Inflammation is the body's signaling mechanism when there is a potential threat present. The body will send blood carrying white blood cells and nutrients to the infected area. If the food is inflammatory, it does not belong in the body. Here is a list of inflammatory foods and the reasons why they trigger inflammation.
Biochemical Reason: Elevated intake of refined sugars prompts a surge in blood glucose, triggering the release of pro-inflammatory cytokines and activating inflammatory pathways.
Biochemical Reason: Processed foods, containing trans fats and omega-6 fatty acids, disrupt the delicate balance between omega-3 and omega-6, fostering the production of pro-inflammatory molecules.
Biochemical Reason: High levels of saturated fats, found in certain meats, stimulate the synthesis of pro-inflammatory cytokines and activate toll-like receptors, contributing to inflammation.
Omega-6 Fatty Acids:
Biochemical Reason: Excessive omega-6 fatty acids, prevalent in meat, can lead to an increased production of pro-inflammatory eicosanoids, contributing to chronic inflammation.
Biochemical Reason: Trans fats, present in some meat preparations, elevate inflammatory cytokines and suppress anti-inflammatory mediators.
Excessive Alcohol Consumption:
Biochemical Reason: Alcohol disrupts gut bacteria balance, inducing dysbiosis and triggering an inflammatory response as the immune system reacts to microbial changes.
Biochemical Reason: Some artificial additives in meat products may provoke an immune response, contributing to inflammation in susceptible individuals.
Biochemical Reason: Rapid blood sugar spikes from refined carbohydrates lead to increased production of inflammatory molecules and contribute to insulin resistance.
Biochemical Reason: Dairy proteins like casein and whey may induce inflammation in sensitive individuals, and added hormones in some dairy products can disrupt the body's natural inflammatory balance.
Biochemical Reason: While generally healthy, nightshade vegetables may contain alkaloids that provoke inflammation in certain individuals, especially those with arthritis.
Biochemical Reason: Meat, particularly when cooked at high temperatures, can generate harmful by-products such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These compounds are linked to oxidative stress and inflammation. Additionally, the saturated fat content in meat can contribute to pro-inflammatory processes.
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