the body), a chronic infl ammation sufferer should monitor intake of commonly con- sumed acid-forming foods, including: soda; most nuts (walnuts, peanuts, pistachios, dried coconut); animal proteins (including eggs); most grains and fl ours (pasta, bread/crackers/ cake, rice); dairy (cheese, yogurt, cow’s milk, ice cream); condiments; most sugar-based sweeteners; processed/iodized salt; coffee; and most prescription drugs. On the other hand, healthy neutral or alkalizing foods include: most vegetables and fruits (not corn, tomatoes); herbs/green and herbal teas; apple cider/balsamic/wine vinegar; alkaline water (over pH 7); olive/sunfl ower oils and ghee; soy beans; whey protein; certain sweeteners (raw honey, brown rice syrup); sea/Himala- yan salt; and certain nuts (almonds, chest- nuts, pine nuts, fresh coconut).
Preventing “Leaky Gut Syndrome” Minimizing the permeability of the
intestinal walls is also critical to managing chronic infl ammation. Intestinal perme- ability is a condition in which undigested substances intended to remain in the intes- tines leak through the intestinal wall into the bloodstream. These wayward particles cause system-wide infl ammation and can create an immune response, which in turn can lead to food sensitivities/allergies, infl ammatory bowel conditions, dermatitis, autoimmune diseases, arthritis, and psychological disor- ders, among other ailments.
Substances and health conditions that
challenge gut lining integrity include various food, environmental, and microbial toxins (including candida albicans/yeast over- growth), food allergies, certain drugs (such as aspirin), and the consequences of various
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