renee.t.edge To reduce the chronic inflammation that contributes to nearly every disease on the planet, you’ll want to dramatically lower intake of inflammatory foods.
At the top of the list is sugar! It triggers a large release of insulin which can be damaging to the mitochondria (the energy centers) of your cells. It puts an enormous toxic burden on your liver and pancreas and triggers inflammation related obesity.
Trans-fats are next on the list. Trans fats raise the LDL (the bad cholesterol) and lowers LDL (the good cholesterol, as well as elevating the inflammatory markers in the blood.
Nightshade Vegetables contain solanine, which some people are sensitive to and it can increase their levels of inflammation and therefore the levels of pain they may be feeling. Nightshades include tomatoes, potatoes, eggplant, bell peppers, sweet and hot peppers, peppinos and pimento.
Dairy products can be delicious and do offer a variety of needed nutrients. However, full fat milk and dairy products are rich in saturated fats, and this is why these products are thought to cause inflammation. While saturated fats don’t necessarily cause inflammation, they may worsen inflammation that’s already present by increasing the absorption of inflammatory molecules called lipopolysaccharides.
Gluten is the protein found in wheat and a variety of other grains including wheat, barley, rye, triticale, farina, spelt, kamut, and wheat berries. When a person with celiac disease or a gluten sensitivity eats gluten (gliadin and glutenin proteins) the immune system jumps into action, as it perceives those proteins to be toxic invaders, causing inflammation.
Corn is in many products. There are a variety of corn derivatives like high-fructose corn syrup, corn flour, and corn oil. Eating corn in these refined forms spikes blood sugar and as we have seen above, spiked blood sugar leads to an increased insulin response, which creates a major inflammatory response.
Legumes have a variety of health benefits. However, some people claim that beans and legumes can cause inflammation because they contain lectins which are hard to break down. Lectins are proteins that are produced by plants as a defense mechanism, which in people can cause nausea, vomiting, stomach upset, and diarrhea. Milder side effects include bloating and gas. Lectins can also bind to cells lining the digestive tract. This may disrupt the breakdown and absorption of nutrients, and affect the growth and action of intestinal flora.
If you have been struggling with inflammation, consider eliminating each of these items as part of an elimination protocol to determine which if any of them affect you.
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