to inflammatory activity in the body.
A successful prevention of such chronic diseases requires the identification of the causes of the inflammatory process. Scientists have learned that many foods agglutinate (literally, gluing) the cells of certain people. A chemical reaction occurs between the blood and the food that you eat. This process is part of your genetic inheritance. This is due to a factor called ‘lectins’. These are abundant diverse proteins found in foods that possess agglutinating properties that affect your blood. Furthermore when you eat a food containing protein lectins that are incompatible with you, the lectins target an organ or bodily system (kidneys, liver, brain etc). And begin to agglutinate blood cells in that area, thus creating an inflammatory response. For example, the wheat germ lectin cross-reacts with Type O blood, targeting digestive enzymes and interfering with insulin production.  
The consequence of this stands to reason: If, in the individual case, foodstuffs are a cause of the inflammatory reactions in the body and the respective foodstuff is avoided by means of a change in diet, the inflammatory reaction should diminish and the symptoms should improve.

Let me use coeliac disease as an example: This intestinal disease develops during a period of time of about 13 years until it reaches its maximum intensity. This long stage of development allows a timely prevention, in case of an identification of the causes, before the stage of a serious disease is reached. The immune reaction to gluten may take place permanently due to the daily intake of bread and become chronic.
The associated inflammatory reactions may increasingly lead to an impairment of the  body’s own tissue. In this case the intestinal villi (the fine finger-like projections in the small intestine that absorbs nutrients from the food as it passes through the gut) gradually become impaired in the course and are eventually completely destroyed. If the diet is changed accordingly i.e. gluten is avoided permanently, the course of the tissue impairment can be halted and even reversed in due time.
Is alcohol allowed?
Alcoholic beverages are semi-luxuries and should be avoided during the first stage until such time that the immune system has stabilised. Subsequently, you may allow yourself a glass of dry wine or sparkling wine now and then.
If you have increased quantities of IgG antibodies to grapes, grains, yeast and malt.
you will have to do without the beverages during the avoidance period completely.

Irritating habit: coffee
Coffee is a semi-luxury as well. In particular the roasting substances contained in the coffee have an irritating effect on the intestinal mucosa. This increases the permeability of the intestine for foodstuffs. Roasting substances also increase the acid production in the stomach leading to heartburn, bloatedness and nausea, thus  additionally straining the intestinal mucosa.
Doing without coffee has a positive effect. It is therefore recommended to avoid coffee even if no reaction was detected in the test. It would be best to change over to herbal or fruit infusions or to coffee replacements such as dandelion coffee.
The stimulating effect of caffeine can be obtained by drinking green tea as well – it should, however, be drunk inrotation, not every day.

Eating and drinking in one go: Vegetable and fruit juices
Vegetable and fruit juices actually are not really drinks, but rather liquid food. The roughage important for the digestion remains in the juicer! So instead of the complete vegetable/fruit too many vegetable proteins of one sort are taken in, since very large amounts of fruit or vegetables are necessary for a glass of squeezed juice.
Another disadvantage is that salt is often added to prepared vegetable juices in large quantities. If you still want to drink a glass of fruit or vegetable juice every now and then, dilute the juice with water. Buy juice with 100 % fruit content without added sugar. Generally speaking, commercial fruit drinks and fruit-flavoured drinks are diluted, but they are loaded with sugar, so it’s best to read the label first.

Fizzy Drinks
Coke-a cola contains caffeine and therefore must be classed together with the semi-luxuries. All fizzy drinks contain large quantities of sugar (120 g per litre), colourants
and additives.
 Fizzy drinks (coke in particular) are real calcium killers. Due to their very high phosphate content, they bind to calcium in the body and create calcium depletion.

More than flavour carriers: oils and fats
Oil is very important in particular for the preparation of raw vegetables and fruit and salads. Edible oils are an essential ingredient for tasty dishes. An important criterion
for the quality of an edible oil is the content of natural fat-accompanying substances lost through refining. It is therefore preferable to buy unrefined oils.
Rotation should also be adhered to for oil. You should have at least 4 different oils at home. When buying, check that the oil is 100 % pure and not mixed with other oils. Small bottles guarantee freshness. Oil is best stored in a cool, dark, dry place if possible.
Many different high-quality oils are available which you can use according to rotation. For example: sunflower oil, grape seed oil, walnut oil, olive oil, linseed oil, hazelnut oil, sesame oil, rapeseed oil, soybean oil,olive germ oil, avocado oil etc. Obviously if you test positive for one of the above-mentioned foods, you will need to avoid the corresponding oil.

