In the realm of dietary choices, gluten and dairy often take center stage due to the widespread impact they can have on our bodies. For many individuals, these two food components can either be sources of nourishment or triggers for discomfort, and understanding their relationship with our genetics might just be the missing piece of the puzzle. Join us as we delve into the intricate world of genetics and how it influences our gluten and dairy sensitivities.
The Genetic Variable: HLA and DQ Genes
Genetics play a significant role in how our bodies interact with gluten, a protein found in wheat, barley, and rye. Certain genetic markers, such as HLA, DQ2, DQ8, DQ1, DQ3, and DQ7 , can predispose individuals to gluten sensitivities. If you carry these genetic variants, you might have a higher risk of experiencing adverse reactions when consuming gluten-containing foods. Understanding your genetic makeup in this aspect can empower you to make informed food choices that align with your body's needs.
Dairy Dilemma: Unraveling Lactose Intolerance
Similarly, genetics can influence how our bodies process lactose, the sugar present in dairy products. SNPs LCT, MCM6, FLG, rs17616434, and rs2069772 are associated with varying degrees of lactose intolerance. By identifying whether you carry these genetic variants, you can gain insights into your body's ability to digest dairy and tailor your diet accordingly to improve overall digestive health.
A Personalized Approach to Nutrition
Knowing your genetic predispositions to gluten and dairy sensitivities can revolutionize the way you approach your diet. Instead of adopting a one-size-fits-all approach, consider delving into your genetic makeup to uncover how your body uniquely responds to gluten and dairy. Armed with this knowledge, you can make personalized dietary choices that promote optimal health and well-being.
Anti-Yeast/Fungal genes
Yeaste has plagued many people. Often for various causes and dietary choices. SNP"s associated with this are DEFB1, and FUT2. Although knowing your genetics is helpful in altering your lifestyle, your genetics do not define you, but give you insight to your predispositons. Parasites are a factor with yeast as well so it is always good to get tested and get on a good healing protocol.
SCD, GAPS, FODMAPs
These issues plague many people in today's society. Genes associated with these dietary condidions are FUT2, gene and AMY1 gene.. It's important to get on a good personalised diet with these issues to heal your body and reduce the burden. Knowing your genetic mutations can help you alter your diet and prevents further health problems.
Low Oxalates
Oxalates are an interesting problem that many people are unaware of. These foods are anti-nutrients and bind with your minerals and prevent them from being absorbed into your body. This affects many people with joint pain, mitochondrial issues, headaches, kidney stones and much more, and the sad thing is most people are unaware that it's the very food that they think is healthy that is doing it. Things like spinach and almond flour which are the highest in oxalates have caused many people pain in their bodies. Not everyone is affected the same way it really depends on how well you are detoxifying or sulfiting these foods out of your body. Genetic snips associated with oxalates are CaSR, SPP1, AGXT, i5012629 and i5012628 on GRHPR. These genes make it more likely that you will have issues with oxalates and sulphation issues. Many foods that have oxalates are very healthy for you, so it can be very confusing. But not all foods, like spinach and almonds, which carry a very high amount of oxalates and cause a lot of problems for many people. What you need to know is you must not remove these oxalates from your body rapidly or you will often feel worse by doing that. Make sure if you do, remove them slowly and add some extra nutrients like B6, and magnesium and calcium citrate.
Low Salicylates
Salicylate foods are found in fruits and vegetables. But like oxalates, many people have problems with these foods and cause various symptoms without proper detoxification or sulphation. genetic SNP's associated with salicylates are MTHFR, CYP2C9, and UTG1A6. Obviously if you have a problem with these foods, knowing your genetics won't make a difference, but it is helpful to know if you have these issues or you have these SNP"S you can prevent or alter your diet by adding the proper detoxification protocol and personalized diet.
Low Phenols
Phenols are common in nature; examples include tyrosine, one of the standard amino acids found in most proteins; epinephrine (adrenaline), a stimulant hormone produced by the adrenal medulla; serotonin, a neurotransmitter in the brain; and urushiol, an irritant secreted by poison ivy to prevent animals from eating its ...Many people have issues eating this so being on a low phenol diet is important.Genetic snips associated with phenols are SULT1A1 and SULT1A2.
Low Sulfur
Sulfur is the third most abundant mineral in the human body. The amount of sulfur in the body is far greater than the amount of iron, with the average adult body containing about one hundred forty grams of sulfur versus less than three grams of iron. Sulfur is a main detoxifiction pathway in the liver which requires sulfate, this helps make toxins water-soluble so they can be excreted in the urine. The inflammatory response and immune cells are also constantly making use of sulfur compounds. Sulfation is involved in blood pressure regulation, it also plays a vital role with the process of hormones and neurotransmitters. Many hormones, including estrogen, progesterone, testosterone, DHEA, melatonin, and thyroid hormones, exist primarily in sulfated forms as they move around the body. Attaching the sulfate molecule to the hormone is commonly understood as a means of inactivating that hormone. The sulfate is enzymatically removed, activating the hormone and supplying the cell with much-needed sulfate at the same time. Neurotransmitters such as serotonin and dopamine are also sulfated, and the presence of these sulfate molecules is yet another way the body regulates their activity. If you carry the CBS gene and the SULT gene this will affect the down regulation, or diminished CBS activity, which results in poor sulfur metabolism, the pooling of sulfur groups, and potentially high homocysteine. Low CBS activity is associated with diseases like homocystinuria.
Harnessing the Power of Genetic Testing
In today's age of scientific advancements, genetic testing offers a window into our DNA and how it influences various aspects of our health, including our relationship with food. By undergoing genetic testing to identify markers related to gluten and dairy sensitivities, you take a proactive step towards understanding your body on a deeper level. This knowledge empowers you to make informed decisions about your dietary habits and potentially steer clear of foods that might trigger unpleasant reactions.
Embracing a Healthier Future
As we navigate the intricate interplay between genetics and dietary sensitivities, it becomes evident that personalized nutrition holds the key to unlocking our full potential. By embracing the insights provided by genetic testing, you pave the way for a healthier, more fulfilling future where your dietary choices are aligned with your unique genetic blueprint.
In conclusion, your genetic makeup plays a crucial role in determining how your body responds to gluten
dairy, oxalates, phenols, salicylates, yeast and sulfur. Understanding the genetic variables at play, you can tailor your nutrition according to your individual needs. Remember, knowledge is power, and when it comes to your health, being well-informed is the first step towards a vibrant and sustainable well-being.
Let's take charge of our health, one gene at a time!
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