Debate and discussion of any biological questions not pertaining to a particular topic.
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Hi, I can't eat any types of sugar even the substitutes. I can't have fruits and some vegetables because they have natural sugars in them! When I eat these I have ulcers in my mouth and stomach! The doctors don't know what I have and they don't know what to do for it! I am in constant pain from it. I have to take benadryl to get some relief from it. Everything have sugar in it! Can anyone help me? I don't know what to do?
What you're describing makes no sense from a biological standpoint. You're describing reactions to molecules that you can't live without, and to molecules that have no relationship to them other than setting off taste buds in a similar way.
Perhaps a psychological basis for physical symptoms? Contamination of food products or maybe the symptoms are the result of something else?
EDIT: I found this article, http://en.wikipedia.org/wiki/Food_intolerance
This form of food intolerance can present with symptoms affecting the skin, respiratory tract, gastrointestinal tract (GIT), central nervous system (CNS) either individually or in combination. The best recognised include urticaria, angioedema, migraine, irritable bowel syndrome. Respiratory tract symptoms can include nasal congestion, sinusitis, pharyngeal irritations and asthma. GIT symptoms include mouth ulcers, abdominal cramp, nausea, and diarrhea. CNS symptoms can be bizarre resulting in patients being labelled neurotic or hysterical if food intolerance is not recognised, headache, lethargy, and myalgia are common but also memory loss, concentration difficulty, mental agitation, depression, dysphasia, visual disturbances, dizziness, tinnitus, autonomic disturbances, paraesthesias and neuralgias. Note these symptoms can be caused otherwise, making diagnosis difficult The most widely distributed natural food chemical capable of provoking reactions is salicylate containing foods, cross reactions with tartrazine and benzoic acid are well recognised. However it is not widely recognised that significant amounts of benzoates and salicylates occur naturally in many different foods including fruits, juices, vegetables, spices, herbs, nuts, tea, wines, and coffee. Other natural chemicals which commonly cause reactions and cross reactivity include amines, monosodium glutamate (MSG), nitrates and some anti-oxidants. Chemicals involved in aroma and flavour are often suspect.[/b]
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8 posts • Page 1 of 1
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