food allergy and intolerance

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food allergies and digestion

Postby JacobDO777 on Wed Mar 08, 2017 8:39 pm

One of the main causes of food allergies is a condition called Hypochlorhydria. Hypochlorhydria is the reduction in the strength of the hydrochloric acid, produced by the stomach's parietal cells. When food enters the stomach, it is mixed with hydrochloric acid (HCL), pepsin and a host of other enzymes. The HCL in conjunction with peristaltic activity, breaks down the nutrients into a thick liquid mass called Chyme. Pepsin breaks down proteins, into peptones, which are the building blocks for the amino acids. To work properly pepsin must have strong hydrochloric acid. When the strength of the acid is at 1.0 pH the peptic enzymes are most active in the conversion of proteins. When the strength of the acid reduces the peptic enzymes become less active in the conversion of proteins. At pH 5.0 the peptic enzymes are completely inactive in the conversion of proteins. Many proteins are allergen and must be broken down and converted to prevent allergic reactions in the small bowel. When the proteins are not broken down, because of weak HCL, they enter the small bowel, resulting in inflammation (allergic reactions). Many people over the age of 40 start to develop Hypochlorhydria. Medications like Antibiotics, Proton Pump Inhibitors (PPIs), Cancer drugs will cause Hypochlorhydria and stop the production of HCL in the Gut. Hypochlorhydria can be easily corrected. There is a lot more information on the newt, search for pH diagnostic system, pH capsule test or, pH gastrogram.
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