If I run an intolerance test and we see that your gut is permeable, the first thing I want you to understand is this: it does not mean that you “can’t eat that” forever.
It means you are at a moment when your gut is allowing foods to pass through that it should not be letting through. And that’s when the symptoms appear.
That’s why, for a period of time, we stop consuming the foods you are intolerant to. And we use that time to do what really matters: prepare the gut with an intestinal plan from the Manniello Method, fully restore the intestinal flora, and then reintroduce the foods that previously made you feel unwell
(Intestinal permeability is a real and studied phenomenon in medicine; it is described as an alteration of the intestinal barrier and can be measured using different methods.)
IT’S NOT THE CALORIES, IT’S THE COMBINATION
Within my method, the number of calories is not what matters.
What matters is combining foods correctly. Because when you don’t, fermentation is created… and that’s where the chain reaction begins.
THE CHAIN: ENZYMES, FERMENTATION, AND DAMAGE
When you combine foods incorrectly, they cannot be properly digested because the enzymes cancel each other out. That food remains in your stomach at 38 degrees of heat and begins to ferment.
From that fermentation, by-products are released that should not dominate the environment:
– Acids
– Ammonia
– Alcohols
– Hydrogen
– and more
These compounds are described as metabolites that can appear when there is intestinal fermentation and nutrient degradation processes by the microbiota.
Over time, this damages membranes and destroys cells. That’s when leaky gut appears, allowing a small piece of “rotten,” altered food to pass into the bloodstream.
THE FIRST PHENOMENON: FLUID RETENTION AND FATIGUE
That small fragment comes into contact with the cell membrane and causes irritation. And that cell, to protect itself, fills with water.
This is the first phenomenon of food intolerance: fluid retention.
While the cell is filled with water, it cannot properly produce oxygen, and chronic fatigue appears due to hypoxia. And when oxygen levels decrease in the body, all kinds of metabolic disorders begin: pain, sleep problems, hormonal issues… and many more.
CONCLUSION
Intolerance is not a life sentence. It is a signal. And the root cause, many times, is not the food itself… but how you are combining it.
If you want to go deeper into this approach and understand how I work with the intestinal plan within the Manniello Method, explore my educational resources, where I explain it in much greater detail.
Dr. Donato Alberto Manniello
Dr. Donato Alberto Manniello has spent more than 30 years researching food and nutrition, experimenting with and analyzing different nutritional approaches to develop his own practical and applicable criteria for everyday life.
His vision is holistic, which has led him to study different disciplines related to health and habits: he holds a Doctorate in Osteopathy and training in Physiotherapy. He also specialized in Traditional Chinese Medicine, holds a Master’s degree in Ayurvedic Medicine, is a University Expert in Nutrition and Obesity, and is also an Expert in Integrative Medicine and Preventive Health.
As a researcher, he structured his own approach into a protocol and shared it through his method and publications. Together with his team, he has also developed an app designed to create personalized weekly meal plans and to combine foods in a practical way to support digestion and nutrient absorption.
