Foods that Trigger Deadly Inflammation... and the Healthy Foods to Eat Instead

[Guest guest]

Foods that Trigger Deadly Inflammation... and the Healthy

Foods to Eat Instead

Leo Galland, MD

Foundation for Integrated Medicine

 

ost of us associate inflammation with the redness, pain, heat and

swelling that accompany an injury or infection. This is part of the

normal healing process. However, when the inflammatory process fails to

turn itself off when it should, inflammation becomes chronic -- and

potentially quite damaging.

Chronic inflammation (CI) works slowly and silently at the cellular

level. One cause: Poor diet. This may trigger inflammation, which

can impair immunity and contribute to artery damage and insulin

resistance (the inability of the body's cells to effectively use the

hormone insulin to regulate blood sugar levels). These factors may

increase the risk for heart disease, stroke, diabetes, osteoporosis,

cancer and arthritis.

Despite these dangers, many people with CI go undiagnosed, in part

because the symptoms are vague. Many doctors, not yet fully aware of CI,

might not suspect inflammation. Only a blood test can confirm its

presence. The best is the high-sensitivity C-reactive protein

(hs-CRP) screening test, which detects levels of CRP, a marker for

inflammation in the bloodstream. Health insurance often covers the cost.

 

WHAT NOT TO EAT

Avoid these common inflammation-producing foods...

 

Trans fats. Trans fats are created by adding hydrogen to

vegetable oil (a process called hydrogenation). Consuming trans fats may

damage cells that line blood vessels, causing inflammation.

To do: Check labels and avoid foods with hydrogenated or

partially hydrogenated vegetable oil (or aliases, such as shortening or

margarine). Most commercial baked goods, such as cookies and crackers,

and many fried foods have trans fats.

Omega-6 fatty acids. Needed for good health, omega-6s are

found naturally in meats, poultry, shellfish, milk, eggs, vegetable oils

and some seeds. They are harmful only when eaten out of proportion to

omega-3s, another essential fatty acid. A good ratio of omega-6s to

omega-3s is three to one. The typical American diet has a ratio of up to

20 to one -- which allows omega-6s to crowd out omega-3s, changing the

body's metabolic processes and creating inflammatory chemicals.

To do: Boost your intake of foods rich in omega-3s (see

below).

Processed sugar. Table sugar, candy, soft drinks and other

sweets contribute to insulin resistance and extra pounds, both of which

increase inflammation.

To do: Satisfy your sweet tooth with a wide variety of

fruits. Note: If you have diabetes, talk to your doctor before

increasing fruit intake.

INFLAMMATION FIGHTERS

Work these into your diet...

 

Flavonoids. These natural antioxidants (nutrients that

neutralize harmful molecules called free radicals) inhibit inflammatory

enzymes. They are prevalent in foods whose natural pigments give them a

deep yellow to deep purple color -- primarily fruits and vegetables.

To do: Aim for nine daily servings of intensely colored

fruits and veggies a day, such as plums, eggplant (with skin) and red

onions. Add unsweetened concentrated fruit juices (blueberry,

pomegranate) to salad dressings and marinades.

Carotenoids. These antioxidants are found primarily in produce

that is yellow, orange or red. Particularly beneficial are carrots and

tomatoes. Some green vegetables, such as spinach and broccoli, also are

rich in carotenoids.

To do: Use a bit of olive oil or walnut oil to make salad

dressing or saut� vegetables. The oil improves absorption of

carotenoids by the intestine.

Omega-3s. These fatty acids contain a potent

inflammation-fighting component called eicosapentaenoic acid

(EPA). Omega-3s are found in flaxseeds and flaxseed oil, walnuts, navy

and kidney beans and leafy green vegetables. Fish is an excellent source,

too.

 

To do: Increase your intake of the omega-3-rich foods

above. Also, eat at least 12 ounces of fish a week, choosing types rich

in omega-3s and relatively low in mercury -- anchovies, conch, herring

(fresh or pickled, not creamed), mackerel, salmon, sardines and

sturgeon.

 

Fiber. The more dietary fiber a person consumes, the lower her

CRP levels tend to be. Best sources include beans, whole grains and

vegetables.

To do: Go beyond your typical high-fiber favorites and try

something new -- whole-wheat pasta, bulgur (a grain), Swiss chard, yams.

 

Herbs and spices. Garlic, onions, chives, ginger, turmeric,

basil, parsley and cinnamon enhance the flavor of foods and also have

anti-inflammatory properties.

