People with unhealthy guts should be aware of these five food triggers

intestinal tract plays an important role in our nutritional digestion and absorption, as well as in our immune function, these two points alone, the disorder of intestinal function is enough to have a serious impact on our overall health. Many of us have varying degrees of intestinal problems, unhealthy guts are manifested in excessive bloating and irregular detox, and some mental health problems, skin problems, food allergies and autoimmune diseases are also associated with intestinal leakage and intestinal microbiome imbalances. (See: How do I tell if my gut is healthy?) If you have these problems, you should pay attention to your gut, choose a healthy diet and lifestyle, help maintain a healthy gut micro-ecology and achieve intestinal stability.allergy is an immune response to irritants that enter our body systems. Our immune systems begin to produce antibodies against perceived invaders, often resulting in inflammation. Now that the rate of food allergies is higher than ever, why? In fact, the answer is in our guts. 70-80% of the body's immune system is located in the gut, and when the gut bacteri group is disturbed, our immune system function can also be disturbed. The disordered immune system attacks healthy tissue and produces antibodies against foods we once liked to eat. The result is inflammation and damage to the intestinal wall.the variety of sterilizing products we use to disinfect our bodies and homes will only exacerbate the problem, as it will also harm the diversity of the microbiome. Frequent antibiotic use to combat common infections can further disrupt the balance of the gut microbiota. Imbalances in the intestinal bacteribus can lead to damage to the intestinal wall and increased permeability, allowing more food that is not fully digested to enter the bloodstream, leading to round after round of antigen exposure, excessive immune responses, more food insatiability or allergies, and even overgrowth of pathogenic bacteria.are common foods in the modern diet, they have some nutritional value and are considered healthy foods, but they contain proteins that are difficult to digest and absorb, and are therefore very common food allergens. They don't cause any major problems for people with healthy gut function, but for people with intestinal dysfunction, intestinal leaks, and intestinal microbiota disorders, they can trigger inflammation, further disrupt intestinal function, and create a vicious circle, which is also a cause of many chronic diseases. Here's a look at five common food triggers in this vicious cycle.Glutenis a group of proteins in cereals, especially wheat, and the concern about gluten may be its relationship to celiac disease. Celiac disease is a primary absorption syndrome that characterizes small intestine mucosal disease due to gluten insatiability. The incidence of celiac disease in Europe and the United States is very high, in our country has been lack of research on celiac disease, so its incidence in china has been unknown. It is commonly believed that celiac disease is rare in China, but in 2017 Nanchang University released a study on the incidence of celiac disease among Chinese adolescents, which found that this may not be the case, and that celiac disease is lying on icebergs in China.addition to celiac disease, more people are gluten-sensitive than we thought. So what happens if the body is insatiable to gluten and the body sees it as an intruder?'s not a problem if gluten stays in our gut cavity, because it's eventually excreted. However, for people with celiac disease, those who are susceptible to autoimmune diseases, as well as those with unbalanced gut microbiotics, are different. In these people, gluten is not normally broken down, but instead enters the bloodstream. If these people ingest gluten, their bodies will act as if they are constantly under attack.people of any age may be resistant to gluten. So what turned on the gluten-insatiable switch? Autoimmune genes are usually dormant until changes in the intestinal bacteriome cause confusion in the interaction between the immune system and the intestinal wall, which is usually caused by unhealthy diets and habits.Alessio Fasano of the University of Maryland and his team studied 3,000 adults for 30 years. They wanted to know how many people ended up suffering from celiac disease and what events might be a factor in their lives. They found that the incidence of celiac disease more than quadrupled between the 1970s and 2000, from 1/500 in the 1970s to 1/100 in 2000.two women in all of these studies did not show gluten tolerance until they were in their 70s. Dr Fasano believes that women who have been eating gluten for more than 70 years have spontaneous autoimmune responses to gluten, most likely due to gut bacteria. He also concluded that the surge in celiac disease in the general population over the past 40 years