The most common types of food sensitivities include lactose intolerance and celiac disease.
A common intolerance, lactose is a principle carbohydrate found in milk and other dairy products. Deficient enzyme lactase in the lower intestine or other intestinal injury interferes with lactose absorption and produces unpleasant symptoms.
When a person with lactose intolerance consumes milk or other dairy products, some or all of the lactose they contain remains undigested, retains fluid and ferments in the colon, resulting in abdominal cramps, bloating, diarrhea and gas.
Symptoms usually begin between thirty minutes and two hours after consumptions of dairy foods.
Lactose intolerance in varying forms of severity may affect all segments of the population. It can occur up to 90 percent of some ethic groups, such as Greeks, Arabs, Jews, black Americans, Japanese, Thai, Formosans, and Filipinos.
Anthropological study has demonstrated that lactose intolerance is most common in regions of the world where adults do not drink milk.
Lactose intolerance
Unveiling the Culinary Marvel of Masa Harina: A Gluten-Free Staple
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Masa harina, colloquially known as corn dough or masa flour, stands as a
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