Additives In Foods

What is Food Intolerance?

Food Intolerance is the inability to completely break down food into absorbable components due to lack or insufficient amounts of digestive enzymes. Generally speaking, the body’s immune system is not involved in food intolerance. This differentiates cases of food intolerance from food allergies, where the immune system is activated. Individuals suffering from food intolerance may experience the following symptoms after ingesting the offending substance:

• Nausea
• Stomach cramps
• Heartburn or gastroesophageal reflux
• Diarrhea
• Headaches
• Vomiting

How is Food Digested?

Digestion of food begins in the mouth, with mechanical breakdown of ingested material by chewing. Additionally, food in the mouth is mixed with saliva, which contains a starch-digesting enzyme, known as amylase. This begins the chemical breakdown of food. After chewing, food is swallowed, and enters the esophagus. The esophagus is primarily a conduit to transfer ingested material from the mouth to the stomach – very little, if any, breakdown of food occurs in the esophagus. Food then passes into the stomach, where it is exposed to acid, and additional enzymes promote protein and fat breakdown. Next, food passes into the small intestine, where additional enzymes (primarily from the liver and pancreas) are secreted and mixed with food, to further break down protein and carbohydrates, and to emulsify fats. Additionally, food absorption occurs in the small intestine. If breakdown of ingested material and absorption do not occur normally, symptoms of food intolerance result.

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