was due to dramatic changes in the human gut microbiome. These changes may be due to the heavy use of antibiotics and increased intake of processed foods. These changes are dramatic enough to stimulate the expression of gluten-induced autoimmune genes at any age.Some grainsIn addition to wheat, many other grains also contain gluten, such as barley and rye, which can lead to excessive production of connecting proteins that control the close opening of the intestines, leading to increased intestinal permeability. Undigested grains enter our circulatory system, causing inflammation and immune dysfunction, which in many cases manifests it as a food allergy.unprocessed whole grains can be effective in suppressing our appetite and satisfying us that, while they also contain a certain amount of micronutrients, they are not enough to form a major part of our diet. Processed grains such as white rice noodles are even less nutritious. Unfortunately, for most people, white rice noodles may make up a large proportion of the calories they consume each day. These refined carbohydrates are associated with obesity, diabetes, heart disease and prostate hypertrophicity.grains can also damage environmental stability in the gut because they are a favorite food for pathogenic bacteria. They also weaken the production of white blood cells in the intestines. As a result, eating large amounts of refined grains in your diet weakens the entire immune system and causes inflammation of the intestinal wall.for people with damaged intestinal walls, grains are like allergens because their intestinal cortectal cells cannot process certain proteins. Normally, intestinal cortectal cells produce an enzyme that breaks down gluten proteins. When the intestinal wall is damaged, it either does not break down the grain properly or does not break down at all.for those with which the gut can withstand them, whole grains are a healthier option than refined grains. However, they have a lower nutritional density and are less resistant to disease than other seed groups such as chia seeds, flaxseeds and sesame seeds. Try whole grains with small negative effects and high nutritional value, such as quinoa, oats, buckwheat, etc. legumes are rich in dietary fiber, protein and carbohydrates. However, they are problematic for some people and cause inflammation and act as allergens. The reason is the biological and chemical composition of the beans themselves. Beans (soybeans, lentils, chickpeas, peanuts, etc.) are usually the seeds of plants and are where plants survive and thrive. In order to reproduce, seed species are often designed to be difficult to digest and absorb, and when eaten by animals, they pass through the animal's intestines and are excreted and spread with feces. The same is true in humans, when beans are difficult to digest and absorb. also contain coagulants, which can cause inflammation in some people. Coagulants can be found in almost all plants and are mainly used to protect against pests and microorganisms, such as mold. They are a class of proteins and are not all harmful. In fact, some studies have shown that coagulants break down a lot during soaking and cooking beans, so if you have good gut bacteria and a healthy and complete gut, they don't cause problems. However, even with a healthy digestive system, excessive intake of seeds can be a heavy burden on the digestive system, as the gastrointestinal tract has to work overtime to produce the enzymes needed to break them down, consuming important nutrients in the process. are difficult to digest fully even in the best intestinal environment, and if the permeability of the intestinal wall increases, these foods can cause harmful immune responses, such as inflammation. Phytic acid is a natural substance found in many legumes and grains, which can also damage the intestines. They bind to essential minerals in our digestive system, preventing our intestinal walls from absorbing them. Phytic acid also hinders our ability to absorb calcium, magnesium, iron, zinc and iodine. Poor iodine absorption is particularly a problem in children because iodine plays a key role in thyroid function, which helps regulate growth and brain development. beans are also rich in FODMAPs, short for Fermentable Oligo-, Di-, Mono-saccharides and Polyols (fermentable oligosaccharides, diaccharides, monosaccharides and polyols), a type of short-chain carbohydrate that is highly fermentable but difficult to absorb. Many foods contain high levels of FODMAPs, and legumes are one of the biggest culprits. Why is THERE a problem with FODMAPs? Because they are not easily absorbed by the small intestine, if they stay there, they are easily fermented by gut bacteria, especially harmful bacteria, which can cause symptoms such as bloating, abdominal pain and diarrhea. If the intestinal transport time slows down, the prolonged stay of beans in the small intestine can also easily lead to overgrowth of