One of the common features of the “food allergy” scene is the large number of people who spontaneously self-diagnose an allergy whenever they have a reaction to a food or group of foods like fremont whole foods. Someone who cannot tolerate bread will jump to the conclusion that they are gluten intolerant or allergic without keeping a food diary to check to see if this is simply a coincidence or going to an Allergist for an allergy test. In many forums, folk are claiming and complaining that they have a citric acid allergy. view more tips from http://www.baggottfarms.org/production-process-and-benefits-of-citric-acid/
Citric acid is a naturally occurring compound that occurs in citrus fruits and vegetables. Citric acid itself is at the heart of our basic energy producing machinery in our cells in a series of reactions called the Citric Acid Cycle. And in practical terms citric acid is a preservative.
We find citric acid in citrus fruits where it is present at up to 8% by weight. This group includes lemons, limes, and oranges. Other fruit include all the types of berries such as strawberries and raspberries but not blueberries. Two other popular fruit with citric acid are pineapples and tomatoes.
Why the acidity of these fruit produces symptoms of discomfort and worse is not clear. The health and integrity of the walls of the stomach and intestines are crucial for the digestion and assimilation of our food. In addition, the varieties of bacteria living naturally and indeed helpfully in our gut contribute a lot to our health and nutrition. Disruption to this complex system can occur by lack of particular nutrients, as well as by damage from particular foods or toxins from microorganisms or from alcohol. There are some American natural products that can be found at https://mykitchenpantry.com/
Whatever the reason is for the intolerance to citric acid foods a food diary is a good first step. Just by keeping a record of one’s food and also mood and energy level patterns can be spotted more easily. For example a feeling of exhaustion after eating a particular food can alert one to the possibility of an allergy or intolerance of the food. We can then plan our meals around that fact.
Sometimes this can be harder to spot.
Folks who eat out a lot have less control over and information about the food they eat. A restaurant who buys some or all of their meals prepared elsewhere may not have full information about the food to provide you with even if you ask them. You might not be aware in this, but you have to be very vigilant on all the information given.
Many food allergy and intolerance problems can be an opportunity in disguise. Instead of regarding it as a medical problems and a burden if we can think of it as an opportunity to become more aware of what we eat and how it is prepared we can take our encounter with food intolerance and allergy as a learning experience. There is some other information that might not be tackled here, but you can get it by searching through the Internet.