Has anyone else besides me noticed various condiments effects on symptoms of inflammation?
Case in point: About a week ago I ate eggs with zero signs of intestinal distress or inflammation. A few days later I added black pepper to the mix and noticed that the consumption of both together actually made me wheeze slightly upon breathing and added just a touch of "brain fog". Hot sauce containing red pepper caused a similar reaction as to the black pepper.
So I did a little research finding that egg sensitivity is common in those with leaky gut. The symptoms of this somewhat benign allergy disappeared along with the leaky gut in some.
Intestinal permeability being of an utmost interest of mine, since giving up gluten has helped me so much, I wasn't surprised to find that http://www.ncbi.nlm.nih.gov/m/pubmed/12046863/ - piperine has a deleterious effect on tight junctions and brush border cells. Capsaicin from red peppers does something similar.
I find it interesting that curcumin, which decreases intestinal permeability, is often combined with piperine in the intention to cause a greater desired effect when in fact this practice could result in the very opposite depending on the condition its used for.
Has anyone else come up with similar research on once thought of "paleo safe" additives actually being harmful?