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Myths about food intolerance digesting the facts
MYTHS ABOUT FOOD INTOLERANCE: DIGESTING THE FACTS
To add to the myths about food, there are some long-standing misconceptions about human digestion that fuel the arguments over food sensitivity. The most important one is that food is broken down into very small molecules before any of it is absorbed. Every school biology student is taught this: that the enzymes in the mouth, stomach and small intestine break down food into its basic constituents. Starches (complex carbohydrates) are broken down into sugars, and proteins are broken down into amino acids. These very small molecules are then absorbed and enter the bloodstream, but larger molecules are excluded by the gut wall - or so the story goes. If this were true, food could not cause allergic reactions in the skin or airways: the molecules that got through the gut wall would be too small to provoke any reaction by
immune cells in the blood, which only respond to fairly large molecules, not to simple sugars or amino acids.
Research carried out in the last 10-20 years has shown that this picture of digestion is very simplistic and misleading, but the news has been a long time getting through. In one study, healthy adults were given potato starch dispersed in water to drink. After 15-30 minutes, blood samples contained up to 300 starch grains per millilitre of blood.
After a meal, a small number of undigested or partially digested food molecules are found in the bloodstream, so it is clear that the gut wall is not as impregnable as was once thought. In fact, specialized areas of the gut wall actually 'sample' the gut contents, actively taking up droplets of liquid that contain intact food molecules. The cells that do this are called Peyer's patches and they form part of the immune system. By sampling the gut contents they are able to prepare the body for the arrival of food molecules in the bloodstream. They ensure that the body makes a distinction between these food molecules and any disease organisms that may enter the blood. Under normal circumstances, this prevents the body from mounting unnecessary and damaging attacks against the food molecules.
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