Original Article @ David Ogdens Blog
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Chronic Inflammation and food
Consider what people were eating in the 19th Century eat a time when chronic inflammation and chronic diseases were not rampant. Everything came from a farmer's field, nothing from a food chemist's laboratory. Nothing was homogenized, refined, or processed. There was no need for "nutrition labels" because food was not so altered and compromised it had to have labels.
Eat the wrong food and you give your genes instructions to make you fat. Eat the right food and you give your genes instructions to lose weight. Our ancestors ate lots of butter, eggs, raw milk, and grass-fed meats. Fat and cholesterol? If they lived on a farm, they ate a lot of it. They did not eat a lot of French fries, crackers, pasta, cookies, donuts, and other processed foods. The pantry bore almost no resemblance to the modern pantry full of food "products" in bags with a long shelf life. they did not have a microwave which alters proteins. And they got lots of sunshine – vitamin D is anti-inflammatory and anti-cancer.
A diet rich in vegetables, fruits, and omega-3 fatty acids tones down inflammation. One anti-inflammatory compound in food that has been studied extensively is curcumin, the yellow pigment in the curry spice turmeric. Greg Cole, professor of medicine and neurology at UCLA, has found that small doses reduce TNF-alpha and IL-1. Ginger and turmeric are also anti inflammatory spices. Cole considers curcumin a far safer Cox-2 inhibitor than, say, Vioxx. While drugs usually block a single target molecule and reduce its activity dramatically, he says, natural anti-inflammatories gently tweak a broader range of inflammatory compounds.
Antioxidants protect the body from the inflammatory effects of free radicals. If you snack on wild blueberries and goji berries, you are snacking on foods high in antioxidants. Vitamin C is a wonderful antioxidant. Some of the best foods for vitamin C: guava, bell peppers, oranges, grapefruit, strawberries, pineapple, kohlrabi, papayas, lemons, broccoli, kale, brussels sprouts, kidney beans, kiwi, cantaloupe, cauliflower, red cabbage, mangos, and mustard greens.
wheat free products - change to gluten free grains. Gluten grains are wheat, rye, and barley. Spelt has much less gluten than wheat, although it does still contain some gluten. Rice and tapioca have no gluten. If you do not have celiac disease or significant gluten sensitivity, try spelt bread and spelt spaghetti; a brand called "Pamelas" makes a good array of gluten-free flours.
Wheat grown today is extremely hybridised. It is higher in starch, and lower in protein and trace minerals. Wheat today is also high in glutamine, an amino acid that has an inflammatory effect on the body.
Change from inflammatory foods like sugar, refined carbs (pasta, chips, crackers, cookies), and store-bought milk. Commercial dairy cows are fed an unnatural diet of grain that produces excessive omega-6 fats. If you are allergic to dairy, as many are, that allergic reaction feeds chronic inflammation. Supermarket beef generally comes from cattle fed an unnatural diet of grain, meaning unwanted residues of hormones, steroids, antibiotics – and meat that is acid. Find out where you can buy grass fed meats. Break the habit of consuming acid foods like coffee and soda. Acidity is thought to be one of the major causes of chronic inflammation. Sodas contain phosphoric acid, a major contributor to the development of osteoporosis.
It is better if we cook our foods at lower temperatures. Cooking foods at high temperatures causes AGEs – advanced glycation end products. (Also called glycotoxins.) AGEs are naturally in our bodies, but we drastically add to them by eating foods cooked at high temperatures. AGEs are excreted by the kidneys, whose capacity may be easily exceeded. As the level of AGEs buildup, cells start to signal the production of inflammatory cytokines. In general, frying, roasting, broiling, and "blackened" BBQ result in the most AGEs.
David Ogden
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