What components, in order of rank, do you think are most important for anti-inflammatory eating?
Your snarky non-answers are the opposite of helpful, and helpfulness is the spirit of PH. Perhaps you need to post your own PH question if you don't understand inflammation, or do your own research elsewhere, instead of hijacking my thread. I am seriously seeking answers, not an argument with a malcontent.
I avoid the below:
The foremost evil: Gluten, pasteurized milk.
Grains-especially wild, whole grain,
Peppers-especially spicy ones,
Nuts, seeds of all kinds,
Sugar of all kinds except honey,
Any chemically prepared powders like stabilizer, msg,
Dairy of all kinds.
Also, caffeine, potatoes, alcohol, chocolate.
Diagnosed with Lupus and Celiac. And above is the list I find aggravating my condition.
Franken fats (hydrogenated anything) and PUFA's (most vegetable oils)
High fructose corn syrup, high fructose anything (agave syrup)
Anything with MSG in it
Grains all, unless some if defanged with ancient traditional cooking methods
A lot of foods will end up inflammatory if you have low stomach acid which would not be able to kill off viruses and bacteria that you may consume with your food. Digestion is compromised - undigested food particles may escape into circulation leading to systemic inflammation. So important to heal gut.
This website has inflammation ratings for a ton of foods. Here's a list of the most anti-inflammatory foods:
Edit: Also, this for the most inflammatory foods:
I got these links from this page: http://nutritiondata.self.com/tools/nutrient-search
I just read the book 'Anticancer' - found it gave a thorough explanation of 'encouragers' and 'inhibitors' of inflammation in our bodies from food.
Basically, you want to avoid most of the foods listed above (refined anything, grains, sugar, too much Omega 6) and eat more fish oil, green tea and organic vegetables, among loads of other things.
Wheat Sugar Alcohols Carbs in excess of 200g/day from any source
These are my N=1 sources of inflammation. By inflammation, I mean if I eat these items, I will weigh considerably more over the next few days-weeks, have lots of mucous in my lungs, and my joints will start hurting. These items seem to cause me to pack on water in my cells.
I have not experimented with HFCS.
Alcohol by far is my biggest inflammation ingredient. Since I've cut out all other sugar sources (grains, fruits but not veggies). I've seen an allergist to determine what I am / am not allergic to and avoid those things, potatoes came up as a non-allergen for me so......as a stress relieve at the end of the day sometimes I'll have some nice Polish Potato Vodka and wha lah my joints are swollen and painful the following morning. I can't drink beer or wine because when I do that I don't even make it to the next morning, it starts right away!!
My suggestion: see an allergist find out what you are and are not allergic to, then do some experimenting on your own. Keep a log of your food intake, external stressors of the day and see how your body responds/reacts that night and following day(s). I've noticed if I get some of my allergens inadvertanatly (wheat, legumes, nuts) I can feel the affects for at least four days.
I now know I can't drink alcohol, even my beloved Potato Vodka. It's not even a "hurts so good" for me anymore.
Any foods that are high in omega-6s are extremely inflammatory. arachidonic acid is the precursor to many eicosanoids that produce an inflammatory response in the body. by upping our intake of omega-3s verus omega-6s, it can have an anti-inflammatory effect on the body. the eicosanoids produced from omega-3 fatty acids are less inflammatory, if not anti-inflammatory, compared to the ones produced from omega-6 fatty acids.
the issue with our country today is that our ratio of O3:O6 is 1:6, or even 1:10. This ratio, in favor of O6, promotes inflammation in our bodies. by consuming more omega-3s, we can bring the ratio closer to 1:3 or even 1:1, fostering a more anti-inflammatory environment in our bodies.
bottom line - watch your intake of omega-6s, while increasing consumption of foods high in omega-3.