How the low FODMAP diet can be used to manage IBS

More and more, the low FODMAP diet is successfully used for the treatment of irritable bowel syndrome. And with the proper guidance it can easily be adopted: By avoiding certain carbohydrates that cause problems when eaten in large quantities you can significantly reduce the stress on your digestive tract. We explain the principles of this approach as well as its limits.

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New insights about yeast and histamine intolerance

Many nutrition guides label yeast as unsuitable for people with a histamine intolerance. Some claim that the yeast itself contains histamine, others say that the yeast in foods like bread or beer produces enormous amounts of histamine. In addition, yeast and yeast extract are often treated as the same thing. We take a closer look at these statements and explain what’s really going on.

Yeast and histamine intolerance
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The corona virus and food intolerances

The corona virus SARS-CoV-2 has been underestimated for a long time and has changed the world as we know it with breathtaking speed. Drastic measurements have to be taken to contain the spread of the disease. Now many of our users feel insecure and want to know whether they have to fear a more severe course of the disease.


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Common misconceptions about sorbitol intolerance

When you’re researching sorbitol intolerance online, you‘ll probably encounter a lot if unreliable information. We give you an overview about the most important facts and clear up some common misconceptions.

Dried fruit can contain high amounts of sorbitol.
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How to create recipes with our apps for iOS

We just finished our latest updates for our iOS apps Food Intolerances, Natural Food Guide and OxiPur, which give you great new features and countless improvements. You can now add foods to your list of favorites and, more importantly, enter you own recipes. This enables you to quickly assess the ingredients of your meals.

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Glutamates: What you need to know

Every food can be turned into a tasty meal, but some seem to have an especially savory flavor that just makes your mouth water. What's their secret?

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Food Intolerances among the Best Nutrition Apps for 2019

We are really thrilled to tell you that our app Food Intolerances was selected by Healthline as one of the best nutrition apps for 2019. We are delighted to have received this award for the 4th time now and promise to continue our endeavors to be the best app for this complicated topic!

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Magnesium deficiency and chronic diseases

Most people probably know magnesium deficiency in connection with muscular cramps. But its potential role in the development of chronic diseases hasn't received much attention from medical researchers: It may in fact have been underestimated for a long time. In the following you will learn more about potential risk factors and how to prevent a deficiency.

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Histamine intolerance and reheated dishes

Fresh foods usually don't contain histamine and other biogenic amines, those are primarily formed during the microbial decomposition of certain amino acids in the food. The degree to which a meal is contaminated with histamine mainly depends on several factors.

Histamine intolerance reheated dishes
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What is the glycemic index of beer?

The glycemic index of beer is subject of a heated debate: The values you can find on various websites vary considerably. But what is the correct value? The answer is a lot more complex than you'd think.

Beer glycemic index
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The role of fructose in the development of gout

Uric acid and its salts, known as urates, are an end-product of the metabolism that is excreted with the urine. Unfortunately, urates are poorly soluble in water. In contrast to other mammals, humans don't have enzymes to convert them into more soluble compounds. Therefore, the human uric acid level is very high in comparison – it is just below the physical solubility limit.

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Possible causes for irritable bowel syndrome

Irritable bowel syndrome (IBS) is a chronic disease of the intestine that causes recurrent abdominal pain and discomfort. In the Western world 10–20 % of the population are affected.

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When does restricting your diet make sense?

If you suffer from food intolerances, certain constituents of the food may be responsible for a broad variety of symtoms. The obvious conclusion would be to cut all foods from the diet, that contain these constituents. However, such an avoidance strategy also carries risks.

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Are sulfites dangerous?

Sulfites are used as preservatives, because they inhibit the discoloring and the spoilage of foods very effectively. They are generally regarded as safe, however, in isolated cases they may cause severe adverse reactions and several fatal incidents have been reported so far. There is a lot of confusion about potential health effects, therefore, we put together the latest information about sulfites.

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A small sugar compendium: fructose, sorbitol and FODMAP explained

If you suffer from certain kinds of carbohydrate malabsorption you are often confronted with names of chemical compounds – it is often very easy to become confused. Therefore, we put together a small compendium that can be used, whenever needed.


Simple sugars

Glucose
Glucose
Glucose, a simple sugar, is the most important energy source in humans. It is readily absorbed in the small intestine. It is also known as grape sugar, corn sugar or dextrose.
Fructose FODMAP
Fructose
Fructose is a simple sugar that is slowly absorbed in the small intestine. The absorption rate is highest when equal amounts of glucose and fructose are present. When the amount of excess fructose is too high, fructose can reach the colon where it is fermented by bacteria.
Galactose
Galactose
Galactose is a simple sugar that occurs in foods like dairy products. In the small intestine, galactose is transported by the same carriers as glucose, therefore, the absorption is very fast.
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How can vegetarians use the app Natural food guide to improve their omega-3 status?

The health benefits of omega-3 fatty acids can mainly be contributed to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Unfortunately, those two fats almost exclusively occur in fatty sea fish and to a smaller degree in meat. So how can vegetarians meet their needs for these essential fats?

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In principle, our body is able to produce these important fatty acids on its own from the omega-3 fatty acid α-linolenic acid (ALA), which serves as a precursor. Read More...

What is the average intake of omega-3 in different regions of the world?

A number of studies point out that the intake of the long-chained omega-3 fatty acids EPA and DHA in big parts of the population is too low. These fatty acids are very interesting because they play a decisive role in the prevention of cardiovascular disease. The World Health Organisation (WHO) recommends the combined intake of 500 mg/day of both fatty acids. However, it is not necessary to eat fish on a daily basis, it is also possible to meet the needs with one or two servings of fish per week.

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Why is too much salt bad for our health?

The excessive ingestion of salt has been known to be a risk factor in the development of high blood pressure for decades. There is compelling evidence from a multitude of studies indicating a relation of high sodium intake, high blood pressure and the occurrence of cardiovascular disease. On the other hand low salt diets exhibit a blood pressure lowering effect.

But what is the reason for this? Which factors cause the rise in blood pressure?

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Do you know how much fructose you are eating?

From a historical point of view, fruits and honey were the only fructose-rich foods in our diet. In the 17th century the average sugar intake of each person was as low as 5 g per day.

Big changes of dietary habits only occurred after the industrial scale production of sugar from sugar cane, sugar beets and the introduction of high-fructose corn syrup. Suddenly sugar was available in large quantities and at low costs.

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