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It's clear that food intolerances are disturbing. They are a nuisance to those who suffer from them, since they can cause undesired weight gain, and strangely enough, to many dietitians who continue to repeat that food intolerances can cause diarrhea and poor absorption and can therefore only lead to weight loss.
Try to explain this to people who, even though they eat very little or are very active in sports, realize that they are gaining weight because there is something amiss in their relationship with food.
For people with a love for science and its evolution and for those who strive to find effective practical solutions for their patients, the latest studies are of great help.
In 2007, a group of Austrian doctors discovered that low grade inflammation (the kind typical of immune reactions) activates macrophages (immune system cells) that are found in fatty tissue. These cells provoke reactions that make the body accumulate calories in the form of fat rather than consume them.
And that's not all: studies are revealing that the way in which we eat, the presence of non-tolerated foods and the ratio between carbohydrates and proteins in meals not only provokes chronic inflammatory diseases (for example Rheumatoid arthritis), but also causes changes in the nuclei of the cells that lead to diseases such as liver steatosis, heart disease and more. Therefore, this means that by addressing food intolerances, we're working intensely on health and prevention.
So why do the dietitians that we always see on the television or on popular magazines deny these scientific aspects? Just recently, in the health section of the Italian newspaper Repubblica, a dietitian repeated this concept for the umpteenth time. A thought comes to mind: we know that the most diffused intolerances in Italy are yeast, wheat and milk. Admitting this would have a negative impact on the industries that produce snacks, cookies and pasta; markets that probably need to maintain their present sales levels...
The most interesting aspect of food intolerances is that the type of weight gain that they cause is often localized. Yeast and salt frequently give rise to a typical disposition of excess fat around the hips; milk facilitates weight gain in the abdominal area and in the shoulders, etc..
Luckily, food intolerances can be cured. A recent clinical study was performed by our team together with Giulia, a dancer from the television show “Amici” (a reality program for performing artists).
Giulia had been dismissed from the program because of her physical shape. In a short time Giulia lost the excess pounds from the exact places where the fat was poorly distributed. Being a dancer, her physical activity was intense, but her eating habits and food intolerances caused that weight gaining action that so many people obstinately deny.
Giulia wasn't fat, but she had a dominance of fat in the lower portion of her body. By following the principals of the GIFT Diet, together with a diet that regulated her intake of salt and yeast (the foods to which she was found to be intolerant), Giulia was able to return to her ideal weight.
You can follow her tests with the metabolimeter (a test that measures metabolism) and her videos, but her photos are worth more than a thousand explanations.
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