Lectins: Found in beans, lentils, and certain vegetables (e.g., tomatoes, potatoes). Lectins can be pro-inflammatory for some people, especially if consumed in large amounts or not properly cooked.
Solanine: A glycoalkaloid found in nightshade vegetables like potatoes, tomatoes, eggplants, and peppers. It can trigger inflammation in sensitive individuals.
Oxalates: Found in high concentrations in spinach, beet greens, rhubarb, and almonds. Oxalates can contribute to inflammation, especially in people prone to kidney stones.
Phytates (Phytic Acid): Present in whole grains, seeds, and legumes. Phytates can reduce the absorption of certain minerals and potentially lead to inflammation in some individuals.
Saponins: Found in legumes, quinoa, and some vegetables. Saponins can cause digestive irritation and inflammation in sensitive people.
Histamines: Although not a phytochemical, histamines found in aged or fermented foods (such as wine, cheese, and fermented vegetables) can cause inflammation in individuals with histamine intolerance.
Carbohydrates
Refined Sugars: Found in sugary foods and beverages, refined sugars can cause spikes in blood sugar levels, leading to inflammation.
Refined Grains: Found in white bread, pasta, and pastries, refined grains have a high glycemic index, leading to inflammation due to rapid spikes in blood sugar.
High Fructose Corn Syrup: Common in sodas, candies, and processed foods, this sweetener is linked to increased inflammation and metabolic issues.
Gluten: Found in wheat, barley, and rye, gluten can cause inflammation in people with gluten sensitivity or celiac disease.
Maltodextrin: A carbohydrate additive found in many processed foods, maltodextrin can alter gut bacteria and contribute to inflammation.
Artificial Sweeteners (e.g., Aspartame, Sucralose): These can disrupt gut flora and potentially lead to inflammation in some individuals.
Excessive Omega-6 Fatty Acids: Although not a carbohydrate, foods high in omega-6 fatty acids (like certain vegetable oils) can contribute to inflammation when consumed in excess, especially if the omega-3 fatty acid intake is low.
No prob. if you ever need clinical data on phytochemicals, anthelmintics, etc on theor roles in the body or if you are trying to treat something specific and want the mechanism of Action on what it's either inhibiting or modulating just let me know.also let me know what level of detail bests suits you. I can be very verbose.
What foods are inflammatory?
Here is a few broken down by source for you.
Lectins: Found in beans, lentils, and certain vegetables (e.g., tomatoes, potatoes). Lectins can be pro-inflammatory for some people, especially if consumed in large amounts or not properly cooked.
Solanine: A glycoalkaloid found in nightshade vegetables like potatoes, tomatoes, eggplants, and peppers. It can trigger inflammation in sensitive individuals.
Oxalates: Found in high concentrations in spinach, beet greens, rhubarb, and almonds. Oxalates can contribute to inflammation, especially in people prone to kidney stones.
Phytates (Phytic Acid): Present in whole grains, seeds, and legumes. Phytates can reduce the absorption of certain minerals and potentially lead to inflammation in some individuals.
Saponins: Found in legumes, quinoa, and some vegetables. Saponins can cause digestive irritation and inflammation in sensitive people.
Histamines: Although not a phytochemical, histamines found in aged or fermented foods (such as wine, cheese, and fermented vegetables) can cause inflammation in individuals with histamine intolerance.
Carbohydrates
Refined Sugars: Found in sugary foods and beverages, refined sugars can cause spikes in blood sugar levels, leading to inflammation.
Refined Grains: Found in white bread, pasta, and pastries, refined grains have a high glycemic index, leading to inflammation due to rapid spikes in blood sugar.
High Fructose Corn Syrup: Common in sodas, candies, and processed foods, this sweetener is linked to increased inflammation and metabolic issues.
Gluten: Found in wheat, barley, and rye, gluten can cause inflammation in people with gluten sensitivity or celiac disease.
Maltodextrin: A carbohydrate additive found in many processed foods, maltodextrin can alter gut bacteria and contribute to inflammation.
Artificial Sweeteners (e.g., Aspartame, Sucralose): These can disrupt gut flora and potentially lead to inflammation in some individuals.
Excessive Omega-6 Fatty Acids: Although not a carbohydrate, foods high in omega-6 fatty acids (like certain vegetable oils) can contribute to inflammation when consumed in excess, especially if the omega-3 fatty acid intake is low.
Ty
No prob. if you ever need clinical data on phytochemicals, anthelmintics, etc on theor roles in the body or if you are trying to treat something specific and want the mechanism of Action on what it's either inhibiting or modulating just let me know.also let me know what level of detail bests suits you. I can be very verbose.
Do you know if that muscle from new Zealand actually works in inflammation?