The different varieties of fats are: coconut fat, margarine, butter, butter grease and clarifi ed butter (ghee). There are saturated, unsaturated and polyunsaturated fats,
which are best used in the same amounts. You should avoid hydrogenated fats at all times since the trans fatty acids developed during the production process are harmful. Animal fats are usually saturated fats
Do not forget to stick to rotation when using fats as well!

At the start of the production of an alcoholic drink, there is the alcoholic fermentation process. This fermentation is always caused by yeasts that naturally exist in the liquid (wine and champagne) or are added as for the production of beer. Therefore, yeast proteins can still be detected even in filtered end products – in different concentrations:
Therefore, omit alcohol at the beginning of the change in diet and start with small quantities of alcoholic drinks containing no yeast proteins (for example vodka or gin) and then gradually introduce wine back into your diet.
If you react to baker’s yeast or battle with Candida infections, then you will have to avoid all yeast (specifically in baked goods) and mushrooms.

Breakfast like a king
The most important change in nutritional habits is required regarding breakfast. We usually eat bread and dairy products for breakfast and unfortunately reactions
to cereals, dairy products and yeast are common. Finding suitable alternatives to the “daily bread” in case of a reaction to these foodstuffs is not easy at all. Regarding
the topping, a change is possibly required, too. In case of a reaction to milk, you will have to take your farewell of cheese as well, and at the same time, many varieties of sausage contain milk as an ingredient.

When other people cook for you – eating out
You rarely cook yourself, but most of the time you eat in the canteen or in a restaurant? This makes the change in diet a bit more complicated – but far from impossible.
You usually cannot see which ingredients have been used for ready-made meals or canteen food. But these hints can help you to manage your change in diet:
In the restaurant, it is better to forgo sauces. Grilled meat or fish with potatoes or rice, vegetables and/or salad are generally alright (ask for olive oil and balsamic vinegar to dress the salad).

Chapter 3
The secret language of food labels
Actually a good approach: A standardised basic labelling for food is provided by law. It should help the consumer to cope with the vast offer of foodstuffs and to make the right purchasing decision..
Food labels can make you even more confused once you’ve read them. “E” numbers on food packing, for example, do not only conceal colouring, but also preservatives or separating agents etc. Furthermore, particular designations may conceal one and the same ingredient and then appear several times in the list of ingredients. So if you really want to know what is actually in the instant soup or in the fruit yoghurt, you will need to learn a bit technical jargon.
What has to be written on the packing?
If you do not want to have a bad surprise at home when buying packaged food, you should carefully check the label in the shop. The product might absolutely contain
ingredients and additives you did not expect. And don’t be fooled by the suave packaging - big companies  employ brand managers to design their packaging to look as appealing as possible and will make claims like “no added MSG” making you believe that you are buying a product that is free of MSG, but that is not actually what they are saying! For example, there may have been MSG in the stock base that is used to make a soup with. So technically, the manufacturer is not adding any MSG when they cook the soup but there is already MSG in the base.

The following declarations on food labels are prescribed by law:
• Customary name
The designation “customary in the trade” conceals nothing but the name (for example muesli) and/or the description of the product (for example breakfast cereal containing oats, barley and raisins). Fantasy names (for example Moosli), manufacturer’s brands or retailer’s own brands must in no instance replace the customary name.
• Ingredient list
The ingredient list indicates the components the food is made up of. In case of packaged finished food, the ingredients must be declared including the additives used during the manufacturing process. In the ingredient list, additives must be indicated with the so-called “class name”, i.e. it must be possible to deduce the reason for their use from this name (for example flavour enhancer, preservative etc.). The name of the substance of
the so-called E number must be given in addition. For a spice sauce the declaration could read for example: “thickener E 412” or “thickener guar flour”
• Best-before date or use-by date
The best-before date indicates the time until which the closed food will at least preserve its specific characteristics when stored properly. This date is not an expiry or use-by date, in fact the product may absolutely be fine (marketable)
after this date. With foodstuffs that are heat sensitive, they should be marked accordingly for example milk: “Best before…when stored at 0°C”). The following food may be sold without best-before dates: packaged fresh fruit and vegetables, wine, chocolate, sugar, salt, chewing gum and certain sweets as well as several baked products.
• Declaration of manufacturer, price and quantity
The name or the company name and the contact details of the manufacturer/ packer or seller must be stated on the packaging. A batch number must be indicated on the packing in case a complaint should be made.
Indications of price are made in two different units. The unit price or final price and the basic price per unit of quantity (basic price per kilogram or litre) are stated. The indication of the final weight  given in grams or kilograms for solid
foods, in millilitres or litres for liquid foods, is an obligation for packaged food.
• Nutritional analysis
The packaging should display a break-down of the nutritional content of the food: i.e. Carbohydrates, protein, fats, sugar, salt, cholesterol etc. and are indicated with their proportion of weight for 100g or ml of the respective food The energy value of 100 g or ml of the food in kcal or KJ is stated together with this information
• GMO Content
As of the end of 2011, it is now law that manufacturers declare the Genetically Modified Organism status of their product, should the product contain any. If the product contains no traces of GMO, there will be no mention of it on the packaging
• Allergens
By law, any Type 1, immediate onset allergen, needs to be declared i.e. peanuts, iodine, shellfish, together with any other non life-threatening allergens like lactose, wheat, gluten etc

