What are the major inflammatory foods?


    Wheat has numerous damaging proteins that are anti-nutrients, i.e. resists food digestion and or can assault the lining of the gut, which in turn triggers Leaky Gut and inflammation.

    Wheat Bacterium Agglutinin (WGA) is a an extremely effective and poisonous lectin. Lectins have an affinity for sugar and can attack any cell membrane with a sugar covering. Our gut has a sugar covering called glycocalyx. WGA can straight harm this tissue. This is bad enough, but a harmed gut lining causes Leaky Gut, which allows food particles and bacteria to get away into the blood stream, setting up an immune response.

    Wheat gluten can directly cause Digestive Permeability, or Leaky Gut. Gluten consists of a protein called Gliadin that upregulates the hormone Zonulin, which opens the areas between our epitheleal cells of our small intestine. A Dripping Gut implies that these intercellular spaces are either too broad or are open for too long, or possibly both. This allows macro molecules (large food particles as well as bacteria) to leave into the blood stream, where they do not belong.

    All grains have their own form of gluten. The danger of Leaky Gut is that there are sequences of amino acids – or patterns – that look like those of pathogenic germs. Our inherent immune system is primed to install an attack on these proteins (called Pathogen Associated Molecular Patterns, or PAMPs). In time, this can result in an autoimmune condition.

    SAPONINS: detergent-like chemicals that can attack the lining of the gut, thereby causing Dripping Gut. Legumes and spud are high in saponins.

    FODMAPS are fermentable foods which contain complicated sugars that resist digestion. Bacteria fermenting these foods produce Brief Chain Fat (SCFAs) that are generally beneficial in the colon. If you have SIBO, these SCFAs can be really inflammatory in the small intestinal tract, where there aren’t expected to be numerous bacteria. SCFAs can cause cell death and are linked in Crohn’s Disease. Fructose, a FODMAP, is thought to trigger damage to the little intestine in prone people.

    Western lifestyle and vulnerability to Crohn’s illness. The FODMAP hypothesis

    http://onlinelibrary.wiley.com/doi/101111/ j.1365-2036200502506 x/full

    Meat & & animal protein

    Animal proteins contain sulphur. Sulphur is metabolised by bacteria, which then produce hydrogen sulphide gas, that can be harmful to the gut in big quantities. Hydrogen Sulphide gas is thought to be a factor in ulcerative colitis. We need sulphur in our diet plan, however need to keep meat and fish to a moderate serving.

    Starch & & starch persorption

    This isn’t a really popular condition at all and I can just discover a couple of older research studies on this so can’t vouch for its credibility.


    Starch is supposed to be broken down by enzymes and the sugars are taken in through the villi of the small intestinal tract. Just completely digested food particles belong in the blood stream – amino acids, sugars and lipids. Larger macro molecules in the blood stream can elicit an immune reaction, (particularly grain proteins). The theory of persorption thinks that starch granules are soaked up into the blood stream by means of paracellular penetration – I.e. between the spaces of the little digestive epithelial cells. This is a phenomena of Leaky Gut – or intestinal tract permeability to give its proper name.

    Starch as food for pathogens & & as a cause of autoimmunity

    Sugar and starch are thought to be the favoured food of pathogens, while fibre is the preferred food for healthy bacteria. I do not understand if this has actually been proved outright.

    Klebsiella Pneumoniae is a common bacterial pathogen discovered in Ankylosing Spondylitis, an inflammatory disease that assaults the spine. Klebsiella likewise appears in about 25%of Crohn’s Illness.

    There is a strong link between Klebsiella, Crohn’s Illness, Inflammatory bowel disease and Ankylosing Spondylitis. Klebsiella is thought to be the cause of Ankylosing Spondylitis.

    Klebsiella is an opportunistic germs that feeds upon dietary starch. This germs produces a carbohydrate degrading enzyme that breaks down starch. This enzyme mimics an antigen called HLA-B27 The body’s immune system not just sees the Klebsiella as a foreign invader but also the body’s own proteins such as collagen, which closely resemble this enzyme. In the case of Ankylosing Spondylitis the immune system attacks its own tissues, triggering arthritis.

    The treatment for Ankylosing Spondylitis, Crohn’s Illness and Inflammatory bowel disease is believed to involve a low starch diet plan.


    Lipopolysaccharides (LPS), or endotoxins, are big molecules made up of a lipid (fat) and a polysaccharide (sugars) discovered in the outer membrane of Gram-negative germs (pathogens). These elicit a strong immune action if found in the blood stream, where they do not belong. A dripping gut can trigger this.

    Lipopolysaccharides (endotoxins) in food:

    Foods can contain endotoxins. Usually these foods are minced meat (but not steak), yoghurt, cheese and pre-cut salads. It would appear that processing and other interventions increases the danger of bacterial ruining.

    Advanced Glycation End Products (AGEs)

    Any excess sugar (fructose is the worst) can bind to protein, causing Advanced Glycation End Products (AGEs). AGEs can be formed from specific fats too – Polyunsaturated fats (PUFA). AGEs are common for people with diabetes. AGEs cause complimentary radicals and oxidative stress. Vegetables and fruits are low in AGEs.

    AGEs are created from the Maillard reaction, a chemical reaction that triggers the tasty caramelisation on cooked meat. Extremely cooked meat and fats are high in AGEs.

    AGE has a receptor on natural immune cells, RAGE, and its binding to ligands consisting of the S100 A12 proteins are a cause of inflammation typical to both IBS and IBD, Ulcerative Coloitis, Crohn’s Disease etc. The S100 A12 proteins are much lower in IBS, but they are there, which is why IBS is believed to be a low level inflammatory disease, especially for IBS-Diarrhea.

    Free Radicals and antioxidants:

    What are free radicals


    Free Radicals, Antioxidants in Disease and Health


    Free radicals are atoms with an unpaired electron in an orbital. This makes them highly unstable and reactive. Sometimes, atoms lose an electron through oxidisation, where oxygen joins to a substance, resulting in an overall loss of electrons.

    This results in a domino effect. The atom with a missing electron “steals” one from a neighbouring particle. This in turn causes that molecule ending up being a totally free radical, and so the process continues. This can impact an entire cell, or area of the body.

    This can be dangerous if the cells included are part of our DNA, or if cell membranes are affected.

    Free radicals are thought to trigger numerous illness such as: swelling in the joints, premature aging and cancer.

    Sources of complimentary radicals:

    Harmful chemicals

    Hydrogenated fats

    Sugar & & fructose

    Excessive animal protein



    Antioxidants hinder oxidation by donating an additional electron. Many anti-oxidants are in vegetables and fruits.

    They can contribute one of their electrons, stopping the cause and effect.

    Some sources of anti-oxidants are: the onion family, oranges, broccoli & & cruciferous vegetables, pumpkin, tomatoes, leafy greens.

    Oxidative stress:


    Oxidative tension (OS) is when you lack enough antioxidants to neutralise free radicals.

    In our bodies, there is a balance in between the number of antioxidants and free radicals. This is called the redox state.


    Sugar, and in specific fructose, can create AGEs. AGEs bind to RAGEs. Hyperglycemia triggers activation of swelling regulator NFkB.

    Intense effects of feeding fructose, glucose and sucrose on blood lipid levels and systemic inflammation


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