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¿Por qué paleo?

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Blog.mhunters. One thing science seems to keep agreeing with is that inflammation is bad for the body.


Then why is it that the body has natural inflammatory responses to things like injury, trauma, even daily wear and tear? In these cases, inflammation is party of the body’s way of healing. When we bump our knee on the corner of a table, the response is to swell. We’ve all experienced this; swelling causes pain. Many of us rush to put ice on the wound, and while that is one way of treating the symptoms, we argue that supporting recovery, repair, and regeneration of the body by eliminating an overactive response to trauma and supporting the body’s natural processes may be best.

In two prior articles, we addressed the physiology that’s behind the inflammatory process, and why it’s better to avoid icing injuries as it can slow down the body’s natural responses and safeguards. We’ll explain below how to get back to “normal conditions,” and what we can do to give enough support to the healing process.

Sensibilidad al gluten no celíaca y enfermedades reumatológicas. Enfermedad celíaca y sensibilidad al gluten no celíaca La enfermedad celíaca (EC) ha sido considerada tradicionalmente una enfermedad digestiva pediátrica, caracterizada por malabsorción y retraso en el desarrollo; sin embargo, esta perspectiva ha cambiado mucho en los últimos años.

Sensibilidad al gluten no celíaca y enfermedades reumatológicas

Hoy se considera una enfermedad autoinmune frecuente que se puede presentar a cualquier edad, con manifestaciones tanto digestivas como extradigestivas1-6. La EC se considera una enteropatía autoinmune debida a la exposición al gluten que solo puede suceder en sujetos genéticamente predispuestos. La sensibilidad al gluten no celíaca (SGNC) es una entidad emergente caracterizada por síntomas digestivos y extradigestivos dependientes del gluten en pacientes con pruebas de EC negativas y, por lo tanto, considerados no celíacos11-14. Researchers Find Biological Explanation for Wheat Sensitivity. Source: Thinkstock Photos NEW YORK, NY (July 26, 2016)—A new study may explain why people who do not have celiac disease or wheat allergy nevertheless experience a variety of gastrointestinal and extra-intestinal symptoms after ingesting wheat and related cereals.

Researchers Find Biological Explanation for Wheat Sensitivity

The findings suggest that these individuals have a weakened intestinal barrier, which leads to a body-wide inflammatory immune response. Findings from the study, which was led by researchers from Columbia University Medical Center (CUMC), were reported in the journal Gut. “Our study shows that the symptoms reported by individuals with this condition are not imagined, as some people have suggested,” said study co-author Peter H. Green, MD, the Phyllis and Ivan Seidenberg Professor of Medicine at CUMC and director of the Celiac Disease Center. In the new study, the CUMC team examined 80 individuals with NCWS, 40 individuals with celiac disease, and 40 healthy controls. The NCWS group was markedly different. Dr. About. La dieta Fodmap, o cómo evitar los gases intestinales - El Blog de Mammoth Hunters.

Which one of the following statements about farts is false?

La dieta Fodmap, o cómo evitar los gases intestinales - El Blog de Mammoth Hunters

99% of the gas you produce do not smell.Men and woman fart equally.Meat causes flatulence since they are high in FODMAPs.Farts have been clocked at 10 feet/second. You’ll figure out the answer by the time you finish this post. What are FODMAPs? FODMAP (Fermentable Oligo-Di-saccharides And Polyols) stands for a group of short-chain carbohydrates and alcohol sugars (polyols). They are a class of food that are linked to a lot of stomach problems including flatulence, bloated stomach, bad breath, stomach pains, diarrhea and constipation.

Simply put, all FODMAPs has these common functional properties: They are not easily absorbed into the small intestine: In the case of fructose, this is because of a low capacity for transporting the molecules across the epithelium. How do these FODMAP properties affect us? Following the FODMAP diet Following a diet like this with my clients at the clinic leads me to two important conclusions: A final note. Entrevista al investigador en nutrición humana Maelan Fontes. Episodio 65: Impacto de la inflamación y como reducirla, con Pedro Bastos – Fitness Revolucionario. Hoy hablamos con Pedro Bastos, investigador en la Facultad de Medicina de la Universidad de Lund, en Suecia, donde trabaja en temas relacionados con inflamación y metabolismo.

Episodio 65: Impacto de la inflamación y como reducirla, con Pedro Bastos – Fitness Revolucionario

Pedro es además director de NutriScience. Tocamos múltiples temas, pero nos centramos en la inflamación por el papel clave que juega en múltiples enfermedades: Principales enfermedades crónicas y sus causas.Problemas del enfoque actual en la lucha contra estas enfermedades. ¿Qué es la inflamación de bajo grado y por qué se produce? ¿Qué tipos de alimentos la pueden exacerbar? Puedes tener más información sobre el trabajo de Pedro en la web de NutriScience y su Facebook. Puedes escuchar también el episodio en iVoox, iTunes o descargar directamente el MP3.

Episodio 65: Impacto de la inflamación y como reducirla, con Pedro Bastos – Fitness Revolucionario.