To do: Use herbs and spices daily. Healthful

combination: Turmeric (a good source of flavonoids) plus black

pepper, which increases turmeric's absorption.

[Guest guest]

There is a great "related" website, not by Dr. Galland, but

by Dr. Seaman. It is www.Deflame.com

jp

 

 

Foods that Trigger Deadly Inflammation... and the Healthy Foods to Eat InsteadLeo Galland, MD Foundation for Integrated Medicine ost of us associate inflammation with the redness, pain, heat and swelling that accompany an injury or infection. This is part of the normal healing process. However, when the inflammatory process fails to turn itself off when it should, inflammation becomes chronic -- and potentially quite damaging. Chronic inflammation (CI) works slowly and silently at the cellular level. One cause: Poor diet. This may trigger inflammation, which can impair immunity and contribute to artery damage and insulin resistance (the inability of the body's cells to effectively use the hormone insulin to regulate blood sugar levels). These factors may increase the risk for heart disease, stroke, diabetes, osteoporosis, cancer and arthritis.Despite these dangers, many people with CI go undiagnosed, in part because the symptoms are vague. Many doctors, not yet fully aware of CI, might not suspect inflammation. Only a blood test can confirm its presence. The best is the high-sensitivity C-reactive protein (hs-CRP) screening test, which detects levels of CRP, a marker for inflammation in the bloodstream. Health insurance often covers the cost. WHAT NOT TO EATAvoid these common inflammation-producing foods...

Trans fats. Trans fats are created by adding hydrogen to vegetable oil (a process called hydrogenation). Consuming trans fats may damage cells that line blood vessels, causing inflammation. To do: Check labels and avoid foods with hydrogenated or partially hydrogenated vegetable oil (or aliases, such as shortening or margarine). Most commercial baked goods, such as cookies and crackers, and many fried foods have trans fats.

Omega-6 fatty acids. Needed for good health, omega-6s are found naturally in meats, poultry, shellfish, milk, eggs, vegetable oils and some seeds. They are harmful only when eaten out of proportion to omega-3s, another essential fatty acid. A good ratio of omega-6s to omega-3s is three to one. The typical American diet has a ratio of up to 20 to one -- which allows omega-6s to crowd out omega-3s, changing the body's metabolic processes and creating inflammatory chemicals. To do: Boost your intake of foods rich in omega-3s (see below).

Processed sugar. Table sugar, candy, soft drinks and other sweets contribute to insulin resistance and extra pounds, both of which increase inflammation. To do: Satisfy your sweet tooth with a wide variety of fruits. Note: If you have diabetes, talk to your doctor before increasing fruit intake. INFLAMMATION FIGHTERSWork these into your diet...

Flavonoids. These natural antioxidants (nutrients that neutralize harmful molecules called free radicals) inhibit inflammatory enzymes. They are prevalent in foods whose natural pigments give them a deep yellow to deep purple color -- primarily fruits and vegetables. To do: Aim for nine daily servings of intensely colored fruits and veggies a day, such as plums, eggplant (with skin) and red onions. Add unsweetened concentrated fruit juices (blueberry, pomegranate) to salad dressings and marinades.

Carotenoids. These antioxidants are found primarily in produce that is yellow, orange or red. Particularly beneficial are carrots and tomatoes. Some green vegetables, such as spinach and broccoli, also are rich in carotenoids. To do: Use a bit of olive oil or walnut oil to make salad dressing or saut� vegetables. The oil improves absorption of carotenoids by the intestine.

Omega-3s. These fatty acids contain a potent inflammation-fighting component called eicosapentaenoic acid (EPA). Omega-3s are found in flaxseeds and flaxseed oil, walnuts, navy and kidney beans and leafy green vegetables. Fish is an excellent source, too. To do: Increase your intake of the omega-3-rich foods above. Also, eat at least 12 ounces of fish a week, choosing types rich in omega-3s and relatively low in mercury -- anchovies, conch, herring (fresh or pickled, not creamed), mackerel, salmon, sardines and sturgeon.

Fiber. The more dietary fiber a person consumes, the lower her CRP levels tend to be. Best sources include beans, whole grains and vegetables. To do: Go beyond your typical high-fiber favorites and try something new -- whole-wheat pasta, bulgur (a grain), Swiss chard, yams.

Herbs and spices. Garlic, onions, chives, ginger, turmeric, basil, parsley and cinnamon enhance the flavor of foods and also have anti-inflammatory properties. To do: Use herbs and spices daily. Healthful combination: Turmeric (a good source of flavonoids) plus black pepper, which increases turmeric's absorption.