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Food intolerance is still a part of nutritional science that baffles experts and nutritional scientists all over the world. Food intolerance and food allergies can either be inherent, or with an individual since birth, but they can also be developed later in life, sometimes seemingly-overnight.
The most popular food intolerance -- in terms of commonness -- is lactose intolerance: an intolerance to food made from dairy, intolerance to dairy products themselves, or an intolerance to products containing nutrients and vitamins commonly found in milk and dairy. Some scientists argue that the prevalence of lactose intolerance is so widespread because mammals are only supposed to have dairy in their diet during the initial developmental stages of life and growth. After this time period, we are supposed to switch to a "regular" diet. While this is a popular opinion, and is backed up by the fact that Native Americans were severely lactose intolerant when introduced to dairy products by the original American Settlers, no studies have proved this to be fact.
The truth of the matter is that the body has the last say in which foods we accept naturally, and which ones we grow an intolerance to. If the body does not accept a foreign food, it will produce histamine to fight off the foreign invader, causing a multitude of food intolerance symptoms.
To learn more about food intolerance, its systems, and ways that you can live a happy and healthy life while treating your symptoms of food intolerance, visit Histame online at: