Inflammation usually starts in specific


tissue, such as a physical injury or your lungs after a viral cold. If the inflammation cannot be resolved it will radiate from the original source and lead to systemic (body- wide) inflammation. This can then have an additive effect, leading to more than one inflammatory condition. Another contribut- ing factor to inflammatory diseases is excess fat. This is because fat cells secrete inflam- matory chemicals which increases inflam- mation in the body.


Below are some examples of how inflammatory disorders can lead to other inflammatory conditions.


• Obesity boosts the risk of developing diabetes.


• Obesity and diabetes set the stage for coronary heart disease.


• Diabetes increases the likelihood of macular degeneration and cataracts.


• Joint injuries often lead to osteoarthritis.


• Brain injuries increase the chance of developing Alzheimer’s.


• Periodontal disease heightens the risk of getting coronary heart disease.


• Allergies can aggravate the pulmonary system and may give rise to asthma.


• Allergies increase the odds of suffer- ing from autoimmune disorders.


• Rheumatoid arthritis may bring about conditions that promote coronary artery disease.


• Chronic inflammation increases the risk of getting cancer.


• Gastritis may eventually result in gastric cancer.


• Inflammatory bowel disease increases the risk of developing osteoporosis.


If you suffer from any of these condi-


tions, you have inflammation and could benefit from an anti-inflammatory diet.


Inflammation Triggers Similar to understanding where toxins


hide in your environment in order to reduce your toxin load, it’s important to understand what your specific inflammatory triggers are so that you can reduce inflammation as much as possible. First you must differenti- ate between cause and trigger. The cause of inflammation is dietary imbalances or deficiencies that set the stage for a power- ful immune and inflammatory reaction. The trigger of inflammation is any event that initiates an inflammatory response after the body is already primed for an overreaction.


In order to reduce inflammation, you need to reduce your exposure to inflamma- tion triggers and make dietary and supple- ment changes to calm the immune response to unavoidable inflammation triggers.


Some of the physical inflammation triggers are:


• Age-Related Wear and Tear – Genet- ics, diet, frequency of infections, stress and certain lifestyle choices may increase biological age.


• Physical Injuries – Injuries become sources of chronic inflammation and pain when they are serious, repeat- ed, do not heal properly or promote sustained low-grade inflammation in damaged tissue.


• Infections – Infections turn on the body’s most powerful inflammatory responses, and sometimes the body ends up fighting itself.


• Environmental Stressors – Tobacco smoke, air pollution and other inhal- ant irritants can trigger asthma.


• Allergies and Food Sensitivities – Pollen, mold, dust and food allergies


increase risk of asthma as well as increase immune activity and inflammation.


• Dietary Imbalances and Deficien- cies – Low levels of omega-3 fats and antioxidants promote abnormal inflammatory responses.


• Leaky Gut Syndrome – Intestinal permeability allows undigested food proteins to directly enter the blood- stream, initiating an inflammatory response.


• Prediabetes, Diabetes and Over- weight – All of these conditions increase levels of C-reactive protein and other inflammatory markers. Ad- ditionally, fat cells secrete inflamma- tory compounds.


There are also several dietary triggers, namely an imbalance of pro-inflammatory and anti-inflammatory fats. Pro-inflamma- tory fats include certain Omega-6 fats and trans fats. The Omega-6 fat linoleic acid is found in vegetable oils such as corn, safflower, peanut, cottonseed and soy, as well as processed foods. The Omega-6 fat arachidonic acid is found in corn-fed and grain-fed meats. Trans-fats are found in processed foods. Studies have indicated diets high in linoleic acid increase the pro- duction of arachidonic acid, which in turn converts to inflammatory compounds.


Anti-inflammatory fats include the Omega 3 fats as well as a certain Omega-6 fat and Omega 9 fats. The Omega-3 fat alpha-linolenic acid is found in dark greens, vegetables and flaxseeds. Omega-3 fats EPA and DHA are found in coldwater fish. The Omega-6 fat gamma-linolenic acid (GLA) is found in evening primrose oil, hemp oil and spirulina. Finally, the Omega-9 fats are found in olive oil, avocado and macadamia nuts. Interestingly, our ancestors used to eat roughly a 1:1 ratio of pro-inflammatory to anti-inflammatory fat. The current Standard American Diet has a ratio closer to 30:1!


22 ELM™ Maine - March/April 2019


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