Pay attention to the order!
The order of the ingredients in the ingredient list indicates which ingredient has the highest and which has the lowest proportion of weight in the product. For example:
“Ingredients: water, .... , sugar.“. The fact that water appears on the top of the list indicates that it makes up the largest proportion of the food in this case; whereas the sugar makes up the smallest part since it is stated as last ingredient.

Be careful with sugar!
The actual quantity of some undesired ingredients such as sugar can be concealed well. Sugar is hidden behind the following designations: fructose or fruit sugar, glucose or grape sugar, maltose or malt sugar, oligofructose, galactose, invert sugar, saccharose, lactose or milk sugar as well as all starch sugars extracted from starch such as: starch syrup, maltodextrin, malt extract, dextrose, glucose syrup, dextrose syrup and fructose syrup.
All these sugars contain quantities of calories nearly equivalent to processed cane sugar. If several different sweetening agents have been used during the manufacturing process, they will appear separately at the end of the ingredient list, but together they can make up a much larger proportion in the product!

Be careful with milk proteins!
They are often hidden in foodstuffs: Milk proteins are hidden behind the following designations: lactoglobulin, casein, lactoserum, lactalbumin, protéines de lait, hydrolysed milk, creme fraiche, sour cream, yoghurt, wholemilk, skim-milk powder, condensed milk, buttermilk.

Treacherous loopholes in the law
Unfortunately, there are still loopholes in the law regarding the obligation of declaration. This results in the fact that a product’s ingredient list possibly is not quite complete, since only those ingredients and auxiliary substances used by the manufacturer of the food must be stated. The safest way of avoiding additives such as unknown thickening agents, slip additives and colouring agents, coatings and bulking agents is by purchasing only fresh, whole foodstuffs.

What actually is:

This abbreviation states the fat content in the dry matter of a cheese or a similar foodstuff. Do not let yourself be fooled, natural water loss during storage is taken
into account. The product’s absolute fat content amounts to only half of the fat content in the dry matter.

“calorie-reduced”, “reduced calorific value”, “low-calorie”
These designations identify a product reduced in calories by 40 % compared to foodstuffs not reduced in calories.

 “Light” or “diet”
These terms do not absolutely require particular characteristics of the product since they are terms not protected by food law. “Light” may mean reduced in calories, reduced in alcohol, low in fat, reduced in sugar or easy on the digestion.

“Fruit drink”
Contains at least 50 % fruit juice and/or fruit pulp.

“Fruit-flavoured drinks”
If the name of the particular fruit is added to this designation (orange juice drink, pineapple drink etc.), at least 30 % of the fruit juice mentioned must be contained.
Fruit-flavoured drinks made of citrus fruits must contain at least 6 % of a particular citrus fruit or of several mixed citrus fruits i.e. lemon, orange, grapefruit etc.

“Natural mineral water”
Only officially approved mineral waters must bear this name. They contain at least 1000 mg dissolved mineral salts and 250 mg carbonic acid per litre. Mineral waters
containing magnesium must contain at least 50 mg of magnesium per litre. Water containing calcium must contain at least 150 mg of calcium per litre.

Be careful with “food design”!
Sounds modern and often comes up with strange effects. Examples of “food design” are imitation crab meat (known as crab sticks) made from egg white, glycerine and rice wine; soft drinks with fatty acids or cheese containing soybean components. Have a look at the ingredient list. The longer the list and the more unfamiliar the ingredients listed, the more likely the product has been made in the laboratory of food designers.

Seals and logos
What do the numerous seals of quality, marks of origin and symbols on the food packaging mean? The sight of these marks often evokes expectations regarding quality – this, however, is not always appropriate.The perception of quality may vary strongly depending on interests and angle of view. What manufacturers brand with a seal of quality might not necessarily be an indication of comprehensive quality that the consumer is expecting.

