3. Corn
Ancient corn is a nutritious, healthy grain. The genetically engineered food we find at the grocery store and in processed foods isn’t, though. Corn is one of the most genetically engineered foods, and one of the most prone to pesticide residue.
In fact, U.S. Environmental Protection Agency now allows fifty times more glyphosate on corn crops than it did in 1996.
By killing off beneficial gut bacteria, glyphosate allows bad bacteria to thrive. This triggers an inflammatory response that can cause achy joints. The herbicide is also responsible for many digestive conditions like inflammatory bowel disease and celiac’s disease.
The veggies don’t just affect humans: “Pigs fed GMO corn and soy developed widespread intestinal inflammation that may have been due in part to glyphosate exposure,” wrote one study (20).
Find them in: conventional baked goods, cereals, breakfast bars, processed meat, and sweets (corn syrup).
Substitute: Buy organic corn or replace it with other small vegetables like peas and beans.
2. Refined Salts
Sodium is essential for nerve and muscle function, blood pressure regulation, and more (21). But too much can lead to high blood pressure, kidney problems, low bone density, inflammation, and fluid retention (22). Excess sodium is typically released through sweat and urine.
A study in the European Journal of Clinical Nutrition found that “high salt intake is associated with enhanced inflammation and target organ damage.” (23) Unlike unprocessed salt, “table salt” is heated at extreme temperatures and is full of questionable additives.
Find them in: processed foods, fast food, and almost everything served in restaurants
Substitute: replace iodized salt with all-natural unrefined sea salt. Instead of using extra salt, use spices and herbs to flavor your meal.
1. Fill in the Blank
Why is this blank? Because it is meant for you to fill in with the food that you are sensitive to. Many people are sensitive to certain foods but are totally unaware of it. Unlike food allergies whereby symptoms usually come fast and furious, symptoms caused by food intolerance may take a longer time to manifest.
Consequently, when symptoms of food intolerance do appear, they are often brushed off as common minor ailments such as tiredness and headaches. But repeated, long-term exposure to food that irritates can cause inflammation and lead to chronic disease.
Find them in: Common food allergens are gluten, milk, nuts, eggs and possible triggers like nightshade vegetables (tomatoes, egg plant and peppers) that can cause joint inflammation. Contrary to common belief, it is possible to develop an allergy to the foods that you eat often.
Substitute: If you suspect that a particular food may be responsible for your food intolerant response, try avoiding it completely for about two weeks and monitor your reaction. At the end of the abstinence period, re-introduce the food back into your diet. If you are in fact incompatible with it, you should be able to notice the difference in how you feel easily.
Managing Chronic Inflammation
To get inflammation under control, you have to target its root cause. The first step is cutting out foods that promote inflammation and adding in foods that fight inflammation. Start by swapping out canola oil for olive or coconut oil and spicing things up with a little turmeric and anti inflammatory herbs. Focus on unprocessed, whole foods and stay hydrated.
Finally, focus on your health by exercising regularly and lower your stress levels. Most of all, make sure to get 7-9 hours of sleep every day to help your body recover at night and reduce inflammation.