small intestine bacteria, which is another cause of intestinal microbiosis, which can lead to increased intestinal permeability and immune dysfunction. if you already have other symptoms of food allergies, sensitivity and/or increased intestinal permeability, consider reducing or even stopping your intake of legumes until your intestines heal. Although legumes are delicious and have some nutritional value, such as being rich in dietary fiber and protein, they should not be the main source of protein in our diet. dairy milk have always been controversial in maintaining intestinal health, and our tolerance to dairy products often depends on our genes and gut microbes. Dairy products can cause a lot of problems for people with abnormal intestinal bacteria and leaky intestines. When we ingest dairy products, the digestive fluid in the stomach breaks down the milk protein into peptides, which and the rest of the uncomposed protein are transported to the small intestine, where they are further broken down into amino acids and then absorbed, but only when the body's gut health and gut microbiota are balanced and functioning properly. When our gut dysfunction and intestinal bacteria are unbalanced, proteins cannot be completely broken down and they are fed into the circulatory system without change. same process occurs in other proteins, such as gluten, and the same incomplete breakdown occurs in people with intestinal bacteria disorders and intestinal leaks. If the integrity of the intestinal wall is compromised, ingesting gluten or dairy products may cause antigens to wander around the body, and the immune system can attack, leading to inflammation and even autoimmune. , people who are allergic to dairy products lack lactase, which helps us digest lactose in milk correctly. This makes it impossible for them to fully digest lactose. Undigested lactose ferments in the intestines, leading to uncomfortable bloating and even diarrhea. In fact, lactose insatiability is particularly severe among Asian populations. People with healthy gut bacteria, some of which can help break down lactose in milk, are less prone to lactose insatiability. when the gut bacteria are balanced and diverse, digesting dairy products is usually not a problem. Casein in milk is not only a food allergen for many people, especially those with impaired intestinal health, but has also been shown to raise levels of IGF-1 in the blood. IGF-1 is an insulin-like growth factor that stimulates cell growth, but unfortunately, some studies have shown that it also promotes the growth of abnormal cells, such as cancer cells. This condition is more common in deeply processed low-fat milk. what exactly should we do with dairy products? If you notice that dairy intake can cause skin, bowel, or breathing problems, remove it from your diet. Then, you can try to reintroduce it into your diet in weeks or even months. We don't have to give up dairy completely because calcium in dairy products is more easily absorbed by the body than calcium in most vegetables, but if you have gastrointestinal problems or discomfort after eating dairy products, you should be careful. If you choose dairy products, it is recommended to choose reliable, full-fat and organic products, better yet fermented dairy products, such as yogurt or cheese, which are fermented first to be initially decomposed, and they can also provide beneficial microorganisms. refined sugars sweets are deeply rooted in our genes, because in the wild, foods that taste sweet are usually not poisonous and won't kill you. We have also evolved color perception, attracted by the bright colors of ripe fruit. These mechanisms train our brains to think. Unfortunately, processed food manufacturers use these instincts to guide us to sugary foods, not fruit. fruits are also rich in a variety of micronutrients, however, refined sugars contain only calories and have little nutrients, which can damage our gut bacteria, leading to inflammation and other problems. We should pay great attention to the effects of refined sugar on the body, as the average annual sugar intake per person in our country is about 19.6 kg, equivalent to an average daily intake of nearly 53.7 grams. sugars come in many different forms, and they are different, and our bodies deal with them in different ways. Here are two main types of sugar: monosaccharies: glucose and fructose, commonly found in fruits, vegetables and even honey, and semi-lactose, which is found in dairy products, legumes, and certain fruits and vegetables. Monosaccharose is easily digested and absorbed by intestinal cortectal cells in most cases. sugar: including sucrose, lactose and maltose, sucrose is the main component of sugar and maple syrup, lactose is a sugar in milk, and maltose is a sugar produced by starch digestion. Two sugars require more work to break down than monosaccharies. If a person's intestinal function is impaired, the intestinal cortectal cells