What conditions must be fulfilled for the award of seals? And how can I benefit from that?
Quality accreditation
The labelling of food with such quality logos is voluntary. The quality requirements for a particular logo comply with legal provisions that been in existence for a long time. The CMA quality mark, for example, assesses primarily the external qualities such as colour, consistency, smell and taste of the food. Such logos normally do not take into consideration things like “environmentally compatible cultivation” during the test criteria. This shows that quality accreditation often only serves the commercialisation of certain products..
The same applies to a relatively new quality logo, the “QS”. Its purpose is to guarantee quality and safety for fresh meat products and sausages. The test mark was founded by the QSGmbH, an association of conventional agriculture and food industry. The  requirements for obtaining this accreditation surpasses the legal minimum requirements.

Marking of ecologically produced food
The production and processing of eco-food is governed by EU directives. Designations such as “from own near-natural cultivation”, “untreated”, “unsprayed” or “without artificial fertiliser” do not have any validity, since they are not clearly defined and protected. The same applies to expressions such as “controlled cultivation” or “integrated plant cultivation”. Ecologically produced food produced or packed in
Germany bears an official check mark. This mark includes the code number of the appropriate control station (for example DE = 099-eco control station). For ecological
food of other EU countries, the name of the control station itself may be indicated. These products meet the requirements of the eco regulation. This regulation governs
the minimum requirements for cultivation and processing of vegetable and animal products and the control of the business as well as the labelling. The farmers associations undertake to employ even stricter standards. Their products can be recognised by the respective trademarks such as Demeter, ANOG, Bioland and

Colon cleansing - what does that mean?
No improvement despite change in diet?
You have consistently avoided the foodstuffs you reacted to with increased quantities of IgG antibodies. Nevertheless, your complaints have not improved. This does not signify the failure of your efforts, but it is a sign indicating that you may suffer from diseases imbalances in the digestive system that have another cause other than a type III food allergy. Several conditions or factors cause similar symptoms as delayed food allergies and therefore you can hardly discern the
difference between them and the actual symptoms of the allergy at the beginning of the change in diet. If such symptoms persist for some time despite the change in diet or if the change in diet does not produce any positive changes, it may be a sign of an intestinal disturbance.
For example: Some intestinal inhabitants such as Clostridia are highly metabolically active bacteria that can develop disproportionately in case excessive nutrients and lead to pains in the stomach and flatulence. Furthermore, these micro-organisms develop so-called biogenic amines such as histamine and so may intensify a particular existing allergic symptom like eczema.
Parasites that already exist in the intestine, which do not generally cause any problems if the intestinal barrier is intact, may create a dysfunction if this delicate balance is disturbed.

One could assume that the skin or the mucous membranes of the respiratory tract represent the largest contact surfaces with the environment. But that is not correct:
It is the intestine. Thanks to its special construction, it has a surface area of approximately 500 m² and so represents the actual communication and contact organ with the environment.
The small intestine plays a decisive in the uptake of nutrients. Only an intact, healthy intestinal wall ensures that only completely decomposed nutrients representing
no strain for the immune system are taken in.
Every intestinal section has a particular digestive function which is supported by specialised intestinal bacteria. These micro-organisms interact in a varied manner and are additionally influenced by a large number of external factors.
The sum of these interactions creates an intestinal milieu in a stable balance. A shift in this balance resulting from bad nutrition, permanent infection or the intake of antibiotics and some pharmaceutical drugs, may lead to problems of the intestinal function.
In order to establish this dysfunction scientifically, a specialised examination of your faeces can assist in ascertaining the type of dysfunctions and their causes. This is necessary for a systematic restoration of the normal intestinal function.

A comprehensive examination of faeces should include
the following analyses:
1. Quantitative determination of the actually existing intestinal flora. This provides information on whether the balance has been shifted in favour of harmful bacteria or if the indispensable intestinal bacteria are completely absent. The pH value of the faeces also plays an important role here since it gives information on the activity of the intestinal flora.
2. Ruling out of a colonisation of the intestine by fungi. Fungi (like Candida albicans) strain the immune system and lead to increased intestinal permeability.
3. Ruling out of intestinal parasites.
4. Determination of inflammatory markers for tracing inflammatory processes of the intestinal mucosa.
5. Determination of the intestinal permeability.

Using the collected data, targeted therapy measures can then be initiated with which normal, healthy intestinal function can be restored. An intact intestine prevents the
occurrence of new immunologic reactions to foodstuffs and helps to reduce food allergies.
In several cases, in particular in case of intestinal inflammation caused by food such gluten incompatibility, the success of the change in food can be documented and monitored through repeated faecal examinations.