Inflammation is part of the body’s immune response; without it, we can’t heal. But when it’s out of control—as in rheumatoid arthritis—it can damage the body. Plus, it’s thought to play a role in obesity, heart disease, and cancer.
Foods high in sugar and saturated fat can spur inflammation. “They cause overactivity in the immune system, which can lead to joint pain, fatigue, and damage to the blood vessels,
Not so surprisingly, our diets affect the inflammatory response in the body. In America – along with other developed nations – this is bad news; as our shelves are stocked with heavily-processed foods and ingredients.
HERE ARE 5 FOODS THAT CAUSE INFLAMMATION IN THE BODY:
1. ANYTHING FRIED
Pretty much everything that it fried has a thick layer of fat, also known as batter, around it. As unhealthy as this unnecessary fat is, it is actually the temperatures that fried food is prepared in that primarily causes inflammation.
Fried foods are prepared at temperatures between 350-375 degrees Fahrenheit (177-191 degrees Celsius). At this range, the food forms glycation end-products that are very unhealthy. Actually, the body perceives these byproducts as threats and initiates an inflammation response.
So, when the urge to chow down on fried chicken or French fries arises…try to think twice!
2. FOODS CONTAINING TRANS FATS
In the past, processed foods were notorious for containing excessive levels of trans fats. Due to damning medical research and consumer backlash, companies slowly but surely began eliminating them. Still, it is still wise to check the ingredients label for hydrogenated or partially hydrogenated vegetable oil – and leave them alone.
The reason is that trans fats damage the cells that line our blood vessels; of course, this stimulates inflammation. In a study published by the National Institutes of Health, “TFA (Trans Fatty Acid) intake is positively associated with markers of systemic inflammation…(the) influences of TFAs on inflammation and of implications for coronary disease, diabetes, and other conditions is warranted.”
Furthermore, the Food and Drug Administration (FDA) no longer recognizes hydrogenated or partially hydrogenated vegetable oil as safe, and should be eliminated in the production of food.