In the warm season, food intoxications increase, and Italy is second in Europe for the number of these disorders. Inositol is a valuable supplement for detoxifying the body.
Summer brings with it a craving for hydrating foods that are quick to prepare so as not to succumb to the heat of cooking them. Unfortunately, it is also the time of year when, if we do not follow certain hygiene rules for the preparation and storage of food, we risk running into unpleasant consequences. For example, a food kept at a temperature above 5 degrees Celsius for a long time can develop such a bacterial load that, if consumed, it would cause our bodies strong reactions within a matter of hours. A salad washed too hastily, or meat that has been incompletely cooked — perhaps with hands that are not perfectly clean — can trigger serious gastrointestinal problems.
And even if the symptoms may disappear within a few days, we should consider some external help to speed up the cleansing process. Inositol, also known as vitamin B7, or more precisely as a vitamin-like substance, is certainly one of the most effective remedies in the process of detoxifying our bodies, when a simple liver cleanser is not enough and a more powerful and deep-acting approach is needed.
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Where once the terms used were intoxication or food poisoning, the new terminology adopted by the World Health Organization (WHO) speaks of foodborne diseases — that is, illnesses of an infectious or toxic nature caused by the ingestion of food or water. The micro-organisms or pathogens capable of giving rise to a food-related problem are varied, but the most common remain Staphylococcus aureus, Salmonella, Escherichia coli, Clostridium botulinum or perfringens, Campylobacter and Hepatitis A.
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Italy, unfortunately, holds a rather unflattering record: European statistics place it second for the number of recorded cases of food intoxication. This does not reflect well on our country, which by culture and tradition is a nation of food lovers, devoted to fork and knife.
In reality, foodborne diseases also include those arising from accumulations of chemical substances that we ingest with food — substances with toxicological properties that, while not causing acute effects, are stored in our bodies, especially when exposure to these pollutants is prolonged over time. For example, some of the toxic compounds from plastic packaging used to preserve food could migrate into the food itself.
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Although its molecular structure is very similar to that of glucose, inositol cannot be considered a sugar, and the perhaps most accurate definition of vitamin-like substance stems from the fact that our body is capable of synthesising it, unlike vitamins, which our body cannot produce. Furthermore, vitamins are considered indispensable to our health, whereas inositol has not yet been recognised as having this characteristic.
However, the fundamental role of inositol in cases of food poisoning has long been confirmed through in-depth studies. By its ability to make mitochondria — the energy centres where cellular respiration takes place — work more efficiently, it consequently improves the functioning of all the organs that contain a significant quantity of them, including the liver, which during the demanding work of cleansing itself of toxins requires good oxygenation and greater energy.
The endogenous production of inositol occurs through two organs, the liver and the kidney, and the amount produced by our body is just sufficient for the many biological processes that take place at a metabolic and enzymatic level.
Exogenous sources are foods that contain a good amount of it, such as wholegrains, citrus fruits, melon, wheat germ, brewer's yeast, dried fruit and nuts, milk and meat — although inositol obtained through food is poorly absorbed. It is therefore essential in cases of food intoxication to introduce it through specific supplements, so as to ensure a sufficient daily quantity for the important task it needs to perform.
Inositol is certainly useful in all situations where our body requires significant detoxification, for example following prolonged use of medications such as corticosteroids, or after a course of antibiotics. It may be recommended for people with digestive difficulties and, given its important role in lipid and cholesterol metabolism, in all cases where there is an accumulation of fat in the liver, known as steatosis.
A poor diet can lead to hepatic overload, with a consequent feeling of agitation that can develop into full-blown anxiety attacks: by deeply cleansing the liver and ridding us of accumulated toxins, there can be a significant improvement in these kinds of episodes as well.
It is of enormous importance for people undergoing anticancer chemotherapy, when the body must cope with the side effects on the liver while also acting at a psychological level. In this regard, the latest research highlights the effectiveness of inositol in the treatment of panic attacks and states of anxiety, conditions from which people with cancer frequently suffer.
Taking inositol over long periods can have resolving effects on polycystic ovary syndrome, a condition that often prevents women from conceiving, thus justifying the recommendation of this substance as a possible therapy for infertility and as a hormonal regulator. It is a simple, side-effect-free treatment capable of reactivating ovarian function and allowing many women to enjoy the joys of pregnancy.
It also appears that inositol in combination with folic acid plays an important role in the prevention of spina bifida, for which reason it is recommended to begin taking it three months before conception and continue until the second month of pregnancy.
For dosage information, always consult a specialist or your own trusted doctor, who will be able to advise you correctly based on the situation to be addressed.