Category: Allergies and intolerances

According to the Celiac Disease Foundation, up to 6% of the U.S. population is affected by gluten sensitivity, a condition that can make it difficult to eat white flour. When you can't eat white flour, the underlying cause is not a single condition but rather a group of health issues that affect how your body processes wheat and its proteins, particularly gluten. Understanding the distinctions between these disorders is crucial for managing symptoms and protecting your long-term health.

Did you know that while many fruits and vegetables contain salicylates, they are also deliberately added to countless everyday items? For individuals with salicylate sensitivity, identifying these hidden sources is critical to managing symptoms that can range from skin rashes and headaches to digestive issues.

Sulphites have been used for centuries, with the ancient Greeks employing sulfur dioxide to fumigate houses and sanitize wine vessels. So what exactly are sulphites? They are a group of sulfur-based substances used as preservatives and antioxidants to prevent microbial growth, preserve color, and extend the shelf life of many foods and drinks.

According to the FDA, pure soy lecithin is considered gluten-free because it is not derived from wheat, rye, or barley. However, a growing number of people with celiac disease or gluten sensitivity wonder: is soy lecithin gluten-free in all processed foods? The answer lies in understanding the extraction process and potential risks of cross-contamination.

According to the National Center for Complementary and Integrative Health, some people may experience side effects from soy, including bloating, constipation, diarrhea, and nausea. While many find soy beneficial, the question, "can soybeans cause stomach problems?" is valid for those with sensitivities or allergies.

According to a 2019 Healthline survey, a significant percentage of people mistakenly believe eggs are a dairy product. Understanding **what is not considered a dairy product** is crucial for navigating dietary needs, managing allergies, and making informed nutritional choices, especially with the growing popularity of plant-based diets.

Globally, up to 65% of the population is estimated to have some degree of lactose intolerance, a condition frequently confused with a milk allergy. Understanding the crucial distinction is key to managing your diet and preventing adverse reactions. This article will clarify what is the difference between milk free and lactose-free to help you make informed choices.

According to research, celiac disease, a form of gluten intolerance, is frequently associated with extra-intestinal manifestations, including issues with hair, skin, and nails. For many, seemingly unrelated symptoms like brittle or discolored nails can actually be a surprising sign of underlying digestive problems caused by gluten intolerance.

While many healthy individuals tolerate gluten without issue, an estimated 1% of the global population has celiac disease, an autoimmune response to this protein. This condition, along with non-celiac gluten sensitivity and wheat allergy, explains why is gluten no good for you for a significant portion of the population.

For some individuals, consuming gluten can trigger an inflammatory response that leads to a variety of symptoms, including respiratory issues like excess mucus. Understanding this connection is the first step toward effective management through nutrition and dietary changes.