Common Food Sensitivities, Wheat, Milk - Rowse Nutrition Clinic Cornwall UK

Rowse Nutrition Clinic
Pillaton, Saltash,
Cornwall, UK
PL12 6QU
Tel: 01579 350987
Mobile: 07778 370097

sally@rowsenutritionclinic.co.uk

Common Food Sensitivities

Certain food groups can be problematical to some people. This is not always the case, but proper diagnostics will suggest if this is true. After careful analysis I may ask a client to avoid certain food groups, but much will depend on each individual's situation.

To illustrate food sensitivity, I list below two of the most common foods that might cause negative reactions in some people:

Wheat

The problem here often lies not with wheat as a foodstuff, but with modern wheat, and modern bread making techniques.

Modern wheat has been altered to have harder gluten so it makes softer bread that rises well. This is the type of wheat that is used in bread, cakes and biscuits that are available today from most shops. Many of the older types of wheat, such as spelt or kamut, or wheat that has been allowed to ferment in the bread making process (sourdough), is much easier for the body to digest and therefore more nutritious.

So, armed with the knowledge on where to buy these special breads, or having approved recipes for breads, cakes and biscuits using these types of wheat and other alternatives, most people should still be able to enjoy these wheat based foods as part of a healthy lifestyle.

Milk

There are a number of reasons why some people may be unable to digest milk, and therefore have a negative reaction to it. The most common reason is a lack of the enzyme lactase, which is necessary to break down the milk sugar lactose. A high percentage of the world's population is known to lack this enzyme (for example this is very common in Asia).

Another problem can be the milk protein casein. There is currently research being conducted into the possibility that the human body finds it more difficult to deal with casein from cows bred for milk. The more old fashioned breeds, such as Jersey cows, have casein of a different composition.

If milk is an issue, I often recommend trying other sources of milk such as buffalo, goat and sheep, to see whether these milk types are better tolerated. Buffalo milk is known to be very high in calcium, and has a very acceptable taste that many of us, including children, find very appealing.