Compounds

A protein group in wheat, barley, and rye. In celiac disease it triggers an immune attack on the small intestine. Some people without celiac also report symptoms.

Short-chain sugars and fibers (fructans, GOS, lactose, excess fructose, polyols) that the small intestine absorbs poorly. Gut bacteria ferment them, which makes gas and draws in water.

The sugar in milk. Without enough of the enzyme lactase, lactose reaches the colon and ferments.

The proteins in dairy. A milk allergy is an immune reaction to them. This is different from lactose intolerance.

A compound that builds up in aged, fermented, cured, and leftover foods, and in some fish. The body breaks it down with the enzyme DAO.

An amine that forms as protein ages. It is high in aged cheese, cured meat, and fermented foods.

Natural plant chemicals related to aspirin. Levels are high in many spices, berries, dried fruit, tea, and mint.

Proteins that bind to sugars on cells. Phytohaemagglutinin in raw or undercooked kidney beans causes acute food poisoning. Proper boiling destroys most of it.

Compounds that bind calcium. They are very high in spinach, rhubarb, beets, almonds, and some other nuts and seeds.

Natural defense chemicals in nightshade plants. Levels are highest in green or sprouted potatoes and potato skins.

The hot compound in chili peppers. It activates pain receptors in the mouth and gut.

Compounds in raw cruciferous vegetables, soy, and cassava that can reduce iodine uptake by the thyroid.

The storage form of phosphorus in grains, beans, nuts, and seeds. Phytates bind iron, zinc, and calcium and reduce their absorption.

A stimulant in coffee, tea, cocoa, and energy drinks. Its effect can last 6 hours or more.

Ethanol in beer, wine, and spirits. It irritates the gut, disturbs sleep, and blocks histamine breakdown.

Preservatives in wine, dried fruit, some processed meats, and pickled foods.

A metal that plants take up from soil. It is high in cocoa, legumes, nuts, oats, and whole grains.